If your tacos aren't dripping down your arm, you're doing it wrong." — Chuy

Birria night has a way of bringing everybody into the kitchen. One person's shredding the beef, someone else is "taste-testing" every five minutes, and somehow the first batch of tacos disappears before everyone sits down. Crispy tortillas, melty cheese, rich consommé, and a heavy drizzle of Chile Macho Salsa Macha... yeah, that's the good stuff.

Prep time: 20 mins (plus cook time for the birria) | Cook time: 10 mins | Servings: 4–6

What You Need

• 12 corn tortillas

• 3–4 cups shredded birria beef

• 2 cups Oaxaca cheese (or Monterey Jack)

• 1 jar Chile Macho Salsa Macha

• Fresh cilantro

• Diced white onion

• Lime wedges

• Warm birria consommé for dipping

How to Make It

Warm Things Up

Heat a skillet over medium heat. Dip each tortilla into the top layer of the birria consommé so it soaks up all that rich flavor before it ever hits the pan.

Build Your Taco

Lay the tortilla on the skillet. Add cheese, a generous handful of shredded birria, then fold it over.

Get It Crispy

Cook each side until the tortilla is crispy and the cheese is melted. Don't rush it. Crispy wins every time.

The Chuy Finish

Open your Chile Macho jar, give it a good stir, and spoon a heavy drizzle right over the tacos before serving. The smoky crunch with rich birria is a combination you'll keep coming back to.

Chuy's Pro Tip

Everybody talks about the consommé. Don't forget the salsa macha. One's for dipping. The other's the reason people ask for another taco.

What Is Salsa Macha?

Salsa macha is a rich, smoky Mexican chili oil made with dried chiles, toasted garlic, sesame seeds, and spices cooked in oil. Unlike traditional hot sauces, salsa macha brings bold flavor and crunchy texture to every bite, making it the perfect finishing touch for tacos, pizza, eggs, burgers, grilled meats, and just about anything else on the table.