There is a reason that Birria Tacos are one of the most popular tacos around. The spotlight of these tacos is the tender beef birria (or meat stew aka Birria de Res) that gets stuffed inside of corn tortillas along with melty Oaxacan cheese and pan-fried with consomé (chile-infused broth) until nice and crisp. Complete with step-by-step photos for ultimate recipe success. These tacos are truly unique and so craveable!

birria tacos on beige platter with broth

Birria Tacos (aka tacos de birria or quesatacos) has taken the world by storm. They gained huge popularity through social media channels like TikTok, Instagram, and Facebook ever since the year 2020. Tons of foodies everywhere ogled over that delicious stewed meat being fried up inside of corn tortillas with melty cheese and a side of broth for dipping. While a bit more involved than your average taco recipe, these birria tacos are unbelievably good and so worth it. They’re definitely unlike any other taco you’ve ever had, gah!

birria tacos laid out on beige platter

What Is Birria?

Birria is a meat stew dish gaining origin from Jalisco, Mexico.

In order to make the iconic Birria Tacos, it all starts with making Mexican Birria, first. And that is beef slowly braised in an authentic Mexican chile-infused broth with aromatic spices and more. The result is meltingly tender shredded beef with a deliciously rich and flavorful red chile broth. We’ll take that succulent beef and combine it with melty cheese, stuff it inside corn tortillas coated in consomé (broth), and pan-fry them until crispy. With this recipe, you can make famous birria tacos right at home just like you might find at your fave taco joint.

ingredients for birria tacos laid out on beige surface

Ingredients Needed For Making Birria Tacos:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Birria: Yes indeed, the star of the whole recipe, authentic Mexican Birria. Fall-apart tender braised beef soaking in a seriously good red chile broth.
  • Corn Tortillas: Feel free to use either yellow or white corn tortillas (I’m a big fan of yellow corn tortillas). The tortillas are pan-fried for these birria tacos which makes corn the very best choice here. I do not recommend using flour tortillas because their texture will not hit the same, y’all.
  • Oaxacan cheese: Also known as quesillo– a white semi-soft cow’s milk cheese from Mexico. Oaxacan cheese is a round-shaped curd cheese that has a buttery mellow flavor very similar to string cheese. It is considered a melting cheese that melts oh so beatifully! The next best alternative to Oaxacan cheese is mozzarella cheese or monterey jack cheese.
  • & for serving/garnishing: A little fresh chopped cilantro, chopped red onion, and lime wedges for squeezing are also so nice for a pop of freshness and flair!
shredded oaxacan cheese and corn tortillas on yellow cutting board

How To Make Birria Tacos:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Make sure your batch of Birria is heated through. The fat rendered from the beef should be right on top, we’ll use this to pan-fry the tortillas.
  2. Using a non-stick skillet over medium-high heat, dip both sides of a corn tortilla into the top of the red chile broth/consomé, the fat on the top. Transfer the dipped tortilla to the heated skillet. Then top the whole tortilla with some shredded cheese and wait a few seconds for it to begin melting. Add a few spoonfuls of the Birria to one end of the tortilla and carefully fold the other end over using a spatula to create a taco. Then use that same spatula to lightly press the taco down until it holds in place.
  3. Let the taco pan fry for about 1-2 minutes on each side until crispy and the cheese is bubbly, adding a spoonful of the consomé over the taco as needed. Feel free to pan-fry for longer until the desired crispiness is achieved. Then transfer the taco to a baking sheet or platter. Repeat this process until all of your desired amounts of Birria Tacos are made.
  4. Serve these Birria Tacos warm with a garnish of chopped cilantro, red onion, and lime wedges for squeezing- alongside a little bowl of the consomé broth for dipping and enjoy! Then hit a lil two step!🕺🏾

Tips + Tricks For Making Birria Tacos

  • Make ahead– This is a recipe that I *highly* recommend making ahead of time because I don’t want you to be in the kitchen all day, ha. For example, the Birria dish (braised beef component) can be made a day in advance (deepening those flavors!) since it requires hours of braising. Then the next day you can make the Birria Tacos. This makes the overall process easier rather than getting it all done in one day; working smarter, not harder.
  • Use corn tortillas– Because we’re pan-frying the tortillas, flour tortillas simply won’t work here. Corn tortillas for the best texture!
  • Use a nonstick skillet– With frying tacos and cheese, a nonstick skillet is best to prevent any bits from sticking to your pan and causing issues.
  • Are Birria Tacos spicy?– The spice level here is medium, not mild and not super spicy at all.
black hand dipping birria taco in broth

Ayyeee! Whew, Birria Tacos, I am truly obsessed with these homemade tacos, peeps. They’re so flavorful, extra juicy, and crispy. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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birria tacos on beige platter with broth

Birria Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 6-8 1x
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
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Description

There is a reason that Birria Tacos are one of the most popular tacos around. The spotlight of these tacos is the tender beef birria (or meat stew aka Birria de Res) that gets stuffed inside of corn tortillas along with melty Oaxacan cheese and pan-fried with consomé (chile-infused broth) until nice and crisp. Complete with step-by-step photos for ultimate recipe success. These tacos are truly unique and so craveable!


Ingredients

Scale
  • 1 batch of Mexican Birria (click for full recipe)
  • Corn tortillas
  • 2 cups Oaxacan cheese, shredded- (mozzarella cheese as sub!)
  • Fresh chopped cilantro, for garnish
  • Finely chopped red onion
  • Lime wedges, for squeezing

Instructions

  1. Make sure your batch of Birria is heated through. The fat rendered from the beef should be right on top, we’ll use this to coat and pan-fry the tortillas, making them more pliable.
  2. Using a non-stick skillet over medium-high heat, dip both sides of a corn tortilla into the top of the red chile broth/consomé, the fat on the top. Transfer the dipped tortilla to the heated skillet. Then top the whole tortilla with some shredded cheese and wait a few seconds for it to begin melting. Add a few spoonfuls of the Birria to one end of the tortilla and carefully fold the other end over using a spatula to create a taco. Then use that same spatula to lightly press the taco down until it holds in place.
  3. Let the taco pan fry for about 1-2 minutes on each side until crispy and the cheese is bubbly, adding a spoonful of the chile-infused broth (consomé) over the taco as needed. Feel free to pan-fry for longer until the desired crispiness is achieved. Then transfer the taco to a baking sheet or platter. Repeat this process until all of your desired amounts of Birria Tacos are made.
  4. Serve these Birria Tacos warm with a garnish of chopped cilantro, red onion, and lime wedges for squeezing- alongside a little bowl of the consomé broth for dipping, chef’s kiss. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.