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This is my favorite birria tacos recipe with juicy, tender shredded beef simmered in chili sauce on lightly fried tortillas, so huge on flavor. The meat is usually lamb, goat or beef, with beef being more popular today. The tortillas are dipped first into the chili consome, or braising liquid, before they are lightly pan fried until crispy. They are filled with juicy birria stew and topped with your favorite fixings, like shredded oaxaca cheese, sliced peppers, onion and cilantro, whatever you like.

Birria is actually an iconic Mexican dish from Jalisco of shredded braised meat, usually served as a soup or stew. Birria tacos, however, is a more recent way to serve them, becoming hugely popular for their amazing flavor. Learn more about more traditional birria with this birria recipe. The birria consome is served in a small bowl on the side for sipping or dipping your birria tacos.

I already know you’re going to love this recipe, spicy food lover that you are. Let’s talk about how to make birria tacos, shall we? Use ancho peppers and dried guajillo peppers. Onion, fresh tomatoes, roasted tomatoes, garlic. You can also toss in some fresh peppers, if desired.

You can use others, like bay leaves. I prefer apple cider vinegar for this recipe. I’m using chuck roast for this recipe, though you can use lamb, goat or beef. Lamb shoulder or lamb belly are hugely popular options. For beef, use brisket, chuck roast or beef shank. I’m using corn tortillas, though you can use flour. Chopped red onion, sliced jalapeno or serrano, fresh chopped cilantro, chili flakes, fresh lime juice.