Birria Tacos
Birria is a beloved Mexican dish traditionally made with goat (birria de chivo), slow-braised in a richly spiced chile adobo until tender enough to shred. My version, birria de res, uses beef chuck roast instead, for melt-in-your-mouth tacos that are easier to find ingredients for and perfect for dipping in the flavorful consomé. Each tortilla is fried in the beef fat until crispy, stuffed with juicy shredded beef and gooey Oaxaca cheese, and served with lime, onion, and cilantro for the ultimate comfort meal.
Why You’ll Love This Recipe
- Deep, rich flavor: A blend of guajillo, pasilla, and chipotle chiles gives the broth a smoky, slightly sweet heat.
- Crispy, cheesy tacos: Each tortilla is fried in rendered beef fat for that signature orange, crunchy exterior.
- Customizable: Make it stovetop or pressure cooker style.
- Perfect for leftovers: The broth, beef, and fat store beautifully for easy re-crisping later.
The Secret to Crispy Birria Tacos
A lot of people dip their tortillas directly in the consomé (the broth) before frying — but that’s not what makes them crispy. The real trick is the beef fat that rises to the top of the broth after braising. That’s the golden oil that turns your tortilla beautifully orange and crunchy.
I like to refrigerate my broth overnight, so the fat solidifies on top. The next day, it’s easy to scoop off that layer and melt it down in a pan to fry the tortillas. The result? Perfectly crisp, slightly chewy birria tacos every time.
Toasting and Roasting for Extra Flavor
Traditionally, the dried chiles are lightly toasted in a dry pan before soaking — it’s optional, but I like to do it because it really brings out their natural oils and deepens the flavor.
For the aromatics, I prefer to roast the tomatoes, onion, and garlic in the oven at 425°F for 25 minutes — it adds a subtle smokiness that makes the broth taste like it’s been simmering all day.
That said, if you’re short on time, you can absolutely char them on the stovetop or even boil them along with the chiles instead. It’ll still be delicious.
Stovetop vs. Pressure Cooker: Which Method to Use
You can make birria either on the stovetop or in an Instant Pot (pressure cooker) — both will give you tender, flavorful beef. I’ve tried it both ways, and while the pressure cooker is great when you’re short on time, I’ll always prefer the stovetop method.
There’s something special about slow-simmering the meat for hours — it gives the chiles, aromatics, and spices time to meld together and develop that deep, layered flavor that birria is known for. The broth gets richer, the meat absorbs more of the adobo, and the whole kitchen fills with that incredible smoky, savory aroma.
If you’re in a rush, the Instant Pot version (about 1 hour on high pressure) will still give you great results. But if you have the time, let it simmer low and slow on the stovetop for 4 hours — it’s absolutely worth it for the depth of flavor you get.
Choosing Between Pasilla and Ancho Chiles
Traditionally, I’ve seen ancho chiles used more often in birria — they add a slightly sweeter, richer flavor that pairs beautifully with the smoky guajillos. But at my grocery store, ancho chiles can be hard to find, so I usually use pasilla chiles instead.
I’ve made birria both ways, and honestly, they taste pretty similar once everything’s blended and simmered together. Pasilla chiles have a touch more depth and a slightly darker flavor, while ancho chiles lean a bit sweeter — but in a slow-cooked dish like birria, the difference is subtle. If pasillas are easier to find where you are, they work perfectly, and you’ll still get that deep, rich flavor you want.
Storage & Reheating Tips
I like to store the beef, broth, and fat separately — that way, I can easily reheat what I need and re-crisp the tacos whenever the craving hits.
- Broth: refrigerate up to 4 days or freeze for 3 months.
- Beef: refrigerate up to 4 days; reheat with a little broth to keep it moist.
- Fat: store in a jar in the fridge; melt and reuse to fry more tacos.
Extra Tips
- Taste the soaking water from your chiles before blending — if it’s bitter, use fresh hot water instead.
- Don’t boil the beef the whole time; let it simmer gently for fall-apart tenderness.
- Want it extra cheesy? Layer Oaxaca cheese on both sides of the tortilla before folding.
Birria Tacos
Ingredients
- 3 tomatoes
- 7 cloves garlic
- 1 onion
- 6 guajillo chiles
- 3 ancho or pasilla chiles
- 2 chipotle peppers in adobo
- 4 lb beef chuck roast cut into large cubes
- 2 tbsp chicken bouillon powder
- 1 tbsp paprika
- 1/2 tbsp cumin
- 1 tbsp oregano
- 1 tbsp thyme
- pinch of cinnamon and cloves
- 2 bay leaves
- 6 cups water
- salt and pepper to taste
- shredded oaxaca cheese or mozzarella
- corn tortillas
- onion, cilantro, lime wedges for serving
Instructions
Roast the aromatics:
- Place tomatoes, garlic, and onion on a baking sheet. Roast at 425°F for 25 minutes until charred and softened.
- Remove stems and seeds. Toast the guajillo and pasilla chiles in a dry pan over medium heat for about 3 minutes until fragrant (don’t burn them). Boil them in water for 15 minutes, or until soft.
- Season the cubed beef with salt and pepper. Heat oil in a pot or Dutch oven and sear until browned on all sides to form a crust. Remove from heat.
- In a blender, combine softened chiles, chipotle peppers in adobo, roasted tomatoes, onion, garlic, bouillon, paprika, cumin, oregano, thyme, cinnamon, and cloves. Add 2 cups of water and blend until smooth. Strain the mixture into your pot with the seared beef.
- Add bay leaves and 4 cups more water.
- Stovetop: Bring to a boil, then cover and simmer for 4 hours, until beef is tender and shreds easily.
- Pressure cooker: Cook on high for 1 hour, natural release.
- Skim the beef fat off the top of the broth and set aside — or refrigerate the broth overnight so the fat solidifies and can be easily removed the next day. Remelt it before frying your tortillas.
- Remove the beef from the broth, shred it, and mix in a little of the consomé to keep it juicy.
- Dip each corn tortilla into the beef fat (not the broth!), then fry it on a hot pan until lightly crisp. Add Oaxaca cheese and shredded beef, fold, and fry both sides until golden. Serve with diced onion, cilantro, lime wedges, and a bowl of consomé for dipping.
Hi,
Could you tell me how many servings/tacos 1x and 2x make on the scale? Thank you!
Hi, i’ve used this recipe at least 4 times for my family, and it always comes out absolutely amazing! I usually switch the serving size and I would use the serving size changer you had, but I’m having trouble finding it. I’m using 6 pounds of beef this time, so I’m not sure how much of everything to use, so I thought I would ask.. Thank you!