Easy Birria Tacos Recipe

Crispy beef birria tacos with melty cheese and a rich red chile broth for dipping—bold, cheesy, and full of flavor.

5 from 4 votes

Easy Birria Tacos Recipe

Crispy, cheesy, juicy, and packed with bold flavor—these Birria Tacos deliver everything you crave in a single bite. Made with tender beef and a rich, slow-cooked sauce, all wrapped in golden-fried tortillas, they redefine comfort food with an exciting twist.

Prep Time30

Cook Time1 20

Total Time1 50

Course: Dinner, Meal Prep, Taco

Cuisine: Mexican

Keyword: Mexican, Tacos

Servings: Tacos

Author: Karina

Ingredients

2.2 lbs taco meat brisket and flank steak could both be good options!
1/4 cup onion cut into thin strips.
3 cups mozzarella cheese
8 medium tomatoes quartered.
1 whole head garlic one crushed whole head.
1 tbsp cumin
2 cloves garlic cloves
2 stick cinnamon stick
1 1/3 cups cooking oil grape seed oil and avocado oil are healthier choices.
1 tbsp salt
2.3 oz guajillo chiles
1.4 oz pasilla chiles
1½ tbsp chipotle chile
1.1 oz ancho chiles
a pinch black pepper
1 tbsp dried oregano
2 cup water
1 tbsp beef bouillon powder (stock powder)
10 6' corn tortilla

US - Metric

Instructions

Prep Ingredients: Slice onions, quarter tomatoes, crush garlic. Clean chiles by removing seeds and veins.
Toast Spices:In a dry pan, toast cumin, garlic cloves, oregano, and cinnamon over medium heat for about 5 minutes until fragrant.
Sear the Meat: Sear meat in oil until browned. If using refrigerated meat, let it come to room temperature first.
Make the Sauce Base: In the same oil, sauté garlic until golden brown, then add onions. Cook until they become translucent, then add tomatoes, chiles and spices. Allow to simmer for 10 minutes.
Blend and Strain: Blend the mix until smooth, then strain for a silky sauce. Add salt to taste.
Pressure Cook: Place meat and sauce in pressure cooker, add water mixed with stock powder. Cook on medium-high for 72 minutes. Release steam carefully.
Shred the Meat: Remove, shred, and return to a pan with two scoops of sauce. Season with salt and pepper to taste, fry over medium-high until coated.
Assemble the Tacos: Sprinkle cheese in a non-stick pan, dip the tortillas in sauce, and place them over the cheese. Cook for 1 minute on each side.
Top and Serve: Fill with meat, fresh onion, cilantro, and a side of dipping sauce.

Notes

TIPS:
Don’t be shy—make extra birria! The sauce is so flavorful, you’ll want leftovers for quesadillas, tacos, or even over fries (trust me).
Meat Tip:
If you’re prepping ahead, let the meat chill in the sauce overnight before cooking. It deepens the flavor and makes everything extra tender.
No Pressure Cooker?
You can totally use a slow cooker (8 hours on low) or bake in a covered Dutch oven at 160°C for about 3–4 hours until fork-tender.
Cheese Swap:
Mozzarella is classic, but you can go bold with Oaxaca cheese or a mild cheddar. Even Monterey Jack melts beautifully and adds a nice stretch.
Make It Your Own:
This recipe is super adaptable. Not feeling beef? Try lamb shoulder or chicken thighs. Craving spice? Add more Chipotle or a splash of hot sauce to the consommé.
Storage:
Leftover birria and sauce keep in the fridge for up to 4 days, and they freeze like a dream. Just reheat gently before using to bring the flavors back to life.
Reheat Tip:
To re-crisp tacos, heat them in a dry skillet for a few minutes per side. They’ll be just as good—if not better—the next day.

Nutrition