What are the traditional ingredients in authentic birria tacos?

Beef (or goat), dried chiles, onions, garlic, cumin, oregano, and corn tortillas dipped in consommé.

What makes birria tacos “authentic”?

The slow-simmered chile marinade, traditional dried chiles, and the consommé used to fry and dip the tortillas.

How do you make birria tacos crispy?

Dip tortillas in the red chili oil from the consommé, then fry until golden.

Can I make birria tacos without frying?

Yes. Serve as soft tacos or as birria stew (traditional Jalisco style).

Which cheese is best for birria?

Oaxaca cheese melts beautifully—mozzarella is a great alternative.

Absolutely. Birria freezes beautifully and reheats perfectly inside the consommé.

Are birria tacos healthy?

They’re protein-rich and satisfying—serve with fresh veggies to balance the meal.

Authentic Mexican Birria Tacos Recipe | Best Jalisco-Style Birria Tacos

Name: Authentic Birria Tacos Recipe: Step-by-Step Guide to Flavorful Mexican Tacos
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: 2 lbs (900 g) beef chuck roast or short ribs; 3 dried guajillo chiles; 2 dried ancho chiles; 2 dried chiles de árbol (optional, for extra heat); 1 medium onion, chopped; 4 garlic cloves; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika (optional); 2 bay leaves; 2 cups (480 ml) beef broth or water; Salt and black pepper, to taste; 12 corn tortillas; 1 cup shredded cheese (Oaxaca, mozzarella, or Monterey Jack); ½ cup chopped onion; ½ cup chopped cilantro; Lime wedges, for serving; Consommé (the birria broth), for dipping

Description

Make authentic Mexican birria tacos at home! Juicy shredded beef simmered in a rich chili consommé, folded into crispy corn tortillas with melted cheese. A flavorful street food favorite that’s both comforting and unforgettable.

Ingredients

Scale

2 lbs (900 g) beef chuck roast or short ribs
3 dried guajillo chiles
2 dried ancho chiles
2 dried chiles de árbol (optional, for extra heat)
1 medium onion, chopped
4 garlic cloves
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika (optional)
2 bay leaves
2 cups (480 ml) beef broth or water
Salt and black pepper, to taste
12 corn tortillas
1 cup shredded cheese (Oaxaca, mozzarella, or Monterey Jack)
½ cup chopped onion
½ cup chopped cilantro
Lime wedges, for serving
Consommé (the birria broth), for dipping

Instructions

Remove stems and seeds from the guajillo, ancho, and árbol chiles. Toast them lightly in a dry pan until fragrant (1–2 minutes), then soak in hot water for 10 minutes.
Blend soaked chiles with onion, garlic, cumin, oregano, smoked paprika, and 1 cup of beef broth until smooth. Strain to remove any skins or seeds.
Season beef with salt and pepper. In a large pot, sear the meat until browned. Add the chili sauce, bay leaves, and remaining broth. Simmer on low heat for 2½ to 3 hours, until the beef is tender and easy to shred.
Skim off the top red oil layer from the broth — this flavorful oil will be used for frying the tortillas. Shred the beef and return it to the pot.
Dip each tortilla into the chili oil, place on a hot skillet, add shredded beef and cheese, and fold in half. Cook on both sides until crispy and golden.
Serve your tacos hot with small bowls of consommé for dipping. Garnish with onion, cilantro, and lime wedges.

Notes

Use goat or lamb instead of beef for a more traditional birria flavor. Add more chiles de árbol for extra spice. For quesabirria tacos, add more cheese before folding. Freeze leftover birria with consommé for up to 3 months — it reheats beautifully. Perfect for Taco Tuesday, family dinners, or festive gatherings.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 480
Sugar: 2g
Sodium: 690mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg

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