If you’ve ever wanted to master a recipe that brings deep, rich flavors and crispy melty goodness all in one bite, you’re in for a treat! My Authentic Birria Tacos Recipe is the ultimate crowd-pleaser that I absolutely love making at home. When I first tried these birria tacos, I was blown away by how the tender, juicy beef paired with that crispy tortilla and gooey cheese made for an unforgettable meal. Stick with me through this recipe—I’ll walk you through every step so you can nail it in your own kitchen and impress your friends (or just treat yourself!).
Why You’ll Love This Recipe
- Deep, Authentic Flavors: Simmering beef bones with guajillo peppers and aromatic spices creates a broth that’s legendary for a reason.
- Melty, Crispy Perfection: The quesabirria tacos come out golden and crisp with just the right amount of gooey cheese inside.
- Family Favorite: Every time I make this, everyone goes crazy, so it’s perfect for gatherings or a special dinner.
- Versatile & Homemade: You can tweak the spice level, cheese, or sides to make it your own and keep coming back for more.
Ingredients You’ll Need
This recipe combines juicy beef cuts with classic Mexican peppers and seasonings that create that perfect rich birria broth. Fresh corn tortillas and melty cheese bring everything together for amazing tacos.
- Chuck roast: This cut is wonderfully tender after slow cooking and packs great flavor.
- Short ribs (bone-in): Bones are key to building depth in the broth, plus they add succulent goodness.
- White onion: Adds natural sweetness and body to the broth.
- Garlic bulb: Roasting with skins on softens the flavor beautifully.
- Carrot: Helps balance savory notes with a touch of sweetness.
- Bay leaves: Classic herb that adds subtle earthy aroma.
- Guajillo chiles: Mild but flavorful peppers that bring that signature birria color and taste.
- Chicken bouillon: Boosts the broth’s savoriness without overpowering.
- Chili powder, Mexican oregano, cumin, salt: Essential spices for that authentic birria punch.
- White corn tortillas: Look for fresh ones that hold up to dipping and frying well.
- Quesadilla cheese (or any good melting cheese): I like using Monterey Jack or Oaxaca for that melty stretchiness.
- Fresh cilantro, lime, diced white onion: These garnishes brighten each bite and add fresh contrast.
Variations
I’ve found this recipe so flexible that I love to tweak it depending on what I have or who I’m feeding. You can dial up spice or switch cheeses, making it your own birria masterpiece.
- Mild to Spicy: Start with guajillo peppers for mild warmth, then add chipotle or pasilla peppers for an extra kick if you like it spicy—I personally love the heat!
- Cheese Varieties: If mozzarella or Monterey Jack are your favorites, absolutely use them! I’ve even tried a blend with sharp cheddar for depth.
- Beef Alternatives: You can swap chuck roast or short ribs with beef brisket or even goat meat for a twist. Just keep the bones—they’re the flavor secret.
- Diet-Friendly Version: For a leaner option, use beef shank and trim excess fat, or experiment with mushrooms in place of meat for a vegetarian birria-inspired taco!
How to Make Authentic Birria Tacos Recipe
Step 1: Building the Broth with Love
Start by placing the chuck roast chunks and bone-in short ribs in a large pot. Toss in the halved white onion, whole garlic bulb (unpeeled), quartered carrots, bay leaves, and guajillo chiles. Cover everything with about 7-8 cups of hot water—it should fill your 7-quart pot almost to the top! Add your chicken bouillon, oregano, cumin, and salt, then stir it all together. Bring it up to a boil over medium-high heat.
After about 30 minutes, you’ll notice a foam or little bits floating on top—that’s impurities releasing from the bones. Skim these off gently with a spoon. This step is key for a cleaner, richer broth, so don’t skip it!
Step 2: Pepper Puree Magic
Carefully remove the softened guajillo peppers, onion, garlic cloves (squeeze them out from the bulb), and carrots from the pot. Toss these into a blender. Add a splash of the warm broth—up to 1/4 cup will help you blend everything into a smooth, vibrant sauce. Depending on your blender’s power, you may want to strain the puree to remove any bits of pepper skin, but if you have a high-speed blender, you can skip this.
Pour the pepper puree back into the pot and stir to combine with the broth. Add chili powder now, adjusting the amount based on how red and spicy you want your birria broth. This is when the color really shines!
Step 3: Low and Slow Simmering
Put the lid back on and let everything simmer gently for about three hours, or until the meat is fall-apart tender. Every 40 minutes or so, give your pot a little stir to keep things mingling, and toward the end, taste the broth to see if you want to adjust salt or spices. This slow simmer is what makes the meat unbelievably succulent and the broth bursting with flavor.
Step 4: Reserve the Liquid Gold
Once the meat is cooked through, skim the fat from the top of the broth—this rich grease is pure gold. Pour it into a small skillet or saucepan, as you’ll use it to fry your corn tortillas for those irresistible quesabirria tacos. Carefully remove the meat from the broth, discard the bones, and set the meat aside.
Step 5: Assemble & Fry Your Quesabirria Tacos
Chop your cooked meat finely until it’s in small bite-sized pieces. Heat a large skillet or griddle over medium heat. Dip a corn tortilla into the reserved grease, coating it nicely, then place it on the hot pan. Layer some of that chopped meat on half the tortilla and sprinkle your queso (cheese) generously on top.
Fold the tortilla over and press gently with a spatula. Cook for 2-3 minutes until the bottom side turns crisp and golden, then flip and crisp the other side. Don’t worry if some cheese leaks out—that crispy melted cheese that escapes is the absolute best part! If you want an even more golden crust, spoon a little extra grease onto the tortilla as it cooks.
Once both sides are crispy, remove the taco and let it cool just a bit—it will be piping hot! Repeat until all your tacos are cooked and ready.
Pro Tips for Making Authentic Birria Tacos Recipe
- Use Bone-In Cuts: I learned that using short ribs or back ribs with bones transforms the broth into a deep, unmatchable flavor experience.
- Skim the Broth Early: Skimming off foam during the first 30 minutes keeps your broth clear and tasty—don’t skip this simple but crucial step!
- Don’t Rush the Simmer: Slow cooking for three hours makes the meat perfectly tender and gives the broth that melt-in-your-mouth richness.
- Get Creative with Cheese: I once tried using mixed cheeses and even triple cheese—it added layers of flavor and made it ever more addictive.
How to Serve Authentic Birria Tacos Recipe
Garnishes
For me, the fresh brightness from diced white onions and fresh cilantro is a must—they add just the right crunch and freshness. A generous squeeze of lime juice right before each bite brightens the richness perfectly and cuts through the cheesy goodness.
Side Dishes
I love serving these tacos with a simple side of warm Mexican rice, pickled jalapeños, and some roasted street corn if I’m feeling fancy. A bowl of the birria broth with onions and cilantro on the side for dipping is essential for that authentic experience—you dip your tacos right in and it’s pure comfort food joy.
Creative Ways to Present
For special gatherings, I’ve served the birria tacos on a large wooden board with small dipping bowls of broth scattered around so everyone can dip as they eat. You can also layer your tacos in a cast iron skillet, sprinkle cheese over the top, and broil for a melty cheesy platter that’s fun and shareable.
Make Ahead and Storage
Storing Leftovers
I usually store leftover birria beef and broth separately in airtight containers in the fridge. That way, the meat stays tender and the broth doesn’t get cloudy or greasy. Keep the reserved grease in a small jar for frying next time.
Freezing
Birria freezes beautifully! I portion the shredded meat and broth into freezer-safe containers or bags. When I’m ready to enjoy again, I thaw overnight in the fridge, and it tastes just as wonderful as fresh.
Reheating
To reheat, I warm the broth gently on the stove and add the meat back in to soak it up. For the tacos, quickly crisp the tortillas in a little of the saved grease on a skillet and add the reheated meat and cheese for tasty leftovers that nearly rival fresh-off-the-griddle.
FAQs
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What makes birria tacos authentic?
Authentic birria tacos come down to the slow-simmered beef with bone-in cuts, the rich broth made from guajillo chiles and spices, and the crispy, melty quesabirria style preparation where tortillas are dipped in the flavorful grease before frying. The combination of these elements creates the signature taste and texture that’s true to traditional Mexican birria.
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Can I make this recipe without guajillo peppers?
While guajillo peppers add such a distinct flavor and color, you can substitute other dried peppers like ancho or pasilla. Just adjust the quantity to suit your taste and spice preferences. Starting with guajillo and adding chili powder later gives you great control over the heat.
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What cheese works best for quesabirria tacos?
Any good melting cheese works wonderfully. I like quesadilla cheese, Monterey Jack, Oaxaca, or even mozzarella. The key is to have cheese that melts easily and creates that gooey texture that balances the crispy tortilla and tender meat.
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How long does it take to cook birria meat?
The meat needs to simmer for about three hours until it’s tender enough to shred easily. This slow cooking helps develop deep flavor and perfect tenderness, so it’s worth the wait!
Final Thoughts
This Authentic Birria Tacos Recipe is truly one of those dishes I recommend everyone try making at least once. It’s a bit of a labor of love but so rewarding—the rich broth, tender meat, and crispy cheesy tortillas always bring smiles to the table. Whether you’re feeding a hungry family or impressing friends, these tacos hit that perfect balance of comfort and wow factor. Trust me, once you make them, they’ll quickly become a favorite in your rotation. So go ahead, grab those ingredients, and enjoy your own birria taco feast!
Print
Authentic Birria Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
Delicious and authentic Birria Tacos, also known as Quesabirria Tacos, featuring tender slow-simmered beef chuck roast and short ribs in a rich, flavorful broth with guajillo chiles and traditional Mexican seasonings. Served traditionally as a stew or folded with melty cheese in crispy corn tortillas for a satisfying taco experience.
Ingredients
Broth and Meat
- 7–8 cups hot water
- 4 lbs chuck roast, cut into 4 large chunks
- 2 lbs short ribs (bone-in) or back ribs (bone-in)
- 1 large white onion, dry skins removed, cut in half crosswise
- 1 garlic bulb, narrow top cut off (no need to peel cloves)
- 1 carrot, cut in half crosswise, then halved again (4 large pieces)
- 5 dried bay leaves
- 8 guajillo chiles, stems cut off and seeds removed
- 3 tbsp chicken bouillon
- 1–2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp salt (adjust to taste)
Quesabirria Tacos
- 14–16 white corn tortillas
- 2 cups quesadilla cheese or any good melting cheese (Monterey Jack, Mozzarella, Oaxaca)
Garnishes
- Fresh cilantro, diced
- Fresh lime juice
- White onion, diced
Instructions
- Combine Ingredients: In a large 7-quart pot, add the chuck roast, short ribs with bones, halved onion, garlic bulb (unpeeled but with top cut off), carrots, bay leaves, and dried guajillo chiles. Pour in hot water to cover all ingredients, filling the pot almost to the top.
- Add Seasonings: Stir in the chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the mixture to a boil over high heat.
- Skim: After boiling for 30 minutes, skim off the foam and impurities that rise to the top of the broth to ensure a clear and clean flavor.
- Blend Peppers: Remove the softened guajillo peppers, onion, garlic cloves (squeezed out of the bulb), and carrots from the pot. Place them in a blender or food processor and blend until smooth, adding up to 1/4 cup of the hot broth to help blend smoothly.
- Strain: If your blender is not high-powered, strain the blended pepper mixture to remove any tough skins for a silky broth. This step can be skipped if using a powerful blender.
- Combine: Stir the blended pepper sauce back into the broth. Add chili powder to enhance the color and depth of flavor as desired.
- Simmer: Cover the pot and simmer gently for about 3 hours, or until the meat is tender and easily shreds. Stir occasionally about every 40 minutes and taste the broth near the end to adjust seasoning.
- Reserve Grease: Skim the fat from the top of the broth and pour it into a small skillet or saucepan; this flavorful grease will be used later for frying the tacos.
- Serving as Stew: Remove the meat pieces from the broth, discard bones, and serve chunks in bowls with broth ladled on top. Garnish with diced onion, fresh cilantro, and lime wedges.
- Prepare Quesabirria Tacos: Finely chop the cooked meat into small pieces. Heat a large skillet or griddle over medium heat.
- Fry Tortillas: Dip each corn tortilla into the reserved grease, then place on the heated skillet. Add a generous amount of chopped meat and sprinkle with cheese. Fold the tortilla over and press down with a spatula. Cook for 2-3 minutes until the bottom side is golden and crisp, then flip and cook the other side until crisp and the cheese is melted. Optionally, spoon more grease on the tortilla while frying for extra color and flavor.
- Serve Tacos: Remove the cooked quesabirria tacos from the skillet and let cool briefly. Top with diced onion and fresh cilantro if desired. Serve with a bowl of the broth for dipping the tacos, accompanied by lime wedges.
Notes
- Meat and Bones: Using bone-in cuts is essential to create a rich, flavorful broth. Any beef cut with bones can be used.
- Guajillo Peppers: These mild chiles (2,500-5,000 SHU) provide deep flavor and color. You can adjust spiciness by adding more chili powder or swapping with other chiles.
- Broth Skimming: Skimming after 30 minutes removes foam and impurities from bones for a clean broth.
- Taste Adjustments: Always taste the broth towards the end of cooking and adjust salt and chili powder as needed.
- Cheese: Use any good melting cheese such as quesadilla cheese, Monterey Jack, Mozzarella, or Oaxaca for quesabirria.
Nutrition
- Serving Size: 1 serving (approx. 2 quesabirria tacos with broth)
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
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