Slow-simmered beef in a smoky chile consommé, shredded and stuffed into crispy, cheesy tacos — dipped and fried for that iconic juicy crunch. Yes, you’re going to want the napkins.
Why These Birria Tacos Go Viral
Birria tacos originated as a Jalisco-born Mexican comfort food traditionally made with goat or beef stewed for hours in a chile-based broth. But today’s viral version gives us:
- Shredded beef birria
- Corn tortillas dipped in the chili-oil-rich consommé
- Melty cheese (often Oaxaca or mozzarella)
- And that satisfying crisp fry + juicy dip that made it an internet darling
This simplified recipe brings that same depth and drama with a few smart tricks — so you’re not simmering bones for 6 hours just to get your taco fix.
Equipment
- Large Dutch oven or heavy pot (or Instant Pot/slow cooker — see notes below)
- Blender
- Skillet or griddle (for frying tacos)
- Tongs
- Strainer (fine mesh or colander)
- Optional: ladle or small bowl for consommé dipping
Timing Summary
| Step | Time |
|---|---|
| Meat prep + sear | 10 minutes |
| Sauce blending | 10 minutes |
| Simmer (stovetop) | 2–2½ hours |
| Shred + assemble tacos | 20 minutes |
| Fry tacos | 10–15 minutes |
| Total time | ~3 hours |
| Short on time? | Use pressure cooker: ~1 hr total |
Servings
Makes about 12 birria tacos, depending on how full you stuff them.
Ingredients
For the Birria Stew:
- 2½ lbs beef chuck roast or short ribs (trimmed & cut into chunks)
- Salt & pepper
- 1 tbsp neutral oil (vegetable or avocado)
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo (from a can)
- 1 large onion, chopped
- 4 cloves garlic, peeled
- 2 tsp dried oregano (preferably Mexican)
- 1 tsp ground cumin
- ½ tsp cinnamon
- 2 bay leaves
- 1 tbsp white vinegar
- 4 cups beef broth or water
- Optional: 1 Roma tomato or 1 tbsp tomato paste (for extra body)
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Neutral oil (for frying)
- Chopped cilantro & white onion, for topping
- Lime wedges, for serving
Instructions
1. Prep the Meat
Cut beef into 3–4 large chunks. Season well with salt and pepper.
In a Dutch oven or heavy pot, heat 1 tbsp oil. Sear beef on all sides until browned (about 2–3 min per side). Set aside.
2. Toast the Chiles
In the same pot, toast guajillo and ancho chiles for about 30 seconds until fragrant (don’t burn!). Remove and soak in hot water for 5–10 minutes to soften.
3. Blend the Sauce
Drain the soaked chiles. In a blender, combine:
- Soaked chiles
- Chipotle in adobo
- Onion
- Garlic
- Oregano, cumin, cinnamon
- Vinegar
- Tomato or tomato paste (if using)
- 1 cup broth
Blend until smooth.
Optional tip: Strain the blended sauce for extra-smooth consommé.
4. Simmer the Birria
Return beef to the pot. Pour the blended sauce over the meat. Add bay leaves and remaining broth (enough to just cover the meat).
Bring to a simmer. Cover and cook gently over low heat for 2–2½ hours, or until the beef is fall-apart tender.
Pressure cooker shortcut: 45 minutes on high pressure + natural release
Slow cooker: 6–8 hours on low
5. Shred & Reserve Consommé
Remove beef and shred it with two forks. Return it to the pot to soak in the flavorful broth.
Set aside a bowl of consommé for dipping!
6. Assemble & Fry the Tacos
Heat a skillet or griddle over medium. Lightly oil it.
Working one at a time:
- Dip both sides of a tortilla into the top of the consommé (where the chili oil floats).
- Place on the skillet, sprinkle with cheese, and add shredded beef.
- Fold in half and cook until crispy and browned on both sides, flipping once (about 2–3 min per side).
Want that signature sizzle and color? Don’t skip the consommé dip — it gives that orange-red glossy crisp.
7. Serve Hot
Top with chopped onion and cilantro. Serve with lime wedges and a small bowl of warm consommé for dipping.
Optional Upgrades & Twists
| Want this… | Add this |
|---|---|
| Spicier tacos | Add extra chipotle or chili flakes to the sauce |
| Cheese pull magic | Use Oaxaca or low-moisture mozzarella |
| Vegetarian version | Sub mushrooms or jackfruit; use veggie broth |
| Shortcut version | Use leftover roast beef and simmer in sauce for 30 min |
| Birria quesadillas | Use flour tortillas and double the cheese |
Nutrition (Per Taco – Approximate)
With corn tortilla, beef, cheese, and light frying
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 20g |
| Fat | 18g |
| Carbs | 22g |
| Fiber | 3g |
| Sodium | ~500mg |
Pro Tips for the Perfect Consommé Dip:
- Let it sit a minute before ladling: The orange-red oil rises to the top — that’s what gives the tacos and the dip their signature color and richness.
- Skim the top layer of that oil to dip your tortillas before frying — this adds the crispy red crust to your tacos.
- Serve consommé warm: Reheat it separately if needed before serving in small bowls.
- Garnish it with a little fresh cilantro and onion if you like — it makes the dipping feel like a soup course.
🧠 Final Thoughts
These Birria Tacos are an event. Even in this simplified version, you get that deep chile flavor, the juicy consommé dip, and the ultimate cheese pull crunch. Whether you’re making a weekend batch to impress or just want to ride the TikTok wave with something truly satisfying, this dish lives up to the hype.
Cheesy Birria Tacos (Simplified Version for Serious Cravings)
Ingredients
Equipment
Method
- Cut beef into 3–4 large chunks. Season well with salt and pepper.
- In a Dutch oven or heavy pot, heat 1 tbsp oil. Sear beef on all sides until browned (about 2–3 min per side). Set aside.
- In the same pot, toast guajillo and ancho chiles for about 30 seconds until fragrant (don’t burn!). Remove and soak in hot water for 5–10 minutes to soften.
- Drain the soaked chiles. In a blender, combine:
- Soaked chiles
- Chipotle in adobo
- Onion
- Garlic
- Oregano, cumin, cinnamon
- Vinegar
- Tomato or tomato paste (if using)
- 1 cup broth
- Blend until smooth.
- Optional tip: Strain the blended sauce for extra-smooth consommé.
- Return beef to the pot. Pour the blended sauce over the meat. Add bay leaves and remaining broth (enough to just cover the meat).
- Bring to a simmer. Cover and cook gently over low heat for 2–2½ hours, or until the beef is fall-apart tender.
- Pressure cooker shortcut: 45 minutes on high pressure + natural release
- Slow cooker: 6–8 hours on low
- Remove beef and shred it with two forks. Return it to the pot to soak in the flavorful broth.
- Set aside a bowl of consommé for dipping!
- Heat a skillet or griddle over medium. Lightly oil it.
- Working one at a time:
- Dip both sides of a tortilla into the top of the consommé (where the chili oil floats).
- Place on the skillet, sprinkle with cheese, and add shredded beef.
- Fold in half and cook until crispy and browned on both sides, flipping once (about 2–3 min per side).
- Want that signature sizzle and color? Don’t skip the consommé dip — it gives that orange-red glossy crisp.
- Top with chopped onion and cilantro. Serve with lime wedges and a small bowl of warm consommé for dipping.
Nutrition
Notes
- Let it sit a minute before ladling: The orange-red oil rises to the top — that’s what gives the tacos and the dip their signature color and richness.
- Skim the top layer of that oil to dip your tortillas before frying — this adds the crispy red crust to your tacos.
- Serve consommé warm: Reheat it separately if needed before serving in small bowls.
- Garnish it with a little fresh cilantro and onion if you like — it makes the dipping feel like a soup course.
