Birria Tacos Recipe
If you’re searching for the ultimate fusion of comfort food and culinary adventure, look no further than these Birria Tacos. Deeply flavorful, juicy beef nestles inside crispy, cheesy tortillas, all ready to be dunked into a gorgeous, rich consommé. Each bite is a celebration of bold spices, tender meat, and a mouthwatering interplay of textures that make Birria Tacos completely unforgettable, no matter the occasion.
Ingredients You’ll Need
Birria Tacos might sound gourmet, but their magic truly comes from a handful of thoughtfully chosen ingredients. Each one layers on flavor, texture, or a pop of color—don’t skip a single star on this list!
- Beef chuck roast (3 pounds, cut into large chunks): The hero! Marbled and hearty, it becomes fall-apart tender and gets infused with all the bold flavors of the sauce.
- Dried guajillo chiles (5, stems and seeds removed): These bring deep, earthy heat and that signature rusty-red hue to the birria sauce.
- Dried ancho chiles (2, stems and seeds removed): Anchos add a gentle sweetness and richness to round out the chile blend.
- Chipotle pepper in adobo sauce (1): Smoky with a little kick; it’s the “secret sauce” that takes the flavor up a notch.
- Beef broth (4 cups): Lays the liquid foundation that the meat and spices use to create that lush consommé.
- White onion (1 medium, quartered): Essential for sweetness and umami in both the sauce and as a finishing garnish.
- Garlic cloves (5): Aromatic and absolutely necessary for full-bodied flavor.
- Bay leaves (2): They nudge the broth toward deep, savory complexity.
- Cinnamon stick (1): Surprising, but transformative—this hint of warmth is just right.
- Dried oregano (1 teaspoon): Adds earthy zest and a distinctly Mexican herbal note.
- Dried thyme (1 teaspoon): Savory and grounding, thyme balances the robust chile flavors.
- Cumin (1 teaspoon): Earthy and smoky, it’s a must-have in Birria Tacos.
- Ground cloves (1/2 teaspoon): Just a touch gives lovely warmth and subtle spice.
- Salt and pepper (to taste): The building blocks of good seasoning; taste as you go.
- Apple cider vinegar (2 tablespoons): Brightens the whole pot and balances out the richness.
- Corn tortillas: The essential vehicle! Corn brings a wonderful chew and that unmistakable toasty aroma.
- Shredded Oaxaca or mozzarella cheese (1 cup): Adds gooey, melty goodness for the perfect taco bite.
- Chopped onion and cilantro (for garnish): Fresh and lively, perfect for adding crunch and color.
- Lime wedges (for serving): A squeeze wakes up all the flavors, so don’t skip it!
How to Make Birria Tacos
Step 1: Prepare and Soften the Chiles
Start by bringing your beef broth to a gentle simmer in a large pot. Toss in both the dried guajillo and ancho chiles, letting them bathe for about 10 minutes until they’re soft and deeply aromatic. This is where the sauce gets its incredible depth of flavor as the dried chiles dissolve and rehydrate, becoming the cornerstone of the entire Birria Tacos experience.
Step 2: Blend the Sauce
Scoop those softened chiles into a blender along with the chipotle pepper, quartered onion, garlic cloves, oregano, thyme, cumin, ground cloves, and apple cider vinegar. Add a cup of the hot broth to help everything blend smoothly, then blitz until you have a silky, vividly red sauce. This mixture will infuse every bite of beef with smoky, tangy, and spicy notes you’ll crave.
Step 3: Sear the Beef
While your sauce is blending, it’s time to develop more flavor by searing the beef. Generously season all sides with salt and pepper, then brown the chunks in a large Dutch oven until they’re golden and caramelized. This toasty layer will translate into irresistible flavor in both your meat and consommé.
Step 4: Braise Everything Together
Pour the blended chile sauce over the seared beef, then add in the rest of your beef broth, bay leaves, and that all-important cinnamon stick. Bring the pot to a gentle simmer, cover, and let it all slowly cook on low heat for 3 to 4 hours. By the end, you’ll have beef so tender it collapses under the gentle tug of a fork—plus a beautiful, spiced consommé.
Step 5: Shred the Beef and Reserve the Fat
Remove the cooked beef to a cutting board and shred it into bite-sized pieces with two forks. Before you discard anything, skim off some of the rich fat floating on the consommé—this will be your secret weapon for frying the tortillas, making them extra crisp and flavorful.
Step 6: Assemble and Fry the Birria Tacos
Heat a skillet over medium. Dip each corn tortilla into the reserved fat (this is that signature red crust in Birria Tacos!), then lay it in the hot pan. Sprinkle one side with shredded beef and plenty of cheese, fold the tortilla, and fry until both sides are golden and the cheese is wonderfully melty—about 2 to 3 minutes per side.
Step 7: Serve with Garnishes and Consommé
Load your Birria Tacos onto a plate, topping with plenty of chopped onion and fresh cilantro. Squeeze a bit of lime over the top and serve with a small bowl of the consommé on the side for dipping—just like all the best taquerias do!
How to Serve Birria Tacos
Garnishes
Bright, crunchy garnishes really lift Birria Tacos to their full potential! A generous spoonful of chopped white onion and fresh cilantro adds just the right contrast to the rich beef. Don’t forget lime wedges at the table—one squeeze over a hot taco and the flavor is next-level vibrant.
Side Dishes
Pair these beauties with something crisp and cooling, like a simple cabbage slaw or pickled red onions. Traditional Mexican rice, refried beans, or even elote (Mexican street corn) all make stellar sidekicks for Birria Tacos, bringing a multitude of textures and colors to your spread.
Creative Ways to Present
Don’t be shy with presentation! Stack Birria Tacos into a vibrant taco board, surround them with lime wedges, and nestle small bowls of consommé for dipping. For a twist, serve as sliders for parties or even turn leftovers into a cheesy Birria quesadilla. Let your imagination go wild—these tacos are showstoppers any way you serve them.
Make Ahead and Storage
Storing Leftovers
Have extra Birria Tacos or beef on hand? Store the shredded beef and consommé separately in airtight containers in the fridge, and keep leftover tortillas in a sealed bag. They’ll keep beautifully for up to 4 days and make incredibly satisfying quick meals later in the week.
Freezing
Birria freezes like a dream! Portion the cooled, shredded beef and some consommé into freezer-safe bags or containers, removing as much air as possible. This way, you can satisfy your craving for Birria Tacos weeks (or even months) down the road—just thaw overnight in the fridge before reheating.
Reheating
To get your Birria Tacos crispy again, warm the shredded beef gently on the stovetop, then assemble and fry fresh tortillas just like before. If you’re short on time, a quick stint in a hot pan or air fryer for assembled tacos works, too. Warm the consommé separately to serve as your rich dipping sauce.
FAQs
Can I make Birria Tacos with another type Main Course
Absolutely! While beef chuck is classic for Birria Tacos, you can easily swap in lamb, goat, or even short ribs for a delicious twist. Each choice gives a slightly different texture and flavor, but all make for a seriously satisfying taco.
Are Birria Tacos really spicy?
They’re actually more rich and complex than fiery. The mix of guajillo and ancho chiles with a chipotle gives warmth and depth, not an overwhelming heat. If you prefer even milder tacos, just remove the seeds from your chiles or skip the chipotle.
Can I use flour tortillas instead of corn?
Corn tortillas are the traditional (and best!) choice for Birria Tacos because they fry up beautifully and hold all that juicy beef. However, if you prefer flour, they’ll still work—the texture will simply be a bit softer and less toasty.
What’s the secret to getting extra crispy Birria Tacos?
Dipping each tortilla in that reserved birria fat before frying is the game changer. It creates the signature crunchy, red crust. Make sure your skillet is hot and don’t rush the frying process—patience pays off with the perfect crunch.
Can I make Birria Tacos ahead of time?
Yes! In fact, making them a day ahead lets those incredible flavors meld and intensify. Just shred your beef, cool your consommé, and store both covered in the fridge. When you’re ready to serve, assemble and fry up the tacos fresh for maximum crispiness.
Final Thoughts
If there’s ever a moment to treat yourself and impress your friends or family, Birria Tacos are the way to do it. Their rich, layered flavors and satisfying crunch create a meal that’s equal parts comfort and celebration. Gather your ingredients, roll up your sleeves, and dive into the irresistible world of Birria Tacos—you’ll wish you’d discovered them sooner!
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Birria Tacos Recipe
- Total Time: 4 hours 30 minutes
- Yield: 8 tacos 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Birria Tacos at home with this easy-to-follow recipe. Tender beef simmered in a flavorful chili sauce, then stuffed into crispy tortillas and topped with cheese, onions, and cilantro. A Mexican favorite that’s perfect for any occasion!
Ingredients
- 3 pounds beef chuck roast, cut into large chunks
- 5 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo sauce
- 4 cups beef broth
- 1 medium white onion, quartered
- 5 cloves garlic
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/2 teaspoon ground cloves
- Salt and pepper to taste
- 2 tablespoons apple cider vinegar
- Corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped onion and cilantro for garnish
- Lime wedges for serving
For the Birria:
For Serving:
Instructions
- Prepare the Chili Sauce: Simmer dried chiles in beef broth, then blend with onion, garlic, spices, and vinegar until smooth.
- Cook the Beef: Sear seasoned beef in a Dutch oven, pour in the chili sauce, broth, bay leaves, and cinnamon. Simmer for 3-4 hours until tender.
- Assemble Tacos: Dip tortillas in reserved fat, fill with shredded beef and cheese, fold, and pan-fry until crispy and cheese melts.
- Serve: Garnish tacos with onion, cilantro, and serve with lime wedges and consommé for dipping.
Notes
- For extra flavor, make the birria a day ahead so the flavors deepen overnight.
- You can use short ribs or goat meat instead of beef chuck if desired.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braised and Pan-Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
