Blackstone Birria Tacos are a mouthwatering combination of crispy corn tortillas, juicy slow-cooked shredded beef, melted cheese, and a rich, flavorful consommé for dipping. Inspired by the traditional Mexican dish from Jalisco, these tacos have become incredibly popular thanks to their bold flavors and irresistible texture. Cooking them on a Blackstone griddle gives the tortillas an evenly crisp, golden exterior while melting the cheese to perfection and lightly caramelizing the beef.

Whether you’re hosting a backyard cookout, planning Taco Tuesday, or simply looking for an unforgettable family dinner, Blackstone Birria Tacos are guaranteed to impress. The flat-top griddle allows you to cook several tacos at once, making it ideal for feeding a crowd. Every bite is packed with smoky beef, gooey cheese, fresh cilantro, diced onions, and the unmistakable flavor of birria broth.

Although preparing birria requires a little patience, the results are well worth the effort. The beef slowly cooks until it’s tender enough to shred with a fork, while dried chiles, herbs, garlic, and spices create a consommé that’s rich enough to enjoy on its own. Once the meat is ready, assembling the tacos on the Blackstone takes only minutes, creating a restaurant-quality meal right in your backyard.

Ingredients

For the Birria Beef

3 pounds beef chuck roast
1 pound beef short ribs (optional)
2 tablespoons vegetable oil
1 large white onion, quartered
8 garlic cloves
4 cups beef broth
2 cups water
2 bay leaves
1 cinnamon stick
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 tablespoon Mexican oregano
1 teaspoon dried thyme

Dried Chiles

5 guajillo chiles
3 ancho chiles
2 pasilla chiles
2 chipotle peppers in adobo sauce

Sauce Ingredients

2 tablespoons tomato paste
2 tablespoons apple cider vinegar

For the Tacos

16 to 20 corn tortillas
3 cups shredded Oaxaca cheese
1 cup shredded Monterey Jack cheese
3 cups shredded birria beef

Fresh Toppings

1 cup diced white onion
1 cup chopped fresh cilantro
Lime wedges

Optional Toppings

Pickled red onions
Jalapeño slices
Avocado slices
Cotija cheese
Mexican crema
Hot sauce

Why These Ingredients Work

Chuck roast contains plenty of marbling, which slowly breaks down during cooking to create incredibly tender beef. The combination of dried guajillo, ancho, and pasilla chiles produces a deep, smoky flavor without overwhelming heat. Oaxaca cheese melts beautifully inside the tacos, while fresh onions and cilantro balance the richness with bright, fresh flavors.

How To Blackstone Birria Tacos

Step 1: Prepare the Chiles

Remove the stems and seeds from the dried chiles.

Toast them in a dry skillet over medium heat for about 30 seconds per side.

Transfer the chiles to a bowl and cover with hot water.

Allow them to soak for about 20 minutes until softened.

Step 2: Brown the Beef

Pat the beef dry using paper towels.

Season generously with salt and pepper.

Heat vegetable oil in a large Dutch oven over medium-high heat.

Brown every side of the chuck roast and short ribs for 3 to 4 minutes per side.

Transfer the beef to a plate.

Step 3: Cook the Aromatics

In the same pot, cook the onion and garlic until softened.

Add the tomato paste and cook for another minute.

Step 4: Blend the Birria Sauce

Drain the softened chiles.

Add them to a blender with:

Onion
Garlic
Tomato paste
Apple cider vinegar
Cumin
Smoked paprika
Oregano
Thyme
One cup of beef broth

Blend until completely smooth.

Step 5: Slow Cook the Beef

Return the beef to the Dutch oven.

Pour the chile sauce over the meat.

Add the remaining broth, water, bay leaves, and cinnamon stick.

Cover and simmer for 3½ to 4 hours until the beef becomes fork tender.

Step 6: Shred the Beef

Remove the cooked beef.

Discard any bones and excess fat.

Shred the meat using two forks.

Return part of the shredded beef to the consommé to keep it moist.

Reserve the remaining broth for dipping.

Step 7: Preheat the Blackstone

Heat the Blackstone griddle to medium heat.

Lightly oil the cooking surface.

Step 8: Dip the Tortillas

Briefly dip each corn tortilla into the warm consommé.

The tortillas should be lightly coated but not soaked.

Step 9: Cook the Tortillas

Place the tortillas on the hot Blackstone.

Cook for about 30 seconds until they begin to crisp.

Step 10: Add the Cheese

Sprinkle a generous amount of Oaxaca cheese and Monterey Jack onto one half of each tortilla.

Allow the cheese to melt for about one minute.

Step 11: Add the Beef

Top the melted cheese with shredded birria beef.

Spread it evenly across the tortilla.

Step 12: Add Fresh Toppings

Sprinkle diced onion and chopped cilantro over the beef.

Step 13: Fold the Tacos

Fold each tortilla in half.

Press gently with a spatula.

Cook for 2 to 3 minutes until the bottom becomes crispy.

Flip carefully.

Cook another 2 to 3 minutes until both sides are golden brown and the cheese is fully melted.

Step 14: Serve

Serve immediately with small bowls of warm consommé.

Add fresh lime wedges for squeezing over the tacos.

You Must Know

Chuck Roast Is the Best Choice

Its marbling creates juicy, tender shredded beef after several hours of cooking.

Toast the Chiles

Lightly toasting the dried peppers deepens their flavor.

Don’t Skip Browning the Beef

Searing develops a rich crust that adds depth to the consommé.

Blend Until Smooth

A silky chile sauce produces a much richer broth.

Dip the Tortillas Quickly

Too much broth can make them difficult to handle.

Medium Heat Works Best

Cooking over medium heat allows the cheese to melt before the tortillas become too dark.

Use Fresh Cheese

Freshly shredded Oaxaca cheese melts much better than pre-shredded cheese.

Don’t Overfill

Too much filling makes the tacos difficult to flip.

Serve Immediately

Birria tacos are crispiest straight from the Blackstone.

Save the Leftover Consommé

The flavorful broth can be used for soups, rice, or reheating leftover beef.

Topping Variations

Classic Mexican

Top with:

Onion
Cilantro
Lime

Extra Cheesy

Add:

More Oaxaca cheese
Monterey Jack
Queso fresco

Spicy Version

Top with:

Jalapeños
Chipotle sauce
Hot salsa

Avocado Style

Add:

Sliced avocado
Guacamole

Street Taco Style

Top with:

Pickled onions
Cotija cheese
Cilantro

Garlic Butter

Brush the tortillas lightly with garlic butter before serving.

Chipotle Ranch

Drizzle with chipotle ranch dressing.

Loaded Birria

Add:

Sour cream
Pico de gallo
Lettuce

BBQ Fusion

Mix a small amount of smoky barbecue sauce into the shredded beef.

Breakfast Birria

Top with scrambled eggs and pepper Jack cheese.

Make It A Meal

Mexican Rice

The perfect side for soaking up extra consommé.

Refried Beans

Creamy beans balance the crispy tacos beautifully.

Street Corn

Mexican-style corn pairs perfectly with birria.

Chips and Salsa

Serve fresh tortilla chips with homemade salsa.

Guacamole

Fresh guacamole adds creamy richness.

Black Beans

Seasoned black beans make an excellent protein-rich side.

Cilantro Lime Rice

Light and refreshing alongside the rich tacos.

Fresh Salad

A simple salad with avocado and tomatoes provides balance.

Grilled Vegetables

Blackstone grilled peppers, onions, and zucchini complement the smoky flavors.

Mexican Desserts

Finish the meal with churros, flan, or tres leches cake.

Pro Tips

Cook the Beef a Day Ahead

Birria tastes even better after resting overnight.

Remove Excess Fat

Skim excess fat from the consommé before serving.

Use Two Spatulas

Two spatulas make flipping stuffed tacos much easier.

Preheat the Blackstone Completely

A properly heated surface creates crispy tortillas.

Rotate Cooking Zones

If your Blackstone has hotter spots, rotate the tacos for even browning.

Shred While Warm

Warm beef shreds much more easily than cooled beef.

Keep the Consommé Warm

Serve the dipping broth hot for the best experience.

Use Fresh Corn Tortillas

Fresh tortillas are more flexible and less likely to crack.

Don’t Rush the Cheese

Allow it to melt completely before folding the tortillas.

Double the Recipe

Birria freezes exceptionally well, making it perfect for meal prep and future taco nights.

Blackstone Birria Tacos

Print Recipe

Blackstone Griddle Birria Tacos includes a recipe for both beef and chicken birria to make these delicious, authentic birria tacos

Author: Brandy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 1x
Category: Main Course
Cuisine: American, Mexican

Ingredients

Scale

2 1/2 cups leftover birria meat (recipe link for both chicken and beef birria in post above)
8 soft taco size tortillas (corn or flour)
cooking oil of choice
2 1/2 cups shredded cheese (I used Mexican blend)
1/2 cup chopped, fresh cilantro
Optional: lime, hot sauce, pickled red onions (recipe link in post above)

Instructions

Remove some of the broth liquid from the birria meat with a spoon or put the meat in a colander with a bowl under it and press so the broth goes in the bowl (this works best if the meat is warm).
Put the ingredients on a tray and head to your outdoor cooking space. Preheat the Blackstone to medium heat.
Note: I had uncooked flour tortillas so I cooked those on the griddle for a minute per side first. If your tortillas are cooked just skip this step.
Dip a few tortillas, both sides, in the birria broth, add some oil to the griddle and place the tortillas on the griddle, flip after 30 seconds and fill one side of each tortilla with some cheese, some of the birria meat, cilantro and more cheese. Use hibachi spatulas to fold the empty side over the filled side and press slightly so it stays closed.
Cook 1 to 2 minutes per side depending on how crispy you want them. Repeat with remaining tacos.
Serve the tacos with more of the birria broth on the side for dipping and optional toppings such as lime, hot sauce, sweet pickled red onions.