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Beef Birria Tacos

  • Serves: 12
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Calories: 577
Beef Birria tacos on a plate with a bowl of sauce for dipping

Loaded with juicy, chile-spiced and succulent beef birria, this easy beef birria taco recipe is a real keeper.

Put Your Homemade Beef Birria to Use and Make the Best Birria Tacos Ever!

Birria tacos are arguably the internet's favorite taco right now, and while the internet can have questionable judgement sometimes, in the case of birria it is SPOT ON. This easy birria tacos recipe yields something so incredibly juicy, so beefy, so simple and so delicious that they’re impossible not to love. Once you’ve mastered the art of making beef birria at home—it’s pretty simple, it just takes a while!—birria tacos are within reach most any time you get the hankering.

beef birria, cilantro, onions, Oaxaca cheese in bowls on a counter next to a stack of corn tortillas

Everything You’ll Need to Make Birria Tacos

It’s sort of amazing that something so tasty can be as simple to make as birra tacos are, but there are really only 5 main birria tacos ingredients! Here’s everything you’ll need to make these meaty, tender, filling tacos:

corn tortillas dipped in consommé sauce
beef birria taco in a skillet
beef birria taco cooked in a skillet
fried beef birria tacos on a baking sheet

How to Make Beef Birria Tacos

Chuck roast, cooked low and slow, has never tasted better than it does when transformed into birria beef. Braising it to the point of falling apart with chiles and spices and everything wonderful, it becomes absolute heaven on a plate (or, in this case, in a tortilla). With beef that good, you don’t need to do much to it—it stands (nearly) alone as a taco filling. A hint of cheese, and a little onion for sharpness and you’ll be happy as a clam. Here’s how to make our super easy version of beef birria tacos:

  1. Begin by making the beef birria!

  2. Lift the meat out of the Dutch oven you cooked it in and shred it. Save all of the delicious juices that are left in the pot to use as a dipping sauce for the birria tacos.

  3. Warm the corn tortillas. You can do this in a microwave or stovetop.

  4. Heat a large skillet over medium heat. Heat a little oil or spray the pan with cooking spray. Dip each tortilla in the consommé (sauce) on both sides, place it in the hot skillet, sprinkle it with 3 tablespoons shredded cheese allowing a little to spill over onto the pan (so that it gets crispy.) Place the shredded meat (about 1/4 cup) onto one side of the tortilla along with a bit of onion and cilantro.

  5. Fold the other side of the taco over. Cook the tacos on both sides until crispy and the cheese ifs fully melted, 2-3 minutes per side.

  6. Serve with a small bowl of the birria sauce to use as a dip.

a plate of beef birria tacos with a bowl of sauce for dipping

Tools You’ll Need

More Easy Taco Recipes To Try

a plate of beef birria tacos with a bowl of sauce for dipping

How Much Do You Love These Birria Tacos?

Beefy and cheesy, birria tacos are just the best. And this recipe makes them easy enough to have at home just about any time you want! If you make it, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Beef Birria Tacos

  • Serves: 12
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Calories: 577

Ingredients

  • 1 recipe Beef Birria, shredded
  • 16-20 6-inch corn tortillas
  • vegetable oil or cooking spray
  • 4 cups Shredded Oaxaca or mozzarella cheese (or dairy free cheese if needed)
  • 1 cup chopped white onion
  • 1/2 cup chopped cilantro

Method

  1. Shred the Birria meat and reserve the consommé in the cooking vessel.
  2. Warm the tortillas up by wrapping them in a damp paper towel and microwave for 30 seconds or quickly toasting them over an open flame if you have a gas stovetop.
  3. Heat a large skillet over medium heat. Heat a little oil or spray the pan with cooking spray. Dip each tortilla in the consommé (sauce) on both sides, place it in the hot skillet, sprinkle it with 3 tablespoons shredded cheese allowing a little to spill over onto the pan (so that it gets crispy.) Place the shredded meat (about 1/4 cup) onto one side of the tortilla along with a bit of onion and cilantro.
  4. Fold the other side of the taco over. Cook the tacos on both sides until crispy and the cheese ifs fully melted, 2-3 minutes per side.
  5. Serve with a small bowl of the consommé/stew/sauce to use as a dip.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 577
  • Protein 58 g
  • Carbohydrates 27 g
  • Total Fat 1 g
  • Dietary Fiber 5 g
  • Cholesterol 127 mg
  • sodium 1103 mg
  • Total Sugars 4 g

Beef Birria Tacos

Questions & Reviews

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  • Deb

    Could you do this with short ribs? (Trying to use up what’s in the freezer)

    I've never tested it, but I don't see why not!

  • Jade

    What if there isn't any consomme left after cooking? I tried this recipe once and didn't have any juices after the fact. Perhaps turn down the oven temp or reduce the cook time?

    There should definitely be liquid left. You blend the 2 cups of stock with the, large (water soaked) chilis and the can of tomatoes. This creates a lot of liquid. Then you put the meat back in and place it in the oven, but there should be a lot of sauce left in the pot after the 2.5 hours. Not sure what went wrong.

  • Caroline

    This looks so good! Do you have any suggestions for people who can't eat beef? :(

    Our chicken enchiladas?

  • MARTA OLLERO TEMPRANO

    Please, what is salsa consomé? Es la salsa del Beef? Gracias!!?

    It's the delicious juices that are left in the pot to use as a dipping sauce for the birria tacos!

  • Amanda

    These are amazing! Messy, but amazing.

    Thank you Amanda! Glad you loved them!

  • jenn

    These tacos were absolutely AMAZING! We eat a lot street tacos but this was such a delicious recipe to switch things up frying them in the sauce was so delicious!

    Thanks Jenn, glad you tried them and enjoyed them!