Slow-braised beef birria tacos with crispy cheese-fried tortillas, dipping broth and all the toppings.
Birria originated as a goat stew in Jalisco, Mexico. Birria de res (beef) became a viral sensation for its spectacular preparation: tortillas are dipped in the red chilli braising liquid, pan-fried until crispy, filled with shredded meat and served alongside the consommé for dipping. Pure comfort food theatre.
Serves 6
Toast dried chillies in a dry pan 30 seconds per side until fragrant. Soak in boiling water 20 minutes. Drain.
On a dry comal or skillet over high heat, char onion, garlic and tomato until blackened in spots. This adds a smoky depth to the broth.
Blend soaked chillies, charred aromatics, cumin, oregano, cloves, cinnamon with 300ml beef stock until completely smooth. Strain through a fine sieve.
Season beef generously with salt. Sear all over in hot oil until deeply browned. Remove to a Dutch oven or deep pot.
Pour blended adobo over the beef. Add remaining beef stock and bay leaves. Braise covered at 160°C / 325°F for 3–3.5 hours until meat is fall-apart tender. Skim excess fat but reserve 4 tbsp fat — you'll need it for frying the tortillas.
The braising liquid becomes the consommé. It should be intensely flavoured — taste and add salt.
Remove meat from broth. Shred with forks, discarding bones. Keep consommé warm for dipping.
Skim fat from the broth surface into a skillet. Heat over medium-high. Dip each tortilla in the hot consommé (both sides), place in skillet. Top with shredded beef and cheese. Fold in half. Fry 2–3 minutes per side until crispy and cheese is melted.
Serve tacos immediately with a small bowl of hot consommé for dipping, diced white onion, cilantro and lime.
The fat from the broth is gold — use it to fry the tortillas for an incomparably rich flavour.
Guajillo chillies provide colour and mild heat. Ancho adds sweetness. Chipotle adds smoke. Don't substitute.
Make the braise a day ahead — it tastes even better the next day.
Birria quesabirria (quesatacos): add more cheese and let it get extra crispy.
Slow cooker birria: 8 hours on low instead of oven braising.
Original goat birria: substitute goat shoulder/legs for beef.
Birria keeps refrigerated 5 days or frozen 3 months. Store meat and consommé separately.
Birria is from Jalisco state, Mexico, traditionally made with goat for celebrations. Beef birria (birria de res) became popular in Northern Mexico and the US. The birria taco (quesabirria) went viral on social media around 2020.
Mexican grocery stores, international supermarkets, and online. Mulato or pasilla can substitute for ancho.
Yes — after blending the adobo and searing the beef, cook on LOW for 8 hours or HIGH for 5 hours.
Per serving (400g / 14.1 oz) · 6 servings total
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