Birria Tacos
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The next recipe up in my Tacos Series (and one of the ones I’m most excited about) is these Birria Tacos! These tacos are made with my new Slow Cooker Birria and are truly SO SO good.
Enjoy these tacos the classic way with a little diced onion and fresh cilantro, OR throw some shredded cheese in there and make your very own quesabirria (which is our favorite way to enjoy them!).
For more homemade Mexican favorites, try Homemade Mexican Pizza, Homemade Crunchwrap Supreme, Sheet Pan Quesadillas, or Baked Bean and Cheese Taquitos.
Table Talk with Tawnie
The Birria Tacos from Cocina Cucamonga in Disney is one of my favorite things to get at the park. BUT. BUUUUUT…this recipe..dare I say…is even better. Nothing like homemade, right? It’s so fresh and flavorful and easy to make using my slow cooker birria recipe. I’m so excited for this recipe to be part of the taco series and can’t wait to hear what you all think!
- Slow cooker birria: These tacos use my Easy Slow Cooker Birria. You can also enjoy this birria in a stew or use it for burrito bowls, salads, sliders, or pile it on your favorite nachos!
- White corn tortillas: I used 6-inch white corn tortillas for the most authentic flavor.
- White onion: Make sure to dice it very finely!
- Cheese: If making the quesabirria, I recommend using freshly grated whole milk Oaxaca, Chihuahua, or Monterrey Jack cheese.
- Fresh cilantro: Gives these savory tacos the perfect fresh taste!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make and shred birria
Follow my Slow Cooker Birria recipe to make the birria and consomé.
Dip tortillas
Dip a corn tortilla into the warm consomé.
Add cheese
Place your tortilla on the hot skillet and add the birria and cheese (or cilantro and white onion).
Fold and sear
Fold the tortilla and cook until the cheese melts and the tortilla crisps golden.
ENJOY!
Serve with consomé for dipping and enjoy!!
Expert Tips
- Don’t skimp on cheese: For the quesabirria, sprinkling a layer of shredded cheese on top of the filling before baking helps to create a “glue” to hold the tacos shut and also gives them those tasty crispy edges.
- Warm tortillas = fewer tears. Don’t skip dipping the tortillas in the warm consomé. It adds flavor and also helps to make them pliable so they don’t rip apart when folding them over.
- Don’t overfill: Avoid overfilling these birria tacos or quesabirria, as this can make them difficult to handle and prone to falling apart. Aim for a moderate filling that allows the tacos to be folded easily.
- Serving suggestions: Serve these birria tacos with a side of my Cilantro Lime Rice, refried or black beans, or Avocado Corn Salad.
Taco Series
Check out my new series featuring easy and fun weeknight taco recipes! You’ll find everything from classic favorites to creative twists to take your Taco Tuesday to the next level!🌮
Storage / Freezing
- Since these are so quick and easy to make, I recommend making the tacos fresh! However, if you have extra tacos (or quesabirrias), you can store them in the fridge for up to 3 days.
- For leftover meat, pour some of the consomé over it to keep it moist and yummy.
- Reheat in the air fryer (375°F for 3–4 minutes). Or, you can reheat in the oven or toaster oven for 10 minutes, or in the microwave for about 1 minute.
FAQ
What is “birria”?
Birria is a traditional Mexican dish made with meat slowly braised in a rich, flavorful chili-based broth until it’s fall-apart tender. It’s most commonly served as tacos with the savory broth (consomé) on the side for dipping.
What is the best cut of meat to use for birria?
Chuck roast is the ideal cut of beef for this Slow Cooker Birria because it becomes incredibly tender as it cooks low and slow. The marbling breaks down over time, resulting in juicy, flavorful shredded beef that absorbs the sauce beautifully. Beef short ribs or beef shank should work well, but chuck roast is the most budget-friendly and reliable option.
Are these tacos spicy?
The birria meat has a moderate heat level. The spice comes mainly from the árbol chiles, which you can adjust to your preference. For less spicy, reduce the number of árbol chiles or remove their seeds for a milder heat level. For more heat, add 1–2 extra árbol chiles or a pinch of cayenne when blending the sauce.
Difference between birria tacos and quesabirria?
Birria tacos are made with tortillas dipped in birria fat (or consomé) and filled with tender meat, and pan-fried until crispy. Quesabirria takes it one step further by adding melty cheese inside the taco. Both are served with consomé for dipping, but quesabirria is the cheesy upgrade and my favorite way to enjoy them!
What is consomé?
Consomé is the rich, savory broth left from cooking the birria, infused with chilies, spices, and slow-braised meat flavor. It’s traditionally served on the side for dipping birria tacos, adding extra moisture and an irresistible boost of flavor with every bite.
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Birria Tacos
Ingredients
- Slow Cooker Birria (shredded)
Ingredients for the Tacos:
- White corn tortillas
- Whole milk Oaxaca, Chihuahua, or Monterrey Jack cheese (for quesabirria)
- Fresh cilantro
- Diced white onion
- Lime wedges
- Consomé broth (for dipping)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Birria Tacos
- Dip tortillas: Dip a corn tortilla into the warm consomé so it’s lightly coated.White corn tortillas
- Add to skillet: Place it on a hot skillet; add shredded beef, onion, and cilantro.Fresh cilantro, Diced white onion, Slow Cooker Birria
- Fold and cook: Fold and crisp on both sides.
- Dip and enjoy: Serve with consomé on the side for dipping.Consomé broth, Lime wedges
Quesabirria (Cheesy Birria)
- Dip tortillas: Dip tortilla in consommé.
- Add cheese and birria: On a hot skillet, sprinkle cheese on one side, pile on birria.
- Fold and cook: Fold, and cook until the cheese melts and the tortilla crisps golden.Whole milk Oaxaca, Chihuahua, or Monterrey Jack cheese
- Dip and serve: Serve with consomé for dipping.
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
