Birria Tacos (With How To Video!)

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The Lowdown on These Birria Tacos

My love for Mexican food is endless and eternal, y’all. Today I’m walking you through how to make wonderful homemade birria, and then I’m turning it into some epic quesatacos. Pay close attention boos, this is about to get GOOD.

Quesatacos (also known as quesabirria) are a cross between a taco and a quesadilla, filled with melted cheese and flavor-packed shredded meat. These bomb tacos are then dipped into a homemade broth and pan-fried to crispy perfection.

Serve them up with a side of Mexican Rice or Mexican Grilled Corn and get ready to fall in love with taco night all over again!

Ingredients You’ll Need to Make these Birria Tacos

For the Chili Paste

• Dried Ancho Chiles: Ancho has a subtle mild to medium heat that I really enjoy. Mulato chiles work too, but they’ll be a little sweeter.
• Dried Guajillo Peppers: Guajillo is a mild-medium pepper, so it won’t add any heat. Look for them in the Mexican or international aisle. If they’re MIA, sub any other dried Mexican or Southwestern pepper you can find such as new mexico, california or pasilla.
• Chipotle Peppers in Adobo: These come in cans (varying in size) that you can find in Mexican aisles at the grocery store. They’re the base for many Mexican stews, soups, and marinades. I like to keep multiple cans of this stuff on hand at all times, they’re that good.
• Garlic Cloves: Fresh garlic is always best, but you can also use 1 teaspoon garlic powder per clove.
• Crushed Tomatoes: Fire-roasted gives extra flavor, but regular works fine too. You can also use diced and blend it up.
• Water: To blend everything smoothly.
• Bay Leaves: Make sure to remove them before blending!
• Red Wine Vinegar: My go-to for balacing all the smoky flavors. ACV works too.
• Thyme: Dried works fine here as well.
• Whole Oregano: Trust me on this, boos. Mexican oregano has lemon and citrus flavors that pair beautifully with spicy chili peppers. I also find that this variety is cheaper and fresher than the one you’ll find in the regular spice aisle. If you only have regular oregano, use it, but just know… It ain’t the same. Give it a try!
• Ginger: You can use ground or fresh. Fresh will be a little more pungent, ground will blend in easily.
• Cumin: Essential for that classic birria taste.
• Allspice: If you don’t hive allspice, a teeny pinch of cloves and nutmeg can get you close.
• Paprika: Smoked paprika will amp it up even more!

For the Meat and Dipping Sauce (Consomme)

• Olive Oil: Just a little for searing the meat and locking in that flavor.
• Beef or Lamb: Birria is traditionally made with either meat (it’s usually up to budget or availability). Beef shank is my go-to, but chuck roast, short ribs, or even lamb work too.
• Salt and Black Pepper: Ain’t no flavor without seasoning!
• Diced Onion: White or yellow, whatever’s in the kitchen. Red onion is fine if that’s what you got.
• Beef Bouillon Cube: If you don’t have one, just add an extra splash of beef stock.
• Beef Stock or Broth: This is the base of the consomé y’all, so use a good one! You can also use chicken broth, but beef is always better.
• Water: Helps stretch the broth.

For Taco Assembly

• Corn Tortillas: The smaller, the better! Flour tortillas won’t crisp up the same way.
• Chopped White Onion: Fresh crunch, always a yes. Yellow onion works too.
• Chopped Cilantro: If you’re not a fan, just leave it out boos!
• Shredded Oaxaca: Oaxaca is the real deal, but Monterey Jack melts just as well. If you don’t have Jack, mozzarella will do.

How to Make Beef Birria

Step 1: Make the Chili Paste

1

Remove the stems and seeds from the dried ancho and guajillo chiles, then soak them in hot water. Once softened, blend the chiles with the remaining ingredients until smooth and thick.

Step 2: Season the Meat, Sear It, and Make the Stew

2

Season the meat, sear it in batches until browned, then set aside to drain. Sauté the onion until lightly browned, then return the beef to the pot with the onions. Pour in the paste, add beef stock, a bouillon cube, and water, then stir everything together. Bring to a simmer, then transfer to the oven and braise until the beef is fall-apart tender.

Step 3: Shred the Meat

3

Remove meat from the broth and place on a cutting board. Taking two forks, shred beef in the broth. Taste the broth and season to taste with salt then add beef back into broth.

How to Make Quesabirria Tacos

1. Dip and Fill: Okay, this is the fun part y’all! Dip your tortillas (one at a time) in the broth, then top them with beef, onions, cheese, and cilantro. 
2. Fold and Fry: You’re almost at the finish line, I promise. Pan fry your tacos in a non-stick skillet over medium heat until they crisp up. Serve with a side of broth for dipping! 

TIP: Warm up the tortillas! I like to work with softer, more pliable tortillas, so I warm them up a bit before dipping. To do so, wrap them in a paper towel and microwave for 30 seconds (or use a tortilla warmer). 

Birria Tacos

A traditional Mexican taco recipe, Birria Tacos (or Quesatacos) are made with tender beef, a rich adobo sauce, and earthy corn tortillas!

4.96 from 25 votes

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 18 servings

Ingredients

For the Chili Paste

• ▢ 4 dried ancho chiles
• ▢ 2 dried guajillo chiles
• ▢ 4 chipotle peppers in adobo
• ▢ 4 garlic cloves
• ▢ 1/2 cup crushed tomatoes
• ▢ 1/2 cup water
• ▢ 2 bay leaves
• ▢ 2 tbsp red wine vinegar
• ▢ 2 tsp thyme
• ▢ 2 tsp whole oregano
• ▢ 1 tsp ground ginger or fresh ginger
• ▢ 1/2 tsp ground cumin
• ▢ 1/2 tsp ground allspice
• ▢ 1/2 tsp paprika

For the Meat and Dipping Sauce (Consomme)

• ▢ 1 tbsp olive oil
• ▢ 3 1/2 lbs beef or lamb chopped in chucks, see notes below
• ▢ salt and pepper to taste
• ▢ 1/2 cup diced onion
• ▢ 1 bouillon cube
• ▢ 32 oz beef stock or broth
• ▢ 2 cups water

For QuesoTaco Assembly

• ▢ 18 corn tortillas
• ▢ 1 1/2 cup chopped white onion
• ▢ 1 cup chopped cilantro
• ▢ Shredded oaxaca or monterey jack cheese

Instructions

For the Chili Paste

• Start by removing stems and seeds from all of the dried ancho and guajillo chiles.
• Add about 2 cups of water to a medium sized pot and bring to a boil. Add chiles to a large pot then cover and allow it to sit for 15-20 minutes.
• When peppers are done, add them to a heavy duty blender or food processor along with all of the remaining ingredients and blend until smooth and thick.

For the Meat

• Preheat the oven to 325 degrees.
• Add oil to a large pot over medium high heat. Season the meat with salt and light pepper and then add to hot pot to sear. Remove the meat working in batches and set to the side on paper towels to drain. Remove pot from heat.
• Next saute the onion until it gets some color (about 3-4 minutes).
• Add the beef back to the pot along with the onion and pour paste over the top. Next add beef stock, bouillon cube and water to the pot and stir everything together.
• Bring temperature down to medium heat and bring to a simmer then add to the oven and braise for about 2 ½ hours or until beef is incredibly tender and falling apart.
• Remove meat from the broth and place on a cutting board.
• Taking two forks, shred beef in the broth. Taste the broth and season to taste with salt then add beef back into broth.

For Taco Assembly

• Remove 1 ½ cups of broth from the beef and add to a small bowl.  Add some cilantro and onion to the top of the dipping sauce and set aside.
• Add a pan over medium heat with a bit of olive oil or butter.
• Carefully dip a tortilla into the top part of the broth and place in the hot pan. Fry for a few seconds then flip over.
• Top with meat, onion, cilantro and cheese allowing the cheese to melt and get nice and gooey then fold in half and remove from the pan. Repeat with all tortillas. Serve with dipping sauce and enjoy the heck out of this!

Video

Notes

Blend the chili paste until silky smooth. No one wants chunks of dried pepper floating around. Run it through a fine-mesh strainer if needed.

Try to use beef shank cut, boos. I’s a budget-friendly option that cooks up perfectly tender to make succulent and juicy birria tacos. Also, let it braise low and slow. Rushing birria is a no-no, boos. That long cook time is what makes it melt-in-your-mouth tender.

Remember to skim the fat, but not all of it. Some of that top layer of fat in the broth is liquid gold y’all! Use it to dip the tortillas before frying for extra flavor.

Nutrition

Calories: 476kcal | Carbohydrates: 23g | Protein: 27g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 638mg | Potassium: 595mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2457IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg

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Tips for Making the Best Birria Tacos Recipe

• Blend the chili paste until silky smooth. No one wants chunks of dried pepper floating around. Run it through a fine-mesh strainer if needed.
• Use beef shank cut. It’s a budget-friendly option that cooks up perfectly tender to make succulent and juicy birria tacos.
• Let it braise low and slow. Rushing birria is a no-no, boos. That long cook time is what makes it melt-in-your-mouth tender.
• Skim the fat, but not all of it. Some of that top layer of fat in the broth is liquid gold y’all! Use it to dip the tortillas before frying for extra flavor.

Recipe Variations and Additions

• Make it gluten-free. Swap the all-purpose flour for your favorite gluten-free substitute.
• Throw in some meat. Stir in cooked, crumbled bacon or diced ham for extra flavor and protein.
• Add herbs. Fresh or dried thyme, rosemary, or chives. If using fresh, go easy boos. They’re stronger than dried.
• Need some heat? A pinch of cayenne or a dash of hot sauce in the cheese sauce will give it a lil’ kick.

What to Serve With Beef Birria Tacos

• Taco Night Done Right: Pair these birria tacos with a side of Pollo Asado, some fresh Salsa Verde, and a big ol’ batch of Mexican Rice to round it all out. Don’t forget extra limes boos!
• Cozy Comfort: Make a pot of Pozole, add a plate of Baked Beans, and whip up some classic Cornbread or Honey Cornbread.
• Dip & Dunk: Set out some tortilla chips with Guac, Cowboy Caviar, or a 7 Layer Dip to snack on before (or with) your tacos.

Menu Option: Taco Tuesday Feast With Birria Tacos

My guacamole is creamy, fresh, and packed with lime and cilantro. You can’t have tacos without guac, boos.

This cornbread is a must for soaking up that rich birria consomé.

This Mexican corn on the cob is charred, buttery, and covered in creamy, tangy goodness. Slap some of this on the plate next to your tacos, and thank me later.

My lemon cupcakes with mojito frosting are the bomb dot com boos! Taco Tuesday ain’t complete without a lil’ something sweet.

How to Store & Reheat Birria Tacos

Store the birria beef and broth separately from the tortillas. Nobody wants soggy tacos, boos! Keep the meat and consomé in an airtight container in the fridge.

To reheat, return the shredded meat to a skillet or saucepan to reheat. Add some of the consomme to the pan and heat over medium heat until it’s heated through. If you prefer to heat it in the oven, place the beef and broth in a roasting pan and cover with foil. Heat at 350° F for 10-15 minutes or until heated through.

How long will Birria Tacos last in the fridge?

The meat and consomé will last for about 4 days in the fridge.

Can I freeze the beef birria recipe?

You can absolutely freeze the beef, boos! Just let it cool completely, then pack it up in a freezer-safe bag or container with some of that rich broth to keep it moist. It’ll stay good for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight, then warm it up.

Frequently asked questions

More Mexican Recipes

• Mexican Crab Cake Recipe
• Salmon Tacos
• Chipotle Black Bean Tortilla Soup
• Mexican Pizza Recipe
• Blackened Chicken Enchiladas
• Carne Asada 
• Taco Soup
• Blackened Shrimp Nachos

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