Birria Tacos recipe

There’s a reason Birria Tacos have taken over the internet—and your cravings. These slow-cooked, flavor-loaded tacos dipped in rich consomé aren’t just trendy… they’re legendary. Traditionally made with goat or lamb in the Mexican state of Jalisco, birria has found a bold new life in beef form, smothered with melted cheese, seared until crispy, and dunked in rich consommé.

This recipe is all about big flavor, low stress, and options. Whether you’re cooking on the stovetop, crockpot, smoker, or Blackstone griddle, I’ve got you covered with easy steps and pro tips to make it your own.

The secret? It’s all in the consomé—that magical, reddish broth full of toasted dried chiles, warming spices, and slow-braised beef that practically shreds itself. Don’t worry, this recipe is totally doable even if you’ve never heard the word “guajillo” in your life.

Birria Tacos on the Blackstone

Print Recipe

Birria Tacos

Course: Main Course

Cuisine: Mexican

Servings: 12

Equipment

• Dried Ancho Chiles
• Guajillo Chiles
• Chile De Arbol

Ingredients

Sauce:

• 1 Yellow Onion roughly chopped
• 8 Cloves Garlic
• 6 Dried guaillo Chiles stems and seeds removed
• 4 Dried Ancho Chiles stems and seeds removed
• 2-4 Chili De Arbol stems and seeds removed
• 1 28 oz Canned Tomatoes—can substitute w/fresh
• 2 T. Apple Cider Vinegar
• 1 T. Mexican Oregano
• 1 tsp. Smoked Paprika
• 1 tsp. Dried Thyme
• 1 tsp. Pepper
• 1/4 tsp. Ground Cloves
• 1/4 t. Cinnamon
• T tsp. Cumin
• 1/2 tsp. Salt
• 4 Bay Leaves
• 3 C. Chicken Broth
• 3 lb. Chuck roast cut into cubes OR 4-6 skinless, boneless chicken breasts.

Tacos:

• Corn tortillas
• Oaxacan cheese
• Sliced Jalapeños
• White Onion diced
• Cilantro

Instructions

• Make the sauce by combining all ingredients in pot. Bring to simmer and boil 10-15 min until chiles soften. Remove bay leaves, place in blender and allow to cool slightly before blending.
• Place meat in a dutch oven and pour the sauce over the meat. Cook at 300 degrees for 3 hours until meet is tender. Remove meat from sauce & shred, reserving the sauce—some for dipping, some for tortillas.
• To assemble, heat griddle to medium heat and coat with oil. Dip corn tortilla in sauce (if your sauce is too thick, add a little water), place on griddle and cook until one side starts to crisp, flip, top with meat and cheese and then fold. Continue to cook until very crispy and tortilla starts to blacken. Serve with sliced jalapeños, onions, cilantro and additional sauce to dip.

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Once you’ve had these crispy, cheesy authentic birria tacos dunked in rich consomé, you’ll never look at Taco Tuesday the same.

💡 Tips for Taco Success

• Fry the tacos in fat skimmed from the consomé for max flavor
• Use melty cheese—Oaxaca or mozzarella are my go-tos.
• Don’t overstuff or they won’t crisp up properly
• Don’t forget to let the tortillas blacken slightly for that classic charred griddle taste

• 

  Blackstone

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  Blackstone

  Copycat Torchy’s Brushfire Tacos on the Blackstone Griddle