Birria Tacos – The Best Beef Tacos Recipe! (video)
If you haven’t yet had birria tacos, you’re totally missing out on the best tacos! These Mexican beef tacos are made with tender, slow-cooked and aromatic beef, stuffed full of melty cheese, and fried until crispy. Enjoy birria tacos with your choice of taco toppings, and dip each taco into a rich broth before digging in. You’re going to love these!
Watch My Birria Tacos Video Tutorial
Watch my YouTube birria tacos video tutorial for all the details and step-by-step instructions. Plus, extra tips for making these incredible beef tacos. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.
Ingredients for Making Beef Tacos
Here are my tips for the main ingredients you’ll need to make these tacos. Find the full list of ingredients with measurements in the printable recipe card below.
- Beef: I like to use a fatty cut of beef roast for this recipe, such as chuck or pot roast. You want to go with a cut that has more fat, which will add more flavor. You can also use tri-tip, but you’ll need to add a few tablespoons of additional fat.
- Cumin, Coriander, Chili, Paprika, Oregano, Onion, Garlic – you’ll need lots of spices for this recipe!
- Tortillas: both corn or flour tortillas will work well. I like to use a corn-wheat blend tortilla.
- Mozzarella Cheese & Queso Fresco: combine melty mozzarella with crumbly and salty queso for the best filling.
- Cilantro, Limes & Red Onion: simple toppings for serving.
- Red and/or Green Cabbage: for making simple cabbage slaw.
Supplies & Tools for the Recipe
Need some supplies or tools for making these birria tacos at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
Seasonings for Birria Beef
These incredible beef tacos are made with tender, fall apart, aromatic beef. Here’s how to prepare it.
- Portion the beef roast into large chunks, about 1 ½ to 2-inches in size. Place the beef into the slow cooker (or pressure cooker/pot).
- Drizzle the oil over the meat, then add the salt, pepper, and all the spices. Add the sliced onion. Using your hands, massage the spices into the beef, making sure each piece is well covered.
- For best results, cover the pan with plastic wrap and refrigerate the beef overnight. This step is optional, but I find it makes the end result even more flavorful. You can cook the meat immediately, too.
3 Ways to Prepare Tender Birria Beef
There are a few different ways you can cook beef for these birria tacos.
- Slow-Cooker: Pour 4 to 5 cups of water over the seasoned beef, then close the cooker lid. Cook on ‘high heat’ setting for 8 to 9 hours, until the beef is very tender. If too much water evaporates, add more as needed.
- Pressure Cooker (Instant Pot): pour 4 cups of water into your pressure cooker. If your cooker comes with presets, use the ‘braised meat’ setting, cooking for 45 minutes to an hour, until the beef is tender.
- Stove-Top: combine the beef and water in a large pot, preferably something heavier like cast iron. Bring the water up to a simmer over high heat. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 3 to 4 hours, until the beef is very tender. Add more water as needed.
Tender & Delicious Beef & Broth
Once the beef is cooked, it should be super tender and fall apart easily. Before pulling the meat apart, strain it through a fine mesh strainer, collecting the rich broth. You’ll need this broth for later.
Using your hands or two large forks, pull apar the slow-cooked beef into small shreds. Combine it with the cooked onion.
How To Make Birria Tacos
Birria tacos are so easy to make! Here’s how to assemble and cook them.
- After standing, the fat in the broth will separate to the surface. You’ll want to dip each tortilla into the broth, ensuring the tortilla gets well coated in the fat. Do a quick dip!
- Add the shredded beef on one half of the tortilla. Top the beef with crumbled queso fresco, then add a generous amount of mozzarella cheese. Gently fold the tortillas in half.
- Preheat a large frying pan or a stovetop griddle over medium heat. Add a drizzle of oil onto the griddle and wait for it to get hot.
- Fry the tacos in batches, frying 2 to 4 minutes per side, until each side is golden brown, and the cheese is melted. Transfer the fried tacos onto a serving tray.
Serving Suggestions for Birria Tacos
Enjoy the tacos immediately, while they’re still hot and crispy. Fill each birria taco with fresh cilantro, sliced red onion, and squeeze lime juice over the top.
For additional toppings, try my easy and refreshing cabbage slaw and guacamole. You can also add your favorite salsa or hot sauce.
Pour the remaining beef broth into small bowls or ramekins. Dip each taco into the rich broth before enjoying.
Easy Cabbage Slaw for Serving
I love these birria beef tacos with a refreshing and zesty cabbage slaw.
- Using a mandoline slicer or a sharp knife, slice the cabbage very thinly, then place into a large mixing bowl.
- Season the cabbage with cilantro, salt, juice from 1 to 2 limes, and add a bit of avocado oil. Toss everything together and enjoy.
More Recipes!
Enjoyed this delicious beef taco recipe? Check out some of my other taco recipes you’re sure to enjoy!
- The Best Fish Tacos – these are amazing! With crispy, fried fish; mango salsa; and creamy guacamole!
- Grilled Chicken Tacos – you’ll love these for summer! Tacos filled with juicy grilled chicken, cabbage slaw, guacamole, and cheese.
- Spicy Korean Beef Tacos – a unique twist on beef tacos, with spicy Korean beef, spicy pepper sauce, and kimchi slaw.
Share it on Pinterest!
Birria Tacos – The Best Beef Tacos Recipe (video)
Ingredients
For Birria Beef:
- 1 1/2 lbs beef roast, chuck roast/pot roast
- 1/4 cup avocado oil
- 1 large onion, sliced
- 2 tsp sea salt
- 2 tsp chipotle chili powder
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp dried garlic
- 1 tsp dried onion
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- 4 to 5 cups water
For Tacos & Serving:
- 12 small tortillas, corn or wheat
- 2 cups grated mozzarella cheese
- 5 oz Queso fresco, crumbled
- oil, for frying
- 1/3 cup chopped fresh cilantro
- 1 small red onion, sliced
- limes, cut into wedges
For Cabbage Slaw:
- 1/2 head green and/or red cabbage
- 3 tbsp chopped fresh cilantro
- juice from 1 to 2 limes
- 1 tbsp avocado oil
- sea salt, to taste
Instructions
Preparing & Seasoning the Beef:
- Portion the beef roast into large chunks, about 1 ½ to 2-inches in size. Place the beef into the slow cooker (or pressure cooker/pot).
- Drizzle the oil over the meat, then add the salt, pepper, and all the spices. Add the sliced onion. Using your hands, massage the spices into the beef, making sure each piece is well covered.
- For best results, cover the pan with plastic wrap and refrigerate the beef overnight. This step is optional, but I find it makes the end result even more flavorful. You can cook the meat immediately, too.
3 Cooking Methods:
- Slow-Cooker: Pour 4 to 5 cups of water over the seasoned beef, then close the cooker lid. Cook on ‘high heat’ setting for 8 to 9 hours, until the beef is very tender. If too much water evaporates, add more as needed.
- Pressure Cooker (Instant Pot):pour 4 cups of water into your pressure cooker. If your cooker comes with presets, use the ‘braised meat’ setting, cooking for 45 minutes to an hour, until the beef is tender.
- Stove-Top: combine the beef and water in a large pot, preferably something heavier like cast iron. Bring the water up to a simmer over high heat. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 3 to 4 hours, until the beef is very tender. Add more water as needed.
Slow-Cooked Beef & Broth:
- Once the beef is cooked, it should be super tender and fall apart easily. Before pulling the meat apart, strain it through a fine mesh strainer, collecting the rich broth. You’ll need this broth for later.
- Using your hands or two large forks, pull apart the slow-cooked beef into small shreds. Combine it with the cooked onion.
How to Make Birria Tacos:
- After standing, the fat in the broth will separate to the surface. You’ll want to dip each tortilla into the broth, ensuring the tortilla gets well coated in the fat. Do a quick dip!
- Add the shredded beef on one half of the tortilla. Top the beef with crumbled queso fresco, then add a generous amount of mozzarella cheese. Gently fold the tortillas in half.
- Preheat a large frying pan or a stovetop griddle over medium heat. Add a drizzle of oil onto the griddle and wait for it to get hot.
- Fry the tacos in batches, frying 2 to 4 minutes per side, until each side is golden brown, and the cheese is melted. Transfer the fried tacos onto a serving tray.
Serving Suggestions:
- Enjoy the tacos immediately, while they’re still hot and crispy. Fill each birria taco with fresh cilantro, sliced red onion, and squeeze lime juice over the top.
- For additional toppings, try my easy and refreshing cabbage slaw and guacamole. You can also add your favorite salsa or hot sauce.
- Pour the remaining beef broth into small bowls or ramekins. Dip each taco into the rich broth before enjoying.
Cabbage Slaw Recipe:
- Using a mandoline slicer or a sharp knife, slice the cabbage very thinly, then place into a large mixing bowl.
- Season the cabbage with cilantro, salt, juice from 1 to 2 limes, and add a bit of avocado oil. Toss everything together and enjoy.
The best Taco’s ever. Now officially addicted to these. Had to use regular chili powder as I couldn’t find Chipolte (Not in our regular supermarkets here in Australia). We love our Mexican food in our household and your Crispy Chicken Taco’s are to die for as well. Thank you for bringing these to the next level.
Hi Samantha! I’m so happy you loved the recipe! These are definitely addictive! I’m glad the regular chili powder worked well for you. Thanks for leaving a review!