What kind of meat is best for Birria Tacos?

Chuck roast beef is the most commonly used meat for Birria Tacos due to its marbling and ability to shred easily after slow cooking. However, traditional Birria is made with goat , and alternatives like lamb or chicken work beautifully too. The key is using a cut that becomes tender after braising — think shank, short ribs, or shoulder.

Can I make Birria Tacos ahead of time?

Yes! The great news is that Birria Tacos are perfect for meal prep . You can make the meat, consomé, and chili paste in advance and store them separately in airtight containers in the fridge for up to 4 days . Reheat and assemble the tacos fresh for best results. This method helps preserve the crispiness and gooey cheese texture.

How do I make my Birria Tacos extra crispy?

To achieve the perfect crispy shell , make sure to: Use a non-stick skillet with a light coat of oil. Dip tortillas briefly in the consomé — avoid oversoaking. Toast the tortillas slightly before adding fillings. Serve immediately after frying to maintain the crunch. Double up thin tortillas if needed and avoid overcrowding the pan to ensure even browning.

Birria Tacos – Best Crispy Recipe with Juicy Beef

Name: Birria Tacos
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 4 dried guajillo peppers: for mild heat and deep flavor; 4 dried ancho chiles: adds earthiness and subtle sweetness; 4 chipotle peppers in adobo: brings smoky and spicy depth; 1 onion, chopped: aromatic base for sauce; 4 garlic cloves: adds robust flavor; 1/2 cup crushed tomatoes: provides richness to the chili paste; 1/2 cup organic beef stock: liquid base for blending; 1 tablespoon apple cider vinegar: adds acidity and balance; 2 bay leaves: for herbal background; 2 tablespoons Mexican oregano: for authentic herbal notes; 1 teaspoon dried thyme: subtle earthiness; 1/2 teaspoon cumin: warm spice; 1/2 teaspoon ground cinnamon: sweet warmth; 1/2 teaspoon smoked paprika: smoky aroma; 1/2 teaspoon ground allspice: depth and complexity; 3 lbs organic chuck roast beef, cut into chunks: main protein, ideal for shredding; 1 tablespoon extra virgin olive oil: for searing; 1 teaspoon sea salt: enhances overall flavor; 1 teaspoon black pepper: adds mild heat; 1 teaspoon garlic powder: umami boost; 1/2 onion, diced: added to the braise; 4 cups organic beef stock: base for consomé; 2 cups water: helps form braising liquid; 12 corn tortillas: traditional taco base; 1 1/2 cups shredded Oaxaca cheese: creamy, melty cheese for stuffing; 1 cup chopped fresh cilantro: for garnish; 1 cup Pico de Gallo (optional): fresh topping

Description

These Birria Tacos are a rich, flavorful Mexican dish featuring slow-braised chuck roast in a spiced chili paste, crisped corn tortillas, gooey Oaxaca cheese, and a side of savory consomé for dipping. A perfect blend of spicy, cheesy, and meaty textures, ideal for taco lovers and Mexican cuisine enthusiasts.

Ingredients

Scale

4 dried guajillo peppers: for mild heat and deep flavor
4 dried ancho chiles: adds earthiness and subtle sweetness
4 chipotle peppers in adobo: brings smoky and spicy depth
1 onion, chopped: aromatic base for sauce
4 garlic cloves: adds robust flavor
1/2 cup crushed tomatoes: provides richness to the chili paste
1/2 cup organic beef stock: liquid base for blending
1 tablespoon apple cider vinegar: adds acidity and balance
2 bay leaves: for herbal background
2 tablespoons Mexican oregano: for authentic herbal notes
1 teaspoon dried thyme: subtle earthiness
1/2 teaspoon cumin: warm spice
1/2 teaspoon ground cinnamon: sweet warmth
1/2 teaspoon smoked paprika: smoky aroma
1/2 teaspoon ground allspice: depth and complexity
3 lbs organic chuck roast beef, cut into chunks: main protein, ideal for shredding
1 tablespoon extra virgin olive oil: for searing
1 teaspoon sea salt: enhances overall flavor
1 teaspoon black pepper: adds mild heat
1 teaspoon garlic powder: umami boost
1/2 onion, diced: added to the braise
4 cups organic beef stock: base for consomé
2 cups water: helps form braising liquid
12 corn tortillas: traditional taco base
1 1/2 cups shredded Oaxaca cheese: creamy, melty cheese for stuffing
1 cup chopped fresh cilantro: for garnish
1 cup Pico de Gallo (optional): fresh topping

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Instructions

Remove stems and seeds from guajillo and ancho chilies. Boil 1/2 cup beef stock, add chilies, cover, and soak for 15–20 minutes.
Blend soaked chilies with chipotles, onion, garlic, tomatoes, vinegar, herbs, and spices until smooth and thick. Add more stock or water to thin if needed.
Preheat oven to 350°F. In a Dutch oven, heat olive oil. Sear beef chunks seasoned with salt, pepper, and garlic powder on all sides. Set aside.
Sauté diced onion in the same pot, then add chili paste and simmer for 1–2 minutes. Add 4 cups beef stock, 2 cups water, and seared beef. Stir to combine.
Transfer to oven and braise for 2.5 hours until beef is fork-tender. Remove from oven and shred meat.
Reserve 1 cup of broth for dipping (consomé). Add chopped cilantro to the consomé and set aside.
Heat non-stick skillet over medium heat with 1 tbsp oil. Lightly coat pan with paper towel.
Dip each tortilla in the consomé, then place in skillet. Add shredded beef, cheese, and cilantro.
Fold in half and fry until golden and crispy on both sides. Repeat with remaining tortillas.
Serve immediately with dipping consomé and optional Pico de Gallo.

Notes

Use two tortillas if yours are thin to avoid sogginess.
Don’t oversoak tortillas in the broth to keep them crispy.
Oaxaca cheese can be substituted with mozzarella or vegan alternatives.
Make the beef and sauce ahead of time and store separately to assemble later.
Jackfruit can be used for a vegan version.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Dish
Method: Braising, Pan-frying
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 380
Sugar: 2g
Sodium: 389mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 20g
Fiber: 1g
Protein: 25g
Cholesterol: 55mg