How to Make Birria Tacos (The Internet’s Favorite Taco)

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Three folded corn tortillas filled with glossy shredded beef birria and melting cheese are stacked on a brushed metal plate beside an earthenware bowl of deep red consomé, garnished with chopped white onion, cilantro sprigs and a lime wedge. Steam rises from the warm tacos, their edges lightly charred, photographed at a low angle on a dark wood table with a blurred linen napkin in the background.

Yes — you can make the internet’s favorite birria tacos at home, with a deeply spiced shredded beef, melty cheese, and a rich red consomé for dunking. This version keeps the drama (and the flavor) while staying totally doable on a weeknight or a slow-simmered weekend feast.

Ingredients

  • 3 lbs beef chuck roast (or a mix of chuck + short ribs), cut into large chunks
  • 2 tsp kosher salt, plus extra to taste
  • 1 tsp freshly ground black pepper
  • 2 tbsp vegetable oil
  • 6 dried guajillo chiles, stems and seeds removed
  • 3 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles, stems and seeds removed
  • 1 medium white onion, quartered
  • 6 cloves garlic
  • 1 large tomato, roasted or 2 tbsp tomato paste
  • 2 cups beef broth (plus extra if needed)
  • 1/4 cup white vinegar or apple cider vinegar
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1 tsp ground cumin
  • 1 small cinnamon stick
  • 4 whole cloves
  • 2 bay leaves
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or Monterey Jack cheese
  • Chopped white onion, chopped cilantro, and lime wedges for serving
  • Pickled red onion or sliced radishes (optional)

Yield: about 12 tacos (6 servings). Prep time is mostly hands-on for chile prep; the meat requires slow braising for tender shredding.

Instructions

  1. Toast the chiles: Gently toast the guajillo, ancho, and pasilla chiles for 20–30 seconds per side in a hot dry skillet until fragrant (don’t burn). Transfer to a bowl and cover with very hot water. Soak 15–20 minutes until pliable, then drain.
  2. Make the chile sauce: In a blender, combine the softened chiles, roasted tomato (or tomato paste), garlic, half the onion, vinegar, oregano, cumin, cinnamon stick (broken into pieces), cloves, and 1/2 cup beef broth. Blend until very smooth. If needed, add more broth to reach a thick, pourable sauce. Taste for salt and adjust.
  3. Sear the beef: Pat the beef chunks dry and season with salt and pepper. In a heavy Dutch oven or large pot, heat the vegetable oil over medium-high heat. Brown the beef on all sides in batches — don’t overcrowd the pan. Set browned pieces aside.
  4. Build the braise: In the same pot, add the remaining quartered onion and sauté 2–3 minutes to pick up browned bits. Return all beef to the pot, pour the chile sauce over the meat, add the bay leaves, and pour in enough beef broth to come about halfway up the meat (roughly 1–2 cups more). Bring to a simmer, then reduce heat to low, cover, and simmer gently for 3–4 hours until the meat is fork-tender and easily shreds. Alternatively, braise in a 300°F (150°C) oven or use a slow cooker on low for 6–8 hours.
  5. Shred and reduce: Remove the meat and shred with two forks. Strain the braising liquid (reserve solids if you like extra texture) and skim off excess fat if desired. Return shredded meat to the pot with a few cups of strained consomé and simmer uncovered 10–15 minutes to concentrate flavors. Taste and adjust salt/vinegar.
  6. Assemble the tacos: Heat a skillet or comal. Dip a corn tortilla quickly into warm consomé (or spoon some on), place it on the skillet, add a sprinkle of cheese, a generous scoop of shredded birria, and another tiny sprinkle of cheese. Fold and press lightly to toast until the cheese melts and edges get crisp. Repeat for remaining tortillas.
  7. Serve: Plate tacos with a small bowl of warm consomé for dipping. Top with chopped onion, cilantro, and a squeeze of lime. Pickled onions or radishes cut through the richness beautifully.

Tips & Notes

  • Want more depth? Roast the tomato and onion under the broiler before blending.
  • Short on time? Use a pressure cooker (Instant Pot) — cook on high pressure for 60–75 minutes and natural release.
  • Corn tortillas make this gluten-free; flour tortillas work but won’t crisp the same when double-cheesed.
  • Leftover consomé freezes beautifully. Use it later as a base for soups or to cook rice.
  • If you can’t find pasilla, add a mild chipotle for smoky heat, but reduce quantity — chipotle is spicier.

Weird little fact: birria began as a celebratory stew in Jalisco, often made with goat. The version that exploded online uses beef because it’s easier to source and yields that luxurious shreddable texture everyone loves.

Final takeaway: Make the consomé rich and salty enough to shine — that’s what turns pretty tacos into legendary dunkable birria. Don’t skip the quick tortilla dunk before frying; it’s the secret to a perfectly saucy, crispy-edged taco.