Birria Tacos

Birria tacos have quickly gained popularity across the globe, thanks to their savory, tender meat and the rich, flavorful broth they’re served with. Originating in Jalisco, Mexico, birria is traditionally a slow-cooked stew made with goat meat. Today, however, beef is commonly used, making it more accessible to people worldwide. When served as tacos, the tender, slow-braised meat is stuffed inside warm tortillas and often dipped in a delicious consomé (broth), creating a dish that’s simply irresistible. If you’re ready to try this mouthwatering dish at home, here’s how to make the perfect birria tacos.

Ingredients Birria Tacos

To make delicious birria tacos, you will need the following ingredients:

For the Birria:

• 3 lbs beef chuck roast (or beef short ribs for a richer flavor)
• 5-6 dried guajillo chiles (seeds and stems removed)
• 3-4 dried ancho chiles (seeds and stems removed)
• 2 dried pasilla chiles (optional, for added flavor)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cinnamon
• 1-2 cloves (optional for a slight warm kick)
• 4 cups beef broth
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar (to balance the richness)

For the Tacos:

• Corn tortillas (about 12-16)
• Shredded beef (from the cooked birria)
• Grated cheese (Oaxaca cheese or mozzarella)
• Fresh cilantro, chopped
• Diced onions
• Lime wedges
• Consomé (broth) for dipping

Instructions

Step 1: Prepare the Chiles

Start by preparing the dried chiles. Place the guajillo, ancho, and pasilla chiles in a hot, dry skillet for about 30 seconds to toast them lightly. Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 10-15 minutes, or until they soften. Drain the chiles and place them in a blender.

Step 2: Blend the Sauce

Add to the blender the chopped tomatoes, garlic, cumin, oregano, cinnamon, cloves (optional), and 1 cup of beef broth. Blend the ingredients into a smooth paste. If needed, add more broth to help blend the sauce.

Step 3: Cook the Meat

In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Brown the beef chunks on all sides to lock in the flavor. Once browned, add the onion, and cook until softened.

Next, pour in the blended chili sauce and the remaining beef broth, along with the bay leaves, apple cider vinegar, salt, and pepper. Stir to combine, ensuring that the meat is submerged in the liquid. Bring it to a simmer.

Step 4: Slow Cook the Birria

Cover the pot and reduce the heat to low. Let the birria simmer for 3-4 hours, or until the beef becomes incredibly tender and shreds easily. You can also cook it in a slow cooker on low for 6-8 hours if you prefer.

Step 5: Shred the Meat

Once the meat is fully cooked and tender, remove it from the pot. Shred the beef using two forks, discarding any fat or bones. Keep some of the broth (consomé) aside to serve as a dipping sauce.

Step 6: Prepare the Tacos

Heat the corn tortillas on a dry skillet until warm and pliable. To add extra flavor, dip each tortilla into the consomé (broth) before filling it with the shredded beef. Then, sprinkle a generous amount of grated cheese onto the beef and fold the taco in half.

For a crispy touch, you can pan-fry the tacos in a bit of oil on both sides until golden brown and crispy.

Step 7: Serve the Birria Tacos

Serve the tacos with a side of consomé for dipping. Garnish the tacos with freshly chopped cilantro, diced onions, and a squeeze of lime for a burst of freshness. You can also serve the tacos with additional toppings like radishes or salsa.

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