Easy Birria Tacos Recipe: The Viral Taco Trend You Can Make at Home

Birria tacos took the internet by storm, creating lines around blocks and spawning countless viral videos of that satisfying cheese pull and consommé dip. The good news? You don't need to visit a trendy taco truck or spend all day in the kitchen to enjoy these incredible tacos. This simplified birria recipe delivers authentic flavor with a fraction of the traditional effort.

What Are Birria Tacos?

Birria is a traditional Mexican stew from Jalisco, typically made with goat meat (though beef has become more common). When the tender, spiced meat is stuffed into tortillas, pan-fried until crispy, and served with the rich cooking broth (consommé) for dipping, you get birria tacos - or more specifically, quesabirria when cheese is involved.

What makes them special:

• The meat: Slow-cooked until fall-apart tender in a deeply flavored, chile-based broth
• The crispy exterior: Tortillas are dipped in the fat from the stew, then griddled until golden
• The cheese skirt: Shredded cheese creates a lacy, crispy edge around each taco
• The consommé: Rich dipping broth served alongside for dunking
• The experience: It's interactive, messy, and utterly delicious

Why Birria Tacos Went Viral

Several factors combined to make birria tacos the taco trend of 2024:

Visual appeal: Those cheese pulls, the rich red oil glistening on crispy tortillas, and the steam rising from consommé make irresistible content.

Flavor complexity: The dried chile sauce creates depth that cheap taco seasoning can't touch. Every bite is layered with umami, subtle heat, and aromatic spices.

The dipping factor: Interactive food always performs well on social media. Dipping crispy tacos into flavorful broth engages viewers.

Accessibility: Unlike some viral trends requiring special equipment, anyone with a pot can make birria.

Simplified Birria Tacos Recipe

This version cuts the traditional cooking time significantly while maintaining authentic flavor.

For the Birria (Makes 8-10 tacos)

Ingredients:

For the meat:

• 2 lbs beef chuck roast, cut into large chunks
• 1 lb beef short ribs (optional but adds incredible flavor)
• Salt and pepper

For the chile sauce:

• 5 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 dried chile de árbol (optional, for heat)
• 1 large tomato, quartered
• 1/2 onion, quartered
• 4 cloves garlic
• 2 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp tomato paste
• 2 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 bay leaves
• Salt to taste

For assembling tacos:

• Corn tortillas
• Oaxaca or mozzarella cheese, shredded
• White onion, finely diced
• Fresh cilantro, chopped
• Lime wedges

Instructions

Step 1: Prepare the Chile Sauce

1. Heat a dry skillet over medium heat
2. Toast dried chiles for 30 seconds per side until fragrant (don't burn them)
3. Place toasted chiles in a bowl and cover with hot water for 15 minutes to soften
4. While chiles soak, char tomato, onion, and garlic in the same skillet until blackened in spots
5. Drain chiles and add to blender with charred vegetables, beef broth, vinegar, tomato paste, and spices
6. Blend until completely smooth (about 2 minutes)
7. Strain sauce through fine-mesh sieve for silky texture

Step 2: Cook the Birria

Instant Pot method (fastest):

1. Season beef generously with salt and pepper
2. Set Instant Pot to sauté mode and brown meat on all sides
3. Pour chile sauce over meat, add bay leaves
4. Pressure cook on high for 45 minutes
5. Natural release for 10 minutes, then quick release remaining pressure

Slow cooker method:

1. Brown seasoned beef in a skillet
2. Transfer to slow cooker with chile sauce and bay leaves
3. Cook on low for 6-8 hours or high for 4-5 hours

Stovetop method:

1. Brown meat in Dutch oven
2. Add sauce and bring to boil
3. Reduce heat, cover, and simmer 2.5-3 hours until tender

Step 3: Shred the Meat

1. Remove meat from cooking liquid
2. Shred with two forks, discarding any large fat pieces
3. Return shredded meat to pot with enough liquid to keep it moist
4. Skim fat from the top of remaining consommé and reserve (this is your taco-frying oil)

Step 4: Assemble and Fry the Tacos

1. Heat a griddle or large skillet over medium-high heat
2. Dip tortilla in the reserved fat (or use a brush to coat it)
3. Place tortilla on hot griddle
4. Add shredded cheese to one half of tortilla
5. Top cheese with birria meat
6. Fold tortilla in half
7. Let cheese around edges spread onto griddle, creating the "cheese skirt"
8. Cook until bottom is golden and crispy (2-3 minutes)
9. Flip and crisp the other side
10. Remove when cheese is melted and tortilla is crispy

Step 5: Serve

1. Arrange tacos on a plate
2. Serve consommé in small bowls for dipping
3. Garnish with diced onion, cilantro, and lime wedges

Pro Tips for Perfect Birria Tacos

Chile Selection Matters

Guajillo and ancho chiles create the traditional flavor profile - fruity, slightly sweet, with mild heat. Don't substitute regular chili powder; the dried chiles are essential for authentic taste. Find them in the Hispanic section of most grocery stores or online.

Don't Skip the Browning

Searing the meat creates fond (those brown bits) that add depth to your consommé. Even in the Instant Pot, take time to brown properly.

The Fat is Liquid Gold

That red oil floating on top isn't waste - it's what makes your tortillas crispy and flavorful. Skim it off and use it to fry your tacos.

Cheese Choice Impacts Results

Oaxaca cheese melts beautifully and creates the best cheese skirt. Mozzarella works as a substitute. Pre-shredded cheese contains anti-caking agents that prevent proper melting - shred your own for best results.

The Right Heat Level

Your griddle should be hot enough to crisp the tortilla quickly but not so hot that it burns before the cheese melts. Medium-high heat typically works best.

Double Dip Method

For extra flavor, dip your tortilla in the consommé before frying, then use the fat to crisp it. This adds another layer of flavor.

Variations and Customizations

Chicken Birria

Substitute 2 lbs boneless chicken thighs for beef. Reduce cooking time significantly:

• Instant Pot: 15 minutes on high pressure
• Slow cooker: 3-4 hours on low
• Stovetop: 45 minutes simmering

Vegetarian Birria

Use jackfruit or mushrooms (or a combination). The chile sauce works beautifully with hearty vegetables:

• 2 cans young jackfruit, drained and shredded
• 1 lb oyster or king trumpet mushrooms, torn into strips
• Simmer in sauce for 30-45 minutes until flavors meld

This option fits perfectly with cheap vegetarian meals strategies.

Birria Ramen

The ultimate fusion: use birria broth as ramen base. Add noodles, top with shredded birria meat, soft-boiled egg, green onions, and cilantro. This mash-up became its own viral sensation.

Birria Grilled Cheese

Spread birria meat and cheese between sourdough slices, brush with the fat, and griddle until golden. Serve with consommé for dipping.

Birria Pizza

Use the meat as pizza topping with the consommé as a dipping sauce. It sounds weird but tastes incredible.

Making Birria Budget-Friendly

While short ribs add amazing flavor, you can make excellent birria with chuck roast alone. Here's how to maximize flavor on a budget:

Choose cheaper cuts: Chuck roast, beef shank, or even stew meat work beautifully. The long cooking time tenderizes even tough cuts.

Bulk buying: Make double batches and freeze half. Birria freezes exceptionally well for up to 3 months.

Stretch the meat: Serve birria in other forms throughout the week - quesadillas, burritos, over rice, or in ramen.

DIY tortillas: Making corn tortillas from masa harina costs pennies per tortilla and tastes infinitely better than store-bought.

For more money-saving meal strategies, see our budget meal prep beginners guide.

Meal Prep Strategy

Birria is perfect for weekly meal prep ideas:

Sunday prep:

1. Make full batch of birria and consommé
2. Store meat and broth separately in containers
3. Prep taco toppings (onion, cilantro)
4. Shred cheese

Weeknight assembly:

1. Reheat portion of meat in microwave (1 minute)
2. Heat consommé on stove or microwave
3. Fry tacos fresh (this only takes 5 minutes)
4. Enjoy restaurant-quality tacos in less time than delivery

Serving Suggestions

Classic Accompaniments

• Mexican rice: The consommé is perfect for spooning over rice
• Refried beans: Creamy beans balance the rich tacos
• Pickled jalapeños: Acid and heat cut through richness
• Radish slices: Fresh crunch and peppery bite
• Lime wedges: Essential for squeezing over everything

Beverage Pairings

• Horchata: Sweet, creamy rice drink balances spice
• Mexican beer with lime: Classic for a reason
• Agua fresca: Refreshing fruit water cleanses palate
• Mexican hot chocolate: For cooler evenings

Common Mistakes to Avoid

Using Fresh Chiles Instead of Dried

Fresh and dried chiles have completely different flavor profiles. Dried chiles develop complex, fruity, smoky notes that fresh chiles can't replicate.

Rushing the Meat

Even with shortcuts, the meat needs adequate time to become fall-apart tender. If you try to shred it too early, you'll have tough, chewy tacos.

Soggy Tortillas

Make sure your griddle is hot enough. If tortillas aren't crisping, increase the heat slightly. Also, don't overload tortillas with meat - less is more.

Skipping the Consommé

Half the birria taco experience is dunking them in rich broth. Don't skip this step.

Not Seasoning Enough

Taste your birria before assembling tacos. It should be well-seasoned and flavorful. Add more salt if needed - this is the time to adjust.

The Cultural Significance

While enjoying birria tacos, it's worth appreciating their cultural roots. Birria originated in Jalisco, Mexico, traditionally prepared for celebrations and special occasions. The Americanized quesabirria trend represents both cultural appreciation and evolution of traditional cuisine.

Support authentic Mexican restaurants when possible, and approach these recipes as an introduction to broader Mexican culinary traditions, not a replacement for the real thing.

Storing and Reheating

Refrigerator: Store meat and consommé separately for up to 4 days. The flavors actually improve after a day.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in refrigerator before reheating.

Reheating: Warm meat gently with some consommé to prevent drying. The consommé reheats beautifully on the stovetop or microwave.

Crispy tacos don't store well: Always fry tacos fresh right before eating. The crispy texture is lost if made ahead.

Beyond Tacos

Once you've mastered birria, the possibilities expand:

• Birria quesadillas: Larger tortillas, more cheese, same delicious technique
• Birria tortas: Mexican sandwich with birria, beans, and avocado
• Birria nachos: Top chips with cheese, birria, and all the fixings
• Birria breakfast burrito: Add eggs and cheese for morning twist
• Birria tostadas: Pile birria on crispy tortillas

For more creative dinner ideas, explore our easy dinner ideas collection.

Making Birria for a Crowd

Planning a party? Birria is perfect for feeding groups:

Set up a taco bar:

• Keep birria warm in slow cooker
• Consommé in separate pot with ladle
• Griddle or electric skillet for guests to fry their own
• All toppings in separate bowls
• Fresh tortillas in a warmer

Quantities for 10 people:

• 5 lbs meat
• Double the chile sauce
• 40-50 tortillas
• 2 lbs cheese
• Triple the toppings

Why This Recipe Works

This simplified approach hits the sweet spot between authentic flavor and realistic weeknight cooking. While traditional birria might simmer for 6+ hours with hard-to-find ingredients, this version delivers 90% of the flavor in half the time using accessible components.

The Instant Pot method makes birria a weeknight possibility rather than weekend project. And once you taste these tacos - crispy, cheesy, rich, and complex - you'll understand why they became a viral sensation.

Whether you're following one pot meals strategies or just want to try the taco everyone's talking about, birria tacos deserve a spot in your regular rotation.

Now grab those dried chiles and get cooking. Your first dip into that rich consommé will make you a birria convert.

Happy taco-ing!