What Is Birria Meat Made Of?

Traditionally, birria was made with goat meat. However, today’s Birria Tacos often use beef — especially cuts like chuck roast, brisket, or short ribs. These cuts have just the right amount of fat to create that tender, juicy texture everyone craves. That said, if you're feeling adventurous, you can still find places that stick to goat for a more authentic flavor. Either way, it’s the slow-cooked, spice-packed magic that makes birria unforgettable.

Are Birria Tacos Spicy?

Good question! Typically, Birria Tacos have a mild to medium spice level. Most of the heat comes from the dried chiles used in the marinade, like guajillo, ancho, and chile de árbol. Of course, spice lovers can always kick it up a notch! If you want more heat, just add extra chile de árbol or a fiery salsa on the side. But even if you prefer things mild, the deep, smoky flavor of birria will still win your heart.

Can I Make Birria Tacos Without a Slow Cooker?

Absolutely! While slow cookers make the process easy, they’re not the only option. You can also make Birria Tacos using an Instant Pot or a traditional oven. In fact, many believe that oven-braising brings out the richest flavor. So, don't worry if you don't have fancy gadgets — a good heavy pot and some patience are all you need.

What Cheese Works Best for Birria Tacos?

When it comes to cheesy birria tacos , Oaxacan cheese is the top choice. It's super melty, mild, and stretches beautifully. Mozzarella is a great substitute if you can't find Oaxacan cheese nearby. The key is to use a cheese that melts easily without overpowering the rich flavors of the birria meat and consomé. Trust me, one cheesy bite, and you'll be hooked!

Birria Tacos Recipe: Juicy, Cheesy, Easy to Make

Description

Learn how to make juicy, cheesy Birria Tacos at home with this authentic and easy recipe. Tender beef is slow-braised in a rich chile sauce, stuffed into crispy tortillas with melted cheese, and served with flavorful birria consomé for dipping. Perfect for cozy dinners or casual parties!

Ingredients

Scale

2 pounds boneless beef chuck roast
1 pound oxtail or bone-in short ribs
1 teaspoon neutral oil (avocado or vegetable oil)
7 dried ancho chiles (stems and seeds removed)
7 dried guajillo chiles (stems and seeds removed)
3 dried chiles de árbol (stems and seeds removed)
1 white onion, halved
6 garlic cloves, peeled
4 roma tomatoes
1 tablespoon black peppercorns
1 teaspoon Mexican oregano
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon ground cloves
1/2 stick Mexican cinnamon
3 bay leaves
1 teaspoon apple cider vinegar
3 cups beef broth, divided
Corn tortillas
1/4 cup minced cilantro
1/4 minced white onion
Juice of 1 lime
3 ounces shredded Oaxacan cheese (or mozzarella)

Instructions

Bring beef to room temperature, season with salt.
Heat oil in a Dutch oven, sear beef until browned; set aside.
In another pot, simmer chiles, onion, garlic, tomatoes, spices, and bay leaves until softened.
Blend softened ingredients with 1 cup broth into a smooth sauce.
Place beef back into Dutch oven, pour sauce over, add 2 more cups broth, and bring to a simmer.
Cover and braise in a preheated 300°F oven for 3 hours until beef shreds easily.
Remove beef, shred with forks, and reserve the broth (consomé).
Dip tortillas into the fat of the consomé and fry in a skillet.
Fill tortillas with shredded beef and cheese, fold and fry until crispy.
Serve hot with a bowl of birria consomé for dipping, and garnish with cilantro, onion, and lime.

Notes

Use mozzarella if you can’t find Oaxacan cheese.
Adjust the number of chiles de árbol for more or less spiciness.
Store leftover birria meat and consomé separately for best texture.
For quicker cooking, use an Instant Pot set to ‘Stew’ mode for 50 minutes.

Prep Time: PT15M
Cook Time: PT3H30M
Category: Dinner
Method: Braising
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2g
Sodium: 620mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg

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