Skip the Taco Truck Line: 15 Birria Recipes That Turn One Pot Into a Week of Dinners

If you have ever stood in a taco truck line watching people dunk red, crispy tacos into a cup of broth, you already know why birria took over America. Birria comes from Jalisco, Mexico, where it was traditionally made with goat. Today most cooks use beef, slow-simmered in a sauce of dried chiles and warm spices until it falls apart. The best part: one pot on Sunday gives you tacos, ramen, grilled cheese and more all week, plus a rich broth called consomme for dipping. Your slow cooker can do most of the work. Here is how to make it at home..

Classic Beef Birria Tacos With Consomme

This is the one everybody lines up for. Tender shredded beef goes into corn tortillas that are dipped in the red fat skimmed from the top of the pot, then fried until crisp and stained red. Each taco is dunked into a cup of hot consomme before every bite. It takes time, but most of it is hands-off simmering. Have you tried birria from a taco truck yet?

You will need: 3 lb beef chuck roast in large chunks, 1 lb bone-in short ribs, 6 dried guajillo chiles, 3 dried ancho chiles, 2 chiles de arbol (optional), 1 onion, 6 garlic cloves, 2 tomatoes, 2 tablespoons apple cider vinegar, 1 teaspoon cumin, 1 tablespoon Mexican oregano, 3 cloves, 1 cinnamon stick, 3 bay leaves, 6 cups beef broth, salt, corn tortillas, chopped onion, cilantro, lime.

How to make it: 1. Season the beef with salt and brown it in a heavy pot. 2. Toast the chiles 30 seconds, remove seeds and soak in hot water 15 minutes. 3. Blend chiles, onion, garlic, tomatoes, vinegar, cumin, oregano and cloves with 2 cups broth. 4. Pour over the beef with the rest of the broth, cinnamon and bay leaves. 5. Cover and simmer 3 to 3 1/2 hours until the meat falls apart. 6. Shred the meat, dip tortillas in the red fat, fill and fry until crisp, and serve with the broth for dunking.

Quesabirria: Birria Tacos With Melted Cheese

Quesabirria is birria with a pull of melted cheese inside, and it became famous at taco stands in Tijuana and later Los Angeles. Lay the dipped tortilla in the hot pan, add a handful of cheese, then the meat, and fold it once the cheese melts. The cheese fries into a lacy crust on the edges. Oaxaca cheese is traditional, but mozzarella works too. Cheese or no cheese?

You will need: 2 cups shredded birria beef, 1/2 cup birria fat and consomme, 12 corn tortillas, 2 cups shredded Oaxaca or mozzarella cheese, chopped onion, cilantro, lime.

How to make it: 1. Heat a griddle over medium-high. 2. Dip each tortilla in the red fat from the top of the consomme. 3. Lay it in the pan and add cheese. 4. Add a spoon of beef, onion and cilantro. 5. Fold and cook 2 minutes per side until crisp. 6. Serve with hot consomme and lime.

The Lazy Slow Cooker Method

This is the lazy way, and it is just as good. Blend the chile sauce in the morning, pour it over the beef in the slow cooker and walk away. By dinner the meat shreds with a fork and the broth is deep red and rich. Skim the fat from the top and save it for frying your tortillas. Perfect for a busy Sunday.

You will need: 3 lb chuck roast cut into 4 pieces, 1 batch blended chile sauce (guajillo, ancho, onion, garlic, tomato, vinegar, cumin, oregano, cloves), 1 cinnamon stick, 3 bay leaves, 4 cups beef broth, salt.

How to make it: 1. Salt the beef and brown it in a skillet if you have time. 2. Place it in the slow cooker. 3. Pour the chile sauce and broth over the top. 4. Add cinnamon and bay leaves. 5. Cook on low 8 to 9 hours or high 5 to 6 hours. 6. Shred the beef and skim the fat for frying.

Pressure Cooker Version in About Two Hours

No time for an all-day simmer? A pressure cooker turns tough chuck roast and short ribs tender in about an hour under pressure. Brown the meat right in the pot using the saute setting, add the sauce and lock the lid. Let the pressure release on its own so the meat stays juicy. Dinner is on the table the same evening.

You will need: 2 1/2 lb chuck roast in chunks, 1 lb short ribs, 1 batch blended chile sauce, 3 cups beef broth, 1 cinnamon stick, 2 bay leaves, salt.

How to make it: 1. Brown the salted meat on saute in batches. 2. Pour in the chile sauce and broth and scrape the bottom. 3. Add cinnamon and bay leaves. 4. Cook on high pressure 60 minutes. 5. Let the pressure release naturally 15 minutes. 6. Shred the meat and skim the fat.

How to Make the Consomme for Dipping

The consomme is the red, spiced broth the meat cooked in, and many birria fans say it is the best part. Strain it, skim off the red fat for frying tortillas, then season it with salt and a squeeze of lime. Serve it in small cups with chopped onion and cilantro on top. Some people sip it like soup between tacos. Do you dip or do you drink it?

You will need: 4 cups birria cooking liquid, salt, 1 lime, 1/2 white onion finely chopped, 1/4 cup chopped cilantro.

How to make it: 1. Pour the cooking liquid through a strainer. 2. Let it settle a few minutes. 3. Skim the red fat into a small bowl for the tortillas. 4. Heat the broth and season with salt and lime. 5. Ladle into small cups. 6. Top with onion and cilantro.

Birria Ramen

Birria ramen is a taco truck favorite that sounds strange until you taste it. Cook ramen noodles right in the hot consomme, then pile shredded beef, onion, cilantro and a squeeze of lime on top. Toss the flavor packet, you will not need it. It is a cozy way to use up leftover broth on a cold night.

You will need: 2 packs ramen noodles (flavor packets discarded), 4 cups birria consomme, 1 1/2 cups shredded birria beef, 1 soft-boiled egg (optional), chopped onion, cilantro, lime, chili oil.

How to make it: 1. Bring the consomme to a simmer. 2. Add the noodles and cook 3 minutes. 3. Warm the beef in the broth. 4. Divide into bowls. 5. Top with the beef, egg, onion and cilantro. 6. Finish with lime and chili oil.

Birria Grilled Cheese

Take everything you love about quesabirria and put it between two slices of bread. Brush the outside of the bread with the red birria fat instead of butter, fill it with cheese and shredded beef and toast it until crisp. Then dunk it in consomme like a French dip. Kids who are unsure about tacos usually love this one.

You will need: 8 slices sourdough or white bread, 2 tablespoons birria fat or butter, 2 cups shredded birria beef, 2 cups shredded Oaxaca or Monterey Jack cheese, consomme for dipping.

How to make it: 1. Brush one side of each bread slice with birria fat. 2. Place fat side down in a skillet over medium heat. 3. Add cheese, beef and more cheese. 4. Top with bread, fat side up. 5. Cook 3 to 4 minutes per side until golden. 6. Cut and serve with consomme.

Birria Pizza

Birria pizza is not Italian at all. It is two large flour tortillas layered with cheese and birria, crisped in a skillet, cut into wedges and dipped in consomme. Some taco shops serve it as a folded double quesadilla. It is fun for game night and easy to share. Would you order the pizza or the tacos?

You will need: 4 large flour tortillas, 2 cups shredded birria beef, 3 cups shredded mozzarella, 1/4 cup birria fat, chopped onion, cilantro, consomme for dipping.

How to make it: 1. Brush a tortilla with birria fat and place it in a large skillet. 2. Cover with cheese, beef, onion and cilantro. 3. Add more cheese and top with a second tortilla. 4. Cook 3 minutes, flip carefully and cook 3 minutes more. 5. Slide out and cut into wedges. 6. Serve with consomme.

Leftover Burritos for Lunch

A birria burrito is the leftover hero of the week. Wrap shredded beef, rice, beans and cheese in a big flour tortilla, then toast the seams in a hot pan brushed with the red fat. Pack them for lunch or freeze them for later. A small cup of warm consomme on the side makes a regular lunch feel special.

You will need: 4 large flour tortillas, 2 cups shredded birria beef, 2 cups cooked Mexican rice, 1 can (15 oz) pinto beans drained, 1 cup shredded cheese, salsa, sour cream, birria fat.

How to make it: 1. Warm the tortillas. 2. Layer rice, beans, beef and cheese in the center. 3. Fold in the sides and roll tightly. 4. Brush a skillet with birria fat. 5. Toast the burritos seam side down first, 2 minutes per side. 6. Serve with salsa and consomme.

Loaded Birria Nachos

Spread tortilla chips on a sheet pan, pile on shredded birria and cheese and bake until melted. Then go wild with toppings: jalapenos, beans, crema, onion, cilantro and avocado. Drizzle a little consomme over the top just before serving so the chips soak up some flavor but stay crunchy. This is the dish for game day.

You will need: 1 bag (10 oz) tortilla chips, 2 cups shredded birria beef, 2 cups shredded cheddar and Monterey Jack, 1 cup black beans, pickled jalapenos, Mexican crema or sour cream, onion, cilantro, avocado, 1/4 cup consomme.

How to make it: 1. Heat the oven to 400 F. 2. Spread chips on a sheet pan. 3. Top with beef, beans and cheese. 4. Bake 8 to 10 minutes until melted. 5. Spoon a little consomme over the top. 6. Add jalapenos, crema, onion, cilantro and avocado.

Birria Egg Rolls

Egg roll wrappers make a crispy little package for leftover birria and cheese. Roll them tight, fry or air fry them until golden and serve them with consomme instead of sweet and sour sauce. They are a great party snack and they freeze well before cooking. Air fryer or deep fryer at your house?

You will need: 16 egg roll wrappers, 2 cups shredded birria beef, 1 1/2 cups shredded mozzarella, 1/2 cup chopped onion and cilantro, 1 egg beaten, oil for frying, consomme for dipping.

How to make it: 1. Lay a wrapper like a diamond. 2. Add beef, cheese, onion and cilantro near the bottom. 3. Fold the bottom up, fold in the sides and roll. 4. Seal the edge with egg. 5. Fry at 350 F for 3 to 4 minutes or air fry at 390 F for 8 to 10 minutes. 6. Serve with consomme.

Five-Minute Crispy Quesadillas

Birria quesadillas are a quick lunch when the meat is already made. Dip a corn or flour tortilla in the red fat, fill half with cheese and beef, fold and fry until crisp. Five minutes and you have a lunch that tastes like the taco truck. Add a slice of avocado on the side to cool things down.

You will need: 8 corn or 4 flour tortillas, 1 1/2 cups shredded birria beef, 1 1/2 cups shredded cheese, birria fat, avocado, lime, consomme.

How to make it: 1. Heat a skillet over medium. 2. Dip each tortilla in birria fat. 3. Fill half with cheese and beef. 4. Fold and cook 2 to 3 minutes per side. 5. Cut in half. 6. Serve with avocado, lime and consomme.

Lighter Chicken Birria Tacos

Not a red meat family? The same chile sauce works beautifully with chicken thighs, and it cooks in about 40 minutes on the stove. Thighs stay juicy and shred easily. The broth is a little lighter, but it is still great for dipping. These are perfect for a weeknight taco night.

You will need: 2 lb boneless chicken thighs, 1 batch blended chile sauce, 3 cups chicken broth, 1 bay leaf, salt, corn tortillas, cheese, onion, cilantro, lime.

How to make it: 1. Bring the chile sauce and broth to a simmer. 2. Add salted chicken and the bay leaf. 3. Cover and simmer 35 to 40 minutes. 4. Shred the chicken. 5. Dip tortillas in the broth fat, fill with chicken and cheese and fry until crisp. 6. Serve with broth, onion and lime.

Birria Mac and Cheese

Creamy mac and cheese topped with shredded birria is comfort on top of comfort. Stir a splash of consomme into the cheese sauce for a little heat and color, then pile the beef on top and broil it until the edges crisp. It is a smart way to stretch a small amount of leftover meat. For more ideas, see our taco night ideas the whole family will love.

You will need: 1 lb elbow macaroni, 4 tablespoons butter, 1/4 cup flour, 3 cups milk, 1/2 cup consomme, 3 cups shredded cheddar, 1 cup Monterey Jack, 1 1/2 cups shredded birria beef, cilantro.

How to make it: 1. Cook the pasta and drain. 2. Melt butter, stir in flour and cook 1 minute. 3. Whisk in milk and consomme and simmer until thick. 4. Stir in the cheeses until smooth. 5. Fold in the pasta and spread in a dish. 6. Top with beef and broil 3 to 4 minutes.

Eat It as a Stew in a Bowl

Before birria was a taco, it was often served as a stew in a bowl, with the meat swimming in its broth and warm tortillas on the side. This is still one of the best ways to enjoy it, especially the morning after a big party. Add onion, cilantro, lime and a little chile on top. Simple, warm and filling.

You will need: 2 cups shredded birria beef, 4 cups birria consomme, warm corn tortillas, chopped onion, cilantro, lime wedges, dried oregano, chile de arbol salsa.

How to make it: 1. Heat the consomme until steaming. 2. Add the beef and warm it through. 3. Ladle into deep bowls. 4. Top with onion, cilantro and a pinch of oregano. 5. Squeeze in lime. 6. Serve with warm tortillas and salsa.