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Authentic Mexican Birria Tacos

Birria tacos are a Mexican favorite featuring deeply spiced, slow-braised beef tucked into crispy tortillas served with a rich dipping broth known as consommé.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1.5 kg beef chuck roast, cut into large chunks (about 3.3 lbs)
  • 500 g bone-in beef short ribs (optional but adds depth)
  • 2 teaspoons salt for seasoning before searing
  • 1 teaspoon black pepper for seasoning before searing
  • 2 tablespoons neutral oil for searing
For the Chile Adobo
  • 5 pieces dried guajillo chiles stems and seeds removed
  • 3 pieces dried ancho chiles stems and seeds removed
  • 2 pieces dried chiles de árbol adjust for heat
  • 1 piece dried pasilla chile stem and seeds removed
  • 4 cups hot beef broth for soaking the chiles
For the Braising Liquid and Aromatics
  • 1 medium white onion quartered
  • 8 cloves garlic peeled
  • 4 pieces plum tomatoes quartered
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 3 pieces dried bay leaves
  • 2 tablespoons tomato paste
  • 4 cups beef broth for the braise
  • to taste salt throughout
For the Tacos
  • 20-24 pieces small corn tortillas (15cm / 6-inch diameter)
  • 2 cups Oaxaca cheese or low-moisture mozzarella shredded
  • as needed neutral oil or reserved beef fat for crisping the tortillas
For Serving
  • 1 medium white onion finely diced
  • 1 large bunch fresh cilantro roughly chopped
  • 4-6 pieces limes cut into wedges
  • to taste salsa verde or salsa roja homemade or store-bought
  • as needed sliced jalapeños or pickled chiles optional

Method
 

Preparation
  1. Toast the dried chiles flat against a dry hot skillet for 20–30 seconds per side until fragrant.
  2. Soak the toasted chiles in 4 cups of hot beef broth for 20–25 minutes until soft.
Charring and Blending
  1. Char the onion, garlic, and tomatoes in the same skillet until blistered.
  2. Transfer charred aromatics to a blender, add softened chiles, soaking liquid, vinegar, spices, and blend until smooth.
Braising
  1. Season beef with salt and pepper, then sear in a Dutch oven until browned.
  2. Add blended adobo, beef broth, and bay leaves; bring to a simmer and braise for 3 to 4 hours.
Finishing Touches
  1. Shred the beef and strain the consommé, saving the fat for frying.
  2. Build tacos with tortillas, cheese, and shredded beef, then crisp in the hot pan.

Notes

The consommé must be hot for dipping the tortillas, and it is critical to keep it at a simmer during assembly. Adjust the seasoning and allow at least 3-4 hours of braising for the best results.