This Stoneham taqueria uses braised beef in its cheesy birria tacos, which appeared on the menu over the summer. They come in an order of three, served on corn tortillas with a side of consomé.

Aaron’s Taco Cart’el is currently open for takeout.

Estefani’s opened in early 2020, just weeks before the pandemic started wreaking havoc on the Massachusetts restaurant industry — give it some love. The restaurant and bar has roots in Guatemala and El Salvador, but the menu provides a broad view of Central America and beyond — including birria tacos with melted mozzarella. The birria consomé is also available on its own.

Estefani’s is currently offering takeout and delivery, as well as indoor dining.

This West Medford taqueria serves a wide range of tacos, including borrego (roasted leg of lamb) and choriqueso (chorizo with Oaxacan cheese). The birria tacos are made with beef and served on pan-fried corn tortillas with cheese, onions, and cilantro, along with a side of consomé.

The restaurant, which is closed on Saturdays, is currently offering takeout and delivery via Grubhub.

Taquería Jalisco, an East Boston favorite, started serving birria tacos a few months back; they’re made with beef and come with a side of consomé. Here’s a closer look via TikTok user @shell_rodd.

The restaurant is currently open for takeout and local delivery (East Boston, Revere, Winthrop, and Chelsea); call (617) 567-6367.

Beehive and Beat Brew Hall sibling Cósmica, a fairly new addition to Boston’s South End, is located at the Revolution Hotel. Chef Colton Coburn-Wood has been enthusiastically making tacos for quite some time, having previously worked at Yellow Door Taqueria and Ken Oringer’s now-defunct Fenway taqueria La Verdad, and is continuing to do so at Cósmica. The restaurant’s quesabirria tacos are made with lamb, onions, and chile rajas.

Cósmica is currently open for indoor and outdoor dining, as well as takeout and delivery (Uber Eats, Grubhub), but the takeout and delivery menus are abbreviated and don’t currently include the quesabirria tacos.

In the mood for tacos and oysters? Head to Loco in South Boston. Executive chef Mike Sanchez and sous chef Juan Flores are serving birria tacos, three per order and gluten-free, made with Jalisco-style braised short rib, onion, and Oaxaca cheese, served with broth for dipping.

Loco Taqueria & Oyster Bar is currently open for indoor and outdoor dining, as well as takeout and delivery.

Dora Taqueria is pretty new to Boston’s Mexican food scene, having opened in early 2020, and it serves a wide range of tacos, burritos, quesadillas, flautas, and more. The birria tacos come in an order of three, with onion, cilantro, cheese, and dipping broth.

Dora is currently open for takeout, and delivery is also available via several third-party platforms.

New South Shore hotspot Pearl & Lime, sibling to the Townshend, is offering a porky take on birria tacos, served on local Mi Tierra tortillas.

“Our birria uses carnitas that sits in an ancho and guajillo chile brine for twenty-four hours and then gets our proprietary ‘green rub’ prior to being wrapped in banana leaves and being cooked overnight,” says co-owner Palmer Matthews. “The stock and liquid that the carnitas was cooked in is then set aside and further infused with beef marrow bones. The tortilla is dipped in this liquid before going on top of the plancha, and then is covered in queso Oaxaca and queso Chihuahua before the carnitas is added. It is then served with a side of the carnitas consomé.”

Pearl & Lime is currently offering takeout, outdoor dining, and indoor dining, as well as delivery via the major third-party platforms.