Sometimes taco night needs a serious upgrade, and that’s where these Sheet Pan Birria Tacos come in. They’re loaded with tender, fall-apart beef and plenty of Oaxaca cheese, then baked until the tortillas are golden and crisp. A dip in the rich, savoury consomé brings everything together with deep, chili-forward flavour and the perfect hit of warmth.

The best part? The pressure cooker does most of the heavy lifting and transforms birria tacos from an all-day project into something much quicker. And because they’re baked on a sheet pan, they’re perfect for feeding a group without hovering over a skillet. Just line them up, load them up, and let the oven take over—ideal for parties, game night, or whenever you’re cooking for a crowd.

More sheet pan taco recipes to try:

• Buffalo Chicken Sheet Pan Tacos
• Sheet Pan Beef Tacos with Avocado Lime Crema
• Sheet Pan Chicken Tacos with Smoky Chipotle Crema
• Sheet Pan Sweet Potato Tacos with Chili Lime Crema
• Bacon and Egg Sheet Pan Breakfast Tacos
• Crispy Chicken Sheet Pan Tacos with Green Goddess Ranch
• Chorizo Sheet Pan Tacos with Jalapeño Garlic Crema

Why You’ll Love This Recipe:

• Fall-apart tender beef: The pressure cooker turns chuck roast into the most melt-in-your-mouth filling.
• Built for sharing: A full pan of tacos ready at the same time.
• Golden + bubbly: Cheesy, crisp edges that are impossible to resist.
• Perfectly dunkable: That warm, savoury consomé is next level.

Prep for Sheet Pan Birria Tacos:

• Cut the chuck roast into large chunks.
• Remove the stems and seeds from the dried chiles, then get them steeping in hot water.
• Rinse the tomatoes, peel the garlic, and peel/halve the onion.
• Measure out the spice blend into a small bowl: Mexican oregano, cumin, and coriander.
• Grate or tear the Oaxaca (or mozzarella) so it’s ready for assembly.
• When the meat is almost done in the pressure cooker, don’t forget to preheat the oven to 450°F.
• Chop up some extra wine onion for garnishing, tear up the cilantro, and cut the limes in half or in wedges.

How to make Sheet Pan Birria Tacos:

Step One:

Start by removing the stems and seeds from the dried chiles and placing them into a heat-proof bowl. Cover with hot water and let them soak for 15-20 minutes.

Step Two:

Pat the beef chuck roast pieces dry and season generously with kosher salt.

Step Three:

Add onion to the skillet and cook for 2 minutes. Add a drizzle of olive oil if needed. Stir in bell pepper, cook for another 2 minutes, then add the zucchini. Sauté until softened and cooked to your liking, about 3-4 minutes.

Step Four:

Add the tomatoes and onion straight into the pressure cooker and sear until golden. Remove and set aside.

Step Five:

Strain the chiles, reserving the soaking water.

Step Six:

Add the chiles to a blender along with the tomatoes, onion, garlic, oregano, cumin, coriander, apple cider vinegar, kosher salt, black pepper, and about 1 cup of the chile water. Blend until completely smooth.

Step Seven:

Return the seared beef to the pressure cooker. Pour the blended sauce through a fine mesh strainer over top (use a spoon or spatula to help push it through), and discard the solids left behind.

Step Eight:

Add beef broth, along with the bay leaves and cinnamon stick, then pressure cook on high for 1 hour. Allow a natural release of the steam.

Step Nine:

Preheat your oven to 450°F, then transfer the beef from the pressure cooker to a bowl and shred.

Step Ten:

Strain the consomé left in the pressure cooker once more into a small pot and keep warm on the stove. Stir about ½ cup of the warm consomé into the shredded beef.

Step Eleven: Time to Assemble!

Grab your tortillas, carefully dip each one in the consomé so it covers both sides of the tortilla, then place on a parchment-lined baking sheet. First add the shredded beef and then some torn/shredded Oaxaca or mozzarella cheese.

Step Twelve:

Firmly press down firmly on the tortillas to seal, holding for a few seconds if needed so they stay closed. Cover with a little bit more cheese on top. Bake in the oven for about 15 minutes or until golden and the cheese is bubbly.

Step Thirteen:

Serve with the remaining consomé for dipping, plus lime wedges, cilantro, and diced white onion. Enjoy!

Cooking Notes for Sheet Pan Birria Tacos:

Don’t have a pressure cooker? Not to worry!

Sear the chuck roast pieces over medium-high heat in a Dutch oven or heavy-bottomed pot, then set aside. In the same pot, sear the onion and tomatoes until lightly charred, and set those aside as well. Blend everything just as you would in Step 6, then return the seared beef to the pot and strain the blended sauce over top. Add the beef broth, bay leaves, and cinnamon stick, bring to a gentle simmer, then transfer to a 325°F oven and cook for about 3 hours—or keep it on the stovetop over low heat—until the beef is fall-apart tender. Not as quick, but just as delicious. Feel free to reference my braised beef recipe for more tips!

Substitutions for Sheet Pan Birria Tacos:

Dry chiles: I used a mix of anchos, guajillos, and chiles de árbol. Anchos are mild and slightly sweet, guajillos bring a medium heat and bright flavour, and chiles de árbol add a much spicier kick. If you can’t find the exact mix I used, try pasilla instead of guajillo, or chipotle in place of árbol. Aim for about 6-8 chiles total with a range of spice levels, and feel free to skip the chile de árbol if you want a milder result.

Tomatoes: If you can’t find Roma tomatoes, one larger tomato (halved) works just as well.

Spices: You can sub regular oregano and a cinnamon stick for their Mexican counterparts, chili powder for cumin, and leave out the coriander/bay leaves if you don’t have them.

Tortillas: I used flour tortillas, but corn work too. Just heat them in the microwave before assembling to prevent cracking.

Cheese: If you can’t find Oaxaca cheese, mozzarella, Monterrey jack, or any other melty white cheese will work.

How to Store the Sheet Pan Birria Tacos:

I used 2 lb of chuck roast because I wanted plenty of leftover shredded beef for extra tacos or other recipes. If you prefer a smaller batch, feel free to use 1 lb of chuck roast—this will still make about 6-8 tacos, but without the extra beef.

If you haven’t assembled all of the tacos yet (preferred storage method):

Let the shredded beef cool completely, then transfer it to an airtight container. Pour the cooled consomé into a separate container. Store both in the fridge for up to 4 days, or freeze for up to 3 months.

When you’re ready to eat, reheat the beef in a skillet, assemble fresh tacos, and bake as directed. They’ll taste just as amazing as day one.

If you need to store assembled tacos:

Wrap each leftover taco in its own piece of foil to avoid them sticking together, then place them in an airtight container. Store in the fridge for up to 2 days or in the freezer for up to 2 months.

Remove from the foil and reheat in the oven at 375°F for 10-15 min, or in the air fryer for 5-8 minutes, until they’re heated through and the cheese is bubbling.

Reheating the consomé:

Gently heat in a saucepan until lightly steaming.

I promise you’re going to be obsessed with these tacos. If you try making them, please tag me on social (@britacooks)—I’d love to see your recreations!