This recipe for Amazing Juicy Beef Birria Tacos Mexican Style brings together rich, simmered beef, fragrant spices, and crispy cheese filled tortillas for a meal that feels both comforting and celebratory. The first bite delivers tender shredded meat, a lightly spicy consommé soaked shell, and the unmistakable aroma of toasted chilies and warm Mexican seasonings. These tacos are perfect for weekends, gatherings, or anytime you want a dish that feels special without being complicated.
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Why You Will Love This Amazing Juicy Beef Birria Tacos Mexican Style
There are so many reasons these birria tacos stand above ordinary tacos. First, the beef cooks low and slow until it becomes fall apart tender. Second, the sauce and consommé are built from toasted chilies, tomatoes, garlic, and aromatic spices which create deep, layered flavor. Third, the tacos are dipped into the rich broth, filled with melty cheese, and crisped in a skillet. This gives them a juicy interior with a golden crust on the outside. The recipe is impressive enough for guests yet easy enough for a weekend project. It also uses ingredients that are widely available, with flexible substitutions for family friendly cooking.
Ingredients for Amazing Juicy Beef Birria Tacos Mexican Style
For the Birria Beef
- 3 pounds beef chuck roast or a mix of chuck roast and short ribs
- 4 dried guajillo chilies
- 2 dried ancho chilies
- Optional extra dried pasilla chili for a deeper flavor
- 1 onion, quartered
- 5 garlic cloves
- 2 large tomatoes, halved
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 cinnamon stick or 1 pinch of ground cinnamon
- 2 bay leaves
- 1 tablespoon apple cider vinegar or mild white vinegar
- 4 cups beef broth
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
For the Tacos
- Corn tortillas
- Shredded Oaxaca cheese, mozzarella, or Monterey Jack
- Fresh cilantro, chopped
- Finely diced white onion
- Reserved birria consommé
Ingredient Notes and Substitutions
- Beef Options: Chuck roast works best because it becomes tender and shreds beautifully. If you prefer lighter options, use boneless chicken thighs simmered in the same sauce.
- Chilies: Guajillo and ancho chilies provide mild heat and rich flavor. If dried chilies are unavailable, substitute with a mix of chili powder and smoked paprika. The flavor will be different but still delicious.
- Vinegar: Apple cider vinegar adds brightness to balance the richness. Lemon juice also works.
- Cheese: Oaxaca cheese melts perfectly and provides authentic texture. Mozzarella is a great substitute because it melts smoothly and is easy to find.
- Broth: Beef broth builds strong flavor. Vegetable broth can be used for a lighter taste.
- Cinnamon: Only a small amount is needed. It is traditional in birria and adds warm complexity.
- Make it vegetarian: Use mushrooms and lentils instead of beef. Simmer them in the chili sauce until tender and savory.
Step by Step Instructions
Step 1: Prepare and Soak the Chilies
Remove stems and seeds from the dried chilies. Heat a skillet over medium and toast the chilies for about 30 seconds per side until fragrant. Place them in a bowl and cover with hot water to soften for 15 minutes. This soaking step helps blend them into a smooth, rich sauce later.
Step 2: Create the Birria Sauce
In a blender, combine the softened chilies, tomatoes, onion, garlic, cumin, oregano, vinegar, and half a cup of the soaking liquid. Blend until completely smooth. This mixture becomes the heart of the birria, filled with smoky and slightly sweet notes that define its signature taste.
Step 3: Brown the Beef
Cut the beef into large chunks and season with salt and pepper. Heat a large heavy pot with a little oil over medium high heat. Sear the beef on all sides until browned. Browning builds flavor that carries through the entire dish.
Step 4: Simmer the Birria
Pour the blended chili sauce over the browned beef. Add the beef broth, bay leaves, and cinnamon. Stir well and bring the pot to a gentle boil. Reduce to a low simmer, cover, and cook for about 2 to 3 hours or until the meat is fall apart tender. The slow cooking transforms the tough beef into flavorful strands that soak up the chili sauce.
Step 5: Shred the Meat
Remove the beef and shred it with two forks. The texture should be tender and juicy. Return some shredded meat to the pot to keep it moist while reserving some for filling tacos. Skim the consommé to remove excess fat if desired. Save this broth for dipping tortillas and serving with the finished tacos.
Step 6: Build the Tacos
Heat a skillet over medium heat. Dip a corn tortilla into the warm consommé. Place it in the skillet and sprinkle cheese on one half. Add a generous spoonful of shredded birria beef. Fold the tortilla over the filling and press lightly.
Step 7: Crisp the Tacos
Pan fry the tacos for 2 to 3 minutes per side until crisp, golden, and lightly bubbling with melted cheese. The consommé soaked tortillas will develop a beautiful color and a flavorful crust.
Step 8: Serve and Garnish
Serve each taco with extra consommé for dipping. Top with cilantro and diced onion for brightness. These additions balance the richness and add freshness that complements the slow cooked beef.
Pro Tips for Success
- Toast the chilies briefly because it brings out their oils and deepens flavor.
- Blend the sauce until completely smooth so the tacos have a silky, rich consommé.
- Simmer the beef gently rather than boiling. Slow cooking keeps it tender.
- Dip the tortillas lightly into the consommé so they soak up flavor without becoming too soft.
- Do not rush the crisping step. A hot skillet creates the signature golden shell.
- Make extra consommé because it is delicious and enhances the dipping experience.
Flavor Variations
- Cheese Lover’s Birria Tacos: Add extra cheese for a gooey, melty version that kids and adults both enjoy.
- Herb Infused Birria: Add fresh oregano or thyme during the simmering process for a brighter aroma.
- Spicy Birria Tacos: Add chipotle peppers in adobo for smoky heat.
- Citrus Lift: Add a squeeze of lime juice to the beef before assembling tacos for a bright finish.
- Vegetarian Birria Tacos: Use sautéed mushrooms or lentils simmered in the same chili sauce for a satisfying meat free alternative.
Serving Suggestions
Serve the tacos with a bowl of warm consommé for dipping, along with lime wedges for a refreshing squeeze. A side of Mexican rice or simple black beans pairs beautifully. Fresh toppings such as cilantro, diced onion, or pickled jalapenos can add freshness and crunch. These tacos make an excellent party dish because they are both interactive and memorable.
Storage and Freezing Instructions
- Refrigerator: Store leftover birria beef and consommé separately in airtight containers for up to 4 days. Reheat gently over low heat before using.
- Tacos: Crisped tacos are best eaten fresh but can be reheated in a hot skillet to regain some crispness.
- Freezer: Freeze the cooked birria beef and sauce for up to 2 months. Thaw overnight and reheat slowly. Add a splash of broth if needed to loosen the sauce.
- Meal Prep Tip: Keep tortillas, cheese, consommé, and beef stored separately. Assemble tacos only when ready to cook.
Amazing Juicy Beef Birria Tacos Mexican Style
- Total Time: 3 hours 30 minutes
- Yield: 10 tacos
Description
Juicy, richly spiced beef birria tacos made Mexican style, featuring tender shredded meat, crisped consommé-dipped tortillas, and melty cheese.
Ingredients
- 3 pounds beef chuck roast or a mix of chuck roast and short ribs
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili (optional)
- 1 onion, quartered
- 5 garlic cloves
- 2 large tomatoes, halved
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 cinnamon stick or pinch ground cinnamon
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 4 cups beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- Corn tortillas
- Shredded Oaxaca cheese, mozzarella, or Monterey Jack
- Fresh cilantro, chopped
- Finely diced white onion
- Reserved birria consommé
Instructions
- Remove stems and seeds from dried chilies. Toast them 30 seconds per side, then soak in hot water for 15 minutes.
- Blend softened chilies with tomatoes, onion, garlic, cumin, oregano, vinegar, and some soaking liquid until smooth.
- Cut beef into chunks, season with salt and pepper, and brown in a heavy pot with oil.
- Pour chili sauce over beef. Add broth, bay leaves, and cinnamon. Simmer 2–3 hours until meat is tender.
- Shred beef with two forks and return some to the pot. Skim consommé if desired and save for dipping.
- Dip a tortilla into warm consommé, place in skillet, add cheese and birria meat, and fold.
- Crisp tacos 2–3 minutes per side until golden and cheese is melted.
- Serve with extra consommé for dipping and top with cilantro and diced onion.
Notes
Toast chilies lightly to deepen flavor. Blend sauce smooth. Simmer gently for tender meat. Dip tortillas lightly to avoid sogginess. Crisp fully for signature texture.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Tacos
- Method: Stovetop and Skillet
- Cuisine: Mexican
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Protein | 28 g |
| Carbohydrates | 21 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sodium | 610 mg |
Values are estimates and will vary depending on cheese and tortilla size.
FAQ About Amazing Juicy Beef Birria Tacos Mexican Style
What cut of beef works best for birria tacos?
Chuck roast is the top choice because it becomes tender and shreds easily after long simmering. Short ribs add extra richness and flavor. If you want something leaner, you can use brisket, although it may take slightly longer to cook. The key is selecting a cut with enough fat and connective tissue to break down into juicy strands.
Can I make birria tacos without dried chilies?
Yes, you can use a combination of chili powder, paprika, and a touch of cayenne. The flavor will not be identical to traditional birria, but it will still be tasty and warmly spiced. Smoked paprika is especially helpful because it adds depth to the sauce. If you can find even one type of dried chili, the flavor improves significantly.
Are birria tacos very spicy?
Birria tacos are typically mild to medium in heat. Guajillo and ancho chilies are known for their rich flavor rather than intense spice. If you prefer more heat, you can add one arbol chili or a spoonful of chipotle in adobo. For a milder version, remove all chili seeds and avoid adding extra heat.
Can I make this recipe in a slow cooker or pressure cooker?
Yes, both methods work well. For a slow cooker, cook on low for about 8 hours until the beef is tender. For a pressure cooker, cook for about 60 minutes followed by a natural release. These methods save time and keep the flavors rich and concentrated.
What cheese is best for birria tacos?
Oaxaca cheese melts beautifully and is the most authentic choice. Mozzarella or Monterey Jack are excellent alternatives because they melt smoothly and stretch well. Avoid crumbly cheeses because they do not create the classic birria texture.
Final Thoughts
These Amazing Juicy Beef Birria Tacos Mexican Style deliver everything you want in a comfort food recipe. The beef is tender and flavorful, the consommé is rich and aromatic, and the crispy tortillas bring everything together in one unforgettable bite. Whether you make them for a special celebration or a relaxed weekend meal, these tacos are guaranteed to impress. They are fun to prepare, customizable, and easy to enjoy with family and friends.