7 Genius Twists on Birria Tacos You’ve Never Tried (But Will Love)

Discover authentic Birria Tacos, crispy and cheesy, served with flavorful Consomé for the ultimate taco experience.
These Birria Tacos with Consomé are the ultimate taco upgrade—crispy, cheesy, juicy, and packed with slow-braised Mexican flavor.

These Birria Tacos with Consomé are the ultimate taco upgrade—crispy, cheesy, juicy, and packed with slow-braised Mexican flavor. Traditional beef birria is slow-cooked in a rich chile-based broth, then shredded, stuffed into tortillas, and pan-fried to golden perfection. Don’t forget the consomé (broth) for dipping—it’s what makes these tacos unforgettable.

Whether you’re hosting Taco Tuesday or looking to impress with a viral food trend, this birria taco recipe brings authentic street food flavor straight to your kitchen.

Authentic Birria Tacos – Juicy, Crispy, Irresistible Mexican Favorite

Birria Tacos (Tacos de Birria) are slow-cooked, spice-infused beef tacos dipped in rich consommé and crisped to perfection. Melty cheese, tender meat, and bold flavor make these tacos a must-try!

Recipe Summary Card

Servings: 10–12 tacos

Cuisine: Mexican

Meal Type: Lunch, Dinner, Street Food

Prep Time: 30 minutes

Cook Time: 3–4 hours (or 1 hour in Instant Pot)

Total Time: ~4.5 hours

Nutrition Info (Per Taco – Approximate)

• Calories: ~330 kcal
• Protein: ~20g
• Fat: ~20g
• Carbs: ~18g
• Fiber: ~2g
• Sodium: ~550mg

✅ High-protein
⚠️ High in saturated fat and sodium
🧠 Easily modified for leaner or dairy-free versions

What are Birria Tacos?

Birria tacos, often called “quesabirria,” are a Mexican dish made from corn tortillas that are dipped in the rich, flavorful fat (consomé) from slow-cooked birria meat. They are then lightly fried until crispy, filled with tender shredded birria meat and plenty of melted cheese, and served with a side of the consomé for dipping.

Origin of Birria Tacos:

Birria itself originates from the state of Jalisco, Mexico, and has been a traditional dish for centuries, often made with goat meat. The concept of dipping the tortilla in the birria fat and turning it into a taco (quesabirria) has gained immense popularity more recently, especially in the United States.

Ingredient Spotlight

Dried Chiles (Ancho, Guajillo, Chipotle):
These aren’t just for heat — they bring deep smoky, earthy, and fruity notes. Guajillo adds tang, ancho contributes sweetness, and chipotle offers that iconic smoky punch. Blending all three creates the signature birria depth.

Oaxaca Cheese (or Mozzarella):
Known for its stretch and melt, this cheese gives the tacos that viral cheese pull. Mozzarella is the best substitute if Oaxaca is unavailable.

Corn Tortillas:
Traditional birria tacos use fresh corn tortillas because they soak up the consommé and crisp beautifully without tearing. Bonus: they’re naturally gluten-free!

🍲 Birria Consommé Breakdown

The consommé (dipping broth) is gold. Rich, oily, spicy, and aromatic, it’s made by slow-simmering the chiles, beef, and spices — infused with collagen, gelatin, and layers of umami.

Why dip tacos in consommé?
Because it maximizes flavor and texture. It also locks in juiciness and adds visual appeal with that rich red tint.

📝 Ingredients

🔹 For the Birria (Stew):

• 2.5 lbs beef chuck roast (can add short ribs or shank for richness)
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp oil (for searing)
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles (optional)
• 1 chipotle pepper in adobo (for heat)
• 1 small onion, quartered
• 5 cloves garlic
• 1 tbsp white vinegar
• 1 tsp oregano
• 1 tsp cumin
• ½ tsp ground cinnamon
• 4 cups beef broth
• 2 bay leaves
• 1 tsp smoked paprika (optional)

Healthy Butter Chicken (Low-Oil, No Cream)

🔹 For the Tacos:

• 12 small corn tortillas
• 1½ cups Oaxaca or mozzarella cheese (shredded)
• Fresh chopped cilantro
• Diced white onion
• Lime wedges
• Oil or beef fat (for frying)

Why Birria Tacos Are Going Viral?

• 🌮 TikTok & YouTube Favorite – Birria tacos have racked up millions of views
• 🔥 Flavor Explosion – Rich, spicy broth + crispy cheesy tortillas = perfect bite
• 👨‍🍳 Authentic Meets Modern – Combines traditional cooking with a modern street food vibe
• 🧠 High Engagement Recipe – Perfect for content creators, foodies, and Pinterest boards

🧠 Health Awareness

• Protein-Rich Meal: Birria is packed with slow-cooked beef, great for iron and B12 intake.
• Make It Lighter:
  • Use leaner cuts like chuck roast without too much fat
  • Skip or reduce cheese
  • Bake or air-fry tacos instead of pan-frying

📚 Cultural & Research Insight

Birria originated in Jalisco, Mexico, traditionally made with goat meat. It’s now widely prepared with beef and has gone viral thanks to TikTok and Instagram trends. According to Google Trends, searches for “birria tacos” have exploded in popularity over the past 3 years — especially in the U.S. and Canada.

Smash Burger Tacos – Crispy, Cheesy, and TikTok Famous!

🔪 Step-by-Step Procedure: Birria Tacos with Consomé

🔸 Step 1: Prepare the Dried Chiles

1. Remove stems and seeds from the dried guajillo, ancho, and pasilla chiles.
2. Toast them in a dry pan over medium heat for about 30–60 seconds until fragrant (don’t burn them).
3. Place the toasted chiles in a bowl and pour hot water over them. Let them soak for 10 minutes, then drain.

🔸 Step 2: Sear the Meat

1. Cut beef chuck roast (and optional short ribs or beef shank) into large chunks.
2. Season with salt and pepper.
3. In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp oil over medium-high heat.
4. Sear beef on all sides until browned (about 2–3 minutes per side). Remove and set aside.

🔸 Step 3: Make the Birria Sauce

1. In a blender, add:
   • Soaked and drained chiles
   • 1 chipotle in adobo
   • 5 garlic cloves
   • 1 quartered onion
   • 1 tbsp white vinegar
   • 1 tsp oregano, 1 tsp cumin, ½ tsp cinnamon, 1 tsp paprika (optional)
   • 1 cup of beef broth
2. Blend until smooth. Strain sauce through a mesh sieve into a bowl for a smoother texture (optional but recommended).

🔸 Step 4: Simmer the Birria Stew

1. Return the seared beef to the pot.
2. Pour in the blended chile sauce and the remaining 3 cups of beef broth.
3. Add 2 bay leaves.
4. Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours, until the beef is fall-apart tender.

🔸 Step 5: Shred the Beef and Skim the Fat

1. Remove cooked beef from the pot and shred it with two forks.
2. Skim the orange-red layer of fat (from the top of the broth) and set aside in a small bowl. This will be used for frying tacos.
3. Keep the broth (consomé) warm for dipping.

🔸 Step 6: Assemble the Tacos

1. Warm your skillet or griddle over medium heat.
2. Dip a corn tortilla into the reserved birria fat (or spoon some onto the skillet).
3. Place the tortilla on the hot skillet and sprinkle with shredded cheese (Oaxaca, mozzarella, or Monterey Jack).
4. Add a spoonful of shredded birria beef on one side of the tortilla.
5. Fold the tortilla into a taco shape and press gently.
6. Cook 1–2 minutes per side, until crispy and golden.
7. Repeat for all tacos.

🔸 Step 7: Garnish and Serve

1. Top each taco with diced onion, chopped cilantro, and a squeeze of lime.
2. Pour the hot consomé into small bowls or cups for dipping.
3. Serve tacos hot with the dipping broth on the side

All Recipes

🧠 Expert Tips

• Use bone-in meat (like short ribs or oxtail) for an even richer consommé.
• Don’t skip the searing step — it builds flavor through the Maillard reaction.
• Skim the fat from the top of the consommé and use it to crisp your tortillas — that’s the red oil that gives the tacos their iconic look and crunch.
• Let the beef rest before shredding so it stays juicy.

🥶 Storage & Make-Ahead Tips

• Birria meat:
  Store in an airtight container in the fridge for 4–5 days or freeze up to 3 months.
• Consommé:
  Refrigerate separately and reheat gently. It actually tastes better the next day as flavors intensify.
• Taco Assembly:
  Assemble just before serving to preserve crispiness.

🔁 Variations & Substitutes

FAQs

Q: Can I use a slow cooker for Birria?
A: Yes! Cook on LOW for 8 hours or HIGH for 4–5 hours after searing the meat and adding all ingredients.

Q: What cut of beef is best for birria tacos?
A: Chuck roast is ideal — affordable, flavorful, and shreds beautifully after slow cooking. For added richness, mix in short ribs or oxtail.

Q: Can I make Birria tacos dairy-free?
A: Absolutely. Just skip the cheese or use a plant-based meltable alternative.

Q: What’s the difference between Birria Tacos and Quesabirria?
A: Quesabirria is essentially birria tacos with cheese. The line is blurred, but “quesa” emphasizes the cheesy, quesadilla-style element.

Q: Can I freeze birria meat and consommé?
A: Yes! Freeze them separately in airtight containers. Thaw overnight in the fridge and reheat gently.

✅ Conclusion

Whether you’re craving comfort food or showing off your foodie skills, Birria Tacos deliver in every category — taste, texture, presentation, and tradition. This dish is steeped in Mexican culinary heritage, and now, with a global twist, it’s become a viral street food sensation.

Perfect for gatherings, weeknight indulgence, or social media show-offs (hello, cheese pull and consommé drip!), birria tacos are here to stay.

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