I finally perfected the Best Birria Tacos using my easy crockpot birria and a consommé dip with a surprising secret.

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I still can’t believe how these Best Birria Tacos hooked me. Picture a crunchy, melty bite that makes you pause and reach for another, except I’m not even explaining the how.

What got me was the deep, roasted flavor from dried guajillo chiles paired with shreddy, unpretentious beef chuck roast — nothing fancy, just stupidly good. I tried a Birra Tacos Crockpot mood one night and it ruined takeout for me, honestly.

It’s loud in the kitchen, a little messy, and totally worth sneaking before guests arrive. Try it and you’ll know what I mean, no arguing.

Ingredients

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Rich in protein and iron, gives deep beefy flavor and silky shredded texture.
Dried guajillo and ancho chiles add smoky, fruity heat, color and antioxidants.
Roma tomatoes brighten sauce with acidity and natural sweetness, vitamins A and C.
Garlic and white onion give savory depth and aroma, lots of flavor no fat.
Beef broth adds umami and body, apple cider vinegar cuts richness with tang.
Corn tortillas bring corn aroma and carbs, cheese melts to gooey, salty bliss.
Fresh cilantro and lime brighten every bite, radishes add peppery crunch and color.
Oregano, cumin, cinnamon and cloves give warm complexity, small amounts go far.

Ingredient Quantities

Beef chuck roast 3 to 4 pounds (or brisket or short ribs)

Dried guajillo chiles 6

Dried ancho chiles 3

Dried pasilla chiles 2 optional

Roma tomatoes 2 medium

White onion 1 medium

Garlic 6 cloves

Beef broth 4 cups

Apple cider vinegar 1/4 cup

Tomato paste 1 tablespoon optional

Vegetable oil 2 tablespoons

Dried Mexican oregano 1 teaspoon

Ground cumin 1 teaspoon

Ground cinnamon 1/2 teaspoon or 1 small cinnamon stick

Whole cloves 3

Bay leaves 2

Salt 2 teaspoons plus more to taste

Black pepper 1/2 teaspoon

Corn tortillas 12 to 16

Oaxaca or mozzarella cheese 2 cups shredded

Cooking oil for frying 1/4 cup or as needed

Fresh cilantro about 1/2 cup chopped

White onion about 1/2 cup diced

Fresh limes 2 to 3

Radishes sliced optional for serving

How to Make this

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1. Prep the chiles and roast the veg: remove stems and most seeds from guajillo, ancho and optional pasilla chiles; toast them in a dry skillet 20 to 30 seconds per side until fragrant but not burned, then soak in hot water 15 to 20 minutes until soft. While they soak, char the roma tomatoes, the halved onion and the garlic cloves in the same skillet or under the broiler until blackened in spots.

2. Make the birria sauce: drain chiles, then blend them with the charred tomatoes, onion, garlic, apple cider vinegar, 1 cup of the beef broth, tomato paste if using, oregano, cumin, cinnamon (ground or a small stick), whole cloves, 1 teaspoon salt and 1/2 teaspoon black pepper until very smooth. Push the blended sauce through a fine mesh strainer into a bowl to remove skins and seeds.

3. Brown the beef: pat the 3 to 4 pound chuck roast dry and season with about 1 teaspoon salt and pepper. Heat 2 tablespoons vegetable oil in a heavy skillet and brown the roast well on all sides to build flavor, about 3 to 4 minutes per side. Don’t skip this even though it’s extra step, it really helps.

4. Slow cook: put the seared beef in the crockpot, pour the strained sauce over it, add the remaining beef broth to total about 4 cups, and tuck in the 2 bay leaves. Cook low 8 hours or high 4 to 5 hours until the meat is falling apart tender.

5. Shred the meat and collect consommé: remove the beef to a cutting board, shred with two forks. Strain the cooking liquid through a fine sieve into a saucepan, skim off excess fat, taste and add more salt or a splash more vinegar if it needs brightness. Simmer the consommé to reduce and concentrate flavor if you like it stronger for dipping.

6. Prepare for frying: reserve about 1 cup of consommé in a shallow bowl for dipping tortillas. Heat about 2 to 4 tablespoons of the cooking oil in a large skillet over medium heat (you can add up to the 1/4 cup listed if you want extra crisp). Keep shredded beef and shredded Oaxaca or mozzarella nearby.

7. Assemble and crisp the tacos: working one at a time, quickly dip a corn tortilla into the shallow consommé to coat both sides, lay it in the hot skillet, immediately sprinkle a good handful of cheese over half the tortilla then add shredded beef on top of the cheese, fold the tortilla over and press down with a spatula. Cook until the tortilla is crisp and the cheese is melted, about 2 minutes per side, flipping carefully. Repeat with remaining tortillas, adding more oil if needed.

8. Finish and serve: stack the quesabirria on a plate, garnish with chopped cilantro, diced white onion and lime wedges. Serve with warm consommé for dipping and sliced radishes if using.

9. Quick tips: remove more chile seeds for less heat, strain the sauce well so tortillas don’t get gritty, save a bit of consommé for dipping and another for reducing if you like it extra concentrated, and reheat tacos in a skillet to keep them crispy.

Equipment Needed

1. Slow cooker or crockpot (6 quart or larger)
2. Heavy skillet or cast iron pan for toasting chiles, charring veg and searing beef
3. Blender or high speed blender for the chile sauce
4. Fine mesh strainer plus a bowl to catch the strained sauce
5. Chef’s knife and a sturdy cutting board
6. Two forks (or meat claws) for shredding the roast
7. Large frying skillet or griddle and a metal spatula for crisping the quesabirria
8. Shallow bowl or wide ramekin for the consommé dip
9. Measuring cups and spoons (and a ladle or measuring cup to add broth)

FAQ

Q: What cut of beef should I use for birria tacos and why? A: Chuck roast is the easiest and most forgiving, it has good fat and connective tissue so the meat gets tender and juicy. Brisket or short ribs work great too, they just might need a bit more time to get fall apart tender. Avoid very lean cuts or you’ll end up with dry meat.

Q: How long do I cook the birria and what methods work best? A: Stovetop simmer usually takes about 2 and a half to 3 and a half hours until tender. Slow cooker on low about 8 hours or on high 4 to 5 hours. Instant Pot high pressure for 45 to 50 minutes then let it natural release for about 15 minutes. Always shred the meat and return it to the broth so it soaks up flavor.

Q: How do I make crispy cheesy tacos without them falling apart? A: Dip each corn tortilla in the warm consomme or brush with a little of the cooking fat, add shredded cheese and a little meat, then cook in a hot skillet until the cheese melts and edges are crisp. Flip once, press down a bit, and don’t overload them or they’ll be hard to flip.

Q: Can I make birria ahead of time and how do I store leftovers? A: Yes, it actually tastes better a day later because the flavors meld. Keep the shredded meat and consomme in airtight containers in the fridge up to four days. Freeze up to three months. Reheat gently in a pot, add a splash of broth if it seems dry.

Q: How do I control the heat and overall flavor of the sauce? A: Toast and seed the dried chiles to cut bitterness, taste the blended sauce before you cook and add more vinegar for brightness or a pinch of salt to bring out flavors. If you want more heat add a chopped chipotle or a pinch of cayenne. Tomato paste will deepen the flavor if you like a richer sauce.

Q: What should I serve with the tacos and what else can I do with the meat? A: Classic toppings are chopped white onion cilantro and lime wedges, radishes for crunch. The consomme makes a great dipping broth or a light soup. Use leftover meat for tortas, nachos or enchiladas, it keeps very well and stays flavorful.

Birria Tacos Recipe Substitutions and Variations

Beef chuck roast – swap with lamb shoulder, goat (traditionally used for birria), brisket or short ribs. Lamb/goat gives a deeper, slightly gamey flavor; if using short ribs expect more gelatinous, rich meat.
Dried guajillo/ancho chiles – no dried chiles? use 4 to 5 chipotles in adobo plus 1 tsp smoked paprika for smoke and heat, or roasted poblano + a pinch of ancho powder. Rehydrate or simmer briefly so they blend smooth.
Beef broth – replace with chicken broth for a lighter stew, or use water plus 2 beef bouillon cubes (or 2 tbsp soy sauce) for extra umami. Taste before salting cause bouillon is salty.
Corn tortillas – use small flour tortillas or press/flatten tacos into quesadilla style with flour if corn is cracked. For best results, fry lightly in the braising fat so they crisp and soak up the consommé.

Pro Tips

1) Toast chiles very briefly and soak them until totally soft, not leathery. If you char them too long they go bitter, so go slow. When you blend, push the sauce through a fine sieve, scrape the back of the strainer with a spoon, and you’ll avoid gritty tortillas.

2) Don’t skip a good sear. Get a deep brown crust on the roast for real flavor, and save any browned bits from the pan to stir into the sauce. Use a cut with connective tissue (chuck, short rib, brisket) so it shreds silky after long cooking.

3) Make it a day ahead if you can. Chill the cooked birria overnight, scoop off the hardened fat, then reheat and reduce the consommé — it concentrates the flavors and gives a cleaner dipping liquid.

4) For perfectly melty, crispy quesabirria: briefly warm the tortillas so they fold without cracking, dip just enough into the consommé to coat, layer cheese under the meat, and press with a spatula. If cheese isn’t melting fast enough, cover the pan for 30-60 seconds to trap heat.

5) Balance heat and brightness at the end. Remove more chile seeds to tame spice, and add a quick splash of vinegar or fresh lime to the consommé right before serving to lift flavors. Taste and correct salt after reduction, not before.

Birria Tacos Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally perfected the Best Birria Tacos using my easy crockpot birria and a consommé dip with a surprising secret.

Servings

servings

Calories

650

kcal

Equipment: 1. Slow cooker or crockpot (6 quart or larger)
2. Heavy skillet or cast iron pan for toasting chiles, charring veg and searing beef
3. Blender or high speed blender for the chile sauce
4. Fine mesh strainer plus a bowl to catch the strained sauce
5. Chef’s knife and a sturdy cutting board
6. Two forks (or meat claws) for shredding the roast
7. Large frying skillet or griddle and a metal spatula for crisping the quesabirria
8. Shallow bowl or wide ramekin for the consommé dip
9. Measuring cups and spoons (and a ladle or measuring cup to add broth)

Ingredients

Beef chuck roast 3 to 4 pounds (or brisket or short ribs)
Dried guajillo chiles 6
Dried ancho chiles 3
Dried pasilla chiles 2 optional
Roma tomatoes 2 medium
White onion 1 medium
Garlic 6 cloves
Beef broth 4 cups
Apple cider vinegar 1/4 cup
Tomato paste 1 tablespoon optional
Vegetable oil 2 tablespoons
Dried Mexican oregano 1 teaspoon
Ground cumin 1 teaspoon
Ground cinnamon 1/2 teaspoon or 1 small cinnamon stick
Whole cloves 3
Bay leaves 2
Salt 2 teaspoons plus more to taste
Black pepper 1/2 teaspoon
Corn tortillas 12 to 16
Oaxaca or mozzarella cheese 2 cups shredded
Cooking oil for frying 1/4 cup or as needed
Fresh cilantro about 1/2 cup chopped
White onion about 1/2 cup diced
Fresh limes 2 to 3
Radishes sliced optional for serving

Directions

Prep the chiles and roast the veg: remove stems and most seeds from guajillo, ancho and optional pasilla chiles; toast them in a dry skillet 20 to 30 seconds per side until fragrant but not burned, then soak in hot water 15 to 20 minutes until soft. While they soak, char the roma tomatoes, the halved onion and the garlic cloves in the same skillet or under the broiler until blackened in spots.
Make the birria sauce: drain chiles, then blend them with the charred tomatoes, onion, garlic, apple cider vinegar, 1 cup of the beef broth, tomato paste if using, oregano, cumin, cinnamon (ground or a small stick), whole cloves, 1 teaspoon salt and 1/2 teaspoon black pepper until very smooth. Push the blended sauce through a fine mesh strainer into a bowl to remove skins and seeds.
Brown the beef: pat the 3 to 4 pound chuck roast dry and season with about 1 teaspoon salt and pepper. Heat 2 tablespoons vegetable oil in a heavy skillet and brown the roast well on all sides to build flavor, about 3 to 4 minutes per side. Don’t skip this even though it’s extra step, it really helps.
Slow cook: put the seared beef in the crockpot, pour the strained sauce over it, add the remaining beef broth to total about 4 cups, and tuck in the 2 bay leaves. Cook low 8 hours or high 4 to 5 hours until the meat is falling apart tender.
Shred the meat and collect consommé: remove the beef to a cutting board, shred with two forks. Strain the cooking liquid through a fine sieve into a saucepan, skim off excess fat, taste and add more salt or a splash more vinegar if it needs brightness. Simmer the consommé to reduce and concentrate flavor if you like it stronger for dipping.
Prepare for frying: reserve about 1 cup of consommé in a shallow bowl for dipping tortillas. Heat about 2 to 4 tablespoons of the cooking oil in a large skillet over medium heat (you can add up to the 1/4 cup listed if you want extra crisp). Keep shredded beef and shredded Oaxaca or mozzarella nearby.
Assemble and crisp the tacos: working one at a time, quickly dip a corn tortilla into the shallow consommé to coat both sides, lay it in the hot skillet, immediately sprinkle a good handful of cheese over half the tortilla then add shredded beef on top of the cheese, fold the tortilla over and press down with a spatula. Cook until the tortilla is crisp and the cheese is melted, about 2 minutes per side, flipping carefully. Repeat with remaining tortillas, adding more oil if needed.
Finish and serve: stack the quesabirria on a plate, garnish with chopped cilantro, diced white onion and lime wedges. Serve with warm consommé for dipping and sliced radishes if using.
Quick tips: remove more chile seeds for less heat, strain the sauce well so tortillas don’t get gritty, save a bit of consommé for dipping and another for reducing if you like it extra concentrated, and reheat tacos in a skillet to keep them crispy.

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.