How To Make Birria Tacos: Your Ultimate Guide To The Viral Mexican Sensation

Marina Kassulke PhD 23 Aug 2025

Have you, perhaps, seen those incredibly tempting videos of rich, red tacos being dipped into a savory broth, cheese stretching, and just known you had to try them? Well, you are certainly not alone! Birria tacos have, in a way, truly taken the culinary world by storm, becoming a viral sensation for their absolutely irresistible combination of juicy meat and bold spices. It's a dish that, quite frankly, promises an explosion of flavor in every single bite, and it's no wonder everyone wants to learn how to make birria tacos right at home.

Making birria, as a matter of fact, is not a simple weeknight dinner; it does require a little time and some patience, but the outcome is, honestly, so very worth the effort. Imagine impressing your entire family with these spectacular tacos, taking Taco Tuesday to a whole new level. My text tells me that moreno, a true expert, gave all his top tips and tricks for making the best birria tacos at home to wow all your friends and family. This detailed guide will show you how to create authentic beef birria tacos, complete with all the necessary tips, ingredients, and even serving suggestions.

These crispy birria tacos are, you know, just full of bold Mexican flavors. A taco shell, brimming with flavor from savory juices, is stuffed with mouthwatering spicy beef stew and cheese, then fried until crispy and delicious. It's a culinary adventure that, frankly, brings the vibrant tastes of Jalisco, Mexico, right into your kitchen. So, if you're ready to make these incredible tacos, let's get started on this flavorful journey, shall we?

Birria Tacos: What They Are
Gathering Your Ingredients
- For the Birria de Res Stew
- For the Tacos and Serving
The Birria Stew: The Heart of Your Tacos
Assembling and Frying Your Birria Tacos
Serving Your Spectacular Birria Tacos
Frequently Asked Questions About Birria Tacos
Conclusion

Birria Tacos: What They Are

Originating from Jalisco, Mexico, birria tacos have, you know, a pretty rich history. Traditionally, birria is a savory, spicy stew, often made with goat meat, though beef (birria de res) has become very popular, especially for these tacos. The magic really begins with braising a birria de res, and then making a consomé, which is basically the flavorful liquid the meat cooks in. This consomé is, in fact, absolutely key, because it doubles as a dipping sauce for the finished tacos, which is just brilliant.

My text describes these tacos as a shell brimming with flavor from savory juices, stuffed with mouthwatering spicy beef stew and cheese, then fried until crispy and delicious. It's this combination of tender, slow-cooked meat, the rich broth, and the crispy fried tortilla that makes them, frankly, so incredibly special. Adding cheese, as my text points out, makes it a quesabirria, which is, honestly, my favorite way to enjoy these tacos, adding an extra layer of gooey goodness.

These are not, perhaps, your everyday tacos; they are, in some respects, an experience. The process involves dipping corn tortillas into the flavorful chipotle braising broth, then stuffing them with tender shredded beef and cheese, and finally pan-frying them. The result is, very truly, a taco that is bold, juicy, and, in a way, quite easy to fall in love with, especially if you enjoy robust, spicy flavors. Crock pot birria tacos, my text mentions, are bold, juicy, and easy to make, which suggests there are ways to simplify the process a bit.

Gathering Your Ingredients

To make these amazing birria tacos, you'll need, you know, a good selection of fresh ingredients. The quality of your ingredients, as a matter of fact, really does make a noticeable difference in the final taste. So, it's almost always worth picking up the best you can find. Here’s a breakdown of what you’ll typically need, split into the stew and the taco assembly.

For the Birria de Res Stew

**Beef:** My text specifies "authentic beef birria tacos," so we're using beef. A combination of chuck roast and short ribs works really well for a rich flavor and tender texture. You'll need, perhaps, about 3-4 pounds.
**Dried Chiles:** This is, honestly, where a lot of the deep, bold Mexican flavors come from. You'll want a mix like Guajillo, Ancho, and Chile de Arbol for heat. About 6-8 Guajillos, 3-4 Anchos, and 5-10 Chile de Arbol (depending on your spice preference) should be pretty good.
**Aromatics:** White onion, garlic cloves (about 6-8), and fresh ginger. These, you know, really build the flavor base.
**Spices:** Cumin seeds, whole cloves, black peppercorns, a cinnamon stick, bay leaves, and dried oregano. These are, in a way, the soul of the birria.
**Liquid:** Beef broth or water, and apple cider vinegar. The vinegar, actually, adds a little tang that brightens the flavors.
**Tomatoes:** A few Roma tomatoes, or a can of fire-roasted diced tomatoes, just to add some depth.

For the Tacos and Serving

**Tortillas:** Corn tortillas are, typically, the traditional choice for birria tacos. You'll need a good stack, perhaps 24-36, depending on how many you're making.
**Cheese:** My text mentions "oaxacan (or mozzarella) cheese" for quesabirria, which is, frankly, a fantastic choice for its meltiness. About 1-2 cups, shredded.
**Fresh Toppings:** Diced white onions and fresh cilantro are, you know, absolutely essential for that authentic finish.
**Lime:** Wedges of fresh lime, for squeezing over the top, which, honestly, really brightens everything up.
**Optional:** Fresh pico de gallo, as suggested in my text, for an extra burst of flavor.

The Birria Stew: The Heart of Your Tacos

The birria stew is, basically, the foundation of these amazing tacos. This is where all the rich, savory, and spicy flavors develop over time. It's a process that, you know, takes a bit of love and patience, but the results are truly rewarding. My text emphasizes that this begins with braising a birria de rez, which is, in fact, the most important step.

Preparing the Meat

First, you'll want to prepare your beef. Trim any excess large pieces of fat from the chuck roast and short ribs, but leave a little for flavor. Cut the chuck roast into, say, 2-3 inch chunks. Season the meat generously with salt and black pepper. Now, in a large, heavy-bottomed pot or Dutch oven, heat a little oil over medium-high heat. Sear the beef in batches until it's, you know, nicely browned on all sides. This step is, actually, pretty crucial for developing a deep, rich flavor in the stew. Remove the seared meat and set it aside, as a matter of fact.

Making the Flavorful Braising Liquid

This is where the bold Mexican flavors really come into play. First, you need to prepare your dried chiles. Remove the stems and seeds from the Guajillo and Ancho chiles. For the Chile de Arbol, you can leave some seeds if you want, you know, a bit more heat. Toast the chiles in a dry pan over medium heat for a minute or two until fragrant, being careful not to burn them. Then, soak them in hot water for about 20-30 minutes until they are, very truly, softened.

While the chiles are soaking, you can, perhaps, sauté the aromatics. In the same pot you seared the beef in, add a little more oil if needed. Sauté the chopped onion, garlic, and ginger until they are, you know, soft and fragrant. Add the tomatoes and cook for a few more minutes. Now, drain the softened chiles and add them to a blender with the sautéed aromatics, spices (cumin, cloves, peppercorns, cinnamon stick, oregano), and a little of the beef broth or water. Blend until you have a very smooth paste. You might need to add, you know, a bit more liquid to help it blend, but not too much, as a matter of fact.

Braising for Perfection

Return the seared beef to the pot. Pour the blended chile sauce over the meat. Add the remaining beef broth, apple cider vinegar, and bay leaves. Give it a good stir to make sure, you know, everything is well combined. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it braise. This is, honestly, where the magic happens. For stovetop, it will need to cook for about 3-4 hours, or until the meat is, you know, incredibly tender and easily shreds with a fork. If you're using a Crock-Pot, as my text suggests for "Crock pot birria tacos," it can cook on low for 6-8 hours or on high for 3-4 hours. This long, slow cook time, you know, really allows the flavors to meld and the meat to become wonderfully soft.

Shredding the Meat and Making the Consomé

Once the birria is cooked, remove the meat from the pot and place it on a cutting board. The meat is then shredded, as my text mentions. You can use two forks to pull it apart; it should be, very truly, falling apart easily. Set the shredded meat aside. Now, for the consomé, which is, honestly, a very crucial part of the birria taco experience. Strain the braising liquid through a fine-mesh sieve into another pot or a large bowl. Press down on the solids to extract, you know, all the flavorful liquid. Discard the solids. This strained liquid is your rich, savory consomé, which, as an added bonus, you can use as a delicious dipping sauce, as my text points out.

Assembling and Frying Your Birria Tacos

This is, perhaps, the most exciting part: bringing everything together to create those irresistible crispy birria tacos. The process is, in a way, pretty straightforward once you have your birria stew and consomé ready. My text highlights that tortillas are dipped into the sauce the birria meat cooks in, then filled, and fried until crisp.

The Dipping Process

Heat a large skillet or griddle over medium heat. Take your corn tortillas. My text specifically says, "Corn tortillas are dipped into the flavorful chipotle braising broth." So, dip each tortilla, one at a time, into the surface of the consomé. You want it coated in that rich, red, flavorful oil and broth, but not, you know, completely soaked through. This step is, frankly, what gives the tacos their signature color and a huge burst of flavor.

Filling and Frying

Place the dipped tortilla onto the hot skillet. Immediately, add a generous amount of your shredded birria meat to one half of the tortilla. My text mentions filling them with "tender meat, cilantro and diced onions." So, add a sprinkle of diced white onions and fresh cilantro over the meat. Cook for about 1-2 minutes until the tortilla starts to get, you know, a little crispy and slightly golden on the bottom.

Adding the Cheese for Quesabirria

Now, if you want to make quesabirria, which my text says is "my favorite way to enjoy the tacos," this is the moment for cheese. Sprinkle a good amount of shredded Oaxacan or mozzarella cheese over the meat and cilantro. Fold the other half of the tortilla over the filling, creating a half-moon shape. Press down gently with a spatula. Continue to fry for another 1-2 minutes on each side, until the tortilla is, you know, beautifully crispy and golden brown, and the cheese is, very truly, melted and gooey. This frying step, honestly, makes them so incredibly delicious.

Serving Your Spectacular Birria Tacos

Once your birria tacos are, you know, perfectly crispy and the cheese is wonderfully melted, it's time to serve them up. My text encourages you to "Impress your entire family with these spectacular tacos and take taco tuesday to another level," and, frankly, serving them properly really adds to the experience. Arrange your freshly fried quesabirria tacos on a platter. They are, you know, quite appealing to look at.

My text suggests, "Serve these cheesy quesabirria tacos with fresh pico de gallo, cilantro, and a squeeze of lime." So, have bowls of fresh diced white onions and chopped cilantro ready for garnishing. Offer plenty of lime wedges, because a squeeze of fresh lime juice, actually, really brightens the rich flavors of the birria. And, of course, the consomé! Remember, my text mentions, "As an added bonus, you can use the braising liquid as a delicious dipping sauce." Serve the warm consomé in small individual bowls for dipping. This dipping experience is, honestly, what makes birria tacos so unique and enjoyable. You might also want to explore the history of birria to appreciate the tradition behind your meal.

These tacos are, very truly, a feast for the senses. The aroma, the vibrant colors, the crispy texture, and the bold flavors all combine for an unforgettable meal. My text even suggests, "With this recipe you can make my beef birria and birria ramen," which means you'll have extra birria for another delicious creation. For more tasty ideas, you can learn more about Mexican cuisine on our site, and perhaps link to this page for other amazing taco recipes.

Frequently Asked Questions About Birria Tacos

Is birria hard to make?

Making birria, you know, isn't necessarily "hard," but it does take some time and a little bit of effort. The process involves several steps, like preparing the chiles and braising the meat for a few hours. However, the steps themselves are, frankly, pretty straightforward, and the result is, honestly, so very rewarding that the time investment feels completely worth it.

What is birria made of?

Birria is, basically, a flavorful Mexican stew. It's typically made with beef (birria de res) or goat meat, braised slowly in a rich, spicy broth. The broth gets its deep flavor from a blend of dried chiles, aromatics like onion and garlic, and a mix of traditional Mexican spices such as cumin, cloves, and oregano. My text mentions "bold Mexican flavors" and "spicy beef stew," which really captures the essence.

What is the dipping sauce for birria tacos called?

The delicious dipping sauce for birria tacos is, in fact, called consomé. It's the flavorful liquid that the birria meat cooks in, strained and served warm alongside the tacos. My text refers to it as the "braising liquid" and an "added bonus" for dipping, which is, honestly, a perfect description for this essential component of the birria taco experience.

Conclusion

So, there you have it, a pretty comprehensive guide on how to make birria tacos, bringing all those incredible, bold Mexican flavors right into your kitchen. It's a culinary adventure that, frankly, promises to impress everyone at your table. My text truly highlights the journey, from braising the tender beef to frying those crispy, cheese-filled tortillas. Remember, "Pin this recipe for later!" because you'll want to make these again and again. Dive into the rich and savory world of authentic Mexican cuisine with this irresistible birria tacos recipe, and, you know, enjoy every single bite.

Make vs Zapier - Which is the best (2024)

What is Make? - YouTube

MAKE on Behance

Celeflash News