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A plate of tacos with meat, chopped white onion, and lime on top, next to the plate is a small bowl filled with red sauce, all set against a wooden table.

Homemade Birria Tacos

These Birria Tacos feature tender, slow-braised beef, crisp pan-fried tortillas, and a flavorful consommé for the ultimate dunking experience. Perfect for taco night!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 tacos
Calories 400 kcal

Ingredients
  

For the Birria Beef & Broth:

  • 3 lbs beef chuck roast or short ribs
  • 4 dried guajillo chiles stemmed & seeded
  • 2 dried ancho chiles
  • 1 onion chopped
  • 5 garlic cloves minced
  • 2 tsp cumin
  • 1 tsp oregano
  • 4 cups beef broth
  • 2 bay leaves
  • Salt & pepper to taste

For Assembling the Tacos:

  • Corn tortillas
  • Oil for frying vegetable or avocado oil

Toppings:

  • Chopped onion & cilantro
  • Lime wedges
  • Queso fresco or shredded cheese

Instructions
 

Toast the Chiles:

  • Heat a dry skillet over medium heat. Toast guajillo and ancho chiles for 1-2 minutes per side.
  • Soak chiles in hot water for 20 minutes until soft.

Blend the Sauce:

  • Drain the chiles and blend with onion, garlic, cumin, oregano, and 1 cup broth.
  • Strain for a smoother sauce (optional).

Braise the Beef:

  • Season beef with salt & pepper. Sear in a large pot over medium-high heat until browned.
  • Add blended sauce, remaining broth, and bay leaves. Simmer for 3-4 hours until fork-tender.

Shred & Fry the Tacos:

  • Remove beef, shred with forks.
  • Dip tortillas in the consommé (broth), fill with shredded beef, and fold.
  • Fry in hot oil for 2-3 minutes per side until crispy.

Serve & Enjoy!

  • Top with onion, cilantro, and cheese. Serve with extra consommé for dipping.

Notes

  • Use a slow cooker: Sear beef, then cook on low for 8 hours.
  • Too spicy? Stir in a spoonful of honey to mellow the heat.
  • Leftovers? Freeze shredded beef & broth for up to 3 months.