What cut of beef is best for birria?

Beef chuck roast is the best balance of flavor, fat, and price. Short ribs or a combination of chuck and oxtail will give an even richer result. Avoid lean cuts like round — they dry out during the long braise.

Can I make birria in a slow cooker?

Yes. Sear the beef and make the sauce on the stovetop, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours until fork-tender.

What's the difference between birria and quesabirria?

Birria is the braised meat stew. Quesabirria (or birria tacos) are tacos made by dipping tortillas in the consommé, filling with birria meat and cheese, and griddling until crispy. The consommé is served on the side for dipping.

How do I make birria tacos crispy?

Three keys: dip the tortilla in consommé before griddling, use a hot skillet (not medium — hot), and cook until the cheese forms a golden crust on the outside. A thin layer of fat on the griddle helps.

Can I use chicken instead of beef?

Yes. Use bone-in chicken thighs and reduce the braising time to 45-60 minutes. The consommé will be lighter but still flavorful.

Traditional birria using guajillo and ancho chiles is mild to medium. The chiles de arbol add the real heat — skip them for a milder version or add more for extra spice.

Birria Tacos

Name: Birria Tacos
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into 2-inch cubes; 6 dried guajillo chiles, stemmed and seeded; 4 dried ancho chiles, stemmed and seeded; 2 dried chiles de arbol (optional, for heat); 1 large white onion, quartered; 6 cloves garlic; 3 Roma tomatoes; 2 tablespoons apple cider vinegar; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon ground cloves; 1/2 teaspoon ground black pepper; 1 teaspoon salt; 4 cups beef broth; 2 bay leaves; 24 corn tortillas; 3 cups shredded Oaxaca or mozzarella cheese; Fresh cilantro, diced onion, and lime wedges for serving

Instructions

Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and pliable. Transfer to a bowl and cover with boiling water. Soak 20 minutes.

Tip: Don't burn them — just a light toast until you smell them. Burned chiles taste bitter.

In the same skillet, char the onion quarters, garlic cloves, and tomatoes until blackened on all sides, about 8-10 minutes total.

Drain the chiles and add to a blender with the charred vegetables, vinegar, oregano, cumin, cloves, pepper, and salt. Blend until completely smooth, adding a splash of broth if needed.

Season the beef cubes generously with salt. In a large Dutch oven over high heat, sear the beef in batches until deeply browned on all sides, about 3 minutes per side.

Tip: Don't crowd the pot. Sear in 2-3 batches for a proper crust — this builds flavor in the consommé.

Pour the chile sauce over the seared beef. Add beef broth and bay leaves. Stir to combine. Bring to a boil, then reduce heat to low.

Cover and simmer for 2.5-3 hours until the beef is fork-tender and shreds easily. Remove beef, shred with two forks, and return to the braising liquid.

To assemble tacos: dip corn tortillas into the birria consommé. Place on a hot griddle or skillet, add shredded cheese and birria meat. Fold and cook 2-3 minutes per side until the tortilla is crispy and cheese is melted.

Serve with small bowls of hot consommé for dipping, topped with fresh cilantro, diced onion, and a squeeze of lime.

Why This Recipe Works

Three-chile blend creates a complex, layered heat — guajillo for fruitiness, ancho for smokiness, arbol for punch.
Charring the aromatics adds a smoky depth that you can't get from raw onion and garlic. This is a traditional technique, not a shortcut.
Long, slow braise breaks down the chuck's connective tissue into gelatin, making the meat fall-apart tender and the consommé silky.
Dipping tortillas in consommé before griddling infuses them with flavor and creates the signature red, crispy exterior.
Oaxaca cheese stretches and melts better than any other cheese for this application, creating that iconic cheese pull.

The Secret to Perfect Birria Tacos

The consommé is everything. Most home recipes produce thin, watery dipping broth. The fix is simple: don't add too much broth. Four cups is plenty for 3 pounds of beef. As it braises, the beef releases its own juices, and the collagen thickens the liquid naturally.

The second secret is the tortilla technique. You want the tortilla soaked enough to pick up color and flavor but not so wet it falls apart on the griddle. A quick dip — one second per side — is all you need.

Step-by-Step Guide

Start with the chiles. A light toast in a dry skillet wakes up their essential oils and makes them pliable enough to blend smooth. Soak them in boiling water for 20 minutes while you char the aromatics.

The sear on the beef matters. Get the pot screaming hot and work in batches. That dark brown crust isn't just color — it's flavor that dissolves into the braising liquid and becomes your consommé.

Once everything is in the pot, the hardest part is waiting. Three hours at a bare simmer, lid on. You'll know it's ready when you can shred the beef with just a fork — no knife needed.

Tips & Tricks

✓Beef chuck is the best cut for birria — it has enough fat to stay moist during the long braise. Short ribs also work well.

✓The consommé is the star. Skim the fat from the surface and strain it for a clean, rich dipping broth.

✓Make the birria a day ahead — the flavors deepen overnight. Reheat and assemble tacos fresh.

✓Use two tortillas per taco for extra crunch and to prevent tearing when dipping.

✓A thin layer of beef fat (skimmed from the consommé) brushed on the tortillas before griddling gives the most authentic crispy texture.

Variations & Substitutions

Ingredient	Substitute	Notes
Beef chuck	Lamb shoulder	Traditional in Jalisco-style birria, richer flavor
Guajillo chiles	New Mexico chiles	Milder, slightly sweeter flavor
Corn tortillas	Flour tortillas	Less traditional but holds together better
Oaxaca cheese	Monterey Jack	Melts similarly, widely available
Apple cider vinegar	White vinegar	Works fine, slightly sharper

Ingredient

Substitute

Notes

Beef chuck

Lamb shoulder

Traditional in Jalisco-style birria, richer flavor

Guajillo chiles

New Mexico chiles

Milder, slightly sweeter flavor

Corn tortillas

Flour tortillas

Less traditional but holds together better

Oaxaca cheese

Monterey Jack

Melts similarly, widely available

Apple cider vinegar

White vinegar

Works fine, slightly sharper

Storage & Reheating

Refrigerator: Store birria meat and consommé separately in airtight containers for up to 5 days. The flavor improves after a day.

Freezer: Freeze birria and consommé together for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat consommé on the stovetop. Always assemble tacos fresh on a hot griddle — pre-assembled tacos get soggy.

Calories	520
Total Fat	24g
Saturated Fat	10g
Cholesterol	110mg
Sodium	780mg
Carbohydrates	38g
Fiber	5g
Sugar	3g
Protein	42g

Birria Tacos

Health Scores

Ingredients