Birria tacos are so good and so easy you’ll be making them every week. They’re juicy, cheesy, and incredibly flavorful.
Because Steph still has RSI, I’ve been making all our dinners while we chat and watch youtube each night, and in our house that always means taco nights. While my go-to tacos are al pastor, carnitas, carne adovada, barbacoa, and carne asada, Steph asked to mix things up a bit with something a little more modern, and suggested birria tacos. It was so good I think this just jumped to the top of my list for all of our future taco nights.
What are Birria Tacos?
Birria is traditionally a spicy and super savory Mexican beef or goat stew that’s slow cooked until the meat is tender and fall-apart juicy and delicious. Someone had the amazing idea to stuff this meaty goodness into a taco shell, and then dip the whole thing into the stew and fry it up. These birria tacos blew up after that, and the rest is history.
Beef birria tacos
While birria is traditionally made with goat, for most of us it’s easier to get beef so that’s what I’ve gone with here. Beef is also the safer choice for crowds, but if you’re an adventurous eater and want to go with goat, you should totally go(at) for it. The recipe remains the same, just switch out the beef shank and sirloin for goat.
The best birria tacos are dipped in the stew and then fried to crispy goodness
It’s dipping the tortilla into the stew and frying it to a crisp that the magic happens, so don’t skip this step. Tacos are good but few people who don’t live in the southwest know that tacos only become truly amazing when you cook the tortilla in fat. Traditionally they do this in butter or lard, but here we use the fat from the top of the stew to give it that extra kick. Once you bite into a crisp fried taco shell, you’ll never go back.
Birria Ingredients
Birria tacos don’t need many ingredients and the harder to find ones (which aren’t that hard) are detailed below:
- Beef. For the ultimate birria tacos, use a good beef shank. This is non-negotiable. You can, and should, mix up another cut as well for texture and variety. I prefer meat that’s a little on the lean side for tacos, so I mixed it up with a cheap roast like sirloin, but if Steph had her way, she would use short ribs. But, since she’s not cooking, we ended up with a sirloin.
- Dried Guajillo Peppers. These sun dried peppers add an authentic touch of mexican flavor to any stew and you can usually find them in the Mexican aisle of your local grocery store (if you live in the USA). They are like a mild-medium pepper and don’t add any heat, so you don’t have to worry at all. If you can’t find them, sub any dried mexican/southwestern peppers you can find, such as ancho, new mexico, california, or pasilla. If you really can’t find them, you can skip them, but they’re worth looking for!
- Chipotle peppers in adobo. These come in a little can and they are salty-sweet-spicy delicious. They form the base of many mexican stews and marinades and you can find them pretty much everywhere in the world, they’re that good. We usually keep 3-4 cans around just for tacos al pastor.
- Mexican oregano. This version of oregano is always cheaper and almost always fresher and better than the spice aisle stuff, so if you’re already in the Mexican aisle, be sure to pick up a bag, usually only 99 cents or so.
How to make Birria Stew
Making Birria stew is easy and quick:
- Soak the peppers. Bring a pot of water to a boil and then take it off the heat, soak the dried peppers while you do the next steps.
- Season the meat. While you wait for the peppers to soak, cube up the roast and season the meat with salt and pepper
- Make the marinade. Throw together everything left except the cloves, bay leaves, and cinnamon into a blender. Remove the peppers from the now warm water and let them get cool enough to handle. Hold them by the tip over the sink and cut the tops off with scissors. The seeds will just fall right out. Then drop them into the blender too. Blend it all up into a smooth paste.
- Marinate the beef overnight. Two hours is good enough too, but longer is always better when it comes to stews.
- Make the stew. Saute the onions. Onions are the base of all flavor, so make sure they are extra delicious – transparent and golden. Take your time. Then add the meats, cover with chicken stock, and add the last few spices. That’s all there is to it!
How to make Birria Tacos
Once you have the stew, making the tacos is super easy:
- Shred your meats. Fry them up too, if you like. I skipped this step and it was ok, but if you like your meat extra crispy and hot, here’s where you would do that.
- Warm up your tortillas. This makes them pliable and soft. We use a tortilla warmer, but you can just wrap them up in damp paper towels and microwave for 30 seconds.
- Dip and fill. Dip your tortillas in the soup, the fat is near the surface so you don’t need to dip too far, but make sure they get coverage. Then top half of the tortilla with beef, onions, cilantro (optional), and cheese (optional).
- Fold and fry. Fry your tacos in a non stick skillet over medium heat until they crisp up, 2-3 minutes per side. Serve with a side of the stew to use as a dip.
Instant pot birria
You can make this stew any way you like, but I prefer it in the instant pot because it’s so much faster, and keeps more of the flavor locked inside the dish. Those yummy smells that fill up your house when you slow cook for hours? Those are flavor particles, and that means that’s flavor that’s not in your soup. But, regardless of how you make this, it’ll come out absolutely delicious, so pick whatever method is best for you.
Dutch Oven
To cook this in a dutch oven, you’ll need a fairly large dutch oven. Follow the instructions all the way until you close the lid of the Instant Pot. Instead, cover the dutch oven and set it on as low heat as possible on your stove, or alternatively, pop it in a 200ºF oven for 4-6 hours.
Slow Cooker
The only hard part of making this in a slow cooker is sauteing the onions. My solution was to just skip that step entirely. It didn’t seem to make much of a difference. What I did was pop all the ingredients into the slow cooker and set it to low for 8 hours. This recipe as given didn’t fit in our smaller slow cooker, so I halved it, but I think it will fit a standard sized slow cooker just fine. Let me know in the comments if you end up trying this out.
The tortillas
These tacos use street sized corn tortillas, but you can use anything you want. I like to use locally made uncooked corn tortillas or flour tortillas and cook them myself. Whole foods often carries really good local tortillas, even uncooked ones in the fridge section.
If you are in a place without access to good locally made tortillas, some of the best mass-produced tortillas around are La Tortilla Factory and Santa Fe Tortilla Company. If you go one level up to the national brands, Mission Foods is my fave.
With store bought tortillas, you need to warm them to make them pliable and delicious. If your tortillas are breaking when you fold them, warming them will fix that. The best way to warm tortillas is to wrap 6-12 at a time in a damp paper towel and microwave for 10-30 seconds, then let them rest for another 10-30 seconds.
Quesabirria Tacos
Everyone loves cheese, and quesabirria tacos might just be more popular than standard birria tacos. To make quesabirria tacos, shred some Oaxaca cheese into the tacos before you fold and fry them. If you can’t find Oaxaca, feel free to use mozzarella or cheddar. For me though, I like to crumble some aged Cotija cheese into the tacos instead for extra cheese pull and delicious meltiness. The contrast of the melty cheese, soft birria, and crispy tortilla is one of my perfect bites in this world.
What to serve with Birria Tacos
These birria tacos are good enough to eat dozens on their own. If you wanted to do a side though, you can serve them up with homemade tortilla chips, mexican rice, and you even have all the ingredients necessary to make a birria tortilla soup. Or my current personal favorite: Birria ramen (pictured above).

Birria Tacos Recipe
Ingredients
- 1.5 lb beef shank
- 1 lb sirloin or other roast/steak
Marinade
- 3 dried guajillo peppers see notes
- 1 can chipotle peppers in adobo
- 1/4 cup vinegar
- 1/2 cup crushed tomatoes
- 5 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp cumin
Stew
- 1 medium onion chopped
- 1 cinnamon stick
- 2 bay leaves
- 6 whole cloves
- chicken stock to cover sodium free, about 1 quart
Tacos
- 4" corn or flour tortillas as needed, 12-16
- 1 medium onion chopped, optional
- 1 bunch cilantro chopped, optional
- 1 cup mexican cheese blend grated, optional
Special Equipment
- instant pot or slow cooker
Instructions
- Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your cab sirloin, then season both the steak and the shank with salt and pepper. Set aside.
- Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
- Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
- Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours.
- When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones.
- Warm up some tortillas, then dip the tortillas in the stew. Build your tacos, top with any optional toppings, then fry over medium heat on a nonstick skillet. Enjoy immediately, preferably with a margarita or cold Mexican beer.
I’ve never heard of these but they look delicious!!! We are taco lovers and this recipe looks like a potential new family staple. Can’t wait to try!!!
I made them. They are now the most requested taco in the house!
Birria tacos are the best and this recipe is awesome!!!
FYI, They’re traditionally made with goat not beef..preservation of culture means everything, but one can substitute what their pallet desires.
Shut up, Christian.
LMAOOOO
Did you not read where they said it’s traditionally made with goat?
Lmao!!!
Beef or goat, who cares! Way to tell ‘‘em Justin
Bahahahah
💀🤣
You must be a joy at parties
Dying ??
Palate*. A pallet is a wooden storage platform ;)
??
Yes!! I wanted to make that correction too :)
FYI, it’s traditional made with Lamb meat. Goat meat was used in different regions of Mexican because that was readily available. Beef is more common and less expensive in America. At the end of the day, it’s up to the individual
That is absolutely NOT true birria tacos are made with beef or with goat. It don’t get more Mexican than my family and myself and birria de res is our go to… I tried this recipe and it is indeed A-mazing!!! ❤️ It !
❤️
Palate not pallet (sorry, i was an English teacher and still love the language.)
Looks like someone can’t read. Internet hates people like Christian 🤷♂️🤣😝
Does it matter, Christian!! And did anyone ask?? It clearly says that this can be made with, GOAT!, beef, or whatever one desires! You go eat your goat!, but my fancy is chicken ;-)
FYI While it’s true They are often made with goat. My husband is Hispanic, born and raised in Mexico, and in their culture they also make beef Birria Tacos.
I’m making them with goat tomorrow.
My son made them a while back with beef and they were deliciously amazing or as my friend would say, “damn good”.
The only concern I have is that the marinade I just made is very spicy. I used guajillo chiles which my son used before and they were not spicy at all.
I have always use ancho and pasilla chiles for a tortilla soup recipe and they were never spicy either. But, the last batch I bought were super spicy as well.
I’m hoping all the other ingredients will help alíviate the heat which I can’t take.
My group loves spicy foods. I hope they like the goat too!
I hope they turned out to your liking! I find that the spiciness comes more from the chipotles. I use 6 guajillo and 4 chipotles. This is still spicy, but can be adjusted.
So I just learned the longer you cook it the spicy fades away I slow cooked mine in a crock pot for 12 hours when I checked it first it was a little spicy and was afraid of that because I made it for people who can’t really do spice and as the day went on later when I decided to take it out to shred the meat was not spicy it had a tad kick but it was edible for those who are not into spicy food. This recipe turned out so good for the mission trip I am on. Hope that helps, now I do have to add that the consome may be spicy but not that spicy just make sure to strain properly.
It’s traditionally spelled palate, but you can spell it however your heart desires!
I think they’ve explained that quite well in the description actually !
You are correct, I was educated on this when I asked at my favorite restaurant. I wish I could perfect the recipe to match there’s.
I wish I could find goat meat. You’d think living in Texas that would be easy. but nope. So beef it is.
Christian was a cow that got ahold of a computer. Disregard any messages he sent. He also went on a big “Eat more chicken fajitas!” rant on another website.
Once you have these your pallet wi crave these. I first tasted these in Las Vegas at a taco truck- bought 1 then went back to buy 2more?
So true I did the same thing I love em they r expensive so I’m glad I found this recipe I will be trying soon lol
*palate. Why would a pallet crave these? It’s made of wood slats.
Because they’re do good, you’re going to want to eat them by the truckload. It’s easier to unload the tacos if they’re on pallets.
Hannah I think the theme of tacos, is cheap ingredients turned to delicious tacos. sorry folks I had to use brazed ox tail and a nice roast because thats all that we had available. the tacos turned out great!!!! I’ll buy a goat to slaughter next time.
For gosh’s sakes. If the tacos turned out amazing, don’t be such a Debbie Downer. Use what you want and don’t be such a snot.
I love this recipe but i also made birria using the 123 solution. its called insta-birria by el sabor products. They have an adobo that all you do is add the sacue + water and any meat and thats it! instead of taking all this time to make birria. its fast and simple. I love my insta-birria. easier than making it by scratch and the flavor is amaaaaazzzziiinnngg!!
I’m telling you Birria tacos
Are OUTSTANDING, sometimes I go to different taco spots JUST for the Birria 😩
how many servings does this recipe yield? I would love to try!!
i would say it makes enough meat for about 12 generous tacos!
Because I love them so much I doubled up on my meat and stew ingredients. I would buy these tacos often now I have the recipe, but it was enough for four ppl all having 5 tacos a piece.
That looks incredibly good. Gonna try it out soon. Thank you for the recipe oh btw i really like your picture :D Have a nice day!
Going in the crockpot now hopefully when I arrive home this evening it will be ready ..
These tacos are amazing!! Im actually making them tomorrow for the second time!!
Can I substitute beef for pork? With the pandemic, there is never any beef at the stores. All I have is a beautiful boneless Boston butt.
It’s 5.83 lbs.
hi barbara,
you can definitely sub pork butt :)
How long in the slow cooker for pork? Planning on making these tomorrow with Boston butt chunks!
hi brittany,
i would do low for 7-8 hours :)
The original favorite in Jalisco Mexico is made from lamb. The cinnamon, cloves, oregano etc make such a rich stew. My favorite.
How many ounces are your cans of chipotle peppers and crushed tomatoes?
Hi Jay, it’s the 7oz cans for the chipotle in adobo. The crushed tomatoes are 1/2 cup, which is 4oz, though I don’t think you can find smaller than 6oz cans for those.
When you say can of chipotle peppers….do you mean a 7oz or 12oz?
hi amber, it’s the 7 oz can
OH MY GOD MIKE!!! I just had my first Birria taco from El Pollo Loco, they were so expensive, and they tasted pretty good, but I always like to challenge myself. Thank you for posting this recipe I just made it today the house smells amazing and these are probably the most amazing taco I’ve ever made! Thank you again, will be making this a bunch!!
Absolutely amazing recipe and so complete and well explained! Thank you! Desde PR :)
I will be trying this in the next couple of days I will post a picture….Thank u?
Heyy so how do you do the shells i tried and they keep falling apart?
If your shells are falling apart they could be a little old/dry. You can steam them before dipping, just microwave them in a microwave tortilla warmer or damp paper towel for 10-30 seconds (depending on how many tortillas you are doing at once, 10s for 2-4, 30s for 6-8+), that should make them soft and pliable.
I’m dying to try this but I’ve never heard of or seen cab sirloin in my local grocery stores. Did I understand you correctly that you can sub short ribs for the cab sirloin? Or is there another sub for it? Thank you!
Hi Jill, cab sirloin is just angus sirloin, short ribs would be a great sub – it will make your stew a little fattier, especially in combination with the shank – but that’s just extra helpful for dipping the tortillas :) you should do it!
On it.
Embarrassingly, it took me way too long to figure out “cab” stands for “certified Angus beef.” I even asked the guy in the meat department what cab sirloin is and he had no idea what I was talking about. So, yeah… certified Angus beef. ?
You are not alone…my butcher looked at me like I was an idiot when I asked what “cab” sirloin was ?
WOW!! I didn’t know that either!! Thanks for the info!!
My family raised beef and I never heard of cab sirloin! Not sure why it has to be Angus beef–Hereford just as good!
These look delicious!
I know this is about three years too late but I just found this. I use corn tortillas a lot for tacos and for enchiladas, but what I do is lightly fry them in a little oil with some cumin and chili powder not so they’re crispy but so they’re soft and pliable. I’m planning to do that with these, dip in the broth and fry them first on both sides, and then add the meat and cheese.
Can you use mine garlic?are it have to be fresh?and the chipotle peppers the whole can it want make it to spice will it?
Thank you
Hi Stella – you can use minced garlic, and if you add the whole can of chipotle it will make it much spicier!
So use the whole can of chipotle in Adobe or not the recipe says whole can but I don’t want my chest burning
Hi Natalie, if you are not good with spice, leave out some or all of the chipotle peppers but include the adobo sauce (the can typically has 3-4 peppers and the rest is sauce). You might want to go for the larger can if you decide to leave out all the peppers. I don’t personally find the adobo sauce to be spicy at all – I would call it around black pepper levels of spice – but you might want to taste a tiny bit first before deciding.
Can we use that small tortillas
Hi! Can these be done without the tomatoes? I’ve had them once and loved them however I wasn’t a huge fan of the tomato flavor.
Hi Jessica, these won’t taste very tomato-ey at all, but feel free to sub for beef broth if you want to avoid any hint of tomato.