My Fave Birria Tacos Recipe

Birria Tacos have become a fan-favorite in recent years, especially thanks to their incredible combination of tender, slow-cooked meat, flavorful broth, and crispy taco shells. This dish, often served with a side of consommé for dipping, is full of rich, complex flavors that make it irresistible. Whether you enjoy it with beef, lamb, or chicken, these tacos bring a savory, spicy kick that has earned them a special place in the hearts of many food lovers. Let’s dive into how to make your own delicious Birria Tacos at home!

The History of Birria Tacos

Birria is a traditional Mexican dish originating from the state of Jalisco, known for its rich, slow-cooked meat and aromatic broth. The dish was originally made with goat meat, but over time, beef became the most common substitute in many variations of Birria. Birria was originally cooked for special occasions, such as weddings or large celebrations. It’s a flavorful stew, made with a blend of dried chilies, spices, and herbs.

Birria Tacos, or “Tacos de Birria,” is a modern twist on the traditional dish. The idea of turning Birria into tacos became popular in the last few decades, especially in places like Tijuana, Mexico, and the U.S. border cities. In these variations, the tender, flavorful meat is placed inside a tortilla and often served with a side of the rich consommé for dipping. This taco version of Birria has taken over social media and food trends, with many people falling in love with the crispy, juicy, and flavorful bites.

Ingredients Breakdown

Here’s a breakdown of the key ingredients that make these Birria Tacos so delicious:

Meat: Traditionally, Birria is made with goat, but beef (specifically beef chuck or short ribs) is commonly used today. Lamb is also an option for those looking for a different flavor profile.
Chilies: Dried guajillo, ancho, and pasilla chilies form the base of the flavorful sauce. These chilies provide rich color and a mild to medium level of heat.
Spices: Cumin, thyme, oregano, cloves, cinnamon, and bay leaves are essential for creating the aromatic and complex flavors of Birria.
Tomato: Tomatoes add a slight acidity and sweetness to balance the richness of the meat.
Garlic and Onion: These aromatic ingredients form the foundation of the sauce, giving it depth and savoriness.
Vinegar: Adds acidity to the dish, helping to tenderize the meat and balance the flavors.
Beef Broth: Used to simmer the meat, creating a flavorful base for the Birria.
Corn or Flour Tortillas: The tacos are traditionally made with corn tortillas, though flour tortillas can also be used depending on preference.
Cheese: Melted cheese (like Oaxaca or mozzarella) is often added to the taco, making it extra creamy and delicious.
Cilantro and Onion: For garnishing and adding freshness and crunch to the tacos.
Lime: A squeeze of lime adds a refreshing citrusy kick when served.

Step-by-Step Recipe

Ingredients (for 8-10 tacos):

2 lbs beef chuck roast (or short ribs), cut into chunks
3 dried guajillo chilies
3 dried ancho chilies
2 dried pasilla chilies
4 cloves garlic, minced
1 medium onion, roughly chopped
2 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon ground cloves
1 cinnamon stick
2 bay leaves
1/4 cup apple cider vinegar
6 cups beef broth
Salt and pepper to taste
8-10 corn tortillas
1 cup Oaxaca cheese (or mozzarella), shredded
Fresh cilantro and onion, finely chopped (for garnish)
Lime wedges (for serving)

Instructions:

Prepare the Chiles: Remove the stems and seeds from the dried guajillo, ancho, and pasilla chilies. Heat a dry skillet over medium heat and lightly toast the chilies for about 30 seconds, just until fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 15-20 minutes to rehydrate.
Make the Sauce: In a blender, combine the rehydrated chilies, garlic, onion, tomatoes, cumin, oregano, cloves, vinegar, and a pinch of salt. Blend until smooth, adding a bit of water or beef broth if necessary to achieve a pourable consistency.
Cook the Meat: In a large pot, heat a little oil over medium-high heat. Season the beef with salt and pepper, then sear the meat in batches until browned on all sides. Once browned, return all the beef to the pot.
Simmer the Birria: Add the chili sauce, cinnamon stick, bay leaves, and beef broth to the pot with the beef. Bring to a boil, then reduce the heat to low and let it simmer uncovered for about 2.5-3 hours, or until the meat is fork-tender and easily shredded. You can also cook this in a slow cooker on low for 6-8 hours or in an Instant Pot for about 45 minutes.
Shred the Meat: Once the beef is tender, remove it from the pot and shred it using two forks. Strain the broth to remove any solids, and reserve the flavorful consommé for dipping.
Prepare the Tacos: Heat a large skillet or griddle over medium heat. Lightly warm the tortillas in the pan. Once softened, dip the tortillas into the consommé for a few seconds to soak up some of the flavorful liquid, then add the shredded Birria meat and cheese on top. Fold the tortilla in half and cook until the taco is golden and crispy on both sides (about 2-3 minutes per side).
Serve: Remove the tacos from the skillet and place them on a serving platter. Garnish with fresh cilantro, onions, and a squeeze of lime. Serve with a bowl of warm consommé for dipping.

Tips for the Perfect Birria Tacos

Slow Cooking: For the most tender meat, slow cooking is key. Let the Birria simmer until the beef is fall-apart tender, which is the hallmark of a great Birria taco.
Crisp the Tacos: For crispy tacos, don’t skip the step of dipping the tortillas into the consommé before frying them. It adds extra flavor and crunch to the outside.
Use the Right Cheese: Oaxaca cheese is traditional, but mozzarella or a mix of Mexican cheeses works great too. Make sure the cheese is shredded so it melts evenly.
Make the Consommé: Don’t forget to save the broth! The consommé is the perfect dipping sauce for your tacos, adding even more flavor to each bite.
Adjust the Heat: The chilies in the sauce will give the Birria its spice. If you like it milder, remove some seeds from the chilies before blending, or use fewer hot peppers. You can also adjust the amount of chili to match your heat preference.

Variations and Customizations

Lamb Birria: For a richer, more intense flavor, you can swap the beef for lamb. Lamb birria is a traditional variant, and its gamey flavor pairs beautifully with the spices and chilies.
Vegetarian Version: Use mushrooms, jackfruit, or tofu as the base for a vegetarian or vegan version of Birria Tacos. Season and cook them with the same sauce for a similar taste.
Birria Ramen: If you want to make a fusion dish, serve the shredded Birria meat and consommé over ramen noodles for a unique take on birria.
Spicy Option: If you like things hot, add extra chipotle chilies or a few fresh jalapeños to the sauce.

Health Considerations and Nutritional Value

Birria Tacos are typically a bit on the indulgent side due to the slow-cooked beef, cheese, and the richness of the consommé. However, you can make a few tweaks to lighten the dish:

Lean Meat: Opt for lean cuts of beef (like round or sirloin) or use chicken or turkey for a lower-fat version.
Skip the Cheese: For a lighter option, you can skip the cheese or use a reduced-fat variety.
Serve with Veggies: Add some sautéed or grilled vegetables like bell peppers, zucchini, or spinach to balance the richness of the tacos.

Nutritional Information (Approximate per taco):

Calories: 250-350
Protein: 20g
Carbs: 15g
Fat: 15g

Frequently Asked Questions (FAQ)

Can I use other types of meat? Yes! While beef is the most common, you can also use lamb, goat, or even chicken for your Birria Tacos.
Can I make Birria in advance? Yes! Birria tastes even better the next day as the flavors continue to develop. You can make the Birria and store it in the fridge for 2-3 days, or freeze it for up to 3 months.
What’s the best way to reheat Birria Tacos? To reheat, gently warm the meat in a skillet with a splash of broth, then crisp the tortillas as usual.
How can I make the tacos spicier? You can add more hot chilies like chipotle or fresh jalapeños to the sauce for extra heat. Alternatively, drizzle the tacos with a spicy salsa or hot sauce.

Birria Tacos are a deliciously indulgent meal that’s perfect for a weekend treat or a family dinner. With tender, flavorful meat and crispy tortillas, they’re sure to become a new favorite in your kitchen!

My Fave Birria Tacos

Birria Tacos have become a fan-favorite in recent years, especially thanks to their incredible combination of tender, slow-cooked meat, flavorful broth, and crispy taco shells. This dish, often served with a side of consommé for dipping, is full of rich, complex flavors that make it irresistible. Whether you enjoy it with beef, lamb, or chicken, these tacos bring a savory, spicy kick that has earned them a special place in the hearts of many food lovers. Let's dive into how to make your own delicious Birria Tacos at home!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2 30

Servings 12

Ingredients

dried guajillo peppers
4 dried ancho chiles
4 chipotle peppers in adobo
1 onion chopped
4 garlic cloves
½ cup crushed tomatoes
½ cup organic beef stock You can sub with water
1 tablespoon apple cider vinegar
2 bay leaves
2 Tbsps Mexican oregano
1 teaspoon dried thyme
½ teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon ground allspice
THE MEAT + CONSOMME [DIPPING] SAUCE:
3 lbs. organic chuck roast beef chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
1 tablespoon Extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ onion diced
4 cups organic beef stock
2 cups water
TACOS:
12 organic corn tortillas
shredded Oaxaca cheese
1 cup chopped fresh cilantro

Instructions

Remove the stems and seeds from all of the dried ancho and guajillo chiles and add the beef stock to a medium-sized pot and bring to a boil. Next, add chiles and cover and allow it to sit for 15-20 minutes.
When the peppers are softened, add them to a high-powered blender or food processor along with the remaining ingredients and blend until smooth and thick. NOTE: You can add another ½ cup or more of beef stock (or water) for desired consistency + less thickness.
TO MAKE THE ‘MEAT’:
Preheat the oven to 350 degrees Fahrenheit.
In a dutch oven over medium-high heat, add the olive oil. Once heated, add the chopped beef chunks and sear on each side (seasoning each side with salt, black pepper, and garlic powder) for 3-4 minutes or until golden. Remove seared meat from pot and set onto a plate with paper towel. NOTE: If needed, you can work in batches until all meat are seared.
In the same pot, add the onions, sautéing until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir together, allowing everything to simmer for about 1-2 minutes. Add the beef stock and water, stirring to combine. Add the seared beef and stir again and reduce the heat to low and allow to simmer for another minute or so.
LET EVERYTHING BRAISE IN THE OVEN:
Carefully, transfer the dutch oven into the oven and let everything slowly cook and braise for about 2 ½ hours or until the beef is really tender and can be easily shredded using forks.
Remove from oven and begin shredding all of the meat until completely “pulled” in texture. NOTE: You want to have a good amount of sauciness to serve over the tortillas (plus for dipping).
TO ASSEMBLE THE TACOS:
Remove 1 cup of the broth/liquid from the cooked beef and add to a small bowl. Add some fresh chopped cilantro to the top and set aside as the dipping sauce.
In a medium skillet or fry pan (ensure that it’s entirely non-stick for the best ease; not a cast iron) over medium heat, add 1 tablespoon of olive oil and using a paper towel, gently wipe it evenly at the base of the skillet.
Carefully dip a tortilla at the top part of the dipping sauce (aka consomme) and place it in the heated skillet/pan and fry for a few seconds. Top with shredded beef, diced onions, chopped parsley, and shredded cheese. Flip in half and allow the cheese to melt and become gooey before flipping it carefully onto the opposite side again for a nice “char”. Remove from heat once golden on both side and repeat until all tacos are made.
Serve with the dipping sauce and enjoy!
Bon Appetit!

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