There’s a certain magic that happens when you first encounter proper beef birria tacos. It’s not just a meal; it’s an experience. The journey begins with the rich, fragrant aroma of slow-cooked beef and toasted chillies, followed by the sight of a corn tortilla, stained a beautiful deep red from the cooking liquid, sizzling in a pan. Then comes the moment of truth: dipping that crispy, cheese-stuffed taco into a steaming cup of its own savoury broth, the consommé. It’s a moment that stays with you.

I first tried making this dish years ago and, I’ll be honest, it was a bit of a process. Friends always ask me for this recipe after trying it at dinner parties, and I’m so excited to finally share the version I’ve perfected in my own kitchen. This beef birria tacos recipe is my love letter to the traditional Mexican stew, adapted for the home cook who wants to create something truly special. The secret is patience; letting the beef simmer slowly in the adobo sauce is what transforms it from simple stewed meat into something unbelievably tender and flavourful.

This is the kind of recipe that works beautifully for a relaxed weekend get-together or a celebratory meal. It takes a little time, but the steps are straightforward, and the result is a truly memorable feast that everyone seems to love. Get ready to turn your kitchen into the best taqueria in town.

Recipe Overview

This recipe guides you through creating succulent, slow-braised beef in a rich, multi-layered chilli sauce. We then use this incredible meat to fill corn tortillas with melted cheese, pan-fry them until crisp, and serve them with a cup of the intensely savoury cooking liquid (consommé) for dipping. I’ve found that searing the beef properly at the start makes a huge difference to the final depth of flavour.

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Servings: 6 people (makes approx. 18 tacos)
• Difficulty: Medium

Why You’ll Love This Beef Birria Tacos Recipe

• Deep, Authentic Flavour: We build layers of taste by toasting dried chillies and spices, creating a smoky, slightly sweet, and deeply savoury adobo sauce that permeates the beef. It’s not just spicy; it’s complex and aromatic.
• Fall-Apart Tender Beef: Slow-cooking the beef for over three hours ensures every single shred is juicy and melts in your mouth. It’s the kind of satisfying texture that makes a dish truly special.
• A Versatile Centrepiece: While we’re making tacos, the birria itself is fantastic. You can serve the stew over rice, use it in burritos, or even make an incredible cheeseburger-style lasagna by layering it with cheese and pasta sheets.
• Ideal for Gatherings: Making a big pot of this is a wonderful way to feed friends and family. Setting up a taco bar with all the toppings lets everyone build their own perfect bite.
• Family Tested: My whole family adores this meal. The interactive element of dipping the tacos is a huge hit with the kids, and the rich flavour always gets compliments from the adults.

Beef Birria Tacos Recipe

⏱️ 30 min prep  •  🍳 240 min cook  •  👥 6 servings

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Ingredients You’ll Need

The key to a brilliant birria lies in the dried chillies. Don’t be intimidated by them! They each bring a unique character to the sauce. I usually buy mine from a local Mexican grocer or online from a specialist like the Cool Chile Co, as their quality is consistently excellent.

• For the Beef and Adobo Sauce:
• 1.5kg beef chuck or braising steak, cut into 5-6cm chunks
• 2 tbsp vegetable oil
• 1 large white onion, quartered
• 6 cloves of garlic, peeled
• 2 large tomatoes, halved
• 5 dried Guajillo chillies, stems and seeds removed
• 3 dried Ancho chillies, stems and seeds removed
• 2 dried Chiles de Árbol (optional, for heat)
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1/2 tsp whole cloves
• 1 small cinnamon stick (approx. 5cm)
• 2 tbsp apple cider vinegar
• 2 litres beef stock or water
• 2 bay leaves
• Salt to taste
• For Assembling the Tacos:
• 18-24 corn tortillas
• 300g Oaxaca cheese or mozzarella, grated
• 1 small white onion, finely diced
• A large bunch of fresh coriander, chopped
• Lime wedges, for serving

Sophia’s Tip: When working with dried chillies, I recommend wearing gloves to avoid getting the spicy oils on your hands. Toasting them for just a minute or two until they’re fragrant—but not burnt—is the single most important step for developing that signature birria flavour.

How to Make Beef Birria Tacos

The process can be broken down into three main stages: creating the adobo sauce, slow-cooking the beef until it’s tender, and finally, assembling and frying the glorious tacos.

1. Sear the Beef: Pat the beef chunks dry with a paper towel and season generously with salt. Heat the vegetable oil in a large Dutch oven or heavy-based pot over a medium-high heat. Sear the beef in batches, ensuring you don’t overcrowd the pan, for 3-4 minutes on each side until a deep brown crust forms. Set the seared beef aside.
2. Toast the Aromatics: In the same pot, reduce the heat to medium. Add the quartered onion, garlic cloves, and halved tomatoes. Cook for 8-10 minutes, turning occasionally, until they are softened and lightly charred in spots. While they cook, toast the de-seeded dried chillies in a dry frying pan over a medium heat for about 60 seconds per side until they become pliable and fragrant. Be very careful not to let them burn, or they will turn bitter.
3. Create the Adobo Base: Place the toasted chillies in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes to rehydrate. In the dry pan you used for the chillies, toast the peppercorns, cumin seeds, cloves, and cinnamon stick for 1-2 minutes until you can smell their aroma.
4. Blend the Sauce: Transfer the softened onion, garlic, and tomatoes to a blender. Drain the rehydrated chillies (reserving a little of the soaking water) and add them to the blender along with the toasted spices, apple cider vinegar, and about 250ml of the beef stock. Blend until you have a completely smooth, deep red sauce. If it’s too thick, add a splash of the reserved chilli water or more stock. I find that a high-powered blender works best here to get a really silky consistency.
5. Braise the Beef: Pour the blended adobo sauce through a sieve into the pot with the seared beef, pressing on the solids to extract all the liquid. This step ensures a smooth consommé later. Add the remaining beef stock and the bay leaves. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for at least 3 hours, or until the beef is fall-apart tender.
6. Prepare for Tacos: Once cooked, carefully remove the beef chunks from the pot and place them in a bowl. Shred the meat using two forks. Skim any excess fat from the surface of the cooking liquid (the consommé) and reserve it in a small bowl. Season the consommé with salt to your liking—it should be deeply savoury.
7. Assemble and Fry: Heat a large, non-stick frying pan over a medium heat. Dip a corn tortilla completely into the consommé, then place it in the hot pan. Top one half with a generous amount of shredded beef and a sprinkle of grated cheese. Fold the other half over to create a taco. Cook for 2-3 minutes per side, using a little of the reserved beef fat in the pan to help it get extra crispy and golden. The cheese should be gloriously melty.
8. Serve Immediately: Serve the hot, crispy tacos with a small bowl of the warm consommé for dipping. Garnish with diced white onion, fresh coriander, and a generous squeeze of lime.

Tips From My Kitchen

• Don’t Rush the Sear: Getting a good, dark crust on the beef is not just for colour. This process, known as the Maillard reaction, creates a huge amount of flavour that forms the foundation of the entire dish. Give the meat space in the pan and let it brown properly.
• The Secret Step: Toasting Spices: I used to struggle with this dish until I discovered this technique. Toasting your whole spices before blending them wakes up their essential oils, making the final sauce infinitely more aromatic and complex. You can learn more about the science behind toasting spices here.
• Make-Ahead Magic: The beef stew part of this recipe is even better the next day. You can cook the beef completely on day one, let it cool, and store it in the fridge. The flavours will have even more time to meld together. Simply reheat gently on the stove before shredding and assembling the tacos.
• Storage: Store leftover shredded beef and consommé separately in airtight containers in the fridge for up to 4 days. The consommé may solidify due to the gelatine from the beef, but it will liquefy again upon reheating.

Equipment You’ll Need

• Large Dutch oven or heavy-based pot
• Blender (a high-speed one is ideal)
• Large non-stick frying pan or skillet
• Fine-mesh sieve
• Tongs and a spatula

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s great fun to play around with it. Here are a few ideas from my kitchen experiments:

• Extra Spicy Version: If you love heat, increase the number of Chiles de Árbol to 4-5, or add a fresh habanero or scotch bonnet to the blender with the other ingredients. A little goes a long way!
• Lamb Birria: For a more traditional take, substitute the beef with bone-in lamb shoulder. The flavour is richer and slightly gamier, which is absolutely wonderful. The original dish from Jalisco was often made with goat or lamb.
• Different Cheeses: While Oaxaca cheese is traditional for its fantastic melting quality, a good quality low-moisture mozzarella or even a mix of Monterey Jack and cheddar works very well.

What to Serve With Beef Birria Tacos

The tacos are the undeniable star, but a few simple sides can round out the meal beautifully.

• Pickled Red Onions: Their sharp, tangy crunch cuts through the richness of the beef and cheese perfectly. They are very straightforward to make at home.
• Mexican Rice: A simple rice pilaf cooked with a little tomato, onion, and garlic provides a lovely base to catch any drips from the tacos.
• Drinks: A crisp, light Mexican lager like Modelo or Pacifico is a classic pairing. For a non-alcoholic option, a refreshing Horchata or Agua de Jamaica (hibiscus iced tea) works wonderfully. And if you’re looking for a dessert to follow this amazing meal, my Peach Crumb Cheesecake is a wonderfully creamy and fruity contrast.

Frequently Asked Questions

Beef Birria Tacos Recipe

Tender, slow-braised beef in a rich and smoky adobo sauce, served in crispy corn tortillas with melted cheese and a side of the savoury cooking liquid (consommé) for dipping.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Calories: 850

Ingredients Method Notes

Ingredients

  

For the Beef and Adobo Sauce

• 1.5 kg beef chuck or braising steak cut into 5-6cm chunks
• 2 tbsp vegetable oil
• 1 large white onion quartered
• 6 cloves of garlic peeled
• 2 large tomatoes halved
• 5 dried Guajillo chillies stems and seeds removed
• 3 dried Ancho chillies stems and seeds removed
• 2 dried Chiles de Árbol optional, for heat
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1/2 tsp whole cloves
• 1 small cinnamon stick approx. 5cm
• 2 tbsp apple cider vinegar
• 2 litres beef stock or water
• 2 bay leaves
• Salt to taste

For Assembling the Tacos

• 18-24 corn tortillas
• 300 g Oaxaca cheese or mozzarella grated
• 1 small white onion finely diced
• A large bunch of fresh coriander chopped
• Lime wedges for serving

Method

 

1. Sear the Beef: Pat the beef chunks dry with a paper towel and season generously with salt. Heat the vegetable oil in a large Dutch oven or heavy-based pot over a medium-high heat. Sear the beef in batches, ensuring you don't overcrowd the pan, for 3-4 minutes on each side until a deep brown crust forms. Set the seared beef aside.
2. Toast the Aromatics: In the same pot, reduce the heat to medium. Add the quartered onion, garlic cloves, and halved tomatoes. Cook for 8-10 minutes, turning occasionally, until they are softened and lightly charred in spots. While they cook, toast the de-seeded dried chillies in a dry frying pan over a medium heat for about 60 seconds per side until they become pliable and fragrant. Be very careful not to let them burn, or they will turn bitter.
3. Create the Adobo Base: Place the toasted chillies in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes to rehydrate. In the dry pan you used for the chillies, toast the peppercorns, cumin seeds, cloves, and cinnamon stick for 1-2 minutes until you can smell their aroma.
4. Blend the Sauce: Transfer the softened onion, garlic, and tomatoes to a blender. Drain the rehydrated chillies (reserving a little of the soaking water) and add them to the blender along with the toasted spices, apple cider vinegar, and about 250ml of the beef stock. Blend until you have a completely smooth, deep red sauce. If it's too thick, add a splash of the reserved chilli water or more stock. I find that a high-powered blender works best here to get a really silky consistency.
5. Braise the Beef: Pour the blended adobo sauce through a sieve into the pot with the seared beef, pressing on the solids to extract all the liquid. This step ensures a smooth consommé later. Add the remaining beef stock and the bay leaves. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for at least 3 hours, or until the beef is fall-apart tender.
6. Prepare for Tacos: Once cooked, carefully remove the beef chunks from the pot and place them in a bowl. Shred the meat using two forks. Skim any excess fat from the surface of the cooking liquid (the consommé) and reserve it in a small bowl. Season the consommé with salt to your liking—it should be deeply savoury.
7. Assemble and Fry: Heat a large, non-stick frying pan over a medium heat. Dip a corn tortilla completely into the consommé, then place it in the hot pan. Top one half with a generous amount of shredded beef and a sprinkle of grated cheese. Fold the other half over to create a taco. Cook for 2-3 minutes per side, using a little of the reserved beef fat in the pan to help it get extra crispy and golden. The cheese should be gloriously melty.
8. Serve Immediately: Serve the hot, crispy tacos with a small bowl of the warm consommé for dipping. Garnish with diced white onion, fresh coriander, and a generous squeeze of lime.

Notes

For the smoothest consommé, be sure to strain the adobo sauce before braising. The reserved beef fat is key for getting the tacos extra crispy when frying.

I really hope you give this beef birria tacos recipe a try. It’s one of those cooking projects that feels incredibly rewarding, and the results speak for themselves. There is nothing quite like sitting down to a plate of these crispy, cheesy, meaty tacos with that little bowl of liquid gold on the side. Let me know how you get on in the comments below – I’d love to hear about your birria adventure! Happy cooking, Sophia.