HOW TO MAKE BIRRIA TACOS, THE EASY WAY
Easy prep, Quick cook, Maximum Flavor: Fall-apart tender Birria every time
Servings
10-12 Tacos
Ready In:
60 to 90 minutes
Calories:
220 to 260 kcal per 100g
Good For:
Tacos, Tostadas, Quesadillas, Burritos
About this Recipe
Birria is one of Mexico’s most deeply comforting and celebratory dishes—traditionally slow-cooked for hours until the meat is impossibly tender and swimming in a richly spiced, brick-red broth. Originating in Jalisco, authentic birria is known for its complex chile flavor, gentle heat, and soul-warming depth. It’s the kind of dish that turns simple tacos into something unforgettable.
This easy birria recipe captures everything people love about classic birria tacos, but streamlines the process by using a high-quality premade birria spice mix. Instead of sourcing and toasting multiple dried chiles, this approach delivers bold, authentic flavor with far less prep—making birria achievable on any night of the week without sacrificing richness or tradition. In this recipe the meat is pressure cooked until it falls apart, absorbing the savory spices and creating a deeply flavorful consommé that’s perfect for dipping.
The magic truly happens when the shredded meat meets the tortilla. Corn tortillas are lightly dipped in the birria broth, then crisped on a hot skillet before being filled with juicy meat and melted cheese. This step creates the signature birria taco—crispy, saucy, and intensely satisfying. And this is where quality tortillas matter most. Our Masa Tortillas are sturdy enough to handle the dipping and frying, yet tender with a pure corn flavor that complements the richness of the birria instead of competing with it.
These birria tacos are messy, indulgent, and meant to be eaten hot off the pan, dipped generously into consommé, and finished with onion, coriander, and a squeeze of lime. It’s comfort food at its finest—made easier, but still deeply rooted in tradition.
What you will need to make Birria Tacos
- Beef Brisket: A flavorful, well-marbled cut that becomes melt-in-your-mouth tender when pressure cooked for birria.
- Birria Spice Mix: A premade blend that delivers authentic chile-forward birria flavor without the need for dried chiles or long prep.
- Pressure Cooker or Instant Pot: Essential for making tender, juicy birria beef quickly while developing a rich consommé.
- Onion and Garlic: Classic aromatics that build a savory base for the birria broth.
- Beef Broth or Water: Creates the flavorful consommé used for braising the meat and dipping the tortillas.
- Oil: Needed for sautéing and for frying the tortillas until crispy and golden.
- Fresh Corn Tortillas: Authentic corn tortillas sturdy enough to be dipped in birria broth, fried, and filled without tearing.
- Skillet or Flat-Top Griddle: For crisping the tortillas and assembling the birria tacos to perfection.
Mastering Easy Birria Tacos
Making rich, flavorful birria tacos is all about understanding two essential elements: building a deeply seasoned broth and cooking the meat until it is fall-apart tender. It’s easy to end up with shredded beef; building a rich consommé is what defines truly great birria tacos. Traditional birria can take all day, but this easy method focuses on efficiency without sacrificing depth. Using a premade birria spice mix and a pressure cooker allows you to achieve authentic flavor, tender meat, and a rich consommé in a fraction of the time.
The Birria Broth and Flavor Base
Birria is defined by its broth. This deeply spiced consommé is responsible for flavoring the meat, dipping the tortillas, and serving alongside the tacos.
The Role of the Birria Spice Mix
A quality birria spice mix replaces the need for multiple dried chiles and long simmering times. It delivers the smoky, chile-forward complexity and warm spices that give birria its signature flavor. Because the spice blend is concentrated, it’s important to fully bloom it in hot oil before pressure cooking—this step unlocks deeper aroma and richer color in the broth.
Aromatics Matter
Onion and garlic form the backbone of the consommé. When sautéed before pressure cooking, they soften and release natural sweetness, balancing the richness of the beef and the bold spices in the mix.
Liquid Balance
Birria should be saucy, not soupy. Using just enough beef broth or water ensures the brisket braises properly while producing a concentrated consommé that’s perfect for dipping and frying tortillas later.
Tenderizing the Beef
Unlike quick-cooking tacos, birria relies on time and moisture to transform tough cuts into silky strands of meat.
Why Brisket Works
Beef brisket is ideal for birria because its connective tissue breaks down under pressure, becoming tender and deeply infused with the spiced broth. Pressure cooking accelerates this process while preserving moisture and flavor.
Equipment for Making Birria Tacos
The right tools make this recipe approachable and repeatable.
Pressure Cooker or Instant Pot
This is the key to achieving traditional birria texture in a home kitchen. It dramatically reduces cooking time while producing fork-tender meat and a rich, well-developed consommé.
Skillet or Flat-Top Griddle
Once the birria is cooked, a hot skillet is essential for transforming the broth-dipped tortillas into crispy, golden tacos.
Quality Corn Tortillas
Birria tacos demand tortillas that can handle moisture and heat. Authentic Masa Tortillas absorb the consommé, crisp beautifully on the skillet, and hold together through dipping, folding, and frying—making them essential for proper birria tacos.
It’s easy to end up with shredded beef; building a rich consommé is what defines truly great birria tacos.
Shredding the Meat: Precision Matters
Once the brisket is fully cooked and tender, it must be shredded properly to maximize texture and flavor absorption. Any sturdy fork or meat shredder works, but using two forks or a dedicated shredding tool makes the process faster and ensures uniform pieces that soak up the consommé evenly. Proper shredding is what transforms the braised brisket into perfect taco filling.
Frying the Tortillas: A Crucial Step
Just as the broth defines birria, the tortilla frying step defines the taco experience. After dipping the corn tortillas in the rich consommé, they must be crisped on a hot skillet or griddle to develop golden, slightly crunchy edges while remaining pliable enough to hold the shredded meat and melted cheese.
A heavy skillet or flat-top griddle is essential—these surfaces retain high heat and allow the tortillas to fry evenly without tearing. Non-stick pans can work for lower-heat cooking but often prevent the rich, slightly crisped texture that makes birria tacos so addictive.
Recipe for Easy Birria Tacos
This birria recipe focuses on bold, rich flavour made simple with a premade birria spice mix. Instead of sourcing and blending multiple dried chiles, this approach uses an expertly balanced spice blend for tender shredded brisket and rich consommé.
- 500-600g Beef Brisket (or chuck roast or beef cheeks) : Trimmed of excess fat but with some marbling for flavour and tenderness.
- 2–3 tablespoons Hot Birria Spice Mix: Mix with hot water to form your flavourful braising base.
- 480 ml (2 cups) Hot Water or Beef Broth: To rehydrate the spice mix and create the consommé.
- 1 Large Onion: Roughly chopped.
- 4–6 Garlic Cloves: Crushed or minced.
- 200g Cheese (Optional): Grated.
- Salt and Black Pepper: To season the brisket before cooking.
- Oil: For sautéing the aromatics and optionally searing the brisket.
- Masa Tortillas: Warmed and ready for dipping and frying.
Method
Step 1
Prep the Aromatics and Brisket
Roughly chop the onion and crush or mince the garlic. Trim any excess fat from the brisket while leaving some marbling for flavor. Lightly season the brisket with salt and black pepper and sear on a griddle. This preps the meat and aromatics for maximum flavor infusion during cooking.
Step 2
Prepare the Birria Broth
In a bowl, whisk together 2–3 tablespoons of Hot Birria Spice Mix with 480 ml (2 cups) of hot water or beef broth until fully dissolved. This will form a rich, flavorful braising liquid for the brisket. For deeper flavor, sauté the onion and garlic in a splash of oil for 2–3 minutes before adding the broth.
Step 3
Cook the Brisket
Place the seasoned brisket into a pressure cooker or Instant Pot. Pour the prepared birria broth over the meat, ensuring it is mostly submerged. Seal and cook on high pressure for 50–60minutes. Allow a natural pressure release for 10–15 minutes. The brisket should be fall-apart tender and infused with the spiced broth.
Step 4
Shred, Assemble, and Serve.
Remove the brisket from the broth and shred it with two forks. Reserve the consommé for dipping. (you may need to transfer to a pan and reduce if you like it thicker.) Briefly dip each Masa Tortilla into the warm broth, then fry on a hot skillet or griddle with a little oil until lightly crisped. Fill the tortillas with shredded brisket, optional cheese, and fold. Serve hot with extra consommé, chopped onion, coriander, and lime wedges.
Perfect Pairings: Cooking Methods and Beyond the Taco 🌮
Birria is wonderfully versatile—not just in flavor but also in how it can be cooked. While this recipe uses a pressure cooker for speed, there are alternative methods that allow you to adapt to your schedule and kitchen setup.
Alternative Cooking Methods
Even without a pressure cooker, you can achieve tender, flavorful birria with these methods:
- Slow Cooker: Place the seasoned brisket, aromatics, and birria broth in a slow cooker on low for 6–8 hours, or on high for 4–5 hours. The meat will be fall-apart tender, and the broth will develop deep, rich flavors.
- Oven-Braised: Preheat the oven to 150°C (300°F). In a Dutch oven, combine the brisket, broth, and aromatics, cover tightly, and bake for 3–4 hours until tender.
- Stovetop Simmer: Use a heavy-bottomed pot to braise the brisket over low heat for 3–4 hours, keeping it mostly submerged in the birria broth and covered to retain moisture.
Beyond the Taco (Alternative Dishes)
Birria’s rich, spiced flavor works beautifully in dishes beyond the classic taco:
- Birria Quesadillas: Use the shredded brisket and a melty cheese between two tortillas for a crispy, indulgent twist.
- Birria Tostadas: Pile the tender meat on a crisp tortilla and top with avocado, onion, cilantro, and a drizzle of consommé for extra flavor.
- Birria Ramen or Soup: Use the consommé as a flavorful broth base and add noodles, vegetables, and shredded brisket for a comforting meal.
- Birria Nachos: Spread tortilla chips with cheese, top with shredded birria, onions, cilantro, and a spoonful of consommé for dipping, creating a messy but delicious snack.
Common Problems and Solutions
Brisket is tough or dry: Not cooked long enough.
Cause: Brisket needs time to break down connective tissue.
Solution: Cook until fall-apart tender. In a pressure cooker, this is usually 35–45 minutes high pressure with a natural release. For slow cooker or oven methods, allow 6–8 hours on low or 3–4 hours in the oven.
Birria is bland or lacks depth: Broth not concentrated.
Cause: Too much liquid dilutes the flavor, or spices were not fully incorporated.
Solution: Ensure the birria spice mix is fully dissolved and sautéed with aromatics before cooking. Reduce excess liquid after cooking if needed to intensify the consommé.
Shredded meat is dry: Not enough broth absorption.
Cause: Meat not allowed to rest in its cooking liquid or drained too quickly.
Solution: Shred the brisket directly in the reserved consommé and let it soak briefly. This keeps the meat moist and flavorful.
Tortillas tear when dipping or frying: Too fragile or soaked too long.
Cause: Corn tortillas can become fragile when soaked excessively in the consommé.
Solution: Dip tortillas briefly, just enough to coat, then fry on a hot skillet or griddle. Use high-quality Masa Tortillas for best results.
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