Birria Tacos

Short Description

Birria tacos are a flavorful, juicy, and crispy Mexican dish made with slow-cooked, spiced beef and served with a rich consommé for dipping. These tacos are perfect for a comforting meal or a festive gathering.

Why You’ll Love This Recipe

  • Packed with bold, savory flavors
  • Tender, slow-cooked beef with a crispy tortilla
  • Served with a delicious dipping consommé
  • Perfect for family dinners or parties
  • Easily customizable with different toppings
Birria Tacos 10 Birria tacos are a flavorful, juicy, and crispy Mexican dish made with slow-cooked, spiced beef and served with a rich consommé for dipping. These tacos are perfect for a comforting meal or a festive gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Birria Meat:

  • Beef chuck roast or short ribs
  • Dried guajillo chilies
  • Dried ancho chilies
  • Dried pasilla chilies
  • Onion, chopped
  • Garlic cloves
  • Tomatoes, diced
  • Apple cider vinegar
  • Bay leaves
  • Cumin
  • Oregano
  • Paprika
  • Cloves
  • Salt and black pepper
  • Beef broth or water
  • Cinnamon stick (optional)

For the Tacos:

  • Corn tortillas
  • Oaxaca or mozzarella cheese, shredded
  • Fresh cilantro, chopped
  • Diced onions
  • Lime wedges
  • Cooking oil

Directions

  1. Prepare the Chili Sauce: Remove stems and seeds from dried chilies, then soak them in hot water until soft.
  2. Blend the Sauce: Blend softened chilies with chopped onion, garlic, tomatoes, vinegar, and spices until smooth.
  3. Cook the Meat: In a large pot or slow cooker, sear the beef, then add the chili sauce and broth. Simmer for 3-4 hours until tender.
  4. Shred the Meat: Remove beef from the pot and shred with forks. Reserve the broth for dipping.
  5. Prepare the Tacos: Heat tortillas in a pan, dip them lightly in the broth, then add shredded meat and cheese.
  6. Crisp the Tacos: Fold the tacos and cook until crispy on both sides.
  7. Serve: Garnish with cilantro, diced onions, and lime wedges. Serve with a bowl of consommé for dipping.

Servings and Timing

  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 3-4 hours
  • Total Time: 3 hours 30 minutes to 4 hours 30 minutes

Variations

  • Chicken Birria: Swap beef for chicken thighs and reduce cooking time.
  • Spicy Kick: Add more chilies or a splash of hot sauce.
  • Cheesy Version: Use extra cheese for a melty, gooey bite.
  • Low-Carb Option: Serve with lettuce wraps instead of tortillas.
  • Instant Pot Method: Cook on high pressure for 45 minutes and natural release for tender meat.

Storage/Reheating

  • Storage: Store leftover birria meat in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Warm in a pan over low heat or microwave with a splash of broth.
  • Freezing: Freeze shredded birria meat for up to 3 months. Thaw in the refrigerator before reheating.
Birria Tacos
Birria Tacos 11 Birria tacos are a flavorful, juicy, and crispy Mexican dish made with slow-cooked, spiced beef and served with a rich consommé for dipping. These tacos are perfect for a comforting meal or a festive gathering.

FAQs

What is birria traditionally made of?

Birria is traditionally made with goat meat, but beef is a popular alternative.

Can I make birria tacos ahead of time?

Yes! Prepare the meat in advance and reheat before assembling the tacos.

What’s the best cheese for birria tacos?

Oaxaca or mozzarella cheese melts well and complements the flavors perfectly.

How do I keep my tortillas from breaking?

Warm them before assembling to make them more pliable.

Can I make this recipe less spicy?

Yes, reduce the number of chilies or remove the seeds for milder heat.

What sides pair well with birria tacos?

Mexican rice, refried beans, or a fresh avocado salad make great accompaniments.

Can I use flour tortillas instead of corn?

Yes, but corn tortillas provide a more authentic texture and flavor.

How do I make the consommé richer?

Simmer the broth longer to concentrate the flavors or add a splash of beef stock.

What’s the difference between birria and barbacoa?

Birria is braised in a rich, spiced broth, while barbacoa is typically slow-cooked with minimal liquid.

Can I cook this in a slow cooker?

Yes! Cook on low for 6-8 hours or until the beef is tender and easy to shred.

Conclusion

Birria tacos are an irresistible, flavor-packed dish that brings together tender shredded beef, crispy tortillas, and a rich dipping consommé. Whether for a cozy dinner or a festive gathering, this dish is sure to impress. Try it today and enjoy authentic Mexican flavors at home!

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Birria Tacos

Birria Tacos

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings (12 tacos) 1x
  • Category: Main Course
  • Method: Braised, Pan-Fried
  • Cuisine: Mexican

Description

These Birria Tacos are crispy, cheesy, and packed with tender, slow-cooked beef in a rich, smoky consomé. Dunked in the flavorful broth and fried to perfection, they’re the ultimate taco indulgence. Serve them with a side of broth for dipping, and enjoy this mouthwatering dish!


Ingredients

Units Scale

For the Birria Beef:

  • 3 lbs beef chuck roast (or a mix of beef shank & short ribs)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

For the Birria Sauce:

  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 2 dried chipotle chilies (optional, for heat)
  • 1 small onion, quartered
  • 4 cloves garlic
  • 2 Roma tomatoes, quartered
  • 2 cups beef broth
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar

For the Tacos:

  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese (or mozzarella)
  • 1/2 cup chopped white onion
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  • Prepare the Chilies:
    • In a dry skillet over medium heat, toast the dried chilies for 30 seconds until fragrant.
    • Soak them in hot water for 10 minutes to soften.
  • Make the Birria Sauce:
    • Blend soaked chilies with onion, garlic, tomatoes, broth, cumin, oregano, paprika, cinnamon, and vinegar until smooth.
  • Cook the Birria:
    • Season beef with salt & pepper.
    • Heat olive oil in a large pot and sear the beef until browned on all sides.
    • Pour in the blended sauce, add bay leaves, and cover with water or broth until meat is submerged.
    • Simmer on low for 3-4 hours (or cook in an Instant Pot for 45 minutes on high pressure).
    • Shred the beef and mix with some of the cooking liquid.
  • Prepare the Tacos:
    • Heat a skillet or griddle over medium heat.
    • Dip tortillas into the rich birria broth, then place them on the skillet.
    • Add shredded cheese and birria beef, folding the tortilla over.
    • Cook for 2-3 minutes per side until crispy and golden.
  • Serve & Enjoy:
    • Garnish with chopped onions, cilantro, and lime wedges.
    • Serve with a bowl of birria broth for dipping.

Notes

  • Want it extra spicy? Add more chipotle or cayenne pepper.
  • Don’t have dried chilies? Use chili powder & smoked paprika as a substitute.
  • Make it faster? Use a slow cooker or Instant Pot to reduce cooking time.

Nutrition

  • Calories: 350
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 65mg

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