Homemade Crispy Birria Tacos
Craving a flavorful twist on traditional tacos? Crispy Birria Tacos, with their savory beef filling and irresistible crunch, are the ultimate comfort food that’s perfect for any taco lover seeking bold, authentic flavors.
Ingredients you’ll need:
- Boneless Chuck Roast
- (Optional) Short Ribs
- Olive Oil
- Dried Ancho Chiles
- Dried Guajillo Chiles
- Chiles de Arbol
- Yellow Onion
- Garlic
- Roma Tomatoes
- Dried Oregano
- Bay Leaves
- Apple Cider Vinegar
- Beef Broth
How to Make Birria Tacos:
- Make the braised birria meat.
- Dip the corn tortillas in the birria sauce, then cook in a skillet with olive oil for 30-45 seconds on each side.
- Add the shredded birria meat, grated cheese, minced white onion, and chopped cilantro.
- Cook until desired crispiness on each side.
- Enjoy with more birria sauce on the side!
Can Birria Tacos be Made in Advance?
Yes, you can make the birria meat in advance. I actually made this as dinner prep for a girls weekend we had and it turned out so delicious! I do however recommend assembling the tacos only when ready to be served.
what to serve with birria tacos?
- Cilantro Lime Rice
- Elote Mexican Grilled Corn
- Refried Beans
- Guacamole and Tortilla Chips
- Pico de Gallo
- Mexican Street Corn Salad
- Lime Wedges & Cotija Cheese
Cook with me!
Latest crispy taco version:
Homemade Birria Tacos
Ingredients
For the Birria Meat:
- 2 lb. Boneless Chuck Roast
- 1 lb. Short Ribs
- 2 tbsp. Olive Oil
- 5-7 Dried Ancho Chiles
- 5-7 Guajillo Chiles
- 3 Chiles de Arbol
- 6 Garlic Cloves crushed and peeled
- 1 Yellow Onion peeled and roughly chopped
- 4 Roma Tomatoes halved
- 1 tbsp. Fresh or Dried Oregano
- 1 tsp. EACH: Cumin, Cloves, Cinnamon, Black Pepper, & Salt
- 2-3 Bay Leaves
- 1 tbsp. Apple Cider Vinegar
- 3 cups Beef Broth
To Assemble the Birria Tacos:
- White Onion minced
- Fresh Cilantro chopped
- Corn Tortillas
- Lime Wedges for serving
- Grated or Shredded Mozzarella
Instructions
For the Birria Meat:
- If time allows, let the meat rest at room temperature for 20-30 minutes.
- Preheat oven to 300F.
- In a large dutch oven over medium high heat, add the olive oil to heat up for 1-2 minutes.
- Add the chuck roast and short ribs to sear on all sides for 3-4 minutes, until deeply browned.
- In the meantime, add the dried chiles, Roma tomatoes, garlic, and onion to a large saucepan. Fill with water, the place over medium high heat to bring to a boil. Let simmer for 10-15 minutes. Drain the water and blend until smooth.
- Pour the sauce into the dutch oven. Stir in the seasonings, oregano, bay leaves, and beef broth.
- Cover with the lid to bake in the oven for 3-4 hours.
- Remove the meat from the dutch oven and let rest 10 minutes before shredding between two forks.
To Assemble the Birria Tacos:
- Dip the corn tortillas in the birria sauce. Place on heated skillet over medium high heat with olive oil to cook about 30-45 seconds on each side.
- Add a generous amount of the meat, grated mozzarella, chopped white onion, and cilantro to half of the tortilla. Fold the remaining half to seal. Finish cooking until desired crispiness. Garnish with cotija cheese and enjoy warm with lime wedges!
To Make the Crispy Taco Version:
- When you go to assemble the tacos, heat up a large skillet over medium high heat and drizzle generously with olive oil.
- Working in small batches, add 2-3 corn tortillas to the skillet. Add a generous serving of mozzarella over each tortilla, followed by a serving of the meat (using a slotted spoon so there's not much juice in it) on one side of the tortilla. Fold over the tortilla to enclose. Press down to seal.
- Cook for 5-6 minutes on each side, until deeply golden and crispy. When ready to serve, open up each tortilla to fill with the finely chopped white onions and fresh cilantro. Enjoy warm with a side of the slow simmered sauce.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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We made these and they turned out incredible for our family dinner! Thank you!!
YAY!!
Can I use my slow cooker instead of a Dutch oven? 🙂
Absolutely!!
Just made this for dinner tonight and loved it so much I had to leave a comment! I used chicken broth instead of beef broth because that’s all I had. Also used cheddar in place of mozzarella. It was SO GOOD!! I’m going to make it again to impress my Mexican in-laws LOL thank you so much for sharing this recipe!
AWE YAY! I’m so so happy to hear!! Thank you!!!
Have tried to many of your recipes and love them so much was looking into making this one and was wondering how many tacos this recipe makes?
Hi Diana! This makes me so happy to hear, thank you!! And this recipe makes about 12-14 tacos (if not more).
How any Roma tomatoes?! There is nothing about this
Hi Jamie! Sorry for any confusion, it looks like the Roma tomatoes were at the bottom of the list LOL – just moved them up in the ingredients!
I’m a teen and I made your Homemade Birria Tacos recipe for my family, and they honestly fell in love with it. Usually my brothers never really compliment my cooking or ask me to make something again, but after I made these tacos they kept asking me to make them again for the entire week after. That honestly surprised me so much.
I didn’t even have the exact meat the recipe called for and had to improvise with ribs and a few ingredient swaps, but the flavor still turned out amazing. The consommé was so rich and perfect for dipping, and the crispy tortillas with the juicy meat and melted cheese were everyone’s favorite part.
The kitchen smelled incredible while everything was cooking and once we started eating, everyone kept going back for seconds. It honestly tasted like something from a restaurant but homemade and comforting at the same time.
This recipe was easy to follow and still worked beautifully even with substitutions. My whole family loved it and I’m definitely making it again. Thank you so much for sharing this recipe!
Wow, this was SO good! It was a bit of a process to make, but definitely worth it. I think next time I’d try cooking the meat in the crockpot. Any suggestions on how long to cook it in there? I was missing one of the peppers, but the flavors were still amazing. Thank you for this recipe!
hi Maddy! im so happy you loved it!! yes, you could cook in the crockpot for 6-8 hours on LOW heat or 4 hours on HIGH heat.