Birria Tacos
These birria tacos are made with tender, slow-cooked beef that is tucked into a warm tortilla along with cheese, then crisped up in a skillet and served along with a flavorful broth called consommé.
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Why You Will Love These Birria Tacos
Imagine sinking your teeth into a warm, crispy taco shell filled with tender, juicy, and flavorful meat, accompanied by melted cheese, onions, cilantro, and a dipping bowl of savory consommé. That’s the magic of these birria tacos! No wonder this Mexican street food is an absolute must-try for every food enthusiast.
What is Birria?
Birria is a traditional Mexican dish originating from the state of Jalisco, although it’s now beloved across the country and beyond. At its core, birria is a stew made primarily with meat, typically lamb or goat, although variations with other meats like beef or pork are more common now. The meat is simmered in a blend of spices, aromatics, and beef broth. These spices include: dried chilies, cumin, coriander, oregano, and bay leaves. The results: tender beef that’s infused with layers of complex flavor and a distinguishing color of deep, reddish-brown consommé.
Ingredient Notes
Creating authentic birria tacos requires a handful of important key ingredients. Here’s what you’ll need:
- Meat: Like I’ve mentionsed, while goat or lamb is the original protien used, I’m using beef chuck for this birria. Feel free to use beef shoulder for this one too.
- Dried Chilies: An essential component of birria’s flavor profile, dried chilies such as guajillo, ancho, and árbol lend the stew its distinctive smoky, spicy notes.
- Aromatics: Garlic, onions, and bay leaves form the aromatic base of the stew, infusing the meat with depth and complexity.
- Spices: Cumin, coriander, oregano, and black pepper add layers of warmth and spice to the dish, elevating its flavor to new heights.
- Tortillas: Birria tacos are always made with corn tortillas. Pick up the thick ones to ensure they hold the hearty filling without falling apart.
How to Make Birria Tacos
Okay, the exciting part – making birria tacos! Here’s a simplified version of the recipe to get you started:
Toast the chiles in a dry skillet to toast them. Then soak them in water to hydrate. Drain and add to a blender along with onion, garlic, tomatoes, spices, and a little bit of beef broth. Blend until the birria sauce is smooth and creamy.
Next, brown the beef chunks in a dutch oven. Then, pour the birria sauce over the beef and add beef broth and bay leaves to the pot. Cover and simmer for a few hours until beef is tender.
Once the beef is tender and falling apart, remove it and place onto a cutting board. Reserve 1 1/2-2 cups of the consommé liquid and set aside. Shred the beef and return to the pot.
Dip a tortilla into the pot of consommé and place it into a hot skillet to toast, flip, and add the birria beef and cheese. Close the taco and cook 1 minute or so per side. Repeat with remaining beef/tortillas.
Top the tortillas with onion, cilantro, and serve with the reserved consommé.
FAQs:
Q: Can I use a slow cooker to make birria? A: Absolutely! Using a slow cooker is a convenient way to prepare birria. Simply follow the same steps, but cook the beef on low for 6-8 hours until the meat is tender.
Q: Can I freeze leftover birria? A: Yes, birria freezes well. Store it in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you love these tacos, be sure to check out a few of blog’s beloved recipes:
Roasted Tomato Soup With Grilled Cheese Sandwiches
Cajun Shrimp Fettuccine Alfredo
Peach, Burrata, And Prosciutto Salad
Crock-Pot Honey Garlic Chicken
If you make these Birria Tacos, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Birria Tacos
Ingredients
For the Birria Tacos:
- 3-4 pounds beef chuck roast cut into 3-4 inch chunks
- 4-5 dried guajillo chilies stems and seeds removed
- 2-3 dried ancho chilies stems and seeds removed
- 2-3 dired chiles de árbol stems and seeds removed
- 2 small/medium tomatoes
- 1 yellow onion roughly chopped
- 4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth divided
- 2 tablespoons avocado oil or vegetable oil
- 2 bay leaves
- 20-25 corn tortillas
- 3 cups shredded Oaxaca cheese (or mozzarella)
For Serving:
- 1 bunch cilantro, chopped
- 1 yellow onion, finely diced
- 2-3 limes, cut into wedges
Instructions
Prepare the Chilies:
- Remove the stems and seeds from the dried chilies.
- Heat a dry skillet over medium heat and toast the chilies for a few seconds on each side until fragrant. Be careful not to burn them.
- Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they become soft.
Make the Birria Sauce:
- Once the chilies are softened, drain them and transfer them to a blender.
- Add tomatoes, chopped onion, minced garlic, dried oregano, ground cumin, ground coriander, salt, black pepper, and 1 ½ cups of beef broth to the blender.
- Blend everything until you have a smooth sauce. If needed, you can add a bit more beef broth to help with blending.
Cook the Birria Meat:
- Generously season the beef chunks with salt and pepper.
- In a large pot or Dutch oven, heat the oil over medium-high heat.
- Add the beef chunks to the pot and brown them on all sides, working in batches if needed.
- Once the beef is browned, return all of it to the pot.
- Pour the birria sauce over the meat along with the remaining beef broth and bay leaves. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
- Let the birria cook low and slow for 3-4 hours, or until the meat is tender and falling apart.
Shred the Birria Meat:
- Once the meat is cooked, remove it from the pot and shred it using two forks.
- Reserve 1½-2 cups of the consommé liquid and set aside.
- Return the shredded meat to the pot.
Assemble the Tacos:
- Heat a skillet or griddle over medium heat.
- Quickly dip both sides of the tortilla into the pot of broth. Place it into the skillet. Let it toast for 30 seconds then flip it over.
- Fill the tortilla with a generous portion of the shredded birria meat and shredded cheese. Fold and cook in the skillet for about 1 minute on each side, until cheese is melted and tortilla is crisp. Repeat with remaining tortillas/meat. (You may also place the tacos onto a baking sheet and keep warm in the oven on the ‘WARM’ setting while assembling and cooking the remaining tacos).
To Serve:
- Pour the reserved birria consommé into small serving dishes (however many people you're serving). Opitonal: garnish with a pinch of cilantro and a small spoonful of diced onion.
- Top the tacos with chopped cilantro and finely diced onion. Serve with lime wedges and consommé for dipping.
