Name: The Best Birria Tacos
Prep time: 30 minutes
Cook time: 4 hours 30 minutes
Yield: 8-10 servings
Ingredients: 3-5 lbs. chuck roast and/or 1 lb. bone-in beef short ribs (or combination); 4 Tbsp. neutral cooking oil, such as avocado oil, divided; 1 yellow onion, finely dice; 4 cloves garlic, chopped; 1 (14 oz.) can crushed tomatoes; 6 cups beef broth; 1 package corn tortillas, for serving; ¼ cup white onion, finely diced; ¼ cup queso fresco or cotija cheese, crumbled; ¼ cup cilantro, chopped; 3 limes, cut in wedges

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The Best Birria Tacos

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Global Cuisines

Braising & Slow Cooking

Birria Tacos, or Quesabirria, are crispy, juicy, and packed with rich, comforting flavor. Start by slow-cooking meat with our Birria Blend until it’s fall-apart tender. The result is tacos with a deep, complex flavor that's aromatic and unmistakably birria that you’ll crave again and again.

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Serves 8-10 servings

Prep Time 30 minutes

Cooking Time 4 hours 30 minutes

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Ingredients

3-5 lbs. chuck roast and/or 1 lb. bone-in beef short ribs (or combination)

Kosher salt, to season meat

8 Tbsp. Birria Blend

4 Tbsp. neutral cooking oil, such as avocado oil, divided 1 yellow onion, finely dice 4 cloves garlic, chopped 1 (14 oz.) can crushed tomatoes 6 cups beef broth 1 package corn tortillas, for serving ¼ cup white onion, finely diced ¼ cup queso fresco or cotija cheese, crumbled ¼ cup cilantro, chopped 3 limes, cut in wedges

Directions

Step 1 Preheat oven to 300°F.

Step 2 Heat a dutch oven over medium heat. Salt all sides of the meat before searing. Once hot, add 2 Tbsp. of oil and sear on all sides. Once meat has been seared, remove and set aside.

Step 3 Add 2 Tbsp. oil to dutch oven and then add onions. Cook until translucent, then add garlic and tomatoes and cook for 2 minutes.

Step 4 Add 6 cups beef broth and bring to a simmer. Add 8 Tbsp. Birra Blend and use an immersion blender or transfer to a blender and blend until smooth.

Step 5 When sauce is smooth, add the beef back to the dutch oven and bring to a simmer.

Step 6 Cover and place in the oven to cook for 4 hours.

Step 7 Remove from the oven and skim the fat off the top, and reserve for making birria tacos.

Step 8 Remove meat and shred the beef with two forks or meat shredders. Then place shredded meat back in birria broth.

Step 9 Heat a skillet, or flattop grill to medium heat. Dip corn tortillas in the reserved beef fat and heat and place on skillet. Add about 3 Tbsp. of shredded birria meat and Oaxaca cheese then fold the tortilla in half. Crisp the tortillas until golden brown and crispy, about 10 minutes, making sure to flip halfway through cooking.

Step 10 Serve the birria tacos with diced white onion, chopped cilantro, lime wedges, and a side of the birria broth for dipping.

Recipe Notes

Birria originated in Jalisco, Mexico to make goat meat more palatable. It’s evolved into a beef-based dish, gaining worldwide popularity due to its rich, complex flavors and savory consommé dipping sauce.

We recommend using 2 Tbsp. of Birria Blend for each pound of meat.

Choose a neutral oil such as avocado, safflower, or sunflower oil. Their flavors won’t compete with your spices, and they’re built to handle high temps.