“`html
If you’re craving a deeply flavorful, melt-in-your-mouth taco experience, you’re in for a treat with this Birria Tacos Recipe. These tacos are the perfect harmony of tender, slow-cooked beef bathed in a rich, smoky chili sauce, folded inside crispy tortillas, and topped with fresh garnishes that add brightness and crunch. Whether you’re making them for a festive gathering or a cozy night in, birria tacos bring excitement to the table with their bold taste and satisfying textures.
Ingredients You’ll Need
This Birria Tacos Recipe calls for a handful of simple yet essential ingredients that each play a vital role in building layers of flavor, texture, and color. From dried chilies that create a smoky warmth to fresh herbs that provide a vibrant lift, every item enhances the end result.
- Guajillo chilies: Provide a sweet, mild heat and beautiful reddish color after soaking and chopping.
- Ancho chilies: Add a deep, smoky undertone that’s essential for authentic birria flavor.
- Chilies de árbol: Bring a sharper, spicier kick to balance the mildness of the other chilies.
- Garlic cloves: Infuse the sauce with aromatic depth and savory warmth.
- Small onion: Adds subtle sweetness and texture to the chili sauce when blended.
- Medium tomato: Provides tanginess and body to the sauce base.
- Dried oregano: Offers an earthy herbal note typical of Mexican cuisine.
- Ground cumin: Delivers a warm, nutty spiciness that complements the chilies.
- Black pepper: Enhances overall seasoning with a gentle heat.
- Vegetable oil: For sautéing and adding a crispy finish to the tacos.
- Chuck beef: The star protein, chosen for its marbling that turns tender and juicy after slow cooking.
- Beef stock: Creates a rich cooking liquid that keeps the meat moist and flavorful.
- Cloves: Impart a subtle sweetness and complexity to the sauce.
- Cinnamon stick: Adds warmth and a hint of spice that rounds out the chili blend.
- Bay leaves: Introduce a delicate herbal aroma to the stew.
- Apple cider vinegar: Brightens the sauce with acidity, balancing the richness.
- Cooking salt/kosher salt: Essential for highlighting all the natural flavors.
- Corn tortillas: The perfect vessel for soaking up birria juices and crisping on the griddle.
- White onion: Diced fresh to add crunch and pungency as a garnish.
- Coriander/cilantro leaves: Bring refreshing herbal brightness as a finishing touch.
- Shredded cheese (Colby, Monterey Jack or Oaxaca): Melts wonderfully inside the tacos for creamy goodness.
- Lime wedges and salsa/hot sauce: Optional but highly recommended for added zing and heat.
How to Make Birria Tacos Recipe
Step 1: Prepare the Chili Sauce
Begin by removing the stems and seeds from the guajillo, ancho, and chilies de árbol. Soak them in hot water until softened, then reserve some soaking water. Next, blend the soaked chilies with garlic cloves, sliced onion, tomato, dried oregano, ground cumin, black pepper, and a bit of the chili soaking water until you get a smooth, richly colored sauce. This sauce is the heart of the birria, carrying smoky, spicy, and tangy notes that will permeate the entire dish.
Step 2: Brown the Beef and Build the Stew
Heat vegetable oil in a large pot or Dutch oven, then brown the chuck beef pieces on all sides to develop a deep, caramelized crust. This step locks in flavor and texture. Remove the beef and add the chili sauce to the pot, frying it briefly to deepen its flavors. Return the beef to the pot and pour in low sodium beef stock. Add cloves, cinnamon stick, bay leaves, apple cider vinegar, and salt. Cover and simmer gently for about 3 hours, until the meat is fall-apart tender and infused with the luscious sauce.
Step 3: Shred the Beef and Prepare the Consommé
Once the beef is perfectly cooked, lift the chunks out of the sauce and shred them finely using forks. Strain or skim the cooking liquid, which is now a vibrant consommé that’s perfect for dipping. This juicy broth captures the essence of all the spicy, smoky flavors and is an essential accompaniment to authentic birria tacos.
Step 4: Assemble and Crisp the Tacos
Heat a skillet and lightly dip each corn tortilla into the consomé to soak up the flavorful juices. Place them on the skillet, sprinkle a generous amount of shredded cheese over one half, and add a good pile of shredded beef. Fold the tortilla over and cook until the cheese melts and the tortilla becomes crisp and golden brown, perfectly cradling the tender meat inside.
How to Serve Birria Tacos Recipe
Garnishes
Fresh garnishes elevate birria tacos to new heights. Diced white onions bring a crisp texture and sharp freshness, while chopped cilantro adds a burst of herbal brightness that contrasts beautifully with the richness of the meat and cheese. Lime wedges are a must-have to squeeze over each taco for a splash of zesty acidity that wakes up the palate.
Side Dishes
Birria tacos are hearty on their own but serve them alongside Mexican rice, refried beans, or a simple light salad for a well-rounded meal. Pickled vegetables, like jalapeños or carrots, can offer a pleasantly tart counterpoint that cuts through the richness, balancing the plate.
Creative Ways to Present
For a fun party idea, serve mini birria tacos as bite-sized appetizers with small bowls of consommé for dipping. Another winning presentation is to pile birria meat on tostadas topped with cheese and garnishes for a crunchy alternative. You can even turn leftover birria into a delicious taco salad, layering greens, cheese, and plenty of shredded beef drizzled with warm consommé-based dressing.
Make Ahead and Storage
Storing Leftovers
After cooking, allow the birria beef and consommé to cool completely before transferring to airtight containers. Store in the refrigerator for up to four days. Keeping the meat in the flavorful broth helps maintain moisture and enhances taste when reheated later.
Freezing
You can freeze both the shredded birria beef and the consommé separately or together for up to three months. Portioning in meal-sized containers makes thawing convenient. When ready to use, thaw overnight in the refrigerator for best texture and flavor retention.
Reheating
To reheat, warm the birria beef gently in a saucepan over low heat with some consommé until steaming hot. Re-dip tortillas into heated consommé before crisping for that signature juicy yet crispy taco. This method ensures the tacos taste just as incredible as freshly made.
FAQs
What cut of beef is best for birria tacos?
Chuck beef is ideal because it becomes tender and flavorful after slow cooking, but you can also use boneless beef short ribs for a richer, slightly fattier result.
Can I make birria tacos without dried chilies?
Dried chilies provide essential smoky and spicy flavors, so substituting fresh chilies will change the taste significantly; it’s best to use the recommended dried varieties for authentic birria tacos.
Is it necessary to use cheese in birria tacos?
Cheese adds creamy richness and helps hold the taco together when crisped, but if dairy is not preferred, you can serve them cheese-free and still enjoy delicious birria flavors.
How spicy are birria tacos?
The heat level varies depending on the amount of chilies and their type, but this recipe balances mild smoky heat with vibrant flavor, allowing you to adjust the spiciness by adding extra chili de árbol or hot sauce.
What is consommé and why is it served with birria tacos?
Consommé is the rich, flavorful broth leftover from cooking the birria. It is served as a dipping sauce that adds moisture and a burst of concentrated flavor to each taco bite, making it an essential component of the experience.
Final Thoughts
I can’t recommend this Birria Tacos Recipe enough if you love diving into something rich, flavorful, and utterly satisfying. It’s a dish that brings friends and family together and lets you savor each juicy, cheesy, crispy bite. Give it a try—you’ll find yourself coming back for more again and again!
“`
Print
Birria Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 22-25 tacos
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
These Birria Tacos are a traditional Mexican dish featuring tender, slow-cooked chuck beef in a rich, spicy chili broth. Perfectly seasoned with a blend of dried guajillo, ancho, and arbol chilies, along with aromatic spices and simmered until meltingly tender, the meat is shredded and served in crispy corn tortillas with melted cheese, topped with diced onion, fresh cilantro, and a squeeze of lime. Ideal for a flavorful and festive meal.
Ingredients
Chili Sauce
- 25 g (0.9 oz) guajillo chillies, dried (~4 pieces, heaped 3/4 cup once chopped)
- 45 g (1.6 oz) ancho chillies, dried (~2–3 pieces, 1 cup once chopped)
- 6 g (0.2 oz) chillies de arbol, dried (~6 pieces, 2 tbsp once chopped)
- 1/2 cup chili soaking water (reserved from simmering chilies)
- 5 garlic cloves, peeled
- 1 small onion, roughly sliced (about tennis ball size)
- 1 medium tomato, roughly sliced (180g)
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/8 tsp black pepper
Meat and Cooking
- 5 tbsp vegetable oil (or canola oil)
- 1.3 kg (2.6 lb) chuck beef, cut into 6 large pieces (or 1.8 kg/3.6 lb boneless beef short ribs)
- 2 cups beef stock or broth, low sodium
- 10 cloves (whole) or 1/4 tsp ground cloves
- 1 cinnamon stick (or 1/4 tsp cinnamon powder)
- 3 bay leaves (preferably fresh)
- 2 tbsp apple cider vinegar (or white vinegar, red or white wine vinegar)
- 2 1/2 tsp cooking salt/kosher salt (halve amount if using table salt, +30% for flakes)
Serving
- 20 – 25 corn tortillas (14.5 cm / 6″ wide)
- 1 white onion, diced
- 1/2 cup finely chopped coriander (cilantro) leaves
- 3 1/2 cups (350g) shredded Colby, Monterey Jack, or Oaxaca cheese
- Lime wedges (optional)
- Your favorite salsa or hot sauce (optional)
Instructions
- Prepare the Chili Sauce: Remove stems and seeds from the dried guajillo, ancho, and arbol chilies. In a saucepan, bring water to a simmer and soak the chilies for about 10 minutes until soft. Reserve 1/2 cup of the soaking water. In a blender, combine the soaked chilies, reserved soaking water, garlic cloves, sliced onion, tomato, dried oregano, ground cumin, and black pepper. Blend until smooth to create the chili sauce.
- Sear the Beef: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chuck beef pieces and sear on all sides until nicely browned, about 4-5 minutes per side. This step is essential to develop deep, rich flavors in the meat and broth.
- Simmer the Beef: Pour the prepared chili sauce over the seared beef. Add the beef stock, whole cloves, cinnamon stick, bay leaves, apple cider vinegar, and salt. Bring to a boil, then reduce to a low simmer. Cover the pot and cook for approximately 3 hours, or until the beef is tender and easily shredded.
- Assemble the Tacos: Remove bay leaves, cinnamon stick, and cloves from the cooked meat. Shred the beef finely using forks. To prepare the tacos, lightly dip corn tortillas in the flavorful broth (consommé) from the pot, then place on a hot skillet or griddle. Sprinkle shredded cheese over one half, add shredded beef, fold the tortilla, and cook until the cheese melts and the tortilla is crispy and golden on both sides. Serve topped with diced white onion, chopped cilantro, lime wedges, and your favorite salsa or hot sauce.
Notes
- Note 1: Using a blend of guajillo, ancho, and arbol chilies creates a balanced heat and deep flavor for the birria sauce.
- Note 2: Vegetable or canola oil is preferred for searing due to their higher smoke points.
- Note 3: Chuck beef is ideal for slow cooking due to its marbling, but boneless beef short ribs can be used for richer flavor.
- Note 4: Use fresh corn tortillas about 6 inches wide for authentic birria tacos.
- Note 5: Diced white onion and fresh cilantro add freshness and texture as toppings.
- Note 6: Colby, Monterey Jack, or Oaxaca cheese melt well and bring mild creaminess.
