Birria Tacos are a traditional Mexican dish that features slow-cooked, flavorful beef (or goat) in a rich, spiced broth, traditionally served with warm tortillas. The meat is tender, juicy, and full of deep, complex flavors. These tacos are often served with a side of the flavorful consommé for dipping, making each bite even more indulgent. Birria Tacos have gained popularity for their incredible taste and satisfying texture, and once you try them, you’ll understand why they’re so beloved.
Why You’ll Love This Recipe
Birria Tacos are a perfect combination of rich, tender meat and vibrant, spicy flavors. The slow-cooked beef simmers in a mix of aromatic spices, garlic, and chilies, resulting in a deeply flavorful broth that tenderizes the meat and gives it a savory, melt-in-your-mouth texture. When served in crispy, golden tortillas with a little melted cheese and a drizzle of consommé, these tacos are an unforgettable treat. Whether you’re looking for a delicious dinner or a fun weekend meal with family and friends, Birria Tacos are sure to impress!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the birria (meat and broth):
- 2 lbs beef chuck roast (or beef short ribs)
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles (optional, for extra depth)
- 4 cloves garlic, minced
- 1 medium onion, roughly chopped
- 2 medium tomatoes, quartered
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves (optional)
- 4 cups beef broth (or water)
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon olive oil (for browning the meat)
For the tacos:
- 12 small corn tortillas
- 1 cup shredded Oaxaca cheese (or mozzarella)
- 1/2 cup finely chopped onions
- 1/2 cup chopped cilantro
- Lime wedges (for serving)
- 1 cup consommé (from the birria broth) for dipping
Directions
Make the Birria:
- Prepare the chiles: In a skillet over medium heat, dry toast the guajillo, ancho, and pasilla chiles for about 1-2 minutes, just until they become aromatic. Be sure to keep an eye on them to avoid burning. Once toasted, add the chiles to a bowl of hot water and soak them for about 15-20 minutes until softened.
- Blend the sauce: Once the chiles are soft, drain them and transfer them to a blender. Add the garlic, onion, tomatoes, cumin, oregano, cinnamon, and cloves. Blend until smooth, adding a little bit of beef broth or water to help blend if needed. This will be your birria sauce.
- Brown the meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then brown the meat on all sides for 5-7 minutes. This will help develop deeper flavors in the broth.
- Cook the meat: Pour the prepared birria sauce over the browned beef, and add the bay leaves, apple cider vinegar, and the remaining beef broth. Bring the mixture to a simmer. Cover the pot and let it cook on low heat for 3-4 hours or until the meat is very tender and easily shreds. Alternatively, you can cook it in a pressure cooker for about 1 hour or in a slow cooker for 6-8 hours on low.
- Shred the beef: Once the meat is tender, remove it from the pot and shred it with two forks. Set the shredded beef aside. Reserve about 2 cups of the cooking liquid to serve as consommé for dipping.
Assemble the Tacos:
- Heat the tortillas: In a separate skillet, lightly heat the tortillas over medium heat until they are soft and warm. If you prefer crispy tacos, you can fry them slightly in a little oil until golden and crispy.
- Fill the tortillas: Add a generous amount of shredded beef to the center of each tortilla. Sprinkle shredded Oaxaca cheese on top of the beef, allowing it to melt slightly.
- Crisp the tacos: If you like crispy tacos, heat the tortillas with the filling in a skillet over medium heat until the cheese melts and the tortillas are crispy. Flip them halfway through if needed to get an even crisp on both sides.
- Garnish and serve: Once the tacos are ready, garnish with chopped onions, cilantro, and a squeeze of lime juice. Serve with a small bowl of the reserved consommé for dipping.
Servings and Timing
- Servings: Makes about 12 tacos.
- Prep time: 20 minutes
- Cooking time: 3-4 hours (or 1 hour in a pressure cooker)
- Total time: 3.5-4.5 hours
Variations
- Add Cheese to the Consommé: For a richer dipping sauce, melt some shredded cheese into the consommé to create a cheesy broth for dipping.
- Vegetarian Birria: Replace the beef with mushrooms, jackfruit, or cauliflower for a vegetarian version of this dish.
- Spicy Birria: If you like more heat, add a couple of dried chipotle peppers or fresh jalapeños to the sauce mixture before blending.
- Birria Quesadillas: Instead of tacos, you can make birria quesadillas by adding cheese and beef to tortillas, grilling them, and serving with the consommé for dipping.
Storage/Reheating
- Storage: Store leftover birria in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen as it sits.
- Freezing: You can freeze the birria for up to 2-3 months. Let the beef cool completely before transferring it to a freezer-safe container. Reheat thoroughly in a saucepan before serving.
- Reheating: Reheat the birria and consommé in a saucepan over low heat until warmed through. For the tacos, reheat them in a skillet or the oven until crispy.
FAQs
1. Can I use chicken or instead of beef?
Yes! Birria is traditionally made with goat meat, but beef or chicken are commonly used alternatives. If using chicken, cook for less time, as it will cook faster than beef.
2. Can I make the birria in a slow cooker?
Yes! To make birria in a slow cooker, simply add the browned meat, birria sauce, and broth to the slow cooker and cook on low for 6-8 hours until the meat is tender and easily shreddable.
3. Can I make the birria ahead of time?
Yes, you can prepare the birria the day before. Let it cool, then store it in the refrigerator. Reheat gently before serving.
4. Can I make these tacos without frying the tortillas?
Yes! You can skip frying the tortillas and serve them soft. The filling will still be delicious, and the tortillas can be warmed in a skillet or microwave.
5. How do I keep the tacos from getting soggy when dipping in consommé?
To prevent the tacos from getting soggy, make sure to serve the consommé in a separate bowl and dip them lightly. If you like your tacos extra crispy, dipping them in the consommé for just a moment will add flavor without making them too soggy.
6. How can I make the birria more flavorful?
If you want extra flavor, you can add a dash of cinnamon or a few cloves to the sauce, or even a splash of orange juice for a subtle citrus note. You can also use beef short ribs for even richer flavor.
7. Can I make the tacos ahead of time?
You can prep the birria and consommé ahead of time and store them in the refrigerator. When ready to serve, heat the beef and make fresh tacos by warming the tortillas, filling them, and crisping them up as needed.
8. Can I make birria in an Instant Pot?
Yes, you can make birria in an Instant Pot. Cook on high pressure for about 45 minutes to 1 hour, then release the pressure naturally. Shred the beef and proceed with assembling the tacos.
9. Can I skip the cheese in the tacos?
Yes, you can skip the cheese for a lighter version, or substitute it with dairy-free cheese for a vegan option. The tacos will still be delicious with the flavorful birria.
10. How spicy is birria?
The spiciness of birria can vary depending on the chiles used in the sauce. If you want a mild birria, remove the seeds from the chiles before blending. If you want it spicier, leave the seeds in or add fresh chilies to the sauce.
Conclusion
Birria Tacos are a flavorful, satisfying dish that’s perfect for a hearty meal or a special occasion. The tender, slow-cooked beef, rich consommé, and crispy tortillas make these tacos incredibly delicious and irresistible. Whether you’re making them for a family dinner or serving them at a party, these tacos are sure to be a hit. So grab your ingredients and get ready to enjoy one of the best taco recipes ever!
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Birria Tacos Recipe
- Total Time: 3.5-4.5 hours
- Yield: Makes about 12 tacos
Description
Birria Tacos are a traditional Mexican dish featuring slow-cooked, tender beef (or goat) in a spiced broth, served in warm tortillas with cheese and garnished with onions and cilantro. These tacos are accompanied by consommé for dipping, making them indulgent and full of rich, complex flavors.
Ingredients
- 2 lbs beef chuck roast (or beef short ribs)
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles (optional, for extra depth)
- 4 cloves garlic, minced
- 1 medium onion, roughly chopped
- 2 medium tomatoes, quartered
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves (optional)
- 4 cups beef broth (or water)
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon olive oil (for browning the meat)
- 12 small corn tortillas
- 1 cup shredded Oaxaca cheese (or mozzarella)
- 1/2 cup finely chopped onions
- 1/2 cup chopped cilantro
- Lime wedges (for serving)
- 1 cup consommé (from the birria broth) for dipping
Instructions
- In a skillet over medium heat, dry toast the guajillo, ancho, and pasilla chiles for about 1-2 minutes, just until they become aromatic. Once toasted, add the chiles to a bowl of hot water and soak for about 15-20 minutes until softened.
- Once softened, drain the chiles and transfer them to a blender. Add the garlic, onion, tomatoes, cumin, oregano, cinnamon, and cloves. Blend until smooth, adding a bit of beef broth or water to help blend if needed. This will be your birria sauce.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then brown the meat on all sides for 5-7 minutes. Drain any excess fat.
- Pour the prepared birria sauce over the browned beef and add the bay leaves, apple cider vinegar, and the remaining beef broth. Bring to a simmer. Cover the pot and cook on low for 3-4 hours until the meat is tender and easily shreds. Alternatively, cook in a pressure cooker for 1 hour or in a slow cooker for 6-8 hours on low.
- Once the meat is tender, remove it from the pot and shred with two forks. Set aside. Reserve about 2 cups of the cooking liquid for consommé.
- In a separate skillet, heat the tortillas until warm. If you prefer crispy tacos, fry them slightly in oil until golden and crispy.
- Add a generous amount of shredded beef to each tortilla. Sprinkle Oaxaca cheese on top of the beef, allowing it to melt slightly.
- If desired, crisp the tacos in the skillet over medium heat until golden, flipping halfway through.
- Garnish the tacos with chopped onions, cilantro, and a squeeze of lime. Serve with a small bowl of consommé for dipping.
Notes
- For a richer dipping sauce, melt some cheese into the consommé.
- If you prefer a vegetarian option, replace the beef with mushrooms or jackfruit and follow the same steps.
- Add more chilies for extra heat or reduce the amount for a milder flavor.
- If you don’t have Oaxaca cheese, mozzarella works well as a substitute.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Main Course
- Method: Slow Cooking, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
