Why You’ll Love Tacos with Birria Sauce Recipe
Homemade Tacos with Birria Sauce is the kind of recipe that doesn’t just feed your body it feeds your soul. Juicy, slow-braised beef in a rich, chili-laced consommé, all tucked into crispy corn tortillas and topped with onions, cilantro, and a squeeze of lime what’s not to love? Whether you’re new to birria or a seasoned pro looking for the ultimate taco fix, this one’s a keeper.
This Homemade Tacos with Birria Sauce recipe captures everything you crave in comfort food: deep flavor, satisfying texture, and enough spice to keep it interesting. Once you try it, we guarantee it’ll become part of your regular rotation and you’ll be proudly flaunting your taco night skills.
Pure Comfort
There’s something undeniably magical about the combination of slow-cooked meat, warm spices, and crispy tortillas. Birria originates from Jalisco, Mexico, and was traditionally made with goat meat. But don’t worry, this version uses easy-to-find beef cuts that braise into buttery tenderness. And let’s not forget that crave-worthy birria sauce spicy, aromatic, and perfect for dunking.
On those nights when you’re craving easy weeknight Mexican recipes that still feel special, these tacos are your go-to.
Ingredients for Tacos with Birria Sauce
Here’s everything you need to build the ultimate Homemade Tacos with Birria Sauce.
For the Birria:
- 3 lbs chuck roast or beef short ribs
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 chipotle pepper in adobo (optional for extra heat)
- 1 white onion, quartered
- 6 garlic cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp oregano
- 1 cinnamon stick
- 1 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 4 cups beef broth
- Salt and pepper to taste
For the Tacos:
- 12 corn tortillas
- 1 cup chopped white onion
- 1 cup chopped fresh cilantro
- Lime wedges
- Shredded Oaxaca or mozzarella cheese (optional)
- Oil for frying
What You Need
Cooking up Homemade Tacos with Birria Sauce doesn’t require a culinary degree, but a few tools will help:
- Large Dutch oven or slow cooker
- Blender for the sauce
- Fine-mesh strainer
- Tongs and a nonstick skillet for frying tacos
Time to Cook Tacos with Birria Sauce
- Prep time: 25 minutes
- Cook time: 3 to 4 hours
- Total time: Around 4.5 hours (including shredding and assembling)
Steps to Make Tacos with Birria Sauce
1. Prep the Chiles
Remove stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry pan until fragrant, then soak in hot water for 15 minutes until softened.
2. Blend the Birria Sauce
In a blender, combine the softened chiles, garlic, onion, chipotle, cumin, coriander, oregano, cinnamon stick, tomato paste, vinegar, and a splash of beef broth. Blend until smooth.
3. Braise the Beef
In your Dutch oven, sear the beef on all sides until browned. Pour in the sauce and the rest of the beef broth. Simmer covered on low for 3 hours or until fork-tender.
4. Shred the Meat
Remove the beef and shred it. Strain the sauce through a fine mesh for a smooth birria sauce.
5. Assemble the Tacos
Dip tortillas in the birria sauce, then fill with shredded meat and optional cheese. Fold and crisp both sides in a hot skillet.
6. Serve with Style
Top tacos with onions, cilantro, and a generous squeeze of lime. Don’t forget a side of birria sauce for dipping!
Make Tacos with Birria Sauce Perfect
Want restaurant-quality tacos every time? Here are a few pro tips:
- Use homemade tortilla wraps for added freshness.
- Crisp up tacos in a cast iron skillet with a bit of birria fat skimmed from the top.
- Let your beef cool slightly before shredding it’ll hold texture better.
Mix Tacos with Birria Sauce Up
Feeling creative? Here’s how to customize:
- Use lamb or goat instead of beef for a more traditional birria.
- Try it in quesabirria format with lots of gooey cheese.
- Don’t toss the consommé! Use it to flavor rice or soups.
Perfect Partners
Looking to round out your meal?
- Pair with flavor-packed taco twist for variety.
- A cold glass of horchata or tamarind juice works wonders.
- Want a second-day spin? Turn leftovers into creative fusion taco pasta.
Busy Day Hero
Short on time? Make the meat and sauce in advance and refrigerate. Tacos come together in 10 minutes flat when the hard work’s done.
Work Ahead
The flavors get even better after a day in the fridge. You can also freeze both the meat and sauce for up to 2 months.
Save Some For Later
Got leftovers? Store assembled tacos in foil and reheat in a toaster oven for crispy results. Keep the consommé in a separate container.
Everyone’s Happy
This dish is a crowd-pleaser. Even picky eaters can enjoy the tacos plain, while spice-lovers can doctor it up with hot salsa or jalapeños.
Good For You Too
Yes, it’s indulgent but it’s also full of protein and iron. Want to lighten it up? Serve the birria in lettuce wraps or over quinoa.
Easy Clean Up
Everything cooks in one pot and one skillet just rinse your blender right away to avoid dried-on sauce.
Switch It Up
Love this recipe? Explore other taco-based meals like taco-inspired family favorite or try easy baked taco lasagne.
Simply Perfect
Birria tacos have gone from street food to social media star and for good reason. They deliver on every level: taste, aroma, comfort, and texture. You’ll be hooked after the first bite.
FAQs for Tacos with Birria Sauce
1. Can I make Homemade Tacos with Birria Sauce in a slow cooker?
Absolutely! Just sear your beef and blend the sauce, then cook everything on low for 6–8 hours.
2. What kind of beef should I use?
Chuck roast, short ribs, or brisket work best they become meltingly tender when braised.
3. Is birria spicy?
It has a kick, but it’s more smoky and flavorful than hot. Adjust spice by adding or omitting chipotle.
4. Can I make this recipe dairy-free?
Of course just skip the cheese or use a dairy-free version.
5. What if I don’t have dried chiles?
Try canned enchilada sauce as a shortcut. It’s not the same depth of flavor, but it’ll do in a pinch.
6. How do I keep my tacos crispy?
Fry them immediately after dipping in the birria sauce, and don’t overcrowd the pan.
Conclusion for Tacos with Birria Sauce
Homemade Tacos with Birria Sauce is more than just a dish it’s an experience. Whether you’re feeding a hungry family or treating yourself to a next-level taco night, this recipe brings the heat, the flavor, and the comfort you deserve. Don’t be surprised if it becomes your go-to whenever you need to impress or just indulge.
Ready to try more? Browse more cozy dishes like swamp soup the Southern comfort you need now or spice things up with homemade jalapeño hot sauce.
Happy cooking with Rita chef ❤️!
Print
Homemade Tacos with Birria Sauce
- Total Time: 3 hours 25 minutes
- Yield: 12 tacos 1x
Description
These juicy, slow-braised Homemade Tacos with Birria Sauce are bursting with rich chili flavor, tender beef, and fresh toppings for the ultimate taco night.
Ingredients
3 lbs chuck roast or beef short ribs
4 dried guajillo chiles
2 dried ancho chiles
1 chipotle pepper in adobo (optional)
1 white onion, quartered
6 garlic cloves
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp oregano
1 cinnamon stick
1 tbsp apple cider vinegar
1 tbsp tomato paste
4 cups beef broth
Salt and pepper to taste
12 corn tortillas
1 cup chopped white onion
1 cup chopped fresh cilantro
Lime wedges
Shredded Oaxaca or mozzarella cheese (optional)
Oil for frying
Instructions
Remove stems and seeds from the dried guajillo and ancho chiles.
Toast the chiles lightly in a dry pan until fragrant, then soak them in hot water for 15 minutes.
In a blender, combine softened chiles, garlic, onion, chipotle, cumin, coriander, oregano, cinnamon, tomato paste, vinegar, and a splash of broth. Blend until smooth.
Sear the beef in a Dutch oven until browned on all sides.
Pour the blended sauce and remaining broth over the beef, season with salt and pepper.
Cover and simmer on low for 3 hours until the beef is tender and shreds easily.
Remove beef and shred it. Strain the sauce through a fine-mesh sieve for a smooth birria consommé.
Dip corn tortillas into the consommé, fill with shredded beef and cheese if using, and fold.
Fry each taco in a hot skillet with oil until crispy on both sides.
Serve with chopped onion, cilantro, lime wedges, and a side of consommé for dipping.
Notes
For a shortcut, you can use canned enchilada sauce in place of the dried chile blend. Leftover birria meat freezes well. Reheat tacos in a toaster oven for the best texture. Use lamb or goat for a traditional variation.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braised + Pan-Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 295
- Sugar: 2g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 58mg
Keywords: Homemade Tacos with Birria Sauce, birria tacos recipe, beef birria tacos, birria taco sauce