If you haven’t tried birria tacos (also called taco de birria or quesabirria), you’re missing out. Slow-braised, tender beef is tucked into tortillas that are dipped in rich consomé, filled with melty cheese, and pan-fried until crisp. The result is savory, smoky, juicy, and utterly satisfying.
These tacos have become a sensation, appearing everywhere from food trucks to restaurants. They’re crispy on the outside, tender inside, and bursting with deep, layered flavor. The best part is you can recreate them at home and make a big batch—the leftovers are excellent for quick meals or for turning into other dishes like birria ramen.
The Only Tacos You’ll Ever Crave Again
- Crispy, Cheesy, and Juicy – A perfect contrast of crunchy tortilla, melty cheese, and tender beef.
- Great for Meal Prep – Make extra birria and enjoy tacos (or other meals) throughout the week.
- Easy to Customize – Add toppings like diced onion, cilantro, or keep them simple.
- The Ultimate Comfort Food – Ideal for Taco Tuesday, casual dinners, or entertaining friends and family.
What are Birria Tacos?
Taco de birria is a Mexican specialty of slow-braised beef cooked in a spiced consomé, shredded, and stuffed into tortillas that are often dipped in the broth before frying. When you add cheese, they’re called quesabirria. Dipping the tortilla in the consomé before frying infuses the tortilla with flavor and creates a crisp, juicy shell for the filling.
Birria tacos are served with a bowl of consomé for dipping, which transforms each bite into a richly flavored experience. If you enjoy crispy tacos and melt-in-your-mouth braised meat, these combine the best of both worlds.
What You Need for Birria Tacos
Please scroll ⬇️ to the recipe card for full ingredient amounts and instructions.
Making birria at home is straightforward. Key components include:
For the Beef Birria:
- Beef – Boneless chuck roast is ideal for yield and tenderness. Short ribs or oxtail can deepen flavor. You can also use goat, lamb, or chicken.
- Dried Peppers – A mix of ancho, guajillo, and chiles de árbol gives authentic flavor. Remove stems and seeds to avoid bitterness.
- Beef Stock – Use homemade or store-bought; salt at the end so you don’t over-season.
- Spices – Cinnamon, bay leaves, coriander, and black peppercorns add complexity. Use a spice bag or cheesecloth for easy removal.
- Tomato Paste – Adds depth and richness to the sauce.
- Apple Cider Vinegar – Brightens and helps tenderize the meat; substitute with other mild acids if needed.
- Onion & Garlic – Provide aroma and body to the sauce.
For the Tacos
- Corn Tortillas – Traditional 6-inch corn tortillas crisp nicely after dipping, though flour tortillas can be used for a softer texture.
- Oaxaca Cheese – A creamy, stringy Mexican cheese similar to mozzarella. Mozzarella is a fine substitute.
- Onion & Cilantro – Finely diced for topping, plus lime wedges to finish.
How to Make Beef Birria with Consomé
Please scroll ⬇️ to the recipe card for full ingredient amounts and instructions.
Step 1: Remove stems and seeds from the dried chilies.
Step 2: Place whole spices and herbs into a cheesecloth or spice bag for easy removal later.
Step 3: Season the beef with salt and sear in batches until browned. Set aside.
Step 4: Sauté onions and garlic with tomato paste, deglaze with broth and vinegar, add the seared beef and spice bag, bring to a simmer, cover, and braise for about an hour.
Step 5: Remove the softened chilies and blend them with some braising liquid until smooth.
Step 6: Stir the blended sauce back into the pot and continue braising, covered, until the meat is very tender, about 90 more minutes.
Step 7: Remove the meat, shred it with forks, discard the spice bag, and season the broth with salt to taste.
How to Assemble Birria Tacos (Quesabirria)
Step 1: Dip each corn tortilla fully into the warm consomé so it soaks up flavor.
Step 2: Heat a skillet over medium, add a little oil, and place the dipped tortilla on the pan.
Step 3: Add shredded Oaxaca cheese and allow it to melt. Pile braised shredded meat on one half of the tortilla and add a splash of consomé for juiciness.
Step 4: Fold the tortilla in half and cook 2–3 minutes per side until the exterior is golden and crisp.
Tips for the Best Birria Tacos
✔️ Prep the chiles – Remove stems and seeds so the consomé is smooth and not bitter.
✔️ Use a spice bag – Keeps the broth clean and makes removal easy.
✔️ Low & slow – Braise for several hours for fork-tender meat.
✔️ Dip & cook fast – After dipping, place tortillas on a hot pan immediately to prevent tearing.
✔️ Let the cheese melt – Allow cheese to fully melt before folding so the taco holds together.
✔️ Crisp to perfection – Cook until golden for the best texture contrast.
✔️ Make extra – They disappear quickly, so plan for seconds.
Instant Pot & Slow Cooker Instructions
You can use an Instant Pot or slow cooker to reduce hands-on time while preserving deep flavor.
Instant Pot Method
- Sauté and sear the meat in batches, then sauté the onions.
- Add broth, spice bag, and remaining ingredients, seal the lid, and pressure cook on high for 45 minutes. Allow a natural release.
- Remove the spice bag and peppers; blend the peppers until smooth and stir back into the broth.
Slow Cooker Method
- Sear the meat and onions on the stovetop until browned.
- Transfer everything to the slow cooker with broth and the spice bag.
- Cook on Low for 6–8 hours or High for 4–5 hours until the meat falls apart.
- Discard the spice bag, blend the peppers, and mix the sauce back into the consomé.
What to Serve with Birria Tacos
Serve birria tacos with a bowl of hot consomé for dipping, plus lime wedges, chopped onion, and cilantro. Mexican rice and refried beans make hearty sides. Add pickled jalapeños, sliced radishes, guacamole, and salsa for extra brightness and texture.
How to Store and Reheat
Storage: Keep shredded birria and consomé in separate airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Store tortillas and toppings separately.
Reheating:
- Meat & Consomé – Reheat gently in a pot over medium heat, or microwave in short bursts, stirring between intervals. If the consomé has thickened, add a splash of water or broth to restore consistency.
- Tortillas & Tacos – Reheat assembled quesabirria in a dry skillet over medium heat until crisp again. Thaw frozen portions in the refrigerator overnight before reheating.
Final Thoughts
Once you make quesabirria tacos at home, they’ll become a go-to. Crispy, cheesy, and packed with slow-braised flavor, they’re a crowd-pleasing choice for Taco Tuesday, family dinners, or special occasions. Try the recipe, make extra, and enjoy every dip into that rich consomé.
Will you give them a try? Let us know how they turn out!
RECIPE
Birria Tacos (Quesabirria Tacos)
Quynh Nguyen
Ingredients
BIRRIA DE REZ:
- 3 pounds boneless chuck roast cut into 3-inch cubes
- 1 tablespoon neutral oil (avocado or vegetable oil)
SAUCE:
- 5 ancho chili peppers
- 5 guajillo peppers
- 3 dried arbol chile
- 1 large yellow onion diced
- 1 tablespoon tomato paste
- 4 garlic cloves
- 2½ quarts beef stock or broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds (or ground coriander)
- 1 cinnamon stick
- 2 bay leaves
- salt to taste
TACOS:
- 1 package corn tortillas
- 2 cups shredded Oaxaca cheese (or mozzarella)
- 2 tablespoons finely diced onion
- 2 tablespoons chopped cilantro
- 4-6 lime wedges
Instructions
Prepare the chilies:
- Remove stems and seeds from dried chilies.
Sear the meat:
- Season the meat with salt.
- Heat oil in a large pot over medium-high heat and sear the meat in batches until browned; set aside.
Make the sauce:
- Add oil, sauté chopped onion until softened, then stir in tomato paste and garlic.
- Add beef stock, apple cider vinegar, dried chilies, and return the seared meat to the pot.
- Place peppercorns, coriander, cinnamon, and bay leaves in cheesecloth and add to the pot.
Braise the meat:
- Bring to a light simmer, cover, and braise for 1 hour, stirring occasionally.
- After an hour, remove chilies and onion and blend with some stock until smooth.
- Return the blended sauce to the pot and braise, covered, for another 90 minutes.
Shred the meat:
- Remove the meat and shred with forks. Discard the spice bag and season the broth with salt.
Assemble the tacos:
- Dip each corn tortilla into the broth, heat a pan with oil, and place the dipped tortilla on the skillet.
- Add shredded cheese and cook until melted. Place shredded meat on one side and add a splash of consomé.
- Fold the tortilla and cook 1–2 minutes per side until crispy.
Serve:
- Serve with lime wedges and a bowl of consomé topped with diced onion and cilantro.
Notes
Slow Cooker: Sear meat and onions, transfer to slow cooker with broth and spice bag, cook Low 6–8 hours or High 4–5 hours. Discard spice bag, blend peppers, and return sauce to the pot.