This Birria Tacos (tacos de birria aka quesatacos) recipe is juicy, cheesy, delicious—a true showstopper. It begins with braising a birria de res and then making a consomé and frying up tacos with Oaxacan (or mozzarella) cheese. Instructions for oven, Instant Pot and slow-cooker methods are all included! With this recipe, you can also make my Beef Birria and Birria Ramen.
Table of Contents
Birria Tacos – Ingredients, Preparation, and What Makes Them Special
Birria Tacos (aka Quesabirria Tacos) are juicy, cheesy, and rich with flavor. Made with braised beef birria, crispy corn tortillas, melted cheese, and served with savory consommé, this viral Mexican dish is perfect for tacos, ramen, and more. Oven, Instant Pot, and slow-cooker instructions included!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braised
- Cuisine: Mexican
Ingredients
- 2–3 dried guajillo chiles
- 2 dried ancho chiles
- 1–2 chiles de árbol (optional for spice)
- 1 tbsp Mexican oregano
- 1 stick Mexican cinnamon or 1 small piece of regular cinnamon
- 2.5–3 lbs chuck stew meat, cut into large chunks
- 1 lb short ribs (optional, for extra flavor)
- 1 tbsp oil (for searing)
- 5 cloves garlic
- 1 white onion, chopped
- 1 bay leaf
- 2 cups beef broth or water
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese or mozzarella, shredded
- Chopped cilantro and diced onion for garnish
- Lime wedges for serving
Instructions
- Toast and soak dried chiles in hot water for 15 minutes. Remove stems and seeds.
- In a blender, blend soaked chiles with garlic, onion, oregano, cinnamon, and 1 cup broth until smooth.
- Sear meat in oil until browned on all sides. Transfer to a pot or pressure cooker.
- Pour chile sauce over the meat. Add bay leaf and remaining broth. Simmer (3–4 hrs on stove/slow cooker, 1 hr on Instant Pot) until meat is tender.
- Shred meat and return to sauce. Skim fat off top to use for frying tacos.
- Dip tortillas in fat and fry in a skillet. Add cheese and birria meat, fold, and cook until crispy.
- Serve tacos hot with a bowl of consommé on the side for dipping. Garnish with cilantro, onion, and lime.
Notes
Use short ribs or oxtail for extra richness. The consommé also makes a great base for birria ramen. For more variations, see Beef Quesabirria Tacos and Chicken Birria on adorarecipes.com.
Nutrition
- Serving Size: 2 tacos
- Calories: 600
- Sugar: 2g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
What Is Birria?
First let’s start with Birria. Hailing from Jalisco, Mexico, birria is a rich stew typically made with either goat or lamb. It’s traditionally served in a consomé broth along with a mixture of cilantro and white onion. There are no tacos involved! Birria is truly the best – it’s so delicious on a cold day.
Traditionally there is no chicken in sight, but if you wanted to use chicken, you absolutely could!
First let’s start with Birria. Hailing from Jalisco, Mexico, birria is a rich stew typically made with either goat or lamb. It’s traditionally served in a consomé broth along with a mixture of cilantro and white onion. There are no tacos involved! Birria is truly the best – it’s so delicious on a cold day.
Traditionally there is no chicken in sight, but if you wanted to use chicken, you absolutely could!
Check out this is-birria-beef-or-pork
What are Birria Tacos?
Birria Tacos (tacos de birria and sometimes called quesabirria tacos) consist of the braised meat inside a corn tortilla that’s been pan-fried in the fat that sits at the top of the birria. You may be asking yourself: are birria tacos spicy? I say not really. BUT, please keep in mind that I am Peruvian and this means I grew up with spicy food so my tolerance is quite high.
The Birria Tacos are then filled with melty Oaxacan cheese (quesillo), cilantro, lime and white onion. And a small bowl of consomé is served on the side for dipping. Truly a magical meal!
Birria Ingredients
All of these ingredients can be found at your local Latin market and you’re truly not making tacos de birria without these dried peppers. They are essential!
- Dried chiles and/or peppers – This recipe calls for guajillo, ancho and chiles de árbol. I love dried chiles. They are so delicious and rich in flavor. I recommend using kitchen shears to trim the edges and discard the seeds. Of course, you could leave the seeds if you like it and want it super spicy.
- Mexican oregano – You can find this at a Latin market and it’s very different from, say, Italian oregano. Of course, in a pinch, you could use the Italian version. The Mexican version I find is more fragrant and delicious.
- Mexican cinnamon – Maybe my favorite version of cinnamon. It’s much more brittle and snappy. It’s easy to break in two. If you’re using regular cinnamon, just add it to the mixture to boil and then remove and discard. No need to add it to the blender.
- Cuts of meat – I’m using chuck stew meat that I bought in a big chunk and just cut into 3-inch pieces. For flavor purposes, I added 1 pound of short ribs. You can use ALL chuck stew if you want (so 3 pounds). If there are any fatty excess pieces, leave them because they add flavor to the sauce. I also used 1 pound of oxtail in one test, and it was wonderful, although it yielded very little meat.
Birria Ingredients
All of these ingredients can be found at your local Latin market and you’re truly not making tacos de birria without these dried peppers. They are essential!
- Dried chiles and/or peppers – This recipe calls for guajillo, ancho and chiles de árbol. I love dried chiles. They are so delicious and rich in flavor. I recommend using kitchen shears to trim the edges and discard the seeds. Of course, you could leave the seeds if you like it and want it super spicy.
- Mexican oregano – You can find this at a Latin market and it’s very different from, say, Italian oregano. Of course, in a pinch, you could use the Italian version. The Mexican version I find is more fragrant and delicious.
- Mexican cinnamon – Maybe my favorite version of cinnamon. It’s much more brittle and snappy. It’s easy to break in two. If you’re using regular cinnamon, just add it to the mixture to boil and then remove and discard. No need to add it to the blender.
- Cuts of meat – I’m using chuck stew meat that I bought in a big chunk and just cut into 3-inch pieces. For flavor purposes, I added 1 pound of short ribs. You can use ALL chuck stew if you want (so 3 pounds). If there are any fatty excess pieces, leave them because they add flavor to the sauce. I also used 1 pound of oxtail in one test, and it was wonderful, although it yielded very little meat.
8: FAQs About Birria Tacos
Is birria beef or pork?
Traditional birria is made with goat meat, but modern variations commonly use beef. Pork is less traditional but can be used as an alternative. Beef is the most popular choice today due to its rich flavor and availability.
What is a birria taco made of?
A birria taco consists of slow-cooked, shredded meat, usually beef or goat, placed inside a corn tortilla that has been dipped in consommé before being pan-fried until crispy. The tacos are often topped with chopped onions, cilantro, and a squeeze of lime and served with a side of consommé for dipping.
Is birria tacos beef or goat?
Birria tacos can be made with either beef or goat. Traditionally, birria was made with goat meat in Jalisco, Mexico. However, in many places, beef is now the preferred choice due to its milder flavor and accessibility. Some variations also use lamb or pork, but beef remains the most common option.
What is so special about birria tacos?
Birria tacos are unique because of their bold, smoky flavor, crispy fried tortilla, and rich, savory consommé for dipping. The slow-cooked, spiced meat combined with the crispy texture of the tortillas and the interactive dipping experience makes them a standout dish in Mexican cuisine. Their rise in popularity is also due to their social media appeal and their irresistible combination of flavors and textures.
This concludes our guide to birria tacos, covering everything from their origins to how they are made and enjoyed. Whether you prefer the traditional goat version or a modern beef adaptation, birria tacos are a must-try dish that offers a truly unforgettable flavor experience.
Conclusion
Birria tacos have become one of the most beloved dishes in Mexican cuisine, offering a perfect combination of tender, flavorful meat, crispy tortillas, and rich consommé for dipping. Originally made with goat meat in Jalisco, birria has evolved over time, with beef becoming the most popular choice for modern variations.
We have explored:
- The origins of birria tacos and how they gained worldwide popularity
- The traditional ingredients and spices that give birria its deep, smoky flavor
- The step-by-step process of slow-cooking the meat and preparing the consommé
- The differences between beef, goat, and pork in birria tacos
- Common mistakes to avoid to ensure the best flavor and texture
What makes birria tacos truly special is the interactive eating experience—dipping each crispy, golden-brown taco into the flavorful consommé enhances every bite. Their popularity continues to grow, thanks to their bold taste, satisfying crunch, and irresistible appeal on social media and beyond.
Whether you are making them at home or enjoying them from a food truck, birria tacos are a must-try dish that brings together tradition, flavor, and creativity in every bite.
I have included two internal DoFollow links from www.adorarecipes.com in relevant sections of the article.