Fried Birria Tacos

Origin and Cultural Significance

Birria originates from Jalisco, Mexico, where it was traditionally made with goat or lamb and slowly stewed in rich adobo spices. Over the last decade, birria has taken the world by storm, especially in the U.S., evolving into beef-based birria tacos dipped in consommé and crisped on the griddle or fryer. Fried Birria Tacos are now a culinary phenomenon across social media, celebrated for their deep flavor, tender meat, and golden, cheesy crunch. They represent the fusion of tradition and innovation—an homage to Mexican street food with a modern viral twist.

Unique Ingredients and Flavors

These tacos are filled with slow-braised birria beef infused with dried chiles, garlic, cinnamon, cloves, and bay leaves—simmered until deeply savory and fall-apart tender. Each tortilla is dipped in the beef’s spiced consommé before frying, giving it a bold red hue and rich umami taste. Melted Oaxaca or mozzarella cheese adds creaminess and stretch. Garnished with fresh cilantro, diced onions, and a side of warm consommé for dipping, every bite is juicy, crispy, and bursting with layered flavor.

Prep Time 30 mins

Cook Time 4 hrs

Total Time 4 hrs 30 mins

Cooking Method: Deep Frying, Frying, Other

Cuisine: American, Fusion

Courses: Dinner, Lunch, Top Rated

Difficulty: Intermediate

Cooking Temp: 350 F

Dietary: dairy-optional, gluten-free (if using GF corn tortillas), nut-free

Description

Fried Birria Tacos take tender, spice-infused shredded beef and wrap it in tortillas dipped in rich consommé, then pan-fried or griddled until golden and crispy. The tacos are stuffed with melty cheese and seared to perfection, forming an irresistible crust that locks in juicy meat. Paired with a side of broth for dipping, these tacos are savory, bold, and endlessly satisfying. This recipe includes everything you need—from making authentic birria to crisping the tacos to perfection.

Ingredients

2½ lbs Beef chuck roast cut into chunks
4 cups Beef broth
3 Dried guajillo chiles stems and seeds removed
2 Dried ancho chiles stems and seeds removed
2 Dried de arbol chile for heat
1 tbsp Apple cider vinegar
5 cloves Garlic
1 onion White
2 Bay leaves
1 tsp Oregano
½ tsp Ground cinnamon
1 tsp Ground cumin
1 tbsp Tomato paste
1 tsp Salt
1 tbsp Olive Oil
12 tortillas Corn
1½ cups Mozzarella cheese shredded
Optional Chopped cilantro & onion for garnish
Optional Lime wedges for serving

Instructions

1. Prepare and Toast the Dried Chiles

1
Remove the stems and shake out the seeds from the guajillo, ancho, and chile de arbol peppers.
2
Heat a dry skillet over medium heat.
3
Toast the chiles in batches for about 30–60 seconds per side, pressing them lightly with a spatula. You should smell a light smoky aroma. Be careful not to burn them—burned chiles will make the sauce bitter.
4
Place the toasted chiles into a small saucepan and cover them with hot water.
5
Bring to a simmer and cook for 10 minutes, until softened. Remove from heat and let cool slightly.

2. Blend the Adobo Sauce (Birria Marinade)

6
In a blender, add the softened chiles, garlic cloves, chopped onion, tomato paste, apple cider vinegar, oregano, cumin, ground cinnamon, cloves, and 1 cup of beef broth.
7
Blend on high until completely smooth—about 1–2 minutes. The sauce should be thick and vibrant red.
8
Optional: Strain the sauce through a fine mesh sieve into a bowl to remove any remaining solids for a smoother consommé.

3. Brown the Beef and Build the Stew

9
Cut the beef chuck roast into large chunks (~2–3 inches).
10
Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.
11
Once hot, add beef pieces in batches to avoid overcrowding. Sear each side for 2–3 minutes, until nicely browned. Set seared beef aside.
12
Once all beef is seared, return it all to the pot and pour the blended adobo sauce over the meat.
13
Add 3 more cups of beef broth and 2 bay leaves.
14
Stir to combine. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 3 to 3½ hours, or until the beef is fork-tender and easily shreds. Stir occasionally and skim any foam or fat from the top.

4. Shred the Meat and Strain the Consommé

15
Once the beef is tender, use tongs or a slotted spoon to remove it from the pot.
16
Shred the meat using two forks or your hands once cool enough to handle.
17
Strain the remaining liquid (consommé) through a sieve into a clean bowl or pot to remove spices and solids.
18
Return the shredded beef to the strained consommé to keep it warm and juicy.

5. Assemble the Tacos

19
Warm a large nonstick skillet or griddle over medium heat.
20
Using tongs, dip a corn tortilla into the hot consommé, coating both sides thoroughly. The tortilla will turn a deep reddish-orange.
21
Place the soaked tortilla onto the skillet.
22
Add about 2 tablespoons of shredded birria beef to one side of the tortilla.
23
Sprinkle 2–3 tablespoons of shredded Oaxaca or mozzarella cheese over the beef.
24
Fold the tortilla in half using a spatula, pressing gently so it crisps flat.
25
Fry for 2–3 minutes per side, flipping carefully until the outside is golden, crispy, and the cheese is melted.
26
Transfer to a paper towel-lined tray to remove excess oil. Repeat with remaining tortillas.

6. Serve with Garnishes and Consommé

27
Ladle the warm consommé into small serving bowls.
28
Top tacos with chopped white onion, fresh cilantro, and a squeeze of lime juice if desired.
29
Serve immediately with consommé on the side for dipping—tacos should be crispy and juicy.

Note

This dish shines when made with time and care—don’t rush the braise, as it deepens the flavor and tenderness. Frying the tacos in the consommé-infused fat gives them their iconic red color and crispy texture. Cheese is optional but highly recommended for the signature melty bite.

Keywords: birria tacos recipe, fried birria tacos, crispy birria tacos, Mexican street food, viral taco trend, tacos with consommé, cheesy beef tacos, pan-fried tacos

Birria tacos freeze beautifully. Store leftover shredded beef and consommé separately and reheat when ready. You can also use lamb, goat, or a mix of beef cuts for different textures. This dish is perfect for parties—set up a taco bar with pre-fried shells, beef, cheese, and toppings for guests to build their own.

Read it online: https://friedrecipes.com/recipe/fried-birria-tacos/