Easy Birria Tacos (No Frying Method!)

Four birria tacos on parchment paper supporting what to serve with tacos guide.

Make birria tacos (tacos de birria) with my delicious and flavorful beef birria recipe. Shredded birria with consommé is tucked into a soft corn tortilla and topped with your favorite taco toppings to create a memorable taco recipe.

This easy birria tacos recipe is a healthier and easier alternative to the typical birria taco recipe and Quesabirria recipe as it’s not fried in oil or lard. Instead, you get the classic flavors by dipping tacos into the birria consomme. 

Shredded meat in a cream dutch oven.

We love serving this beef birria tacos recipe for Cinco de Mayo along with a few other Mexican Recipes: Birria de Chivo, Carne Asada FriesCarne Asada Nachos, and Pollo Asado.

What Are Birria Tacos

If you’re unfamiliar with Birria tacos with consommé, it’s a rich stew loaded with tender meat, dried chiles, bold Mexican spices and veggies. You can use it in a myriad of ways, but our favorite is soft birria tacos with consommé.

The traditional method includes dipping the tortilla in the stew sauce and frying in oil (or even the consommé itself as it has quite a bit of oil in it), however we simplified the method by making birria tacos with dipping sauce. All the flavor, with less fat and effort!

Multiple tacos on parchment paper with a hand dipping one taco into taco sauce

How To Make Birria Tacos

We won’t bore you by re-hashing the process it takes to make the birria meat. We detail it step by step in our birria post, so skip over there if you want to read up on how it’s made. This particular tacos birria recipe begins AFTER you make your favorite batch of shredded meat in the oven, stove or Instant Pot.

Once your meat is ready to go, just heat up some corn tortillas (or homemade flour tortillas), fill it with the beef and top with your favorite toppings. Serve it with a side of the taco sauce or even Chipotle Crema.

Ingredients

There aren’t many ingredients required to make these beef birria tacos, once the meat is made. It’s the meat itself that has quite a few ingredients. For these tacos, all you need is: one batch of birria with strained consommé, tortillas, and any topping you like.

Close up of a taco topped with avocados and cheese next to a white bowl of sauce.

Topping Ideas

Check out our complete list of 37 Tacos Toppings ideas!

4-ingredient Guacamole
Sour Cream
Cheese – Monterey Jack, Cotija Cheese, Queso Fresco or Oaxaca
Pickled Red Onions or Diced Onions
Pickled Banana Peppers or Pickled Peppers
Homemade Salsa or Hot Sauce
Pico de Gallo
Chopped Cilantro
Mexican Crema 
Shredded Lettuce
Lime Juice

Recipe Notes

  • Meal Prep – Make the meat up to 3 days in advance.
  • Consommé – Make sure to stain the sauce if serving alongside the tacos as to make it “dip-able!” This is where the good stuff is! Pure liquid gold.
  • Use any leftover meat or consommé to make Birria Ramen.
Birria Consome in a white bowl.

More Taco Recipes

Carne Asada Tacos
Tacos al Carbon
Street Tacos 

Drink Ideas

Tons of possibilities: Mexican Mule, Mango MicheladaMichelada rimmed with ChamoyBeermosa, or Margarita. Anything Mexican themed!

Four birria tacos on parchment paper supporting what to serve with tacos guide.

Birria Tacos

Make birria tacos (tacos de birria) with our delicious and flavorful birria meat recipe. Shredded birria with consome is tucked into a soft corn tortilla and topped with your favorite taco toppings to create a memorable taco recipe. This easy birria tacos recipe is a healthier and easier alternative to the widely known Quesabirria recipe.
5 from 5 votes
Print Pin Share on Facebook
Prep Time: 15 minutes
Make the Birria:: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 16 tacos
Calories: 376kcal
Author: Darcey Olson
Cost: $40

Ingredients

  • 1 Batch Birria ((*Note 1))
  • 16 Corn Tortillas ((*Note 2))

TOPPING IDEAS:

  • Optional: guacamole, cheese, diced onions, sour cream, cilantro, pico de gallo, lime juice or lettuc

Instructions

Birria Meat:

  • Proceed with the below recipe one you've made a batch of birria and strained the sauce to make a consomme.

Warm the Tortillas:

  • Stovetop (Preferred Method): Heat a griddle over medium high heat. Place the tortillas directly on the pan for 45 seconds before flipping and cooking for another 30 seconds. If the tortilla isn't quite soft enough, keep on the griddle until to your liking. Remove and set aside until ready to serve.
  • Microwave: Wrap 3-4 tortillas in a slightly damp paper towel and microwave in 30 second increments. Once softened to your preference, remove and set aside until ready to serve.

Build the Tacos:

  • Pile the meat onto the soft tortilla and top with the taco toppings you prefer. Serve with a cup of consomme and enjoy immediately.

Notes

Note 1 – The birria can be made up to 3 days in advance.
Note 2 – Feel free to sub in flour tortillas, if you prefer.
Nutritional information is calculated using 3 oz of birria per taco and no toppings.

Nutrition

Calories: 376kcal | Carbohydrates: 24g | Protein: 23g | Fat: 21g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 897mg | Potassium: 48mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1IU | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating