18 Spicy Birria Taco Recipes Delicious

Get ready to spice up your taco nights with our sizzling roundup of 18 Spicy Birria Taco Recipes that promise to deliver bold flavors and irresistible warmth to your table. Perfect for home cooks looking to dive into the rich, comforting world of Mexican cuisine, these recipes are your ticket to a deliciously fiery feast. Let's turn up the heat and explore these mouthwatering creations!

Classic Beef Birria Tacos

Unforgettable in flavor and comfort, these Classic Beef Birria Tacos are a must-try for any taco enthusiast. Perfect for a cozy night in or a lively gathering, they’re sure to impress.

Ingredients

• 2 lbs beef chuck roast, cut into chunks (the marbling is key for tenderness)
• 4 dried guajillo chilies, stems removed (they bring a sweet heat)
• 2 dried ancho chilies, stems removed (for a deep, smoky flavor)
• 1 white onion, quartered (I like the sharpness it adds)
• 4 cloves garlic, peeled (fresh is best here)
• 1 tsp ground cumin (toast it first for extra aroma)
• 1 tsp dried oregano (Mexican oregano if you have it)
• 4 cups beef broth (homemade elevates the dish)
• 2 tbsp apple cider vinegar (for a slight tang)
• Salt to taste (I start with 1 tsp and adjust)
• Corn tortillas (warmed slightly for flexibility)
• Fresh cilantro, chopped (for a bright finish)
• Lime wedges (a squeeze before serving is a game-changer)

Instructions

1. In a dry skillet over medium heat, toast the guajillo and ancho chilies for 2 minutes until fragrant. Avoid burning.
2. Place toasted chilies in a bowl, cover with hot water, and soak for 20 minutes until softened.
3. While chilies soak, season beef chunks with salt. In a large pot, brown beef on all sides over medium-high heat, about 3 minutes per side. Remove and set aside.
4. In the same pot, add onion and garlic. Cook until slightly softened, about 3 minutes.
5. Drain chilies and add to a blender with onion, garlic, cumin, oregano, and 1 cup beef broth. Blend until smooth.
6. Return beef to the pot. Pour chili mixture over beef. Add remaining broth and apple cider vinegar. Bring to a simmer.
7. Cover and cook on low heat for 3 hours until beef is fork-tender. Skim fat off the top occasionally.
8. Remove beef and shred. Strain the broth for dipping.
9. Heat tortillas on a dry skillet for 30 seconds each side. Dip each tortilla in the strained broth.
10. Fill tortillas with shredded beef. Fold and cook on the skillet until crispy, about 2 minutes per side.
11. Serve immediately with cilantro, lime wedges, and extra broth on the side for dipping.

Notably rich and savory, these tacos boast a perfect balance of tender beef and crispy tortilla. Try serving them with a side of consommé for an authentic experience.

Cheesy Birria Quesatacos

These Cheesy Birria Quesatacos are a game-changer for taco night. Tender, flavorful birria meets melted cheese in a crispy tortilla.

Ingredients

• 2 lbs beef chuck roast (cut into chunks, the fattier the better for flavor)
• 1 tbsp vegetable oil (my kitchen staple for high-heat cooking)
• 4 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 1 cup diced onions (I like white onions for their sharpness)
• 3 cloves garlic (minced, because fresh is always best)
• 2 tbsp tomato paste (adds depth and color)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (toasted and ground for maximum aroma)
• 1 tsp dried oregano (Mexican oregano if you can find it)
• Salt to taste (I start with 1 tsp and adjust)
• 8 corn tortillas (double up to prevent tearing)
• 2 cups shredded Oaxaca cheese (it melts like a dream)
• 1/4 cup chopped cilantro (for that fresh finish)
• Lime wedges (because a squeeze of lime makes everything better)

Instructions

1. Heat oil in a large pot over medium-high heat. Brown beef chunks on all sides, about 3 minutes per side. Do this in batches to avoid steaming.
2. Add onions and garlic to the pot. Cook until soft, about 2 minutes. Stir in tomato paste, chili powder, cumin, oregano, and salt. Cook for 1 minute to bloom the spices.
3. Pour in beef broth, scraping the bottom to release any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until beef is fork-tender.
4. Remove beef from broth and shred with two forks. Skim fat from the broth and reserve for cooking tortillas.
5. Heat a skillet over medium heat. Dip each tortilla in the reserved fat, then place in the skillet. Sprinkle with cheese and a bit of shredded beef. Fold in half and cook until crispy, about 2 minutes per side.
6. Serve quesatacos with a side of the reserved broth for dipping, topped with cilantro and lime wedges.

Velvety cheese pulls and crispy edges make these quesatacos irresistible. Dip them in the rich consommé for an extra layer of flavor. Perfect for a crowd or a indulgent solo meal.

Birria Tacos with Consomme

Absolutely no dish warms the soul quite like Birria Tacos with Consomme. This recipe is a game-changer for taco night.

Ingredients

• 3 lbs beef chuck roast (cut into large chunks, fat cap on for flavor)
• 4 dried guajillo chiles (stemmed and seeded, they’re mild but pack a punch)
• 2 dried ancho chiles (for a touch of sweetness, my secret weapon)
• 1 white onion (quartered, because size matters here)
• 6 garlic cloves (peeled, because nobody likes peeling garlic mid-cook)
• 1 tbsp ground cumin (toasted, it makes all the difference)
• 1 tbsp dried oregano (Mexican if you can find it, the flavor is unmatched)
• 4 cups beef broth (homemade is best, but store-bought works in a pinch)
• 1/4 cup apple cider vinegar (for that perfect tang, trust me)
• Corn tortillas (warmed, because cold tortillas are a crime)
• Queso fresco (crumbled, for that creamy finish)
• Cilantro (chopped, because freshness is key)
• Lime wedges (for squeezing, don’t skip this)

Instructions

1. Preheat your oven to 325°F. Low and slow is the way to go.
2. In a dry skillet over medium heat, toast the chiles for 30 seconds per side. They should be fragrant but not burnt.
3. Transfer the chiles to a blender. Add onion, garlic, cumin, oregano, and beef broth. Blend until smooth. Strain for a silky consomme.
4. Season the beef with salt. In a large Dutch oven, sear the beef over high heat until browned on all sides, about 3 minutes per side.
5. Pour the chile sauce over the beef. Add apple cider vinegar. Cover and braise in the oven for 3 hours. The meat should fall apart easily.
6. Remove the beef and shred it. Skim the fat from the consomme and reserve it for frying the tacos.
7. Heat a skillet over medium heat. Dip each tortilla in the reserved fat. Fill with shredded beef and fold. Cook until crispy, about 2 minutes per side.
8. Serve the tacos with the warm consomme, queso fresco, cilantro, and lime wedges.

Hearty and rich, these tacos are a flavor bomb. The consomme adds a depth that’s unforgettable. Try serving them with a side of pickled onions for an extra kick.

Spicy Chicken Birria Tacos

You’ve probably seen birria tacos all over social media, but have you tried making them at home? Spicy Chicken Birria Tacos are a game-changer, combining tender, flavorful chicken with a rich, spicy consommé for dipping.

Ingredients

– 2 lbs chicken thighs (bone-in for more flavor) – 4 dried guajillo chilies (stemmed and seeded) – 2 cups chicken broth (homemade if you have it) – 1 tbsp cumin (toasted and ground) – 1 tsp oregano (Mexican oregano if available) – 3 cloves garlic (minced) – 1/2 onion (chopped) – 2 tbsp vegetable oil (for frying) – 8 corn tortillas (warmed) – Salt to taste (I like to use sea salt)

Instructions

1. In a dry skillet over medium heat, toast the guajillo chilies for about 30 seconds per side until fragrant. 2. Blend the toasted chilies with chicken broth, cumin, oregano, garlic, and onion until smooth. 3. Season the chicken thighs with salt and sear in vegetable oil over medium-high heat until golden, about 3 minutes per side. 4. Pour the chili mixture over the chicken, cover, and simmer on low heat for 45 minutes until the chicken is tender. 5. Remove the chicken, shred it, and return it to the pot to soak up the flavors for 10 minutes. 6. Heat the tortillas on a dry skillet for about 30 seconds each side until pliable. 7. Fill each tortilla with shredded chicken, fold, and serve with a side of the spicy consommé for dipping. Just imagine the crispy edges of the tortilla meeting the juicy, spicy chicken inside. The consommé adds a depth of flavor that’s irresistibly rich. Try serving these tacos with a squeeze of lime and a sprinkle of fresh cilantro for an extra kick.

Vegetarian Birria Tacos with Mushrooms

Vegetarian Birria Tacos with Mushrooms bring a meatless twist to the beloved Mexican classic. Versatile and flavorful, they’re perfect for any meal.

Ingredients

• 2 cups oyster mushrooms, shredded (they mimic meat texture beautifully)
• 1 cup vegetable broth (homemade adds depth, but store-bought works)
• 3 tbsp olive oil (extra virgin for its fruity notes)
• 4 cloves garlic, minced (fresh is key here)
• 1 tsp cumin (toasted and ground releases more flavor)
• 1 tsp smoked paprika (for that signature birria smokiness)
• 8 corn tortillas (warmed slightly to prevent cracking)
• 1 cup Monterey Jack cheese, shredded (melts like a dream)
• 1 lime, cut into wedges (for that essential bright finish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add shredded mushrooms and cook until golden, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Pour in vegetable broth, bring to a simmer, and cook until liquid reduces by half, about 10 minutes.
5. While the mushroom mixture simmers, warm tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Fill each tortilla with the mushroom mixture and a sprinkle of Monterey Jack cheese.
7. Fold tortillas in half and cook in the skillet until cheese melts and tortillas crisp, about 2 minutes per side.
8. Serve immediately with lime wedges on the side.

Rich in umami and with a satisfying crunch, these tacos shine when paired with a spicy salsa or a cooling avocado crema.

Birria Tacos de Res

Unbelievably tender and flavorful, Birria Tacos de Res are a game-changer for taco night. This recipe turns beef into a melt-in-your-mouth filling with a rich, consommé for dipping.

Ingredients

• 3 lbs beef chuck roast, cut into chunks (go for well-marbled pieces for maximum flavor)
• 4 dried guajillo chiles, stems and seeds removed (they’re mild but pack a smoky punch)
• 2 dried ancho chiles, stems and seeds removed (for a touch of sweetness)
• 1 white onion, quartered (keep it rough; it’s getting blended anyway)
• 4 garlic cloves (fresh is best, but I’ve used jarred in a pinch)
• 1 tbsp ground cumin (toast it lightly for an extra aroma boost)
• 2 tsp dried oregano (Mexican oregano if you can find it)
• 1 tsp ground cinnamon (just a hint to round out the flavors)
• 4 cups beef broth (low-sodium lets you control the salt)
• 1/4 cup apple cider vinegar (adds a nice tang)
• Salt to taste (start with 1 tsp and adjust)
• Corn tortillas (warm them up right before serving)
• Fresh cilantro, chopped (for that fresh finish)
• Lime wedges (a squeeze brightens everything up)

Instructions

1. Heat a large pot over medium-high heat. Sear beef chunks until browned on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, add chiles, onion, and garlic. Dry roast for 2 minutes until fragrant.
3. Add cumin, oregano, and cinnamon. Stir for 30 seconds to toast the spices.
4. Pour in beef broth and apple cider vinegar. Scrape up any browned bits from the bottom of the pot.
5. Return beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours until beef is fork-tender.
6. Remove beef from broth. Shred with two forks, discarding any large fat pieces.
7. Strain the broth through a fine mesh sieve. Skim off excess fat if desired.
8. Heat a skillet over medium heat. Dip tortillas in the strained broth, then cook for 30 seconds per side until slightly crispy.
9. Fill each tortilla with shredded beef. Fold and cook for another 30 seconds per side to crisp up.
10. Serve tacos with a side of warm consommé for dipping. Top with cilantro and a squeeze of lime.

Velvety beef and crispy-edged tortillas make these tacos irresistible. The consommé adds a luxurious depth, perfect for dunking. Try serving with a side of pickled onions for an extra zing.

Slow Cooker Birria Tacos

Let’s dive into making Slow Cooker Birria Tacos, a dish that’s as flavorful as it is forgiving. Perfect for those days when you want maximum flavor with minimal effort.

Ingredients

• 3 lbs beef chuck roast, cut into chunks (go for well-marbled pieces for extra tenderness)
• 4 dried guajillo chilies, stems removed (they’re mild but pack a smoky punch)
• 2 cups beef broth (homemade if you have it, but store-bought works fine)
• 1 tbsp ground cumin (toast it lightly for a deeper flavor)
• 1 tsp dried oregano (Mexican oregano if you can find it)
• 1/2 cup white onion, finely chopped (I like the sharpness it adds)
• 3 cloves garlic, minced (fresh is best here)
• Corn tortillas (warmed up, they’re the perfect vessel)
• Queso fresco for crumbling (it adds a nice salty contrast)

Instructions

1. Place beef chunks at the bottom of your slow cooker.
2. Blend guajillo chilies, beef broth, cumin, oregano, onion, and garlic until smooth. Pour over beef.
3. Cover and cook on low for 8 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. Shred the beef directly in the slow cooker using two forks. Tip: Let it sit in the juices for 10 minutes to soak up all the flavors.
5. Warm corn tortillas on a dry skillet over medium heat for 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm and pliable.
6. Fill each tortilla with shredded beef, fold, and serve with a side of the cooking broth for dipping.

Zesty and rich, these tacos boast a melt-in-your-mouth texture with a deep, smoky flavor. Try serving them with a squeeze of lime and a sprinkle of cilantro for a fresh contrast.

Birria Tacos with Homemade Tortillas

Absolutely everyone should try making Birria Tacos at least once—it’s a game-changer for taco night. The rich, flavorful broth and tender meat are worth every minute.

Ingredients

• 3 lbs beef chuck roast (cut into large chunks; the marbling is key for tenderness)
• 4 dried guajillo chiles (stemmed and seeded; they add a sweet, smoky flavor)
• 2 cups beef broth (homemade if you have it, but store-bought works fine)
• 1 tbsp apple cider vinegar (a splash brightens the whole dish)
• 1 tsp ground cumin (toasted and freshly ground if possible)
• 2 cups masa harina (for tortillas; I like the texture it gives)
• 1.5 cups warm water (for the tortillas; adjust as needed)

Instructions

1. Preheat your oven to 325°F. This low and slow temp is perfect for tender meat.
2. Blend guajillo chiles, beef broth, apple cider vinegar, and cumin until smooth. Strain for a silky sauce.
3. Brown beef chunks in a Dutch oven over medium-high heat, about 3 minutes per side. Don’t skip this—it builds flavor.
4. Pour the chile sauce over the beef. Cover and braise in the oven for 3 hours. The meat should shred easily when done.
5. While the meat cooks, mix masa harina and warm water to form a dough. Let it rest for 30 minutes—this makes rolling easier.
6. Divide dough into balls, press into tortillas, and cook on a dry skillet over medium heat for 1 minute per side. Keep them warm in a towel.
7. Shred the beef, dip tortillas in the braising liquid, and fill with meat. Fry tacos in a skillet until crispy, about 2 minutes per side.

You’ll love the crispy edges of these tacos against the juicy, flavorful meat. Serve them with extra broth for dipping—it’s a must.

Birria Tacos with Avocado Salsa

Over the moon for Birria Tacos? This dish combines tender, spiced meat with a creamy avocado salsa for a match made in heaven.

Ingredients

• 2 lbs chuck roast (cut into chunks, fat trimmed but some left for flavor)
• 4 dried guajillo chiles (stemmed and seeded, they’re mild but pack a punch)
• 1 tsp cumin (freshly ground if you can, it makes all the difference)
• 1 cup beef broth (homemade or low-sodium store-bought)
• 3 cloves garlic (minced, because fresh is best)
• 1 tbsp apple cider vinegar (for that slight tang)
• 1 ripe avocado (diced, for the salsa)
• 1/4 cup cilantro (chopped, stems and all for extra flavor)
• 1 lime (juiced, about 2 tbsp)
• 1/2 tsp salt (adjust to your liking)
• 8 corn tortillas (warmed, they hold up better than flour)

Instructions

1. In a blender, combine guajillo chiles, cumin, beef broth, garlic, and apple cider vinegar. Blend until smooth.
2. Place chuck roast in a slow cooker. Pour the blended sauce over the meat. Cover and cook on low for 8 hours.
3. Once cooked, shred the meat with two forks directly in the slow cooker. Tip: Let it sit in the juices for extra flavor.
4. For the avocado salsa, mix diced avocado, cilantro, lime juice, and salt in a bowl. Tip: Add a pinch of cumin for depth.
5. Warm corn tortillas on a dry skillet over medium heat for 30 seconds each side. Tip: Keep them covered to stay warm.
6. Assemble tacos by placing shredded meat on tortillas and topping with avocado salsa.

Not just any taco, these Birria Tacos boast a melt-in-your-mouth texture with a rich, spicy kick. Serve them with extra lime wedges and a side of the cooking broth for dipping.

Birria Tacos with Cilantro and Onions

Fancy a taco night with a twist? Birria tacos bring rich, savory flavors to your table, topped with fresh cilantro and onions for a crisp finish.

Ingredients

• 2 lbs beef chuck roast (cut into chunks, the fattier the better for flavor)
• 4 dried guajillo chilies (stemmed and seeded, they’re mild but pack a punch)
• 1 tbsp cumin (freshly ground if you can, it makes a difference)
• 1 cup beef broth (homemade or store-bought, but low sodium is my pick)
• 1/2 white onion (diced, save the rest for garnish)
• 1/4 cup cilantro (chopped, more for garnish)
• 2 tbsp vegetable oil (for frying, though I sometimes use leftover beef fat for extra flavor)
• 8 corn tortillas (warmed up, they’re the perfect vessel)
• 1 lime (cut into wedges, because a squeeze of lime is non-negotiable)

Instructions

1. Soak the guajillo chilies in hot water for 10 minutes until soft. Drain and blend into a smooth paste with cumin and a pinch of salt.
2. Heat oil in a large pot over medium-high heat. Brown the beef chunks on all sides, about 5 minutes total. Remove and set aside.
3. In the same pot, sauté the diced onion until translucent, about 3 minutes. Add the chili paste and cook for another 2 minutes, stirring constantly.
4. Return the beef to the pot. Pour in the beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, until the beef is fork-tender.
5. Shred the beef using two forks. Skim off excess fat from the broth if desired.
6. Heat a skillet over medium heat. Dip each tortilla into the birria broth, then fry for 30 seconds per side until crispy.
7. Fill each tortilla with shredded beef. Top with chopped cilantro, diced onion, and a squeeze of lime.

Zesty and rich, these tacos are a messy delight. The crispy tortillas contrast beautifully with the tender beef. Serve with extra broth on the side for dipping.

Birria Tacos with Lime Crema

Perfect for a cozy night in, these Birria Tacos with Lime Crema bring a punch of flavor with minimal fuss.

Ingredients

• 2 lbs beef chuck roast (cut into chunks, fat trimmed but some left for flavor)
• 1 tbsp vegetable oil (my kitchen staple for high-heat cooking)
• 4 dried guajillo chilies (stemmed and seeded, they’re mild but pack a smoky depth)
• 2 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 1 tsp ground cumin (toasted and freshly ground if you’re feeling fancy)
• 1/2 cup sour cream (full-fat for the creamiest texture)
• 1 lime (zested and juiced, because fresh is best)
• 8 corn tortillas (warmed up, they’re the perfect vessel)

Instructions

1. Heat oil in a large pot over medium-high heat until shimmering.
2. Add beef chunks, searing until browned on all sides, about 3 minutes per side.
3. While beef sears, blend guajillo chilies with beef broth until smooth.
4. Pour chili mixture over beef, add cumin, and bring to a simmer.
5. Cover and cook on low for 3 hours, until beef is fork-tender.
6. Shred beef in the pot, letting it soak up all that juicy flavor.
7. Mix sour cream with lime zest and juice for the crema.
8. Warm tortillas in a dry skillet until pliable, about 30 seconds per side.
9. Fill each tortilla with beef, fold, and crisp in the same skillet if desired.
10. Drizzle with lime crema before serving.

Delightfully tender and rich, these tacos shine with the bright lime crema. Try serving them with a side of the consommé for dipping—it’s a game-changer.

Birria Tacos with Pickled Red Onions

Warm, spicy, and utterly comforting, these Birria Tacos with Pickled Red Onions are a game-changer for taco night. The rich, flavorful broth and tender meat make every bite unforgettable.

Ingredients

• 2 lbs beef chuck roast, cut into chunks (go for well-marbled pieces for maximum flavor)
• 4 dried guajillo chilies, stems removed (they’re mild but pack a smoky punch)
• 2 cups beef broth (homemade if you have it, but store-bought works fine)
• 1 tbsp apple cider vinegar (adds a nice tang to the pickled onions)
• 1 large red onion, thinly sliced (the crispier, the better for texture contrast)
• 1 tsp cumin (toasted and ground fresh if you can)
• Salt to taste (I like to use sea salt for its clean flavor)
• Corn tortillas (warmed up until they’re just pliable)

Instructions

1. Soak the guajillo chilies in hot water for 10 minutes until soft. Drain and blend with a cup of beef broth until smooth.
2. Season the beef chunks generously with salt and cumin. Sear in a hot pot until browned on all sides, about 3 minutes per side.
3. Pour the chili puree and remaining beef broth over the beef. Cover and simmer on low heat for 3 hours until the meat is fork-tender.
4. While the beef cooks, mix the sliced red onions with apple cider vinegar and a pinch of salt. Let sit for at least 30 minutes to pickle.
5. Once the beef is done, shred it using two forks. Dip each corn tortilla in the birria broth before heating on a skillet for 30 seconds per side.
6. Fill each tortilla with shredded beef and top with pickled red onions. Serve immediately with a side of the birria broth for dipping.

You’ll love the juicy, flavorful meat paired with the crisp, tangy onions. Try serving these tacos with a sprinkle of fresh cilantro and a squeeze of lime for an extra zing.

Birria Tacos with Fresh Jalapenos

Nothing beats the rich, savory depth of Birria Tacos, especially when paired with the crisp heat of fresh jalapenos. This recipe is straightforward, delivering maximum flavor with minimal fuss.

Ingredients

• 2 lbs beef chuck roast, cut into chunks (the marbling is key for tenderness)
• 3 dried guajillo chiles, stems removed (they add a sweet, smoky flavor)
• 2 cups beef broth (homemade or low-sodium store-bought works)
• 1/4 cup white vinegar (apple cider vinegar adds a nice tang)
• 4 cloves garlic, minced (fresh is best here)
• 1 tsp ground cumin (toasted and ground yourself if you have time)
• 1 tsp dried oregano (Mexican oregano if you can find it)
• 1/2 tsp ground cinnamon (a pinch more if you like warmth)
• Salt to taste (I start with 1 tsp and adjust)
• 8 corn tortillas (warmed slightly to prevent cracking)
• 1/2 cup chopped fresh cilantro (stems and all for extra flavor)
• 1 lime, cut into wedges (for that essential squeeze at the end)
• 2 fresh jalapenos, thinly sliced (seeds in if you dare)

Instructions

1. In a large pot, combine beef, guajillo chiles, beef broth, vinegar, garlic, cumin, oregano, cinnamon, and salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 3 hours, or until beef is fork-tender. Tip: Skim off any foam that rises to the top for a clearer broth.
3. Remove beef from broth, shred with two forks, and set aside. Strain broth and return to pot; keep warm.
4. Heat a skillet over medium-high heat. Dip each tortilla in the warm broth, then cook in skillet for 30 seconds per side. Tip: This step adds flavor and prevents dryness.
5. Fill each tortilla with shredded beef, fold, and cook in skillet for 1 minute per side, until crispy. Tip: Press down lightly with a spatula for even crisping.
6. Serve tacos with a side of broth for dipping, topped with cilantro, jalapenos, and a squeeze of lime.

Authentic Birria Tacos should be juicy, with a crispy exterior from the broth-dipped tortillas. The jalapenos add a fresh, spicy contrast that cuts through the richness. Try serving with a cold beer or a margarita for the full experience.

Birria Tacos with Queso Fresco

Savory birria tacos with queso fresco are a game-changer for taco night. These tacos combine tender, spiced meat with creamy cheese for a unforgettable bite.

Ingredients

• 2 lbs beef chuck roast (cut into chunks, the fattier the better for flavor)
• 1 cup beef broth (homemade if you have it, but store-bought works fine)
• 3 dried guajillo chilies (stemmed and seeded, they’re mild but pack a punch)
• 2 tbsp vegetable oil (I always reach for avocado oil for its high smoke point)
• 1 tsp ground cumin (toasted and freshly ground if you’re feeling fancy)
• 1 tsp dried oregano (Mexican oregano is my preference for its citrusy notes)
• 4 cloves garlic (minced, because fresh is best)
• 1/2 cup queso fresco (crumbled, for that perfect creamy finish)
• 8 corn tortillas (warmed, they’re the ideal vessel for the juicy filling)

Instructions

1. Heat oil in a large pot over medium-high heat until shimmering.
2. Add beef chunks, browning on all sides, about 3 minutes per side. Don’t overcrowd the pot.
3. Remove beef, set aside. In the same pot, add chilies, cumin, oregano, and garlic. Toast for 1 minute until fragrant.
4. Pour in beef broth, scraping up any browned bits from the bottom of the pot.
5. Return beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours until beef is fork-tender.
6. Shred beef using two forks, mixing it back into the broth.
7. Heat tortillas on a dry skillet over medium heat for 30 seconds per side.
8. Fill each tortilla with shredded beef, then top with crumbled queso fresco.
9. Serve immediately, with extra broth on the side for dipping.

Zesty and rich, these tacos are a flavor explosion. The queso fresco adds a cool contrast to the spicy, tender beef. Try serving them with a side of pickled onions for an extra tangy kick.

Birria Tacos with Radish Slices

Vibrant and flavorful, Birria Tacos with Radish Slices are a game-changer for taco night. This recipe brings the heat and the comfort in every bite.

Ingredients

• 2 lbs beef chuck roast (cut into chunks, fat trimmed but some left for flavor)
• 4 dried guajillo chilies (stemmed and seeded, they’re mild but pack a punch)
• 2 cups beef broth (homemade or store-bought, but low sodium is my pick)
• 1 tbsp apple cider vinegar (for that slight tang, trust me)
• 1 tsp ground cumin (freshly ground if you can)
• 1/2 tsp cinnamon (just a hint, it’s a secret weapon)
• 1/4 tsp cloves (ground, they add depth)
• 1 white onion (diced, for that crunch)
• 4 cloves garlic (minced, because more is better)
• Corn tortillas (warmed, they hold up better)
• Radish slices (thin, for a crisp contrast)
• Salt (to taste, but be generous)

Instructions

1. In a blender, combine guajillo chilies, beef broth, apple cider vinegar, cumin, cinnamon, and cloves. Blend until smooth.
2. Season beef chunks with salt. In a large pot over medium heat, sear beef until browned on all sides, about 5 minutes.
3. Add diced onion and minced garlic to the pot. Cook until onions are translucent, about 3 minutes.
4. Pour the blended chili mixture over the beef. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, until beef is tender.
5. Remove beef from the pot and shred with two forks. Return to the pot and mix with the sauce.
6. Heat corn tortillas on a dry skillet over medium heat for 30 seconds each side.
7. Fill each tortilla with the beef mixture. Top with radish slices.
8. Serve immediately, with extra sauce on the side for dipping.

Notably, the beef is melt-in-your-mouth tender, with a sauce that’s rich and slightly spicy. The radish adds a fresh crunch that balances the dish perfectly. Try serving these tacos with a side of lime wedges for an extra zing.

Birria Tacos with Guacamole

Make birria tacos the star of your next meal with this straightforward recipe. Mouthwatering and rich, they’re perfect for any gathering.

Ingredients

• 2 lbs beef chuck roast, cut into chunks (the fat adds flavor)
• 4 dried guajillo chilies, stems removed (they’re mild but flavorful)
• 2 cups beef broth (homemade is best, but store-bought works)
• 1 tbsp ground cumin (freshly ground makes a difference)
• 1 tsp dried oregano (Mexican oregano if you have it)
• 4 cloves garlic, minced (more if you love garlic)
• 1/2 cup white onion, finely chopped (red onion works in a pinch)
• Corn tortillas (warmed up, they’re more pliable)
• 2 ripe avocados for guacamole (slightly soft to the touch)
• 1 lime, juiced (fresh juice beats bottled)
• Salt to taste (I like sea salt for its texture)

Instructions

1. Preheat your oven to 325°F for even, slow cooking.
2. Toast the guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant. Tip: Don’t let them burn.
3. Blend the toasted chilies with beef broth, cumin, oregano, and garlic until smooth. Strain for a silky sauce.
4. Season the beef chunks with salt, then brown in a hot Dutch oven for 5 minutes per side. Tip: Do this in batches to avoid steaming.
5. Pour the chili sauce over the beef, cover, and braise in the oven for 3 hours until fork-tender. Tip: Check at 2.5 hours to prevent drying out.
6. While the beef cooks, mash the avocados with lime juice and salt for guacamole. Keep it chunky for texture.
7. Shred the beef, then fry in its own fat until crispy edges form, about 5 minutes.
8. Warm the tortillas on a dry skillet for 30 seconds each side.
9. Assemble tacos with beef, a spoonful of guacamole, and a drizzle of the braising liquid.

Delight in the contrast of crispy beef and creamy guacamole. Serve with extra sauce on the side for dipping, or pile high with pickled onions for extra crunch.

Birria Tacos with Sour Cream

Vibrant and flavorful, Birria Tacos with Sour Cream are a game-changer for taco night. This recipe delivers tender, juicy meat and a crispy tortilla edge every time.

Ingredients

• 2 lbs beef chuck roast, cut into chunks (I find the marbling perfect for slow cooking)
• 4 dried guajillo chilies, stems removed (they’re mild but pack a punch of flavor)
• 1 tbsp vegetable oil (extra virgin olive oil works too, but I like the neutral taste here)
• 1 tsp ground cumin (freshly ground makes all the difference)
• 1 cup beef broth (homemade is best, but store-bought works in a pinch)
• 1/2 cup sour cream (full-fat for that creamy richness)
• 8 corn tortillas (warmed up, they’re more pliable)
• 1 tsp salt (I always start with less and adjust)

Instructions

1. Heat oil in a large pot over medium-high heat. Sear beef chunks until browned on all sides, about 3 minutes per side.
2. Add guajillo chilies, cumin, and salt to the pot. Stir to coat the beef evenly.
3. Pour in beef broth, ensuring it covers the beef halfway. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 3 hours, or until beef is fork-tender. Tip: Check occasionally to ensure the broth hasn’t reduced too much.
5. Remove beef from broth, shred with two forks. Tip: Save the broth for dipping tacos later.
6. Heat a skillet over medium heat. Dip each tortilla in the reserved broth, then cook for 30 seconds per side until crispy edges form.
7. Fill each tortilla with shredded beef, fold, and cook for another minute per side for extra crispiness. Tip: Don’t overcrowd the skillet to ensure even cooking.
8. Serve tacos hot with a dollop of sour cream on top.

Soft, juicy beef contrasts beautifully with the crispy tortilla. For an extra kick, serve with lime wedges and a side of the reserved broth for dipping.

Birria Tacos with Mango Salsa

Ready to dive into a dish that combines rich, savory flavors with a sweet, tangy twist? Birria Tacos with Mango Salsa bring the heat and the sweet in every bite.

Ingredients

• 2 lbs beef chuck roast (cut into chunks, the fattier the better for flavor)
• 3 dried guajillo chilies (stemmed and seeded, they’re mild but pack a punch)
• 1 cup beef broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1/2 cup diced mango (ripe but firm, for that perfect salsa texture)
• 1/4 cup chopped cilantro (fresh is non-negotiable here)
• 1 tbsp lime juice (freshly squeezed, please)
• 1 tsp cumin (toasted and ground, it makes all the difference)
• Salt to taste (I like a generous pinch)
• 8 corn tortillas (warmed up, they’re the vessel for all that goodness)

Instructions

1. Preheat your oven to 325°F. Slow and low is the key to tender meat.
2. Blend the guajillo chilies with beef broth until smooth. Strain for a silky sauce.
3. Season beef chunks with salt and cumin. Brown in a hot pan for 3 minutes per side.
4. Transfer beef to a baking dish. Pour the chili sauce over. Cover tightly with foil.
5. Bake for 3 hours. The meat should shred easily with a fork.
6. While the beef cooks, mix mango, cilantro, and lime juice for the salsa. Chill until serving.
7. Shred the beef. Skim the fat from the sauce and mix some back into the meat for moisture.
8. Warm tortillas on a dry skillet for 30 seconds each side. Keep them pliable.
9. Fill each tortilla with beef, fold, and crisp on the skillet for 1 minute per side.
10. Serve immediately with mango salsa on top. The contrast is everything.

These tacos are a messy, juicy delight with the mango salsa cutting through the richness. Try serving them with a side of the consommé for dipping—it’s a game-changer.

Conclusion

We hope these 18 Spicy Birria Taco Recipes inspire your next meal! Each one offers a unique twist on this beloved dish, perfect for home cooks looking to spice up their dinner routine. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next taco night. Happy cooking!