I remember the first time I tried Birria tacos—crispy shells dipped in a rich consommé, stuffed with juicy beef that melted in my mouth. It was love at first bite! And while traditional Birria is a labor of love, I’ve created a simplified version that brings all the bold, spicy, and savory flavors in a more accessible, weeknight-friendly recipe.
These Easy Birria Tacos are inspired by the traditional Mexican dish but adapted for the home cook with easy-to-find ingredients and a slow cooker or stovetop method. Let’s dive into taco heaven!
Why You’ll Love These Easy Birria Tacos
- Ultra flavorful, tender beef
- Crispy taco shells soaked in consommé
- Great for meal prep and leftovers
- Totally customizable toppings
- Slow cooker OR stovetop options
Table of Contents
Ingredients
For the Birria:
- 2.5 lbs beef chuck roast (or a mix of chuck and short ribs)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 small white onion, chopped
- 5 garlic cloves
- 2 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp apple cider vinegar
- 4 cups beef broth
- Salt & pepper, to taste
- 2 tbsp oil (for searing beef)
For the Tacos:
- Corn tortillas
- Chopped white onion & fresh cilantro
- Lime wedges
- Shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Consommé (from the birria) for dipping
Instructions
Step 1: Prepare the Chilies
Boil guajillo and ancho chiles in hot water for 10 minutes to soften. Drain and transfer to a blender.
Step 2: Make the Marinade
Add the chipotle, onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup of beef broth to the blender with the softened chiles. Blend until smooth.
Step 3: Sear the Beef
Season beef with salt and pepper. In a heavy pot or skillet, heat oil over medium-high and sear beef chunks until browned on all sides.
Step 4: Slow Cook
Transfer the beef to a slow cooker. Pour in the chili sauce and remaining beef broth. Cover and cook on low for 8 hours or high for 5–6 hours, until the meat is fall-apart tender.
Stovetop Option: Simmer covered in a Dutch oven for 3 hours over low heat, checking occasionally.
Step 5: Shred the Meat
Remove the beef, shred with forks, and return to the consommé to soak up flavor.
Step 6: Assemble Tacos
Heat a skillet over medium heat. Dip each tortilla in the top layer of the consommé (for color and flavor), then place on the hot skillet. Add cheese and shredded beef. Fold and crisp each side until golden.
Step 7: Serve
Serve with a small bowl of consommé for dipping, topped with onion, cilantro, and a squeeze of lime.
Tips & Variations
- Use lamb or goat for a traditional twist.
- Add pickled red onions for a tangy crunch.
- Prefer spicier? Blend in an extra chipotle pepper.
- Short on time? Use a pressure cooker to cut cooking time in half.
Storage & Reheating
- Fridge: Store meat and consommé in separate containers for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Warm in a skillet or microwave, and crisp tacos again in a pan for best texture.
Easy Birria Tacos
- Prep Time: 25
- Cook Time: 6–8 hours (slow cooker)
- Total Time: 3 minute
- Yield: 10–12 tacos
- Category: Main Course, Tacos
- Method: Slow Cooker or Stovetop
- Cuisine: Mexican
Description
Make dinner unforgettable with these Easy Birria Tacos – juicy, flavorful, and perfect for dipping! A must-try Mexican favorite made simple at home.
Ingredients
For the Birria:
- 2.5 lbs beef chuck roast (or a mix of chuck and short ribs)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 small white onion, chopped
- 5 garlic cloves
- 2 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp apple cider vinegar
- 4 cups beef broth
- Salt & pepper, to taste
- 2 tbsp oil (for searing beef)
For the Tacos:
- Corn tortillas
- Chopped white onion & fresh cilantro
- Lime wedges
- Shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Consommé (from the birria) for dipping
Instructions
Step 1: Prepare the Chilies
- Boil guajillo and ancho chiles in hot water for 10 minutes to soften. Drain and transfer to a blender.
Step 2: Make the Marinade
- Add the chipotle, onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup of beef broth to the blender with the softened chiles. Blend until smooth.
Step 3: Sear the Beef
- Season beef with salt and pepper. In a heavy pot or skillet, heat oil over medium-high and sear beef chunks until browned on all sides.
Step 4: Slow Cook
- Transfer the beef to a slow cooker. Pour in the chili sauce and remaining beef broth. Cover and cook on low for 8 hours or high for 5–6 hours, until the meat is fall-apart tender.
- Stovetop Option: Simmer covered in a Dutch oven for 3 hours over low heat, checking occasionally.
Step 5: Shred the Meat
- Remove the beef, shred with forks, and return to the consommé to soak up flavor.
Step 6: Assemble Tacos
- Heat a skillet over medium heat. Dip each tortilla in the top layer of the consommé (for color and flavor), then place on the hot skillet. Add cheese and shredded beef. Fold and crisp each side until golden.
Step 7: Serve
- Serve with a small bowl of consommé for dipping, topped with onion, cilantro, and a squeeze of lime.
Notes
- Use lamb or goat for a traditional twist.
- Add pickled red onions for a tangy crunch.
- Prefer spicier? Blend in an extra chipotle pepper.
- Short on time? Use a pressure cooker to cut cooking time in half.
Keywords: birria tacos, easy birria, beef birria, taco night, slow cooker tacos, shredded beef tacos, Mexican beef tacos, cheesy tacos, crispy tacos, beef stew tacos
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?
Absolutely! The beef tastes even better the next day as it absorbs more flavor from the consommé.
What’s the best cheese for Birria tacos?
Oaxaca is traditional, but Monterey Jack or mozzarella melts beautifully and works well.
Can I use chicken instead of beef?
Yes! Chicken thighs work great and cut down on cook time too. Just reduce slow cooking time by about 2 hours.
Is Birria spicy?
It has a mild to medium heat level. Adjust by reducing or increasing the chipotle pepper.
Can I make this without a slow cooker?
Definitely. Use a Dutch oven and simmer over low heat for 3–4 hours, checking occasionally.
