Easy Birria Tacos

If tacos could flirt, these would be shameless. Melty cheese, slow-cooked beef, and a broth that seduces at first dip—this Easy Birria Taco Recipe is a whole experience. Go ahead, fall in love bite by bite.

It starts with a rich, chilli-packed sauce that simmers low and slow until the beef practically melts. Then comes the crispy tortilla, seared with cheese, dipped in all that flavor-packed goodness—the kind of taco that demands both hands—and probably a few napkins.

Table of Contents

• Why You’ll Love These Birria Tacos
• What You’ll Need
• How To Make Birria Tacos
• Don’t Let Your Tacos Be Lonely
• FAQ’s
• Easy Birria Tacos Recipe

Why You’ll Love These Birria Tacos

First, it’s all about the flavor. We’re talking a sauce built on layers of toasted spices, dried chiles, and tomatoes that simmer into something deep, rich, and completely addictive. It’s cozy, spicy (but not too spicy), and full of that slow-cooked comfort you dream about.

Then there’s the texture—crispy tortillas dipped in that same flavorful broth, kissed by the pan, and finished with melty mozzarella that pulls in every bite. That combo of crunch, juicy beef, and oozy cheese? It’s basically taco perfection.

And if these smoky, saucy Birria Tacos have you craving more cozy Mexican-inspired flavors, you’re in for a treat. Try the Crispy Cilantro Lime Chicken—it’s packed with garlic and citrus, and gets that perfect golden crust in just one skillet. Or go slow and low with our Barbacoa Short Rib Tacos, where tender beef melts into a rich, bold sauce that’s practically drinkable. And don’t sleep on breakfast-for-dinner: the Huevos Rancheros Tortizza is fast, fiery, and ridiculously good with a runny egg on top.

What You’ll Need

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We keep it simple—but bold. These core ingredients are what give Birria Taco Recipe its unforgettable flavor and cozy, soul-warming richness.

• Brisket or Flank Steak: Tender, juicy, and perfect for shredding. Brisket gives you that melt-in-your-mouth texture, but flank works great too, especially when thinly sliced.
• Dried Chiles (Guajillo, Pasilla, Ancho, Chipotle): These bring the smoky heat and deep red color that makes birria birria. Each one adds something special. Stores like Walmart & Kroger, and Whole Foods stock dried chiles in small packages.
• Toasted Spices: Cumin, cloves, and cinnamon! We make sure to toast them to unlock their earthy, aromatic goodness.
• Mozzarella Cheese: Not traditional, but oh yes—it’s the secret to those golden, cheesy taco edges we love.
• Tortillas: Corn tortillas (6 inch) are perfect here, especially once dipped in sauce and fried to crispy perfection.

Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.

How To Make Birria Tacos

1. Prep your ingredients. Start by slicing your onions into thin strips, quartering the tomatoes, and crushing an entire head of garlic. Clean the chiles by removing the seeds and veins (it’s a little messy, but essential for a smooth sauce). Set it all aside—you’ll be glad you did once the kitchen starts to smell amazing.

2. Toast the spices. In a dry skillet over medium heat, toast the cumin seeds, cloves, cinnamon stick, for about 5 minutes. This step unlocks their full aroma—just don’t walk away or they’ll burn fast!

3. Sear the beef. Clean your meat (trim away any extra fat), and give it a good sear in a bit of oil until browned on the outside. Tip: If your meat’s been in the fridge, let it come to room temp first—it cooks more evenly and tastes better that way.

4. Build the flavor base. In the same oil, sauté the garlic until fragrant. Add the onions and cook until translucent, then stir in the tomatoes. Let them break down completely before adding the toasted spices and cleaned chiles. Let everything simmer together for about 10 minutes.

5. Blend & strain. Transfer the mix to a blender and blitz until completely smooth. Strain the sauce using a fine mesh sieve to catch any remaining solids, then season with salt to taste. It should be rich, red, and smell incredible.
   

6. Pressure cook to perfection. Add the sauce to your pressure cooker along with the seared beef and water. Seal and cook over medium-high heat for about 72 minutes. When it’s done, release the steam slowly and carefully—it’s hot!

7. Shred and sauce the meat.
   Once cool enough to handle, shred the beef finely. Add it to a pan with a couple of ladles of the sauce and fry it gently over medium-high heat until the sauce thickens around the meat.

8. Fry the tortillas.
   Dip your tortillas into the reserved sauce, then lay them on a hot non-stick pan. Sprinkle a handful mozzarella cheese directly on the pan, and place the tortilla right over it. Fry for 1 minute, flip, and cook another minute until everything is golden and crispy.

9. Assemble and serve. Fill the tortillas with your juicy meat, chopped onions, and fresh cilantro. Serve with extra sauce on the side for dipping—because that’s half the fun.

10. Serve and enjoy. Plate your tacos while they’re still warm, pour yourself something cold, and enjoy every juicy, cheesy bite. Don’t forget to dip into that rich consommé—it’s where all the magic is!

Don’t Let Your Tacos Be Lonely

Want to round out your Birria Taco Recipe with something irresistible? Try a slice of Super Moist Cornbread for that soft, buttery contrast. Add brightness with a refreshing Avocado Tomato Corn Salad, full of juicy flavors that cut through the richness. And for something simple but perfect, serve Corn On The Cob With Garlic Butter—ideal for dipping into any extra sauce on your plate.

FAQ’s