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Beef Birria Stack, layers of seasoned beef, pico, avocado, and cheese are layered between crisp corn tortillas. It’s a flavor and texture sensation with creamy avocado, crunchy tortillas, and gooey cheese. Delicious!!

I would serve Beef Birria Taco Stack with Skillet Mexican Street Corn or Grilled Corn on the Cobb Street Corn and Limoncello Margarita.

Beef Birria Stack


Birria is a Mexican recipe. Vinegar, chiles, garlic, and spices flavor the beef. Birria cooks low and slow in broth until tender. 

I layered this flavorful meat with corn tortillas, avocados, pico, and cheese.

What cut of beef is birria?

Originally, birria was goat meat. Less commonly, they used beef, lamb, mutton, or chicken to make birria. 

I used beef chuck roast. However, you can use beef shank, bottom round roast, top round roast, short ribs, or sirloin roast.

Beef Birria Stack

Is birria the same as barbacoa?

Birria and barbacoa are not the same. They are cooked differently and taste different. Barbacoa is more like American bbq. Barbacoa is slowly steamed in its own juices while birria is braised in broth.


The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save the recipe to your personal and private recipe box right here on Call Me PMc. This way, you’ll never misplace it, as well as help the planet.

First, you’ll need to make Beef Birria. You can read the full post details here, Dutch Oven Birria. As well, I have included the recipe for birria below.

For the Beef Birria

For the Birria Stack

  • Corn tortillas.
  • Avocados.
  • Pico.
  • Cheddar cheese.
  • Vegetable oil.
  • Sour cream, jalapeno slices, onions, & cilantro for serving.
Beef Birria Stack

Can I make Beef Birria in the Slow Cooker?

Yes, Slow Cooker Beef Birria is so easy to make. This is a great recipe for your slow cooker. Furthermore, you can even omit searing the beef and pile everything in the slow cooker. It depends on how much beef you’re cooking, but for 3 pounds, cook on low for 6 hours or high for 3 hours.

Are you looking for more recipes? Here are some of my favorites.

Mexican layered recipe
Beef Birria Stack | Call Me PMc


Traditional Mexican beef birria is used in a stack of corn tortillas, pico, cheese, and avocado. It's a delicious recipe that's one of my family's favorites.
Author: Paula
5 from 28 votes
Print Pin Rate

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Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 8 servings
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For birria

  • 6 large dried Guajillo peppers
  • 1 cup water
  • 1 teaspoon salt or to taste
  • 2 teaspoons ground black pepper or to taste
  • 3 pound beef chuck roast
  • 3 to 4 tablespoons oil
  • 14.5 ounce tomatoes fire roasted, diced
  • cup chipotle chilies diced
  • 2 medium bay leaves remove before serving
  • 1 medium cinnamon stick remove before serving
  • 2 teaspoons Mexican oregano
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cloves
  • ¼ cup apple cider vinegar
  • 2 tablespoons beef bouillon
  • 1 cup beef broth If you want to eat this as stew, add 2 cups

For Birria Stack

  • 24 6-inch corn tortillas
  • 2 medium avocados sliced
  • 1 cup pico
  • 2 cups cheddar cheese shredded
  • vegetable oil for frying tortillas
  • sour cream, jalapeno slices, onions, & cilantro


For beef birria

  • Cut the stems off the chiles. Toss them into a pan and cover them with 1 cup of water. Bring the water to a boil. Once boiling, turn off the heat, and cover the pan. Allow the chiles to sit for 20 minutes to rehydrate. (They can sit longer than 20 minutes because they don't need to be hot when you add them to the blender.) Add the peppers and water to a high-powered blender and process until smooth. Optional, you can strain the peppers if needed to remove any larger pieces of skin.
  • Meanwhile, trim the roast of any connective tissue and cut it into large 4-inch chunks. Salt and pepper the beef. Heat your Dutch oven to medium-high and sear the beef on all sides.
  • Once the beef is seared add the remaining ingredients to the pot: the dried pepper mixture, roasted tomatoes, chipotle peppers, bay leaves, cinnamon stick, oregano, cumin, chili powder, cloves, vinegar, beef bouillon, and beef broth.
  • Stir to combine. Cover the Dutch oven and cook on low for 3 to 4 hours or until tender. Stir once each hour.
  • I like to cook the birria a day ahead of when I plan to serve it. At this point I refrigerate the birria until I'm ready to serve. When I'm ready to serve it I skim the fat off the top and reserve it – If you're making tacos with the birria, you can use the reserved fat to cook the tacos. After you skim the fat off, heat the beef.
  • You can use beef birria over rice, in tacos, quesadillas, nachos. It's very versatile. You can top any of these with pico, avocado, salsa verde, sour cream, and cheese.

For birria stack

  • Heat a 10 or 12-inch skillet to medium-high. Add 2 tablespoons of oil. Add 1 or 2 corn tortillas (if you have room without overlapping) Cook for 1 to 2 minutes per side until brown. When you remove them to a tray, make sure they are flat for this stack. They will shape as they cool.
  • If you're using leftover birria, heat it now.
  • Start your stack by placing one corn tortilla on the plate. Top with birria, jalapeno slices, onions, cheese, and pico. Or desired toppings. Repeat with two more layers.
  • Serve with sour cream, jalapeno slices, & cilantro


Calories: 792kcal | Carbohydrates: 56g | Protein: 47g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 997mg | Potassium: 1199mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1731IU | Vitamin C: 15mg | Calcium: 328mg | Iron: 6mg
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