Birria Tacos

Why make this recipe

Birria tacos are a delicious way to enjoy tender, flavorful beef wrapped in warm tortillas. This Mexican dish comes with a rich broth for dipping, making it a hit at any meal. The combination of spices and slow-cooked beef creates a comforting and satisfying experience. Making birria tacos at home lets you control the ingredients and customize the flavors to your liking. Plus, they’re perfect for sharing with family and friends!

How to make Birria Tacos

Ingredients:

• 2 lbs beef chuck or brisket
• 3 dried guajillo chilies
• 2 dried ancho chilies
• 4 cloves garlic, minced
• 1 onion, quartered
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups beef broth
• Salt and pepper to taste
• Corn tortillas
• Oaxacan cheese or cheese of choice
• Chopped onions and cilantro for garnish

Directions:

1. Toast the dried guajillo and ancho chilies in a dry skillet until fragrant. Then, soak them in hot water for 15 minutes.
2. In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, and some of the beef broth to make a paste.
3. Season the beef with salt and pepper. Place it in a large pot or slow cooker. Pour the chili paste over the beef and add the remaining beef broth.
4. Braise the beef until tender, which takes about 3 hours on the stovetop or 6-8 hours on low in a slow cooker.
5. Once cooked, shred the beef and set it aside.
6. In a skillet, heat tortillas and fill them with the shredded beef and cheese. Fry them until crispy.
7. Serve with consomé (the broth) for dipping. Garnish with chopped onions and cilantro.

How to serve Birria Tacos

Birria tacos are best served hot, straight from the skillet. Pair them with a small bowl of consomé for dipping. You can also serve extra toppings like chopped onions, cilantro, and even lime wedges. They make a great appetizer or main dish for gatherings!

How to store Birria Tacos

If you have leftovers, store the shredded beef and consomé separately in airtight containers. You can keep them in the refrigerator for up to 3 days. To reheat, warm the beef in a skillet and the consomé in a pot. Fry fresh tortillas when ready to serve to maintain that crispy texture.

Tips to make Birria Tacos

• Make sure to toast the chilies well to enhance their flavor.
• Use a combination of beef chuck and brisket for a richer taste and tender meat.
• For extra crunch, fry the tacos longer until they are golden brown.
• Feel free to adjust the spice level by adding more or fewer chilies.

Variation

You can make birria tacos with different types of meat, such as lamb or goat. Alternatively, try adding different cheeses like Monterey Jack or mozzarella for a unique twist.

FAQs

1. Can I use chicken instead of beef for birria tacos?
Yes, you can use chicken, but the cooking time will be shorter. Use boneless, skinless chicken thighs for best results.

2. What can I serve with birria tacos?
You can serve them with rice, beans, or a fresh salad. Pickled vegetables also pair well with this dish.

3. Can I freeze birria tacos?
Yes, you can freeze the shredded beef and consomé in separate containers. Just thaw and reheat when you’re ready to enjoy them again.

Birria Tacos

Print Recipe

Delicious birria tacos made with tender, flavorful beef wrapped in warm tortillas and served with a rich broth for dipping.

• Total Time: 225 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 2 lbs beef chuck or brisket
• 3 dried guajillo chilies
• 2 dried ancho chilies
• 4 cloves garlic, minced
• 1 onion, quartered
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups beef broth
• Salt and pepper to taste
• Corn tortillas
• Oaxacan cheese or cheese of choice
• Chopped onions and cilantro for garnish

Instructions

1. Toast the dried guajillo and ancho chilies in a dry skillet until fragrant. Then, soak them in hot water for 15 minutes.
2. In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, and some of the beef broth to make a paste.
3. Season the beef with salt and pepper. Place it in a large pot or slow cooker. Pour the chili paste over the beef and add the remaining beef broth.
4. Braise the beef until tender, which takes about 3 hours on the stovetop or 6-8 hours on low in a slow cooker.
5. Once cooked, shred the beef and set it aside.
6. In a skillet, heat tortillas and fill them with the shredded beef and cheese. Fry them until crispy.
7. Serve with consomé (the broth) for dipping. Garnish with chopped onions and cilantro.

Notes

Store leftovers separately in airtight containers for up to 3 days. Reheat before serving.

• Author: jessica-baker
• Prep Time: 45 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Braised
• Cuisine: Mexican
• Diet: None

Nutrition

• Serving Size: 1 taco
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg

Keywords: Birria, Tacos, Mexican cuisine, Beef tacos, Comfort food