Birria is a deeply flavorful Mexican dish traditionally made with beef or goat, slow-cooked in a rich chile-based broth until the meat is tender and juicy. The shredded beef is then tucked into corn tortillas with melted cheese and crisped in a skillet before being served with the savory broth (consomé) for dipping.

Here’s my step-by-step recipe for making Birria Tacos at home.

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? Ingredients

For the Birria Stew

• 3.5 lbs beef chuck roast (cut into large chunks)
• 4 cups beef broth
• 2 cups water
• ½ cup apple cider vinegar
• 1 Tbsp olive oil
• 7 garlic cloves, minced
• 1 white onion, cut into ? chunks
• 2 tsp Mexican oregano
• 1 tsp ground coriander
• 1 cinnamon stick
• 2 tsp ground cumin
• 2 bay leaves
• 1 tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp ground thyme
• 1 tsp ground ginger
• 1 tsp smoked paprika ??

Dried Chiles

• 2 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried pasilla chile
• 3 dried puya chiles

For Serving

• 1 small white onion, diced
• Fresh cilantro, chopped
• Corn tortillas
• Mexican cheese blend (Oaxaca, Chihuahua, or a melty blend)
• Lime wedges (optional)
• Pickled red onions (optional)

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??? Directions

Step 1: Prepare the Chiles

• Place all the dried chiles in a bowl (or saucepan) and cover with boiling water.
• Cover with a lid or plate and let soak for about 15 minutes, or until softened.

Step 2: Build the Stew

• In a slow cooker, add: beef broth, water, apple cider vinegar, cinnamon stick, olive oil, garlic, Mexican oregano, smoked paprika, bay leaves, salt, pepper, ground ginger, ground coriander, ground thyme, ground cumin, and the white onion chunks.
• Strain the softened chiles, remove stems and seeds (to taste), and add them to the slow cooker.
• Close the lid and cook on high for 6 hours until the beef is very tender.

Step 3: Blend the Sauce

• Once cooked, remove the bay leaves and cinnamon stick.
• Transfer the meat to a plate or bowl.
• Reserve about 1½ cups of broth (liquid only, strain if necessary).
• Blend the remaining liquid and vegetables into a smooth sauce (using an immersion or standard blender).

Step 4: Shred the Beef

• Shred the beef with two forks.
• Mix in 1½ cups of blended sauce with the shredded beef (add up to ½ cup more if needed so the meat stays juicy).
• Save the remaining birria sauce (consomé) in a container for dipping.

Step 5: Make the Tacos

• Heat a non-stick skillet over medium heat.
• Dip corn tortillas into the birria sauce and place them sauce-side down in the skillet.
• Sprinkle cheese over half the tortilla, let it melt, then top with birria beef.
• Fold in half and cook each side for 1–1½ minutes until crispy.
• Repeat with remaining tortillas.

Step 6: Garnish & Serve

• Open tacos slightly and add diced white onion, chopped cilantro, lime juice, or pickled onions (if desired).
• Serve with a side of warm consomé for dipping.

? Enjoy your homemade Birria Tacos!