Experience the authentic taste of Birria Tacos made with tender, slow-cooked meat and served with a spicy consommé. Perfectly crispy on the outside and juicy on the inside, these tacos are sure to satisfy your cravings.
Table of contents
Tacos de Birria
I know, I know. You might be thinking … ”I clicked on this recipe because I love tacos, but what the heck is Birria Tacos?!”
They’ll definitely be a new favorite of yours, that’s what!
Birria originates from the Mexican state of Jalisco, and it is a traditional dish that is typically served on special occasions and celebrations.
But seriously: Birria tacos are made with slow-cooked meats such as beef or goat, a blend of spices, and served on a warm corn tortilla. They are usually topped with onions, cilantro, and a side of consommé for dipping. They’re so, sooooo good!
This is a little more involved than many recipes I share, but it’s still very, very easy and hands-off, in my opinion. Plus, the results are totally worth it! 😍
These tacos are something a little different for the dinner table, and they’re AMAZING! Enjoy these Birria Tacos!
Birria Tacos Recipe: Ingredients & Equipment
For this Birria Tacos recipe, you will need …
Ingredients
- chuck roast, bone-in short ribs – the meat for your birria tacos. You’ll stew it until it’s shreddable and chewy!
- garlic, water, onion, carrots, ancho chile peppers, guajillo peppers, and beef bouillon cubes – these ingredients comprise your stew juice. Tasty!!
- chili powder, cumin, oregano – your spices and herbs for the stew.
- white corn tortilla shells, quesadilla cheese – for actually putting the tacos together!
NOTE: This recipe is easily halved if you think it makes too much food.
Equipment
- Dutch oven – you’ll make your stew in this.
- bowls – you’ll need a couple for straining the stew, removing the fat as a dipping “sauce,” etc.
- skillet – for cooking up those tacos!
How to make Birria Tacos
For the stew
First, start boiling your stew. In a 7-quart dutch oven, add the first 11 ingredients (chuck roast, ribs, garlic, onion, carrots, chile peppers, guajillo peppers, bouillon cubes, cumin, oregano, and chili powder). Fill the pot with water almost all the way to the top and bring it to a boil for 30 minutes. Make sure to remove any impurities (it looks like brown foam) on the top using a spoon or ladle!!
Second, prep your peppers. Reduce the heat to medium-low and bring it to a simmer. Remove the peppers (they’ll be soft) and transfer them to a blender or food processor along with 1 cup of the cooking liquid. Blend them until smooth, then add them back into the pot and stir.
Third, let your stew cook. Cover the stew and simmer it for 3 hours, stirring once every hour. The meat will be done when it is easily shreddable on its own. Remove the pot from the heat and let it sit for 5 minutes.
For the tacos
Fourth, start prepping your tacos. Skim the fat floating on top of the stew and put it in a small bowl. Use tongs to transfer your stew meat into a larger bowl. Remove the bones and shred the meat. Finally, strain the dutch oven into a third bowl and discard anything in the strainer. (You’ll use this stew liquid to dip the tacos!)
Fifth, actually make your tacos! Heat a cast iron skillet over medium heat. Dip a corn tortilla into the reserved fat and place it on the skillet. Top it with 3 tbsp of the quesadilla cheese and about 4 oz of the shredded meat, then fold it over and cook on both sides for 2 minutes or until it’s crispy. Transfer to a plate and repeat with the remaining tortilla shells.
Finally, enjoy those tacos! Serve the birria tacos with a cup of the cooking liquid and top with chopped onion, cilantro, and limes if you like. Yum!
Birria Tacos: FAQs
Birria originates from the Mexican state of Jalisco, and it is a traditional dish that is served on special occasions and celebrations.
Birria Tacos are made with slow-cooked meats such as beef or goat, a blend of spices, and served on a warm corn tortilla. They are usually topped with onions, cilantro, and a side of consommé for dipping.
It’s about a 4-hour-long recipe, so it’s not quick. HOWEVER, only 20 minutes of that is actual prep time. The rest is cooking time. Gotta stew that beef real good!
This should make enough for 24 tacos!
You can put them in the fridge for about 3 days or in the freezer for up to 6 months. Remember to use an airtight container!
Other recipes you may enjoy
Birria Tacos
- 4 lbs chuck roast cut into 4” chunks
- 2 lbs bone-in short ribs
- 1 bulb garlic top cut off
- 1 large white onion peeled and quartered
- 2 carrots peeled and cut into thirds
- 3 dried ancho chile peppers
- 8 dried guajillo peppers
- 5 beef bouillon cubes
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- water
- 12 oz shredded quesadilla cheese
- 24 6-inch white corn tortillas
- chopped onions, chopped cilantro, and lime wedges, for serving (optional)
- In a 7-quart dutch oven, add the first 11 ingredients. Fill with water almost all the way to the top and bring to a boil. Boil for 30 minutes, removing any impurities on the top using a spoon or ladle. (It will look like a light brown foam around the edges of the pot)
- Reduce heat to medium-low and bring to a simmer. Remove the peppers and transfer them to a blender or food processor along with 1 cup of the cooking liquid. (The peppers should have softened by now) Blend until smooth and add back into the pot and stir.
- Cover and simmer for 3 hours, stirring once every hour. The meat will be done when it is easily shreddable on its own. Remove from the heat and let sit for 5 minutes.
- Using a ladle or spoon, carefully skim off the fat floating on the top and transfer it to a small bowl. ( this is what the corn tortillas will be cooked in)
- Using tongs, transfer the meat to a large bowl and remove the bones and shred the meat. Set aside.
- Using a large bowl and strainer, strain out the dutch oven into the bowl and discard anything left in the stainer. Save the cooking liquid for dipping the tacos.
- Heat a cast iron skillet over medium heat. Dip a corn tortilla into the reserved fat and place it on the skillet. Top with 3 tbsp of the quesadilla cheese and about 4 oz of the shredded meat, fold it over and cook on both sides for 2 minutes or until crispy. Transfer to a paper towel-lined plate and repeat with the remaining tortilla shells.
- Serve with a cup of the cooking liquid and top with chopped onion, cilantro and limes if desired.
- Any leftover meat and cooking liquid can be frozen for up to 6 months in an airtight container. Or store it for up to 3 days in the refrigerator.
- Add cayenne pepper for a spicier version.
- Adjust the seasonings of the cooking liquid to your liking once the meat is cooked through.
- If you can’t find quesadilla cheese, try using mozzarella or Monterey jack.
- This recipe can easily be halved
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Leave a Reply