My Fave Birria Tacos Recipe

I present my all-time Fave Birria Tacos recipe: tender shredded beef with melted Oaxacan cheese, a richly seasoned birria de rez consomé, plus make-ahead, gluten-free, dairy-free and vegan options, making it the Best Homemade Tacos.

I can’t stop making my Fave Birria Tacos, they are loud, messy and exactly what I crave on a slow night. Tender beef chuck roast that pulls apart, melted Oaxacan cheese that strings when you take a bite, heat that hugs the tongue but never overwhelms.

People call this the Best Homemade Tacos and honestly I dont argue, I’ve fed skeptics who came back for more. There’s something about the way the flavors concentrate that makes a Birria Tacos Stovetop version sing like street food at home.

Try it, then tell me what you changed.

Ingredients

• Beef chuck: rich protein, melts into tender shreddable meat, makes deep savory broth
• Dried chiles: guajillo and ancho add smoky sweet heat, lots of flavor and color
• Garlic: adds pungent aromatics, boosts savory depth, some healthful antioxidants too
• Tomatoes: bright acidity and umami, cuts richness and balances meaty broth
• Cinnamon, cloves, bay leaves, cumin and oregano: warm aromatics that deepen flavor quietly
• Corn tortillas: soak up consome, become crisp fried shells, texture and flavor boost
• Oaxacan cheese: melty and mild, adds creamy salty pull to tacos, not overpowering
• Cilantro and lime: fresh brightness, citrus tang cuts fat and lifts every bite

Ingredient Quantities

• 3 to 4 lb beef chuck roast, cut into large chunks (or 3 lb chuck + 1 lb short ribs/shank for extra richness)
• 1 to 2 lb beef short ribs or beef shank, optional for richer consomé
• 6 dried guajillo chiles, stemmed, seeded
• 3 dried ancho chiles, stemmed, seeded
• 2 dried pasilla or 2 dried árbol chiles, optional for more heat
• 6 garlic cloves, smashed
• 1 large white or yellow onion, quartered (plus 1 small white onion, finely diced for topping)
• 2 medium Roma tomatoes (or 1 1/2 cups canned crushed tomatoes)
• 2 tablespoons apple cider vinegar (or white vinegar)
• 6 to 8 cups low sodium beef broth (use vegetable broth for vegan option)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano (Mexican oregano if you got it)
• 1 teaspoon black pepper
• 2 to 3 teaspoons kosher salt, plus more to taste
• 4 whole cloves
• 1 small cinnamon stick (about 1 to 1 1/2 inches)
• 2 bay leaves
• 1 to 2 tablespoons neutral oil for searing (vegetable, canola, or avocado oil)
• 1/2 cup neutral oil or lard for frying the tacos
• 24 to 30 small corn tortillas (gluten free; flour tortillas if you prefer but not GF)
• 8 to 12 oz Oaxacan cheese or quesillo, shredded (or Oaxaca/queso quesadilla; use vegan shredded cheese for dairy free)
• 1 bunch fresh cilantro, chopped
• 2 to 4 limes, cut into wedges
• Optional garnishes: thinly sliced radishes, avocado slices, chopped scallions
• Vegan substitution: 3 cans (about 20 oz each) young green jackfruit in brine, drained and rinsed, or 1.5 to 2 lb mushrooms (shiitake or cremini), shredded
• Optional smoky heat: 1 to 2 canned chipotles in adobo or 1 teaspoon chipotle powder

How to Make this

1. Prep the chiles and veg: stem and seed 6 guajillo, 3 ancho and the 2 pasilla or arbol if using; toast them in a dry skillet 10-20 seconds per side till fragrant but dont burn, then soak in hot water 20-30 minutes. Roast or char 2 Roma tomatoes (or use 1 1/2 cups crushed tomatoes), 1 large quartered onion and 6 smashed garlic cloves in the same skillet or oven until slightly blackened for extra flavor.

2. Make the sauce: drain most chile soaking liquid but keep about 1/2 cup. Blend soaked chiles, roasted tomatoes, roasted onion, garlic, 2 tablespoons apple cider vinegar, 2 tsp ground cumin, 2 tsp oregano, 1 tsp black pepper, 4 whole cloves, 1 small cinnamon stick, 2 bay leaves and 1 to 2 canned chipotles or 1 tsp chipotle powder if you want smoky heat. Add a little of the reserved soaking liquid or broth to loosen and blend until smooth. Strain the purée through a fine sieve into a bowl to get a silky consome.

3. Sear the meat (or veg swap): pat 3 to 4 lb beef chuck (plus optional short ribs/shank) dry, season with 2-3 tsp kosher salt and a bit more pepper, heat 1 to 2 tbsp neutral oil in a heavy pot and brown all sides in batches for deep flavor. For vegan option, shred 3 cans young jackfruit (drained) or
1.5 to 2 lb shredded mushrooms and sauté till browned, then set aside.

4. Braise into birria: pour the strained sauce over the seared meat, add 6 to 8 cups low sodium beef broth (or vegetable broth for vegan), tuck in extra short ribs/shank if using, add the bay leaves/cloves/cinnamon left in pot, bring to a simmer. Cook: pressure cook 45 minutes on high then natural release, or oven braise at 325 F covered 3 to 3 1/2 hours, or slow cooker on low 7 to 9 hours, until meat is falling apart. For jackfruit or mushrooms simmer 45-90 minutes until tender and saucy.

5. Shred and skim: remove meat to a tray, shred with forks, skim fat from the top of the consome and strain again if needed. Taste and adjust salt and a splash more vinegar if it needs brightness. Reserve generous ladles of consome for dipping.

6. Keep meat juicy: mix shredded meat with a few ladles of hot consome so it stays saucy when you make tacos. Save the rest of the consome for dunking and frying.

7. Assemble and fry tacos: heat 1/2 cup neutral oil or lard in a skillet over medium. Dip each corn tortilla briefly into warm consome, place in the skillet consome side down, sprinkle 1 to 2 tablespoons shredded Oaxacan cheese (or vegan shredded cheese) on one half, add a spoonful of the wet shredded meat, fold tortilla over or use a second dipped tortilla to make a quesataco. Fry until crisp and cheese melts, about 1 to 2 minutes per side, pressing gently so they get golden and crunchy.

8. Finish and garnish: drain tacos on paper towel, top with chopped cilantro, finely diced small white onion, squeeze of lime, and optional radishes, avocado slices or scallions. Serve hot with a bowl of the warm consome for dipping.

9. Make ahead and swaps: you can make the birria and consome 1 to 3 days ahead and refrigerate, fat will solidify on top for easy removal; reheat gently then shred. Freeze leftovers up to 3 months. For gluten free use corn tortillas, for dairy free use vegan shredded cheese, and for vegan use jackfruit or mushrooms with vegetable broth and the same spices. Pro tip: strain well and reduce some consome to intensify flavor, and dont overdip the tortilla or it will fall apart when frying.

Equipment Needed

1. Large heavy pot or Dutch oven for searing and braising, must hold 6 to 8 cups of broth and go in the oven or stovetop
2. Cast iron or heavy dry skillet for toasting chiles and roasting the tomatoes, onion and garlic (you can also use it to fry tacos)
3. High speed blender or regular blender to puree the soaked chiles and roasted veg into a silky consome
4. Fine mesh sieve and a large bowl to strain the purée so the consome is smooth
5. Cutting board and sharp chef’s knife for trimming chiles, quartering onion and prepping tomatoes and garlic
6. Tongs and two forks (tongs to handle hot stuff, forks to shred meat or pull apart jackfruit)
7. Measuring cups and spoons for broths, vinegar, spices and oil
8. Ladle plus a skimmer or slotted spoon to remove solids, skim fat and portion the consome
9. Small frying skillet, spatula and a few paper towels for dipping, frying and draining the tacos

FAQ

My Fave Birria Tacos Recipe Substitutions and Variations

• Beef chuck roast: swap in beef brisket, bone in short ribs, or pork shoulder. Brisket shreds up rich and fatty, short ribs give a gelatinous consomé, pork shoulder works if you want a twist but expect a different flavor, you’ll still braise until fork tender.
• Dried guajillo / ancho chiles: if you can’t find them use New Mexico chiles, a mix of smoked paprika plus a little sweet paprika, or rehydrated pasilla for similar depth. Toast and soak the stand ins like you would the originals so the sauce still tastes deep.
• Oaxacan cheese: use mozzarella, Monterey Jack, queso quesadilla, or a good melting vegan cheese for dairy free tacos. Use a stringy, melty cheese so the tacos fold and pull right when you bite.
• Lard or neutral frying oil: veg oil, canola, avocado oil, or even clarified butter (ghee) all work. For vegan keep to vegetable or avocado oil, and heat it hot enough so tortillas crisp fast but don’t burn.

Pro Tips

– Toast and soak the chiles like they matter cause they really do. Just a few seconds per side until they smell nutty, not burnt, and save about half a cup of the soaking liquid to loosen the blender. Strain the purée through a fine mesh and if you want it silky run it through a cheesecloth or strain a second time. If the consome feels thin, simmer a bit to concentrate the flavor, but taste and add a splash more vinegar or lime at the end if it needs brightness.

– Don’t skip the dry pat and hot sear on the meat, it’s where most of the flavor comes from. Work in batches so the pan stays hot and you get real browning. If you’re doing jackfruit or mushrooms for the vegan route, push them in the pan and let them brown instead of steaming them, you’ll be surprised how much better they taste.

– Fat management matters. Chill and skim if you want a clean consome, but save some of the fat for frying the tortillas because that slick makes the tacos taste like they came from a street cart. When dipping tortillas, do it quick and then press gently in the pan so they crisp without falling apart, and use medium heat so cheese melts before the shell burns.

– Make ahead smart not lazy. Cook the birria a day ahead, refrigerate, scrape off most of the solid fat then reheat with a few ladles of hot consome so the meat stays juicy. Shred while warm and toss with consome right before assembly. If you want to save time shredding, use two forks, meat claws or toss it briefly in a stand mixer with the paddle on low.

My Fave Birria Tacos Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I present my all-time Fave Birria Tacos recipe: tender shredded beef with melted Oaxacan cheese, a richly seasoned birria de rez consomé, plus make-ahead, gluten-free, dairy-free and vegan options, making it the Best Homemade Tacos.

Pin

Servings

8

servings

Calories

900

kcal

Equipment: 1. Large heavy pot or Dutch oven for searing and braising, must hold 6 to 8 cups of broth and go in the oven or stovetop
2. Cast iron or heavy dry skillet for toasting chiles and roasting the tomatoes, onion and garlic (you can also use it to fry tacos)
3. High speed blender or regular blender to puree the soaked chiles and roasted veg into a silky consome
4. Fine mesh sieve and a large bowl to strain the purée so the consome is smooth
5. Cutting board and sharp chef’s knife for trimming chiles, quartering onion and prepping tomatoes and garlic
6. Tongs and two forks (tongs to handle hot stuff, forks to shred meat or pull apart jackfruit)
7. Measuring cups and spoons for broths, vinegar, spices and oil
8. Ladle plus a skimmer or slotted spoon to remove solids, skim fat and portion the consome
9. Small frying skillet, spatula and a few paper towels for dipping, frying and draining the tacos

Ingredients

• 3 to 4 lb beef chuck roast, cut into large chunks (or 3 lb chuck + 1 lb short ribs/shank for extra richness)

• 1 to 2 lb beef short ribs or beef shank, optional for richer consomé

• 6 dried guajillo chiles, stemmed, seeded

• 3 dried ancho chiles, stemmed, seeded

• 2 dried pasilla or 2 dried árbol chiles, optional for more heat

• 6 garlic cloves, smashed

• 1 large white or yellow onion, quartered (plus 1 small white onion, finely diced for topping)

• 2 medium Roma tomatoes (or 1 1/2 cups canned crushed tomatoes)

• 2 tablespoons apple cider vinegar (or white vinegar)

• 6 to 8 cups low sodium beef broth (use vegetable broth for vegan option)

• 2 teaspoons ground cumin

• 2 teaspoons dried oregano (Mexican oregano if you got it)

• 1 teaspoon black pepper

• 2 to 3 teaspoons kosher salt, plus more to taste

• 4 whole cloves

• 1 small cinnamon stick (about 1 to 1 1/2 inches)

• 2 bay leaves

• 1 to 2 tablespoons neutral oil for searing (vegetable, canola, or avocado oil)

• 1/2 cup neutral oil or lard for frying the tacos

• 24 to 30 small corn tortillas (gluten free; flour tortillas if you prefer but not GF)

• 8 to 12 oz Oaxacan cheese or quesillo, shredded (or Oaxaca/queso quesadilla; use vegan shredded cheese for dairy free)

• 1 bunch fresh cilantro, chopped

• 2 to 4 limes, cut into wedges

• Optional garnishes: thinly sliced radishes, avocado slices, chopped scallions

• Vegan substitution: 3 cans (about 20 oz each) young green jackfruit in brine, drained and rinsed, or 1.5 to 2 lb mushrooms (shiitake or cremini), shredded

• Optional smoky heat: 1 to 2 canned chipotles in adobo or 1 teaspoon chipotle powder

Directions

• Prep the chiles and veg: stem and seed 6 guajillo, 3 ancho and the 2 pasilla or arbol if using; toast them in a dry skillet 10-20 seconds per side till fragrant but dont burn, then soak in hot water 20-30 minutes. Roast or char 2 Roma tomatoes (or use 1 1/2 cups crushed tomatoes), 1 large quartered onion and 6 smashed garlic cloves in the same skillet or oven until slightly blackened for extra flavor.
• Make the sauce: drain most chile soaking liquid but keep about 1/2 cup. Blend soaked chiles, roasted tomatoes, roasted onion, garlic, 2 tablespoons apple cider vinegar, 2 tsp ground cumin, 2 tsp oregano, 1 tsp black pepper, 4 whole cloves, 1 small cinnamon stick, 2 bay leaves and 1 to 2 canned chipotles or 1 tsp chipotle powder if you want smoky heat. Add a little of the reserved soaking liquid or broth to loosen and blend until smooth. Strain the purée through a fine sieve into a bowl to get a silky consome.
• Sear the meat (or veg swap): pat 3 to 4 lb beef chuck (plus optional short ribs/shank) dry, season with 2-3 tsp kosher salt and a bit more pepper, heat 1 to 2 tbsp neutral oil in a heavy pot and brown all sides in batches for deep flavor. For vegan option, shred 3 cans young jackfruit (drained) or
• 5 to 2 lb shredded mushrooms and sauté till browned, then set aside.
• Braise into birria: pour the strained sauce over the seared meat, add 6 to 8 cups low sodium beef broth (or vegetable broth for vegan), tuck in extra short ribs/shank if using, add the bay leaves/cloves/cinnamon left in pot, bring to a simmer. Cook: pressure cook 45 minutes on high then natural release, or oven braise at 325 F covered 3 to 3 1/2 hours, or slow cooker on low 7 to 9 hours, until meat is falling apart. For jackfruit or mushrooms simmer 45-90 minutes until tender and saucy.
• Shred and skim: remove meat to a tray, shred with forks, skim fat from the top of the consome and strain again if needed. Taste and adjust salt and a splash more vinegar if it needs brightness. Reserve generous ladles of consome for dipping.
• Keep meat juicy: mix shredded meat with a few ladles of hot consome so it stays saucy when you make tacos. Save the rest of the consome for dunking and frying.
• Assemble and fry tacos: heat 1/2 cup neutral oil or lard in a skillet over medium. Dip each corn tortilla briefly into warm consome, place in the skillet consome side down, sprinkle 1 to 2 tablespoons shredded Oaxacan cheese (or vegan shredded cheese) on one half, add a spoonful of the wet shredded meat, fold tortilla over or use a second dipped tortilla to make a quesataco. Fry until crisp and cheese melts, about 1 to 2 minutes per side, pressing gently so they get golden and crunchy.
• Finish and garnish: drain tacos on paper towel, top with chopped cilantro, finely diced small white onion, squeeze of lime, and optional radishes, avocado slices or scallions. Serve hot with a bowl of the warm consome for dipping.
• Make ahead and swaps: you can make the birria and consome 1 to 3 days ahead and refrigerate, fat will solidify on top for easy removal; reheat gently then shred. Freeze leftovers up to 3 months. For gluten free use corn tortillas, for dairy free use vegan shredded cheese, and for vegan use jackfruit or mushrooms with vegetable broth and the same spices. Pro tip: strain well and reduce some consome to intensify flavor, and dont overdip the tortilla or it will fall apart when frying.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 475g
• Total number of serves: 8
• Calories: 900kcal
• Fat: 60g
• Saturated Fat: 22g
• Trans Fat: 1g
• Polyunsaturated: 6g
• Monounsaturated: 25g
• Cholesterol: 180mg
• Sodium: 900mg
• Potassium: 900mg
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: 4g
• Protein: 60g
• Vitamin A: 1500IU
• Vitamin C: 18mg
• Calcium: 300mg
• Iron: 6mg