Birria tacos, or tacos de birria, are an indulgent Mexican favorite: crispy, cheesy, and deeply savory. This short-rib–inspired birria taco recipe yields tender, flavorful meat melted together with Oaxaca cheese, crisped in a skillet and served with the rich braising liquid—consomé—for dipping. If you love bold, layered flavors and a satisfyingly crunchy-cheesy bite, these tacos deliver.
What are Birria Tacos (Tacos de Birria)?
Birria began as a stew from Jalisco, traditionally made with goat or lamb. Over time it evolved into many forms, including tacos and quesadillas. The defining element is the richly seasoned braise and the consomé—the deeply flavored broth produced during the cooking process. For quesabirria or birria tacos, shredded braised meat is placed in tortillas with melty cheese, crisped in a skillet, and served with a bowl of consomé for dipping.
Common birria preparations include:
- Birria de res: Served as a stew in a bowl with broth, topped with diced onion, cilantro, and a squeeze of lime.
- Quesabirria tacos: Corn tortillas filled with braised meat and Oaxaca cheese, pan-fried until crisp and served with consomé for dipping.
- Vampiros: Crispy, toasted corn tortillas sandwiching the meat and cheese—part quesadilla, part tostada.
Everything you need for this birria tacos recipe
Ingredients for the meat
- Beef short rib
- Beef chuck
- Kosher salt and freshly cracked black pepper
- Water or broth (beef or chicken broth works well)
- Avocado oil or another neutral oil for searing
Note: You can substitute beef chuck roast or beef shank if desired.
For the braise
- Guajillo chiles (3–4 large), or ancho chiles, or a combination
- White onion
- Garlic cloves
- Roma tomatoes
- Black peppercorns
- Dried oregano (Mexican oregano preferred)
- Cumin seeds
- Coriander seeds
- Ground cloves
- Chipotle peppers in adobo
- Cinnamon stick
- Bay leaf
- White distilled vinegar
- Water
- Salt to taste
For the tacos
- Fresh cilantro, chopped
- White onion, finely diced
- Fresh lime wedges or juice
- Corn tortillas
- Oaxacan cheese, shredded (or low-moisture mozzarella as a substitute)
Steps to make these Tacos de Birria
Preheat and sear
Preheat your oven to 300°F (150°C). Pat the meat dry and season generously with salt and pepper. Let it come to room temperature for about 30 minutes. In a heavy pot or Dutch oven, heat a tablespoon of neutral oil and sear the meat on all sides until well browned. Work in batches if needed. Remove and set aside.
Make the braising sauce
In a separate pot, combine trimmed and de-seeded guajillo chiles, halved white onion, peeled garlic cloves, roma tomatoes, black peppercorns, oregano, cumin seeds, coriander seeds, a pinch of ground cloves, chipotle peppers in adobo, a cinnamon stick, and a bay leaf. Season lightly with salt and add enough water to cover. Bring to a boil, then reduce to a simmer for 5–10 minutes. Remove the bay leaf, strain the solids, and transfer the softened chiles and aromatics to a blender. Add about 1 cup of water, vinegar, and salt to taste, and blend until smooth. Strain if needed for a silky sauce.
Braise the beef
Return the seared meat to the Dutch oven and pour the blended sauce over it. Add about 1½ cups of additional water or enough liquid to just cover the meat. Bring to a gentle simmer on the stove, then cover and transfer to the preheated oven. Braise for 3½ to 4 hours, checking occasionally and stirring to redistribute the sauce. The meat is done when it falls off the bone and shreds easily. Remove the pot from the oven, lift the meat out into a bowl and shred with two forks, reserving the braising liquid (consomé).
To assemble the tacos
Mix the chopped cilantro, diced white onion, lime juice, and a pinch of salt in a small bowl. Shred the Oaxacan cheese.
Heat a skillet over medium-high. Dip each corn tortilla into the warm consomé, then place it on the skillet. On one half of the tortilla, add shredded braised meat and a generous sprinkle of cheese, then a little of the cilantro-onion mix. Fold the tortilla over and cook until the cheese melts and both sides are crisp and golden, flipping as needed. Repeat for each taco, keeping the consomé warm in a bowl for dipping.
Tips, tricks and substitutions
- What is consomé? Consomé is the concentrated braising liquid from the cooked meat. It’s savory and full of the braise’s spices and chiles, perfect for dipping the tacos.
- Cheese substitute: If you can’t find Oaxaca cheese, use low-moisture shredded mozzarella for a similar melt and stretch.
- Meat options: Traditional birria uses goat; this recipe adapts the flavors to beef short ribs and chuck. Lamb is another excellent choice.
- Heat level: Dried chiles and chipotle add heat. Reduce the number of chiles or omit chipotle for a milder result.
- Preparing chiles: Trim stems and seeds from dried chiles before boiling to soften and release their flavor.
These birria tacos are worth the time: tender, richly flavored meat paired with melted cheese and a dipping broth create an unforgettable bite. Serve with extra lime wedges, pickled onions, or your favorite hot sauce.
Nutrition (approx.)
- Calories: 240 kcal
- Carbohydrates: 12 g
- Protein: 22 g
- Fat: 11 g (Saturated fat: 5 g)
- Fiber: 5 g
- Potassium: 546 mg
Nutrition information is an approximation and will vary with exact ingredients and portion sizes.
More taco ideas
- Braised Lamb Tacos with Charred Tomato Salsa
- Braised Short Rib Tacos with Apple Slaw
- Mushroom Al Pastor Tacos