By Aqsa 
Birria tacos have taken the culinary world by storm—and for good reason. These flavor-loaded Mexican tacos offer a unique blend of tender beef, richly spiced consommé, and that irresistible cheesy crunch that’s impossible to resist. Originally from Jalisco, Mexico, birria was traditionally made with goat meat, but beef is now commonly used, especially in home kitchens for ease and accessibility.
This blog post dives deep into a mouth-watering beef birria taco recipe that is not only packed with bold flavors but also surprisingly simple to make at home. With 624 kcal per serving, 42 grams of protein, and a balance of carbs and fats, these tacos make for a hearty and satisfying meal. Let’s explore the ingredients, the step-by-step process, and some tips to elevate your birria taco game.
What Are Birria Tacos?
Birria tacos are a modern twist on the traditional birria stew. The tacos are made by dipping soft corn or flour tortillas into the flavorful braising liquid (also called consommé), filling them with shredded, juicy birria meat, and pan-frying until the tortillas are crisp and the cheese is perfectly melted. The tacos are then typically served with a side of consommé for dipping, adding another layer of flavor to each bite.
Our version comes with a special touch: a creamy homemade ranch sauce that adds a refreshing contrast to the heat and spice of the birria. Whether you’re entertaining guests or simply enjoying a cozy dinner, these tacos are sure to impress.
Ingredients Breakdown
Beef and Base:
500g mini roasting beef joint – Provides a rich and hearty base, perfect for slow cooking until tender.
Shallots and garlic – Essential aromatics that lay the flavor foundation.
Vine tomatoes, tomato puree – Create a naturally sweet and acidic tomato base that blends well with the spices.
Vegetable stock – Adds depth and helps create the luscious consommé.
Spices and Herbs:
Ancho chili, chipotle chili flakes, ground coriander, oregano, cumin, cinnamon – These spices come together to bring complexity, smokiness, and a hint of warmth to the dish.
Bay leaves – For subtle earthy notes during the slow cooking process.
Salt and pepper – To season the meat and sauce perfectly.
Taco Elements:
Mini soft taco wraps – Ideal for folding and pan-frying.
Mozzarella – Melts beautifully, offering that signature cheese pull.
Pickled jalapeños, fresh coriander – For garnish and an extra zing.
Ranch Sauce: This sauce is made with a base of sour cream, mayo, and yogurt—balanced with garlic, lime juice, fresh herbs, and seasoning. It adds a creamy, herby tang that complements the spicy tacos.
Step-by-Step Method
1. Prepping the Beef
Begin by cutting your mini beef joint into large chunks. This helps ensure even cooking and makes it easier to shred later. Preheat your oven to 160°C (fan-assisted) and heat a tablespoon of oil in a cast iron casserole. Sear the beef chunks on all sides until browned and caramelized. This step locks in flavor and enhances the final taste.
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2. Building the Flavor Base
Remove the beef and in the same pan, sauté chopped shallots for 2–3 minutes until soft and translucent. Add the chopped garlic and cook for an additional minute. Stir in the tomato puree followed by all the spices and herbs: ancho chili, chipotle flakes, ground coriander, oregano, cumin, cinnamon, and a pinch of salt and pepper.
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3. Simmering and Slow Cooking
Next, add the chopped vine tomatoes and pour in the vegetable stock. Return the beef to the pan, cover with a lid, and bring everything to a gentle simmer. Once bubbling, transfer the casserole to your preheated oven and let it cook for around two hours. The beef should be fall-apart tender when ready.
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4. Shredding and Preparing the Tacos
After removing the casserole from the oven, use two forks to shred the beef directly in the pan, allowing it to soak up all the delicious juices.
To prepare the tacos, dip each tortilla into the sauce to coat it fully, then place it in a hot pan. Add a layer of mozzarella cheese, followed by a generous spoonful of the shredded beef, a sprinkle of chopped shallots and coriander, and more mozzarella if desired. Fold the tortilla over and cook each side for a few minutes until golden and crispy.
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5. Making the Ranch Sauce
In a small bowl, mix together the sour cream, mayonnaise, Greek-style yogurt, grated garlic, lime juice, dried dill, fresh chives, coriander, parsley, and a touch of salt. Stir until smooth. This ranch-style sauce offers a refreshing, creamy contrast that cools the heat from the spices in the tacos.
Tips for the Best Birria Tacos
Use a cast iron or heavy-bottomed pan to retain heat and ensure even cooking during searing and baking.
Customize your spice level by adjusting the quantity of chipotle flakes and jalapeños.
Cheese selection matters – While mozzarella melts beautifully, consider mixing it with Monterey Jack or cheddar for added flavor.
Tortilla care – If your mini taco wraps are a bit stiff, warm them slightly before dipping in the sauce to prevent tearing.
Don’t skip the dip – That sauce the beef braised in is liquid gold. Reserve some as a dipping sauce for a true birria experience.
Serving Suggestions
Serve these beef birria tacos hot off the pan, accompanied by a small bowl of the consommé and a drizzle of the homemade ranch. Add a wedge of lime on the side for a fresh squeeze and garnish with additional chopped coriander. If you’re entertaining, you can create a taco bar where guests can customize their fillings and sauces.
Pair these tacos with Mexican rice, a light avocado salad, or even a side of charred corn. A cold drink—perhaps a lime agua fresca or a light cerveza—makes a great companion.
Final Thoughts
There’s a reason birria tacos have become such a sensation—they offer that perfect balance of spice, savory depth, and melty indulgence. This recipe brings those authentic flavors to your kitchen in a way that’s approachable and deeply satisfying.
Whether it’s your first time trying birria or you’re already a fan looking for a new twist, this recipe is guaranteed to hit the spot. The addition of the creamy ranch sauce elevates it further, giving you a complete, restaurant-worthy meal from the comfort of your own home.
Ready to take taco night to the next level? Give this recipe a try and enjoy the ultimate fusion of tradition and comfort.
Must try Creamy Cajun Chicken Rigatoni Recipe
Beef Birria Tacos Recipe
Savor tender Beef Birria Tacos with rich spices, melted cheese, and creamy ranch sauce—perfect for a flavorful and satisfying meal.
Type: Main Course
Cuisine: Mexican
Keywords: beef birria tacos, birria recipe, tacos with cheese, homemade ranch sauce, slow cooked beef tacos, spicy tacos, birria tacos dip
Recipe Yield: 4 servings
Calories: 624 kcal per serving
Preparation Time: 20 minutes
Cooking Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Recipe Ingredients:
- 500g mini roasting beef joint, cut into pieces
- 2 large shallots
- 4 garlic cloves, chopped
- 2 vine tomatoes, peeled and chopped
- 1 1/2 tbsp tomato puree
- 450 ml vegetable stock
- 1 tbsp oil
- 2 bay leaves
- 1 tsp ancho chilli
- 1 tsp chipotle chilli flakes
- 1 tsp ground coriander
- 1 tsp Mexican oregano
- 1/2 tsp ground cumin
- 1/3 tsp ground cinnamon
- Salt and pepper to taste
- 8 mini soft taco wraps
- 2 tbsp fresh coriander, chopped
- 2 tbsp pickled jalapeño, chopped
- 50g grated mozzarella
- 2 tbsp sour cream
- 1 1/2 tbsp mayonnaise
- 1 tbsp Greek style yogurt
- 1 garlic clove, grated or minced
- 1 tbsp lime juice
- 1/3 tsp dried dill
- 1 tbsp fresh chives, finely sliced
- 1 tbsp fresh coriander, chopped
- 1 tbsp fresh parsley, chopped
- Salt to taste
Recipe Instructions:
1. Prepping the Beef:
Begin by cutting your mini beef joint into large chunks. This helps ensure even cooking and makes it easier to shred later. Preheat your oven to 160°C (fan-assisted) and heat a tablespoon of oil in a cast iron casserole. Sear the beef chunks on all sides until browned and caramelized. This step locks in flavor and enhances the final taste.
2. Building the Flavor Base:
Remove the beef and in the same pan, sauté chopped shallots for 2–3 minutes until soft and translucent. Add the chopped garlic and cook for an additional minute. Stir in the tomato puree followed by all the spices and herbs: ancho chili, chipotle flakes, ground coriander, oregano, cumin, cinnamon, and a pinch of salt and pepper.
3. Simmering and Slow Cooking:
Next, add the chopped vine tomatoes and pour in the vegetable stock. Return the beef to the pan, cover with a lid, and bring everything to a gentle simmer. Once bubbling, transfer the casserole to your preheated oven and let it cook for around two hours. The beef should be fall-apart tender when ready.
4. Shredding and Preparing the Tacos:
After removing the casserole from the oven, use two forks to shred the beef directly in the pan, allowing it to soak up all the delicious juices. To prepare the tacos, dip each tortilla into the sauce to coat it fully, then place it in a hot pan. Add a layer of mozzarella cheese, followed by a generous spoonful of the shredded beef, a sprinkle of chopped shallots and coriander, and more mozzarella if desired. Fold the tortilla over and cook each side for a few minutes until golden and crispy.
5. Making the Ranch Sauce:
In a small bowl, mix together the sour cream, mayonnaise, Greek-style yogurt, grated garlic, lime juice, dried dill, fresh chives, coriander, parsley, and a touch of salt. Stir until smooth. This ranch-style sauce offers a refreshing, creamy contrast that cools the heat from the spices in the tacos.