Easy Birria Tacos – Slow Cooker, Instant Pot, or Stovetop

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Birria Tacos Recipe is the ultimate guide to mastering this viral Mexican dish that has captured hearts—and appetites—worldwide. In fact, it features slow-cooked beef birria, richly spiced consommé, melty Oaxaca cheese, and golden tortillas that nearly melt in your mouth.

Why This Recipe Works for Everyone

Whether you prefer cooking on a stovetop, in a Dutch oven, or using a slow cooker, this detailed guide walks you through every step. Moreover, even beginners will find the process approachable and rewarding.

What Is Birria

To begin with, birria is a traditional stew that originated in Jalisco, Mexico. Originally made with goat meat, it has evolved to include beef, particularly short ribs or chuck roast, which are braised until irresistibly tender.

Additionally, what sets birria apart is how it’s transformed into quesabirria tacos. For instance, corn tortillas are dipped in consommé, filled with juicy shredded beef, and pan-fried until crispy. As a bonus, leftover meat can be repurposed into spicy birria ramen, making this dish incredibly versatile.

What are Birria Tacos

Birria Tacos, also known as tacos de birria or sometimes quesabirria tacos, are made by stuffing tender, braised meat into corn tortillas that have been pan-fried in the flavorful fat from the birria broth. As a result, each taco gets a rich, crispy texture that’s hard to resist.

You might be wondering: Are birria tacos spicy? Honestly, not too much. However, keep in mind that I’m Peruvian—so my spice tolerance is naturally higher due to growing up with bold, spicy dishes.

To complete the experience, these tacos are generously filled with melty Oaxacan cheese (quesillo), chopped white onions, fresh cilantro, and a squeeze of lime. Best of all, they’re served with a small bowl of warm consommé on the side for dipping—making every bite flavorful, juicy, and unforgettable.

Why You’ll Love This Birria Tacos Recipe

Without a doubt, there are countless taco recipes out there. However, this one stands above the rest. Here’s why:

First of all, it offers restaurant-quality results at home
Secondly, it’s flexible—cook it using a slow cooker, Instant Pot, or stovetop
Thirdly, it freezes beautifully for future meals
Additionally, it serves as a base for dishes like birria ramen
Lastly, it includes tips for using either corn or flour tortillas

As a result, you get unforgettable flavor with minimal fuss.

Ingredients for Birria Tacos

To get started, gather two sets of ingredients—one for the birria stew and one for the taco assembly.

For the Beef Birria

3 lbs beef short ribs or chuck roast
3 dried guajillo chilies
2 dried ancho chilies
1 dried pasilla chili (optional)
5 garlic cloves
1 white onion
2 roma tomatoes
2 tbsp Mexican oregano
1 tbsp cumin
1 tsp smoked paprika
½ tsp ground cinnamon
2 bay leaves
1 tbsp apple cider vinegar
2 tbsp oil
Salt & pepper
4 cups beef broth

For the Tacos

12 corn tortillas (or use flour for a softer texture)
2 cups Oaxaca cheese or mozzarella
Chopped onion & cilantro
Lime wedges
Extra consommé for dipping

How to Make Birria Tacos Recipe (Step-by-Step)

Now that you have your ingredients, let’s move on to the cooking process. Regardless of your preferred cooking method, follow these steps to achieve the juiciest birria tacos.

1. Prep & Soak Chilies

First, remove the stems and seeds from all dried chilies. Then toast them in a dry pan for about 30 seconds. Be careful not to burn them.

After toasting, soak them in hot water for 15–20 minutes until softened.

2. Sear the Meat

Next, heat oil in a skillet over medium heat. While the oil heats, season your meat generously with salt and pepper. Sear it on all sides to develop flavor. As soon as it’s browned, transfer it to your cooking pot.

3. Blend the Sauce

Meanwhile, add the soaked chilies, onion, garlic, tomatoes, vinegar, and spices into a blender. Then, add 1 cup of beef broth and blend until smooth. For a silky sauce, strain the mixture.

4. Braise the Birria

After blending, pour the sauce over the meat. In addition, add the bay leaves and the remaining broth. Cover and cook as follows:

Stovetop: Simmer for 3–4 hours
Slow Cooker: Cook on low for 8 hours or high for 4–5
Instant Pot: Pressure cook for 45 minutes

At this point, your beef should be tender enough to fall apart with a fork.

Can I Make This in an Instant Pot or Slow Cooker

Yes, definitely! In fact, birria tacos are perfect for both the Instant Pot and the slow cooker, depending on how much time you have.

Instant Pot: If you’re short on time, the Instant Pot is your best friend. It pressure-cooks the beef in just 45 minutes, delivering tender, flavorful meat in a fraction of the time.
Slow Cooker: On the other hand, if you prefer a more hands-off approach, the slow cooker works wonderfully. Simply cook on low for 8 hours or high for 4–5 hours, and you’ll get melt-in-your-mouth beef that’s perfect for tacos.

Either method delivers delicious results, so choose the one that fits your schedule!

What’s in the Sauce for Birria Tacos?

Notably, the sauce—also known as birria consommé—is what makes this dish extraordinary. Specifically, it’s a rich broth made by blending:

Soaked guajillo and ancho chilies
Fresh tomatoes
Garlic and onion
Ground cumin, cinnamon, paprika, and oregano
Apple cider vinegar
Beef broth

This flavorful mixture simmers with the meat and results in a stew that’s spicy, smoky, and aromatic. In fact, the top oily layer becomes the perfect dip for your tortillas.

How to Assemble Birria Tacos

After cooking, once the meat is ready, shred it and return it to the consommé so it can soak up even more flavor.

Then, follow these steps:

Dip a tortilla into the top layer of the consommé.
Place the tortilla on a heated skillet.
Sprinkle cheese and a generous portion of shredded beef.
Fold and press the tortilla.
Cook until both sides are golden and crispy.

Finally, serve with a side of consommé for dipping. Every bite will be packed with flavor.

What’s the Best Cut of Meat for Birria?

In general, the best cuts include:

Short ribs: Rich and fatty, with bones that enhance the broth
Chuck roast: Meaty, affordable, and tender
Brisket: Full of deep flavor and easy to shred

Alternatively, use a mix of cuts to balance flavor and texture.

What Is Birria Consommé?

In simple terms, consommé is the rich, reddish broth that forms as the meat slowly simmers with spices. Specifically, it is:

Used to dip tortillas before frying
Served alongside tacos for dipping
Essential for birria ramen or soup

In other words, it’s the secret to juicy, crave-worthy tacos.

Tips for Making Crispy Birria Tacos

For the crispiest results:

Dip tortillas in the surface layer of consommé (where fat floats)
Use a non-stick or cast iron skillet
Don’t overcrowd the pan
Press gently with a spatula

Additionally, a mix of oil and consommé fat creates the best frying base.

Quesabirria vs. Birria Tacos

You might be wondering: what’s the difference?

Birria tacos contain only the meat
Quesabirria tacos, on the other hand, include cheese

Both are delicious, but quesabirria offers a cheesy, indulgent twist.

What to Serve with Birria Tacos

Although birria tacos shine on their own, pairing them with side dishes enhances the meal. Consider serving them with:

Mexican rice
Refried beans
Horchata or tamarindo
Pickled red onions
Guacamole or sliced avocado

Additionally, lime wedges brighten each bite.

How to Store & Freeze Birria

To store leftovers:

To store properly, place the shredded meat and consommé in separate airtight containers.
After storing, keep the birria in the fridge for up to 4 days to maintain freshness.
When ready to eat, reheat on the stove or in the microwave with a bit of extra broth to retain moisture.

For freezing:

Cool completely
Freeze up to 3 months
Thaw overnight in the fridge before reheating

As a result, this makes it easy to enjoy birria tacos anytime.

What Spices Are Used in Birria?

To begin with, birria’s bold flavor comes from a combination of:

Mexican oregano
Cumin
Ground cinnamon
Smoked paprika
Bay leaves
Salt and pepper

When combined with the sweetness of tomatoes and the heat of chilies, these spices create a broth that’s truly unforgettable.

FAQs

Can I use a slow cooker?

Absolutely! In fact, it’s a great hands-off method that makes cooking even easier.

Are flour tortillas okay?

Absolutely. They’re softer and equally tasty.

Is birria spicy?

Ultimately, it depends on your chilies. For example, guajillo and ancho are mild, whereas pasilla or chipotle adds more heat.

Best cheese for birria tacos?

Oaxaca cheese is traditional, but mozzarella is a great substitute.

Final Thoughts: Time to Taco!

To summarize, this Birria Tacos Recipe brings authentic Mexican flavor into your home. From the tender beef to the crispy tortilla, every element delivers pure comfort and bold taste.

So, what are you waiting for? Grab your skillet, dip those tortillas, and enjoy a taco night like never before.

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More Recipes to Try

Crispy birria tacos served with consommé and lime wedges

Birria Tacos Recipe – Authentic Mexican Beef Quesabirria with Consommé

5 from 1 vote

This Birria Tacos Recipe features juicy shredded beef birria slow-cooked in a rich chili sauce, folded into crispy corn tortillas with melted Oaxaca cheese, and served with flavorful consommé for dipping. Inspired by the traditional flavors of Jalisco, Mexico, these tacos are bold, cheesy, and perfect for taco night or special occasions. Whether you cook it on the stovetop, in a Dutch oven, or use a slow cooker, this step-by-step guide will walk you through how to make the best quesabirria tacos at home.

Print Recipe Pin Recipe

CourseMain Dish

CuisineMexican

Prep Time30

Cook Time4

Total Time4 30

Servings servings

Calories350kcal

Authorjames

Ingredients

For the Beef Birria:

3 lbs beef short ribs or chuck roast
3 dried guajillo chilies
2 dried ancho chilies
1 dried pasilla chili optional
1 white onion quartered
5 cloves garlic peeled
2 roma tomatoes
1 tbsp Mexican oregano
1 tbsp cumin
1 tsp paprika
½ tsp cinnamon
2 bay leaves
1 tbsp apple cider vinegar
4 cups beef broth
2 tbsp vegetable oil
Salt & pepper to taste

For the Tacos:

12 corn tortillas or flour tortillas
2 cups shredded Oaxaca cheese or mozzarella
½ cup chopped white onion
¼ cup chopped fresh cilantro
Lime wedges for serving
Reserved birria consommé for dipping

Instructions

Toast the Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chilies for 1–2 minutes until fragrant.
Soak the Chilies: Transfer to a bowl of hot water and soak for 15–20 minutes until softened.
Make the Sauce: In a blender, combine soaked chilies, tomatoes, garlic, onion, vinegar, cumin, cinnamon, paprika, and 1 cup of beef broth. Blend until smooth and strain if desired.
Sear the Beef: Heat oil in a skillet. Sear seasoned beef on all sides until browned.
Cook the Birria: In a Dutch oven or slow cooker, add seared beef, blended sauce, remaining broth, bay leaves, oregano, salt, and pepper. Simmer on low for 4 hours (or 8 hours on low in a slow cooker).
Shred the Meat: Remove the beef, shred it with forks, and return it to the consommé to soak.
Assemble Tacos: Dip tortillas in the top layer of consommé, fry in a skillet, add cheese and beef, fold, and crisp on both sides.
Serve: Garnish with chopped onion, cilantro, and lime. Serve with a small bowl of consommé for dipping.

Nutrition

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