Homemade Birria Tacos Recipe with Crispy Dipping Sauce
By Laura
Birria Tacos Recipe
These Birria Tacos are supremely delicious! Melt-in-your-mouth beef, rich in Mexican flavors, all mingling with melted cheese and wrapped in a crunchy tortilla.
I had them at a local restaurant earlier this year and rushed home to develop a homemade recipe. I’ve been making them ever since and they’ve become a family favorite.
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5-Star Review
"OMG!!!! Absolutely spot on!!! Thank you for sharing this!
My wife is addicted, she loves it." – Thomas
I made these cheesy, juicy, crispy, and loaded with flavor. These birria tacos are a must-try.
Slow-cooked beef birria encased in a crispy taco with a divine dip – you will love them! If you’re in the mood for tacos and have leftover chicken on hand, these easy chicken tacos are a great choice.
Pro Tip: These are dipping tacos! Save some of the braising liquid for a delicious dipping sauce.
For the Tacos
Remove the reserved braising liquid from the refrigerator. Working 1 tortilla at a time, dip the tortilla in the reserved liquid.
Place the tortilla on a large skillet set over medium heat.
15 corn tortillas
Top half of the tortilla with 1-2 tablespoons of shredded cheese, 2-3 tablespoons of shredded beef, and a sprinkle of onion and cilantro. Fold the tortilla in half to close.
2 cups shredded Monterey Jack cheese, 1 cup chopped yellow onion, ½ cup chopped fresh cilantro
Cook the tacos for 30-45 seconds on each side until crisp. Transfer to a serving platter and squeeze fresh lime juice over the top.
Fresh limes wedges
Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.
Equipment
Dutch Oven
Immersion Blender
Becky’s Tips
You can substitute in oxtail instead of short ribs.
Believe it or not, I’ve tried making these birria with just about any meat. Every variation is still delicious.
Use chicken thighs, pork shoulder, or even vegetarian options like jackfruit or vegetable brat.
Dipping the tortillas in the braising liquid before assembling them hold them together and prevents breaking. You can also heat them up in the microwave with a damp paper towel.
I’m a big fan of Monterey jack, but you can substitute your favorite cheese.
These tacos are medium spicy but you can dial it up by adjusting the chili powder.
Don’t forget to save the braising liquid for dipping!
How to Make Birria Tacos Step by Step
Steep the Chiles: Place 6 dried Guajillo chiles and 4 dried Ancho chiles in a bowl filled with near-boiling water. Let them soak for at least 30 minutes until softened.
Season and Sear the Beef: While the chiles soak, season 3 lbs of chuck roast (cut into 4 chunks) with kosher salt and ground black pepper to taste. Heat 1 tbsp of vegetable oil in a large Dutch oven over medium-high heat.
In batches, sear the chuck roast on all sides, adding another tbsp of oil as needed. Transfer the seared meat to a plate and set aside.
Sauté the Aromatics: Add the remaining 1 tbsp of oil to the Dutch oven. Toss in 3 quartered vine tomatoes, 1 quartered white onion, and 8 peeled and smashed garlic cloves.
Sauté for 2-3 minutes until fragrant.
Deglaze the Pot: Pour in 4 cups of low-sodium beef broth, scraping up any browned bits from the bottom of the pot.
Simmer the Broth: Drain the water and transfer the softened chiles from the water to the pot. Add 1 ½ lbs of bone-in short ribs, along with 1 tbsp of ground coriander, 2 tsp of ground cumin, 2 tsp of dried oregano, 1 tsp of chili powder, and 1 cinnamon stick.
Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer for 30 minutes.
Skim and Blend the Sauce: Remove the short ribs and set them aside with the seared roast. Skim any impurities from the top of the pot and discard the cinnamon stick.
Transfer 1 ½ to 2 cups of the braising liquid to a bowl, cover, and refrigerate. Use an immersion blender to blend the remaining broth until smooth.
Slow Cook the Meat: Return the seared chuck roast, short ribs, and any juices to the Dutch oven. Stir in ½ cup of orange juice and ¼ cup of apple cider vinegar.
Season with additional salt and pepper to taste. Bring the mixture to a simmer, cover, reduce heat to medium-low, and cook for 3-4 hours until the meat is tender.
Shred the Meat: Once fully cooked, remove the bones from the short ribs and discard them. Use two forks to shred all the meat into the sauce.
Prepare the Tacos: Remove the reserved braising liquid from the refrigerator. Working one at a time, dip each of the 15 corn tortillas into the liquid and place them in a large skillet set over medium heat.
Sprinkle 1-2 tbsp of shredded Monterey Jack cheese onto one half of each tortilla. Top with 2-3 tbsp of shredded beef, a sprinkle of 1 cup of chopped yellow onion, and ½ cup of chopped fresh cilantro.
Crisp the Tacos: Fold the tortilla in half. Cook each taco for 30-45 seconds per side, until the exterior is crispy and golden brown.
Transfer to a serving platter.
Serve and Enjoy: Squeeze fresh lime wedges over the tacos and serve with any remaining braising liquid on the side for dipping. Enjoy your homemade birria tacos!
How to Store and Reheat
I store leftover birria taco meat in an airtight container in the refrigerator for up to 3 days. Keep separate from the braising liquid until ready to assemble.
When ready to reheat, I pop them in pan set over medium-low heat until warmed through.
How to Freeze
I freeze the meat separately from the braising liquid in airtight containers for up to 2 months. Remember to always let thaw overnight in the refrigerator before reheating.
Birria Tacos Recipe
Ingredients
- 6 dried Guajillo chiles
- 4 dried Ancho chiles
- 3 lbs of chuck roast (cut into 4 chunks)
- kosher salt
- ground black pepper
- 1 tbsp of vegetable oil
- 3 quartered vine tomatoes
- 1 quartered white onion
- 8 peeled and smashed garlic cloves
- 4 cups of low-sodium beef broth
- 1 1/2 lbs of bone-in short ribs
- 1 tbsp of ground coriander
- 2 tsp of ground cumin
- 2 tsp of dried oregano
- 1 tsp of chili powder
- 1 cinnamon stick
- 1/2 cup of orange juice
- 1/4 cup of apple cider vinegar
- 15 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- 1/2 cup chopped fresh cilantro
- Fresh limes wedges
Method
- Place 6 dried Guajillo chiles and 4 dried Ancho chiles in a bowl filled with near-boiling water. Let them soak for at least 30 minutes until softened.
- While the chiles soak, season 3 lbs of chuck roast (cut into 4 chunks) with kosher salt and ground black pepper to taste. Heat 1 tbsp of vegetable oil in a large Dutch oven over medium-high heat. In batches, sear the chuck roast on all sides, adding another tbsp of oil as needed. Transfer the seared meat to a plate and set aside.
- Add the remaining 1 tbsp of oil to the Dutch oven. Toss in 3 quartered vine tomatoes, 1 quartered white onion, and 8 peeled and smashed garlic cloves. Sauté for 2-3 minutes until fragrant.
- Pour in 4 cups of low-sodium beef broth, scraping up any browned bits from the bottom of the pot.
- Drain the water and transfer the softened chiles from the water to the pot. Add 1 1/2 lbs of bone-in short ribs, along with 1 tbsp of ground coriander, 2 tsp of ground cumin, 2 tsp of dried oregano, 1 tsp of chili powder, and 1 cinnamon stick. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer for 30 minutes.
- Remove the short ribs and set them aside with the seared roast. Skim any impurities from the top of the pot and discard the cinnamon stick. Transfer 1 1/2 to 2 cups of the braising liquid to a bowl, cover, and refrigerate. Use an immersion blender to blend the remaining broth until smooth.
- Return the seared chuck roast, short ribs, and any juices to the Dutch oven. Stir in 1/2 cup of orange juice and 1/4 cup of apple cider vinegar. Season with additional salt and pepper to taste. Bring the mixture to a simmer, cover, reduce heat to medium-low, and cook for 3-4 hours until the meat is tender.
- Once fully cooked, remove the bones from the short ribs and discard them. Use two forks to shred all the meat into the sauce.
- Remove the reserved braising liquid from the refrigerator. Working one at a time, dip each of the 15 corn tortillas into the liquid and place them in a large skillet set over medium heat. Sprinkle 1-2 tbsp of shredded Monterey Jack cheese onto one half of each tortilla. Top with 2-3 tbsp of shredded beef, a sprinkle of 1 cup of chopped yellow onion, and 1/2 cup of chopped fresh cilantro.
- Fold the tortilla in half. Cook each taco for 30-45 seconds per side, until the exterior is crispy and golden brown. Transfer to a serving platter.
- Squeeze fresh lime wedges over the tacos and serve with any remaining braising liquid on the side for dipping. Enjoy your homemade birria tacos!
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Pro Tip: These are dipping tacos! Save some of the braising liquid for a delicious dipping sauce.
You can substitute in oxtail instead of short ribs.
Believe it or not, I've tried making these birria with just about any meat. Every variation is still delicious. Use chicken thighs, pork shoulder, or even vegetarian options like jackfruit or vegetable brat.
Dipping the tortillas in the braising liquid before assembling them hold them together and prevents breaking. You can also heat them up in the microwave with a damp paper towel.
I'm a big fan of Monterey jack, but you can substitute your favorite cheese.
These tacos are medium spicy but you can dial it up by adjusting the chili powder.
Don't forget to save the braising liquid for dipping!
Storage: Store stewed beef and reserved braising liquid in individual airtight containers in the refrigerator for up to 3 days or in the freezer for up to 2 months. Assembled tacos are best enjoyed fresh.
I store leftover birria taco meat in an airtight container in the refrigerator for up to 3 days. Keep separate from the braising liquid until ready to assemble. When ready to reheat, I pop them in pan set over medium-low heat until warmed through.
I freeze the meat separately from the braising liquid in airtight containers for up to 2 months. Remember to always let thaw overnight in the refrigerator before reheating.
Private Notes
Tried this recipe?
Let us know how it was!What to Serve with Homemade Birria Tacos
Whether I’m serving this up for a party or as a weeknight meal, I can level up with yummy side dishes, like Mexican Corn on the Cob, Mexican Street Corn Dip, Rotel Dip, or Tomatillo Avocado Salsa. Sides or no sides, these satisfying tacos are really going to please those taste buds!
