These birria tacos are the kind of recipe I come back to again and again — hearty, comforting, and built on straightforward technique. They start with two cuts of beef that give deep flavor and texture: chuck roast for body and short ribs for silkiness. The dried chiles and toasted spices make a rich, smoky consomé that doubles as a dipping sauce and flavor booster for the tortillas.
I cook this when I want something celebratory but not fussy. There are a few steps that take time — soaking chiles, searing meat, and slow braising — but none are complicated. The result is tender shredded beef, a glossy, fragrant broth, melted stringy cheese, and tortillas crisped just enough to hold everything together. It’s a good project for a weekend, and leftovers become something even better.
Below I walk through what to buy, how to execute each step, and ways to make the process smoother. Read the shopping guide and notes first if you’re prepping for a day in the kitchen; the step-by-step directions follow exactly, so you can cook with confidence.
Your Shopping Guide
Plan for time and temperature: buy the meat the day before if you can so you can chill it after salting. Look for dried chiles at a Hispanic grocery or a well-stocked supermarket; they’re the backbone of the sauce. The other ingredients are pantry staples for many cooks—spices, tomato paste, onions, garlic—but quality matters: freshly toasted spices and good cheese make a big difference.
For tortillas, both corn and flour work; the recipe lists corn tortillas, but flour tortillas are an option if you prefer a softer shell. If you’re short on time, prep the chile soaking and spice toasting while the meat chills. The consommé is worth saving — it’s what makes these tacos sing.
Ingredients
- 2 pound beef chuck roast (boneless, cut into big 2-inch cubes) — provides tender, shreddable meat and body to the braise.
- 2 pound beef short rib (about 4 pieces) — adds gelatin and richness to the consommé.
- 2 tablespoons coarse salt — for initial seasoning and helping the meat develop better texture when seared.
- 6 ancho chiles (dried) — deep, sweet-smoky flavor for the sauce; remove stems and seeds after soaking.
- 6 guajillo chiles (dried) — bright, slightly fruity heat that balances the ancho.
- 1 cinnamon stick — toasted to release warm aromatic notes for the chile blend.
- 1 tablespoon black peppercorns — toasted and ground for fresh peppery heat.
- 1 teaspoon ground coriander — adds citrusy, nutty warmth to the spice mix.
- 2 whole cloves — toasted and ground with the other spices for depth.
- 6 bay leaves — simmered with the braise for savory backbone.
- ¼ cup vegetable oil — used for searing and building flavor in the Dutch oven.
- 1 large onion (chopped) — softens and sweetens the base during sautéing.
- 6 cloves garlic (sliced) — added for aromatic lift; slice to release flavor quickly.
- 1 tablespoon tomato paste — concentrated umami that rounds the sauce.
- 1 teaspoon paprika — mild sweetness and color.
- 1 teaspoon Mexican oregano — slightly floral and earthy; complements the chiles.
- 2 tablespoons lemon juice — brightens the chile mix; acid balances the richness.
- 8 cups water — used to soak chiles and as the braising liquid.
- salt (to taste) — for final seasoning after tasting the braising liquid.
- 24 small corn tortillas (or flour tortillas) — corn is traditional; have extras for dipping in consommé.
- 4 cups Oaxaca cheese (shredded, or mozzarella cheese) — melts easily and gives that stringy, gooey filling.
- 1 large red onion (chopped) — for topping; adds bite and freshness.
- 6 radishes (sliced) — crisp, peppery crunch as a contrast to the rich meat.
- 2 limes (cut in wedges) — squeeze over the finished tacos to lift flavors.
- ½ cup fresh cilantro (chopped) — herbaceous finish; add just before serving for brightness.
Birria Tacos: Step-by-Step Guide
- Place the chuck roast and short ribs on a baking sheet. Pat the meat dry, then rub all over with the 2 tablespoons coarse salt. Refrigerate the baking sheet with the meat for 30 minutes.
- Meanwhile, bring 8 cups water to a boil in a medium pot. Remove the pot from heat, add the 6 ancho chiles and 6 guajillo chiles, cover, and let them soak until softened (about 10–15 minutes). Use gloves when handling the chiles. When soft, transfer them to a cutting board, remove and discard stems and seeds, and set the chiles aside.
- Heat a dry skillet over medium heat. Add the cinnamon stick, 1 tablespoon black peppercorns, and 2 whole cloves and toast, turning, until fragrant (about 1–2 minutes). Transfer the toasted spices to a blender or spice grinder along with the 6 bay leaves and the 1 teaspoon ground coriander, and grind/blend to a fine powder. Set the ground spice mixture aside.
- Heat the 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Sear the chilled, salted meat in batches so pieces are not crowded; brown on all sides (about 3–4 minutes per side). Transfer browned meat to a plate and set aside.
- Reduce heat to medium. In the same Dutch oven, add the chopped large onion and cook, stirring, until softened (about 5 minutes). Add the 6 sliced garlic cloves and cook until aromatic, about 30 seconds.
- Stir in the 1 tablespoon tomato paste, the ground spice mixture from step 3, 1 teaspoon paprika, and 1 teaspoon Mexican oregano. Add the 2 tablespoons lemon juice and the soaked, destemmed/deseeded chiles. Stir to combine.
- Return the seared meat to the Dutch oven. Pour in the remaining braising liquid (use the 8 cups water you brought to a boil and soaked the chiles in). Bring to a boil, then reduce heat to a simmer, cover, and simmer on the stovetop for 30 minutes. Taste the liquid and adjust seasoning with additional salt to taste (there is also “salt (to taste)” in the ingredient list).
- While the meat simmers, preheat your oven to 300°F (150°C).
- After the 30-minute simmer, use tongs to transfer the soaked chiles from the pot into a blender. Add about 2 cups of the hot braising liquid from the Dutch oven to the blender and blend until completely smooth. (Be careful blending hot liquids; blend in batches if needed and vent the blender lid slightly.)
- Pour the blended chile mixture back into the Dutch oven with the meat and stir to combine. Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 3 hours, or until the meat is fork-tender and shreds easily.
- Remove the Dutch oven from the oven. Use tongs to transfer the meat to a large bowl and reserve the cooking liquid (this is the consommé). Shred the meat with two forks. Strain the consommé through a fine-mesh sieve into a bowl or saucepan and set aside.
- Heat a large skillet over medium heat and add a small amount of the reserved oil (about 1 tablespoon). Dip one tortilla into the warm consommé to coat it, then place the tortilla in the skillet. Sprinkle with shredded Oaxaca (or mozzarella) cheese, add some shredded beef, and fold the tortilla in half. Cook until the bottom is crisp and the cheese begins to melt, then flip and cook the other side until the cheese is fully melted and the tortilla is crisp, about 1–2 minutes per side. Repeat with remaining tortillas, cheese, and beef.
- Serve the tacos hot with reserved consommé for dipping. Top tacos with chopped red onion, sliced radishes, and chopped fresh cilantro, and serve lime wedges on the side.
Why I Love This Recipe
This version balances deep, roasted chile flavor with bright acid and the savory comfort of slow-braised beef. The consommé is the secret: intensely flavored and perfect for dunking, it turns each bite into a mini feast. The technique is forgiving — even if your timing varies a bit, the long braise makes the meat forgiving.
It’s a social recipe that feels special without being precious. Once the meat is braised and shredded, the final assembly is fast. The combination of crisped tortillas, melty cheese, and juicy shredded beef topped with raw onion and cilantro hits every textural note I want in a taco.
If You’re Out Of…
- Oaxaca cheese — the recipe already lists mozzarella as an alternative; use that if you can’t find Oaxaca.
- Corn tortillas — the ingredient list notes flour tortillas as an option; they’ll be softer but still delicious when dipped in consommé.
- Lemon juice — the recipe includes limes for serving; a squeeze of lime can replace the lemon in a pinch.
- Dried chiles — if you must, adjust and keep an eye on flavor: the recipe relies on the ancho and guajillo profile, so any swap should be used sparingly to avoid overpowering the balance.
Cook’s Kit
These tools make the process smooth:
- Large Dutch oven — for searing and oven braising in one vessel.
- Medium pot — to boil and soak the chiles.
- Dry skillet — for toasting whole spices and chiles if needed.
- Blender or spice grinder — a high-power blender helps make a silky chile purée; use caution with hot liquids.
- Fine-mesh sieve — for straining consommé to a clear, velvety finish.
- Tongs and two forks — for handling and shredding the meat.
Mistakes Even Pros Make
1) Crowding the pan while searing. That prevents proper browning and reduces flavor. Work in batches and get a good crust.
2) Blending hot liquids carelessly. Steam builds pressure; vent the blender and blend in short bursts, or cool slightly before blending.
3) Skipping the strain. Not straining the consommé leaves grit and chile bits that can overwhelm the mouthfeel; strain for a clean finish.
4) Not tasting the braising liquid. Salt early and adjust later — the braise concentrates flavors, so taste after that initial 30-minute simmer and again after braise if needed.
Year-Round Variations
Spring/summer: Serve the tacos with extra raw garnishes—more chopped onion and fresh cilantro—so the bright notes balance the rich meat.
Fall/winter: Embrace the warm spices — increase the braise time for an even softer result and lean into the consommé: serve bowls of it with shredded meat, tortillas on the side for dipping.
Make-ahead: Complete the braise one day ahead, cool the meat in its liquid, refrigerate, and reheat gently before assembling tacos. Flavors meld overnight.
Notes on Ingredients
Meat: The combination of chuck and short ribs provides both shreddability and a gelatinous mouthfeel. Trim excess silverskin but keep some fat for flavor.
Dried chiles: Ancho and guajillo are chosen for their complementary profiles — ancho brings smoky sweetness, guajillo brings fruity brightness. Remove stems and seeds after soaking to avoid bitterness and excessive heat.
Spices: Toast the whole spices briefly to unlock aromas; ground spices lose intensity faster, so the brief toasting and grinding step makes a noticeable difference.
Tortillas and cheese: Corn tortillas give a firmer, more traditional shell; flour tortillas are softer and make a heartier wrap. Oaxaca melts beautifully; mozzarella is an acceptable fallback for stringiness and melt.
Leftovers & Meal Prep
Store shredded meat in its reserved consommé in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop in the consommé so the meat stays juicy. For longer storage, freeze in portions: the meat and consommé freeze well for 2–3 months.
Leftover tacos can be refreshed by crisping them in a skillet for 1–2 minutes per side and reheating the consommé on the side for dipping. The consommé is also a great base for a quick soup—add vegetables or beans from your pantry and some shredded meat.
Handy Q&A
- Q: Can I make this in a slow cooker?
A: Yes — after searing, transfer everything to a slow cooker and cook on low for 6–8 hours until fork-tender. Keep the blended chiles and braising liquid proportions the same. - Q: How spicy is this?
A: The recipe is more smoky and deep than aggressively hot. If you prefer milder flavor, remove seeds from the chiles completely; for more heat, add a pinch of crushed chile flakes or a hotter chile when blending. - Q: Can I use only one cut of beef?
A: You can, but the dual cuts add complexity. Using only chuck roast or only short ribs will work; expect slightly different texture and gelatin content. - Q: Is the consommé essential?
A: It’s part of what makes birria tacos special. The dipping consommé adds moisture and a concentrated flavor boost; dipping the tortillas in it before crisping is key to the classic experience.
Next Steps
When you’re ready to cook, read the shopping guide and set out the ingredients. Start with the meat salting step so it can chill while you prep chiles and spices. Plan three to four hours for active and hands-off time combined — most of that is oven time while the house fills with the aroma of the braise.
Make a double batch if you’re feeding company or want leftovers — the flavors improve slightly after a day and the convenience is worth the extra time. Serve with lime wedges, chopped onion, radishes, and cilantro. Enjoy the ritual of dipping each taco into the warm consommé and watch how quickly plates empty.
Birria Tacos
Ingredients
Ingredients
- 2 poundbeef chuck roast boneless, cut into big 2-inch cubes
- 2 poundbeef short rib about 4 pieces
- 2 tablespoonscoarse salt
- 6 ancho chiles dried
- 6 guajillo chiles dried
- 1 cinnamon stick
- 1 tablespoonblack peppercorns
- 1 teaspoonground coriander
- 2 whole cloves
- 6 bay leaves
- 1/4 cupvegetable oil
- 1 largeonion chopped
- 6 clovesgarlic sliced
- 1 tablespoontomato paste
- 1 teaspoonpaprika
- 1 teaspoonMexican oregano
- 2 tablespoonslemon juice
- 8 cupswater
- salt to taste
- 24 smalcorn tortillas or flour tortillas
- 4 cupsoaxaca cheese shredded, or mozzarella cheese
- 1 largered onion chopped
- 6 radishes sliced
- 2 limes cut in wedges
- 1/2 cupfresh cilantro chopped
Instructions
Instructions
- Place the chuck roast and short ribs on a baking sheet. Pat the meat dry, then rub all over with the 2 tablespoons coarse salt. Refrigerate the baking sheet with the meat for 30 minutes.
- Meanwhile, bring 8 cups water to a boil in a medium pot. Remove the pot from heat, add the 6 ancho chiles and 6 guajillo chiles, cover, and let them soak until softened (about 10–15 minutes). Use gloves when handling the chiles. When soft, transfer them to a cutting board, remove and discard stems and seeds, and set the chiles aside.
- Heat a dry skillet over medium heat. Add the cinnamon stick, 1 tablespoon black peppercorns, and 2 whole cloves and toast, turning, until fragrant (about 1–2 minutes). Transfer the toasted spices to a blender or spice grinder along with the 6 bay leaves and the 1 teaspoon ground coriander, and grind/blend to a fine powder. Set the ground spice mixture aside.
- Heat the 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Sear the chilled, salted meat in batches so pieces are not crowded; brown on all sides (about 3–4 minutes per side). Transfer browned meat to a plate and set aside.
- Reduce heat to medium. In the same Dutch oven, add the chopped large onion and cook, stirring, until softened (about 5 minutes). Add the 6 sliced garlic cloves and cook until aromatic, about 30 seconds.
- Stir in the 1 tablespoon tomato paste, the ground spice mixture from step 3, 1 teaspoon paprika, and 1 teaspoon Mexican oregano. Add the 2 tablespoons lemon juice and the soaked, destemmed/deseeded chiles. Stir to combine.
- Return the seared meat to the Dutch oven. Pour in the remaining braising liquid (use the 8 cups water you brought to a boil and soaked the chiles in). Bring to a boil, then reduce heat to a simmer, cover, and simmer on the stovetop for 30 minutes. Taste the liquid and adjust seasoning with additional salt to taste (there is also "salt (to taste)" in the ingredient list).
- While the meat simmers, preheat your oven to 300°F (150°C).
- After the 30-minute simmer, use tongs to transfer the soaked chiles from the pot into a blender. Add about 2 cups of the hot braising liquid from the Dutch oven to the blender and blend until completely smooth. (Be careful blending hot liquids; blend in batches if needed and vent the blender lid slightly.)
- Pour the blended chile mixture back into the Dutch oven with the meat and stir to combine. Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 3 hours, or until the meat is fork-tender and shreds easily.
- Remove the Dutch oven from the oven. Use tongs to transfer the meat to a large bowl and reserve the cooking liquid (this is the consommé). Shred the meat with two forks. Strain the consommé through a fine-mesh sieve into a bowl or saucepan and set aside.
- Heat a large skillet over medium heat and add a small amount of the reserved oil (about 1 tablespoon). Dip one tortilla into the warm consommé to coat it, then place the tortilla in the skillet. Sprinkle with shredded Oaxaca (or mozzarella) cheese, add some shredded beef, and fold the tortilla in half. Cook until the bottom is crisp and the cheese begins to melt, then flip and cook the other side until the cheese is fully melted and the tortilla is crisp, about 1–2 minutes per side. Repeat with remaining tortillas, cheese, and beef.
- Serve the tacos hot with reserved consommé for dipping. Top tacos with chopped red onion, sliced radishes, and chopped fresh cilantro, and serve lime wedges on the side.
Equipment
- Ninja 72 oz Countertop Blender
- 6-quart Dutch Oven
Notes
The cooking time can vary on many different factors such as your oven, which cut of beef you used or what pot you used. Dutch ovens cook faster because they can retain heat better, but if you don’t have one, make sure to use an oven safe pot with a lid.
While making tacos, keep them warm in a preheated oven at 200°F on a baking sheet. As you make them, add them to your baking sheet in the oven.
Bring the birria and consommé to room temperature before storing it in separate airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw in the fridge overnight then reheat over medium heat until warmed through. If the beef birria seems dry, add some of the consommé to it.
