Learn how to make the ultimate birria tacos at home! Our simplified recipe delivers tender shredded beef, a rich consommé for dipping, and the most irresistible, crispy, cheesy quesabirria tacos.
The internet-fueled love affair with birria tacos is one of the best things to happen to home cooking in years. This iconic dish from Jalisco, Mexico, is a symphony of deep, complex flavors and irresistible textures. Traditionally, it’s a labor of love involving goat meat and a long list of dried chiles.
This recipe is a brilliant, accessible adaptation that captures the soul of birria using easy-to-find ingredients and your slow cooker, Instant Pot, or Dutch oven. We’re talking about beef chuck roast, slowly braised until fall-apart tender in a rich, brick-red broth infused with guajillo chiles, warm spices, and a touch of vinegar. That broth, known as consommé, is liquid gold—a dipping sauce that elevates the tacos to an otherworldly experience. And when you fry that meat-filled tortilla in its own fat and melt cheese onto it to make a quesabirria?
That’s when magic happens. Get ready for a taco night that will blow everyone away.
The Heart of Birria: The Consommé & The Braise
The transformative power of birria lies in two key elements: the adobo marinade and the braising liquid that becomes the consommé. The adobo is built from rehydrated guajillo chiles (which provide a deep, fruity heat without being fiery), blended with tomatoes, onions, garlic, and warm spices like cumin, oregano, and cloves. This vibrant paste is where the dish gets its signature color and foundational flavor.
Braising the marinated beef in this mixture, along with broth, allows the tough cut of meat to become incredibly tender while the flavors meld and concentrate. As the meat cooks, the fat renders and rises to the top. This flavorful fat is then used to fry the tortillas, imbuing them with an unbelievable savory depth before they’re filled.
The remaining broth, strained and skimmed, is your consommé—a rich, sippable, complex dipping sauce that is the perfect companion to the rich, crispy tacos. It’s this beautiful cycle of flavor that makes birria so special.
Ingredients
For the Birria Beef & Consommé:
- 4-5 dried guajillo chiles, stems and seeds removed
- 1 (14 oz) can diced tomatoes, with juices
- 1 medium white onion, roughly chopped
- 6 cloves garlic
- 2 teaspoons dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 bay leaves
- ¼ cup apple cider vinegar
- 4 cups beef broth
- 3-4 pounds beef chuck roast, cut into 3-4 large chunks
- Salt to taste
For Assembling the Tacos:
- Corn tortillas
- Shredded Oaxaca, Chihuahua, or mozzarella cheese
- Fresh white onion, finely diced
- Fresh cilantro, chopped
- Lime wedges
Instructions
Part 1: Make the Birria Beef & Consommé
1. Toast & Soak Chiles: Heat a dry skillet over medium. Toast the dried guajillo chiles for 30-60 seconds per side until fragrant and slightly pliable. Place in a heatproof bowl and cover with hot water. Soak for 15 minutes to soften.
2. Make the Adobo Sauce: Drain the chiles. In a blender, combine soaked chiles, diced tomatoes (with juice), chopped onion, garlic, oregano, cumin, cinnamon, cloves, and vinegar. Blend on high until a completely smooth, vibrant red sauce forms.
3. Marinate & Cook the Beef:
Slow Cooker: Place beef chunks in the pot. Pour adobo sauce over them, add bay leaves and broth. Cook on LOW for 8 hours or HIGH for 5-6 hours.
Instant Pot: Use sauté function to brown beef chunks (optional). Add all ingredients. Pressure cook on HIGH for 60 minutes, natural release for 15 minutes.
Dutch Oven: Brown beef in oil. Add all ingredients, bring to a simmer, cover, and place in a 325°F (160°C) oven for 3-4 hours.
4. Shred & Strain: The beef should be fork-tender. Remove beef and shred with two forks. Strain the cooking broth into a fat separator or bowl. Let the fat rise to the top. Skim off this flavorful fat (birria fat) and reserve in a small bowl for frying tacos. The remaining clear broth is your consommé; season with salt and keep warm.
Part 2: Assemble the Quesabirria Tacos
5. Fry the Tacos: Heat a skillet or griddle over medium heat. Dip a corn tortilla into the reserved birria fat, coating both sides. Place it on the hot skillet. Immediately add a handful of shredded cheese and a portion of shredded beef to one half of the tortilla.
6. Crisp & Fold: Once the cheese begins to melt and the bottom of the tortilla is golden and crisp (about 1-2 minutes), use a spatula to fold the tortilla in half, creating a taco. Press gently and cook for another 30-60 seconds per side until perfectly crispy and the cheese is fully melted.
7. Serve Immediately: Serve the hot, crispy quesabirria tacos with a small bowl of warm consommé for dipping. Garnish tacos with diced onion, cilantro, and a squeeze of fresh lime.
Pro Tips for Birria Bliss
- Chile Note: Guajillos are mild. For more heat, add 1-2 dried arbol chiles when soaking.
- Don’t Skip the Fat: The reserved birria fat is essential for flavor and achieving the authentic crispy texture.
- Make Ahead: The beef and consommé taste even better the next day. Make it a day in advance and reheat gently.
- Tortilla Tip: Use two corn tortillas per taco for extra sturdiness if desired.
- Alternative Serve: Serve the shredded beef in bowls as “Birria de Res” with the consommé poured over the top, alongside rice and beans.
Once you master this process, you’ll have a show-stopping, interactive meal that’s perfect for any gathering.
