Birria Tacos always make me think of messy hands, spicy flavors, and that one time I got salsa in my eye. You ever stare at takeout wondering if you could just nail it yourself? Yeah, me too—usually while chewing on cold leftovers. If you’ve ever craved something bold and can’t stand another boring taco night, you’re in the right spot. By the way, for more tasty food chatty stuff, peek at my thoughts about tamales. 
What Is Birria?
So, Birria is this incredible Mexican stew. Traditionally, it’s goat meat that gets slow-cooked with chiles and spices. Don’t run off if goat weirds you out. Beef or even chicken works like a charm—definitely less intimidating.
What I love most is how folks dunk crispy tacos into that rich, red soup. The flavor is honestly nutty. Deep. Smoky. Even a touch sweet. I remember my cousin calling it “the best lazy Sunday dinner.” She’s not wrong.
Birria has roots from Jalisco, Mexico. Now? It’s everywhere, and everyone’s tweaking it. Street vendors in LA stuff the beef into a tortilla, add cheese, then fry it golden, and boom—Birria Tacos, the ultimate comfort food. 
How to Make Birria Tacos
Alright, here’s where I ramble (but you want details right?). I promise, Birria Tacos are easier than you think, even if the name looks all fancy on a menu.
You’ll pretty much be tossing meat (usually chuck roast, but I’ve used pork for a change) into a pot with dried chilies, onions, and garlic. Toss in a bunch of spices. Cinnamon’s key—even if it sounds weird, trust me. The meat slow cooks until it’s fall-apart tender—like, you can shred it with a spoon.
Now comes the fun part: dip your tortillas in the flavorful broth (I always use corn tortillas—they crisp up perfectly). Stuff ’em with that juicy meat and a good sprinkle of cheese. Fry in a pan until crisp on both sides. Serve with a bowl of broth for dunking. It’s messy, but totally worth the sticky fingers.
My advice? Do this on a day where you’re not pressed for time. You don’t rush greatness.
“Tried this Birria Tacos recipe last weekend and even my picky teenager asked for seconds. The whole house smelled amazing all day!” — Jess from Austin
Birria Ingredients
Let me not scare you with a huge list, but yeah, flavors come from having the right stuff. For Birria Tacos, you’ll want:
Start with beef chuck roast (or goat if you’re adventurous). Grab some dried chilies (guajillo and ancho usually). Trust me, they’re not too spicy—just deep and sweet. Toss in garlic, a couple tomatoes, chopped onion, cinnamon, cloves, bay leaves, and a splash of vinegar. Salt. Always salt.
Don’t forget corn tortillas and cheese—Oaxaca if you find it, but honestly, I use shredded mozzarella on lazy nights. Broth from cooking the meat is your magic sauce.
Seriously, it looks like a handful, but most are pantry basics. Hitting up your local Mexican market? You’ll feel like a five-star chef.
Tips and Tricks
Birria Tacos are forgiving, but a few tricks help tons:
- Slice your beef into big chunks before simmering—it cooks more evenly.
- Dipping tortillas in the broth (the fat, really) before frying gives that beautiful color.
- Don’t skimp on toppings. Raw onions, cilantro, and a squeeze of lime light up the whole dish.
- Make extra broth. You’ll want to drink it.
If you prep the filling the night before, the flavors just go from “yum” to “oh wow.” Reheats like a dream too—stacking lunchboxes for the win.
What to Serve with Birria Tacos
I have opinions here and, well, my family does too. You want sides that don’t fight those rich, spicy tacos. Top picks:
- Mexican rice brings comfort.
- Refried beans are classic—nothing fancy needed.
- Pickled onions add zing and balance.
- A simple radish salad brings crunch.
We sometimes just go with a crisp cold beer and call it dinner. For more ideas, check out food adventures like my favorite enchilada hacks (internal link time, told ya).
Common Questions
Do I have to use beef?
Not at all. Try goat, lamb, or even chicken. I mix it up.
Can I make it spicier?
Heck yes. Add an extra dried chili or pop in a jalapeño.
What’s the secret to crispy tacos?
It’s the fat in the broth. Dip, fry, enjoy that crunch.
Can I freeze leftovers?
Absolutely. Both meat and broth freeze well.
How do I keep tortillas from breaking?
Warm ‘em up first and don’t skip the broth dip.
Give Birria Tacos a Go!
Hopefully now, Birria Tacos don’t seem so mysterious—or scary. You got this. The stew, the cheesy crunch, the rich dip—totally doable for a weekend feast. Try it solo or rope your family into helping. Seriously, there’s magic in that slow-cooked pot. When you’re ready for even more deep-dive recipes, these Birria Tacos guides from A Cozy Kitchen and i am a food blog are worth a peek. Let me know how it goes, and if you wind up with broth on your shirt, you’re doing it right.
Print
Birria Tacos
- Total Time: 140 minutes
- Yield: 6 servings 1x
- Diet: Carnivore
Description
Savory and spicy Birria Tacos made with slow-cooked beef, tortillas, and cheese, perfect for a cozy meal.
Ingredients
- 2 lbs beef chuck roast (or goat)
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves garlic
- 2 tomatoes, chopped
- 1 large onion, chopped
- 1 stick cinnamon
- 4 whole cloves
- 2 bay leaves
- 1 splash of vinegar
- Salt to taste
- 12 corn tortillas
- 8 oz Oaxaca cheese (or shredded mozzarella)
Instructions
- Cut the beef chuck roast into large chunks and place it in a pot.
- Add dried guajillo and ancho chilies, chopped tomatoes, chopped onion, garlic, cinnamon, cloves, bay leaves, and vinegar.
- Add enough water to cover the ingredients and season with salt.
- Bring to a boil, then reduce heat and simmer for several hours until the meat is tender and can be shredded.
- Once cooked, remove the meat and strain the broth.
- Dip corn tortillas in the broth and fry them until crispy in a pan.
- Fill the tortillas with the shredded meat and top with cheese.
- Serve with a bowl of broth for dipping.
Notes
You can make the filling a day ahead for more intense flavor. Reheats well and can be frozen.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Birria, Tacos, Mexican Stew, Comfort Food, Slow-Cooked