Birria Tacos Recipe: Dive into the rich and savory world of authentic Mexican cuisine with this irresistible birria tacos recipe. This authentic Mexican recipe features tender, slow-cooked meat infused with aromatic spices, enveloped in crispy tortillas—this is the ultimate taco experience you’ve been craving!
Adobo sauce, with its rich flavor profile, is a key ingredient in this recipe, enhancing the taste of the beef and adding depth to the dish.
Birria tacos have taken the culinary world by storm, but they’ve been a cherished dish in Mexico for generations. Originally from the state of Jalisco, birria is traditionally served during special occasions like weddings, baptisms, and holidays. It’s the perfect comfort food to warm you up during cooler months, but honestly, it’s so delicious you’ll want to enjoy it all year round!
Jump to:
- What is Birria?
- Birria Tacos Recipe Ingredients
- Choosing the Right Meat for Birria
- The Importance of Beef Broth in Birria
- Birria Tacos Recipe Instructions
- Preparing the Adobo Sauce
- Chef’s Tip
- Substitutions
- Variations
- Equipment
- Serving Suggestions
- Birria Tacos Recipe Storage
- Top Tip
- Serving Suggestions for Birria Tacos
- FAQs
- Related
- South American Recipes
- Other Recipes Worth the Effort
- 1 Hour+
- Birria Tacos Recipe
- Conclusion
What is Birria?
Birria is a traditional Mexican dish that hails from the state of Jalisco, known for its rich and complex flavors. This delectable stew is typically made with beef or goat meat, slow-cooked to perfection in a savory broth infused with a variety of spices and chilies. The result is tender, juicy meat that practically melts in your mouth. The broth, or consommé, is equally flavorful, often made with beef broth, tomato paste, and a blend of aromatic spices. Birria is traditionally served with corn tortillas, fresh cilantro, and a side of the consommé for dipping, making it a comforting and satisfying meal that captures the essence of Mexican cuisine. A popular variation of this traditional dish is beef birria tacos, which transform the flavorful beef from the birria stew into crispy tortillas filled with shredded beef, cheese, and various toppings, often served with a side of savory adobo consommé for dipping.
Birria Tacos Recipe Ingredients
This birria tacos recipe uses a blend of traditional spices and ingredients to create a deep, flavorful broth and tender meat. The combination of dried chilies, aromatic herbs, and slow-cooked beef results in an unforgettable taste sensation. Below are the key ingredients you’ll need to make these mouth-watering tacos.
- Beef chuck roast
- Dried guajillo chilies
- Dried ancho chilies
- Dried arbol chilies
- Onion
- Garlic cloves
- Tomatoes
- Bay leaves
- Cinnamon stick
- Cumin
- Dried oregano
- Beef broth
- Corn tortillas
- Chopped onion and cilantro for garnish
- Lime wedges
- Shredded cheese (optional)
- Oaxaca cheese (optional)
See recipe card for quantities.
Choosing the Right Meat for Birria
Selecting the right meat is crucial for making an authentic and delicious birria. Beef chuck roast is a popular choice due to its tenderness and rich flavor, making it perfect for slow cooking. If you’re looking for a more traditional option, lamb meat or goat meat are excellent choices, offering a rich and gamey taste that pairs beautifully with the spices in the birria broth. Whether you opt for beef chuck roast, lamb meat, or goat meat, the key is to choose a cut that has a good balance of fat and lean meat. This ensures that your birria will be both flavorful and tender, providing a mouth-watering experience in every bite.
The Importance of Beef Broth in Birria
Beef broth is the heart and soul of a good birria, infusing the dish with a depth of flavor that is both rich and satisfying. Whether you opt for a high-quality store-bought beef broth or decide to make your own by simmering beef bones, the broth you choose can make or break your birria. For those using a slow cooker or Instant Pot, beef broth serves as an excellent cooking liquid, enhancing the flavors as the meat tenderizes over time.
When preparing birria, achieving the right consistency is crucial. A balanced combination of beef broth and water ensures that the broth is rich and flavorful without being too thick or overpowering. Typically, a 1:1 ratio of broth to water works well, but feel free to adjust according to your taste preferences. The result is a savory, aromatic broth that perfectly complements the tender, slow-cooked meat, making every bite of your birria tacos a burst of authentic Mexican flavor.
Birria Tacos Recipe Instructions
Follow these step-by-step instructions to create the most flavorful birria tacos. Remember to check the images for visual guidance.
- Step 1: Remove stems and seeds from dried chilies. Toast them in a skillet over medium heat until they become fragrant.
- Step 2: Soak the toasted chilies in hot water for about 15 minutes until they soften.
- Step 3: In a blender, combine the softened chilies, onion, garlic, tomatoes, cumin, oregano, and a cup of beef broth. Blend until smooth to create the birria sauce.
- Step 4: Season the beef with salt and pepper. In a large pot or Dutch oven, sear the meat on all sides until browned.
- Step 5: Pour the birria sauce over the meat. Add remaining beef broth, bay leaves, and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the meat is tender and falls apart easily.
- Step 6: Remove the meat from the pot and shred it using two forks. Return the shredded meat to the broth.
- Step 7: Heat a skillet over medium heat. Dip tortillas into the top layer of the birria broth to coat them with the flavorful fat.
- Step 8: Place the tortilla on the skillet, add shredded meat and cheese (if using), and fold in half. Cook until the tortilla is crispy and the cheese is melted.
Hint: For an extra depth of flavor, prepare the birria a day ahead. The flavors meld beautifully overnight, making your birria tacos even more delicious the next day. Also, dipping your tortillas in the top layer of the birria broth before grilling adds a crispy, flavorful touch! For a quicker option, you can pressure cook the birria using a pressure cooker like an Instant Pot, which significantly shortens the cooking time while preserving the flavors of the meat. To make quesabirria tacos, dip the tortillas in consommé, fry them, and add cheese alongside shredded birria.
Preparing the Adobo Sauce
The adobo sauce is what sets birria apart, giving it that distinctive, mouth-watering flavor. To start, toast the ancho chiles in a dry skillet over medium heat until they release their oils and become fragrant. This step is crucial as it enhances the depth of flavor. Once toasted, simmer the chiles in water until they soften, then blend them with some beef broth to create a smooth, rich puree.
Next, sauté onions and garlic in a bit of oil until they’re softened and aromatic. Add your spices—cumin, oregano, and a touch of cinnamon—and sauté for a couple of minutes to release their flavors. Incorporate chopped tomatoes and their juices, seasoning with salt and pepper to taste. The result should be a thick, flavorful adobo sauce with a deep red hue, ready to envelop your meat in a symphony of flavors.
Feel free to adjust the amount of chiles to suit your heat preference and experiment with additional spices or herbs. The adobo sauce is the heart of birria, so take your time to perfect it, ensuring it’s as bold and flavorful as possible.
Chef’s Tip
“The secret to an unforgettable birria taco is in the slow cooking. Don’t rush the process—the longer it simmers, the more tender and flavorful the meat becomes.”
Substitutions
Here are some substitutions to accommodate different dietary needs and ingredient availability:
- Meat Options – Substitute beef with lamb, goat, or even chicken for a different flavor profile.
- Chilies – If you can’t find specific chilies, use a combination of other dried chilies available, adjusting for heat.
- Gluten-Free – Ensure your tortillas are made from 100% corn to make this recipe gluten-free.
Variations
Here are some creative variations to try with this birria tacos recipe:
- Spicy – Add extra arbol chilies or a pinch of cayenne pepper to increase the heat level.
- Cheesy – Add a layer of melted Oaxaca or Monterey Jack cheese inside the taco for a gooey surprise.
- Vegetarian – Replace the meat with hearty vegetables like mushrooms or jackfruit for a vegetarian version.
Equipment
Equipment can have a big impact on how a recipe turns out. For this birria tacos recipe, a large Dutch oven or slow cooker is ideal for achieving tender meat. If you don’t have one, a heavy-bottomed pot works too. Consider using a good quality blender to make a smooth birria sauce. You can find my favorite blender here.
- Dutch oven
- Cast iron skillet
- Vitamix (or blender)
- Tongs
- Chef’s knife
- Measuring spoons
- Prep bowls
- Forks (for shredding meat)
- Ladle
- Small bowls (for consomé dipping sauce)
- Cutting board
- Measuring cups
Serving Suggestions
Birria tacos are a fantastic way to enjoy this flavorful dish. To make birria tacos, dip corn tortillas in the rich birria broth, then fill them with shredded birria meat, a sprinkle of shredded cheese, and a touch of fresh cilantro. Serve these crispy tacos with a side of the consommé for dipping, and you’ve got a meal that’s both delicious and satisfying. Birria can also be served as a stew, accompanied by warm tortillas, fresh cilantro, and a dollop of sour cream. For a heartier meal, consider pairing birria with Mexican street corn, grilled vegetables, or a simple green salad. No matter how you serve it, birria is sure to be a hit at your table.
Birria Tacos Recipe Storage
Store leftover birria meat and broth in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop over time, making it even tastier! You can also freeze the meat and broth separately for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat gently on the stove.
The assembled tacos are best enjoyed fresh, but you can prepare the meat in advance and assemble when ready to eat.
Top Tip
To get that signature crispy tortilla, don’t skip dipping the tortillas in the birria broth before grilling. It infuses the tortilla with flavor and helps it crisp up beautifully.
When serving, top your birria tacos with fresh cilantro, diced onion, and a squeeze of fresh lime juice for an authentic and flavorful experience.
Serving Suggestions for Birria Tacos
Birria tacos are a delightful way to enjoy this traditional dish, combining the rich flavors of birria with the satisfying crunch of crispy corn tortillas. To make birria tacos, start by dipping your corn tortillas in the flavorful birria broth. This step not only adds a burst of flavor but also helps the tortillas crisp up beautifully when grilled.
Fill the dipped tortillas with shredded birria meat, then top with diced onions and fresh cilantro for a burst of freshness. For an extra layer of flavor, consider adding shredded Oaxaca or Monterey Jack cheese, a dollop of sour cream, or a sprinkle of diced radishes. A squeeze of fresh lime juice or a splash of apple cider vinegar can also elevate the flavors, adding a tangy contrast to the rich meat.
For a complete meal, serve your birria tacos with a side of the birria stew, perfect for dipping. This interactive way of eating not only enhances the flavors but also makes the meal more engaging and enjoyable. Whether you’re hosting a gathering or enjoying a cozy night in, birria tacos are sure to impress.
FAQs
A birria taco is made of tender, slow-cooked meat—traditionally goat, but often beef (such as beef chuck roast) is used—marinated and cooked in a rich, flavorful broth infused with dried chilies, tomatoes, and aromatic spices like cumin, oregano, and cinnamon. The meat is cooked until it is so tender that it easily shreds.
The sauce for birria tacos is made from a blend of dried chilies (such as guajillo, ancho, and arbol), tomatoes, onions, garlic, and spices like cumin, oregano, and cinnamon. These ingredients are blended into a rich, flavorful sauce that both marinates and cooks the meat, and the resulting broth (consomé) is used for dipping the tacos.
Birria tacos are typically made using beef chuck roast because it becomes tender and flavorful when slow-cooked. Other suitable cuts include beef shank and beef short ribs. Traditionally, birria is made with goat meat, but beef is now commonly used due to its accessibility and taste.
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Birria Tacos Recipe
Equipment
- Vitamix (or blender)
- Forks (for shredding meat)
- Small bowls (for consomé dipping sauce)
Ingredients
For the Birria Stew:
- 3 pounds beef chuck roast or goat meat for traditional birria
- 5 guajillo chili dried
- 3 ancho chili dried
- 2 arbol chili dried, adjust quantity for desired heat level
- 1 onion large, quartered
- 6 cloves garlic
- 2 tomatoes chopped
- 2 bay leaves dry
- 1 cinnamon stick
- 1 teaspoon cumin
- 1 teaspoon mexican oregano dried, or oregano
- 6 cups beef broth
- Sea salt to taste
- Black pepper to taste
For the Tacos:
- Corn tortillas
- Onion chopped, for garnish
- Cilantro chopped, for garnish
- Lime cut into wedges
- Shredded cheese optional
Instructions
Prepare the Chilies
- Remove stems and seeds from the dried guajillo, ancho, and arbol chilies.
- Toast the chilies in a skillet over medium heat until they become fragrant, about 2-3 minutes. Be careful not to burn them.
- Soak the toasted chilies in a bowl of hot water for 15 minutes until they soften.
Make the Birria Sauce
- Transfer the softened chilies to a blender.
- Add the quartered onion, garlic cloves, chopped tomatoes, cumin, oregano, and 1 cup of beef broth to the blender.
- Blend until the mixture is smooth, forming the birria sauce. Set aside.
Sear the Beef Chuck Roast
- Season the beef chuck roast generously with salt and pepper on all sides.
- Heat the large pot or Dutch oven over medium-high heat.
- Add a little oil if needed to prevent sticking.
- Sear the meat in the pot, browning it on all sides to lock in flavor, about 3-4 minutes per side.
Cook the Birria
- Pour the birria sauce over the seared meat in the pot.
- Add the remaining beef broth, bay leaves, and cinnamon stick to the pot.
- Stir to combine all ingredients.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover the pot with a lid, and simmer for 2.5 to 3 hours.
- Check occasionally, stirring to prevent sticking, until the meat is tender and easily shreds with a fork.
Shred the Meat
- Remove the meat from the pot and place it on a cutting board.
- Use two forks to shred the meat into bite-sized pieces.
- Return the shredded meat to the pot, mixing it with the broth.
Assemble the Tacos With Corn Tortillas
- Heat a skillet or griddle over medium heat.
- Skim some fat from the top of the birria broth and place it in a shallow dish.
- Dip each corn tortilla into the fat to lightly coat both sides.
- Place the tortilla on the hot skillet.
- Add shredded meat onto one half of the tortilla.
- Sprinkle shredded cheese over the meat if desired.
- Fold the tortilla over to create a taco.
- Cook for about 2 minutes on each side, or until the tortilla is crispy and the cheese is melted.
Serve
- Garnish the tacos with chopped onion and cilantro.
- Serve with lime wedges on the side for an extra burst of freshness.
- Ladle some birria broth (consomé) into small bowls.
- Enjoy the tacos by dipping them into the consomé.
Conclusion
Birria is more than just a dish; it’s a celebration of rich, authentic Mexican flavors that bring warmth and comfort to any table. With its tender, slow-cooked meat, flavorful broth, and crispy tortillas, birria is perfect for both special occasions and everyday meals.
Whether you’re making birria tacos or serving it as a hearty stew, this dish is sure to become a favorite. Its deep, complex flavors and satisfying ingredients make it ideal for cold winter nights or festive gatherings. So why not give birria a try? With its rich broth, tender beef, and crispy tortillas, this dish is not only easy to make but also incredibly fun to eat. Dive into the world of birria tacos and experience the authentic taste of Mexico in every bite.
Rachael says
I could eat these once a week. Love having frozen leftovers on hand for easy delicious tacos. A crowd favorite!