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Birria tacos with melted cheese, onions, and cilantro served with Mexican rice and consommé in a flavorful spread

The Origins of Birria Tacos

Birria tacos are a true Mexican culinary treasure — slow-braised beef tucked inside golden tortillas, topped with melted cheese, onions, and cilantro, then dipped into a rich consommé. This recipe not only delivers deep, smoky flavors but also carries the history of Jalisco’s most beloved dish. 🌮✨ Try it at home and taste the tradition today!

  • Total Time: 3 hours 25 minutes
  • Yield: 6 servings (about 12 tacos)

Ingredients

Scale

For the Birria Beef:

  • 3 lbs beef chuck roast (or short ribs)

  • 2 dried guajillo chiles (seeded & stemmed)

  • 2 dried ancho chiles (seeded & stemmed)

  • 2 dried pasilla chiles

  • 4 Roma tomatoes (roasted)

  • 1 white onion (quartered)

  • 5 garlic cloves

  • 2 tbsp apple cider vinegar

  • 1 cinnamon stick

  • 1 tsp cumin seeds

  • 1 tsp oregano

  • 2 bay leaves

  • 4 cups beef broth

  • Salt & pepper to taste

For the Tacos:

  • 12 corn tortillas

  • 1 ½ cups Oaxaca cheese (or mozzarella)

  • ½ cup white onion (diced)

  • ½ cup fresh cilantro (chopped)

  • Lime wedges (for serving)

Instructions

  1. Prepare the Chiles & Sauce

    • Toast dried chiles in a skillet for 1–2 minutes until fragrant. Soak them in hot water for 15 minutes.

    • Blend chiles with roasted tomatoes, onion, garlic, vinegar, and spices until smooth.

  2. Cook the Beef

    • In a large pot, sear beef chunks until browned on all sides.

    • Pour the blended chile sauce over the beef. Add beef broth, cinnamon stick, bay leaves, salt, and pepper.

    • Simmer covered on low heat for 2 ½–3 hours until the beef is fall-apart tender.

  3. Shred the Beef

    • Remove beef, shred with forks, and return to the sauce. Save consommé (sauce) for dipping.

  4. Assemble the Tacos

    • Dip tortillas into the consommé and fry lightly on a skillet.

    • Fill with shredded beef and cheese, then fold in half. Cook until cheese melts and tortillas are crispy.

  5. Garnish & Serve

    • Top with diced onions and fresh cilantro.

    • Serve hot with a side of consommé for dipping and Mexican rice.

Notes

  • For richer flavor, let the beef marinate overnight in the chile sauce before cooking.

  • Use a blend of Oaxaca and mozzarella cheese for perfect melt and stretch.

  • Warm tortillas before dipping to avoid cracking.

  • Leftover birria can be used for quesadillas, ramen, or burritos!

  • Author: SOFIA
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow-Braised / Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://www.fastzestyrecipes.com/the-origins-of-birria-tacos/