Birria Tacos

Birria tacos are a rich, flavorful Mexican dish made with slow-cooked beef (or goat), shredded and tucked into corn tortillas, then pan-fried with cheese and dipped in a spicy consommé for the ultimate savory experience.

Why You’ll Love This Recipe

• Deep, authentic Mexican flavors from a long-simmered stew.
• Satisfyingly crispy tacos with a juicy, meaty filling.
• Perfect for special occasions or indulgent weekend meals.
• The consommé doubles as a dipping sauce, enhancing every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef chuck roast or short ribs (or a mix)
• Dried guajillo and ancho chiles
• Garlic cloves
• White onion
• Apple cider vinegar
• Bay leaves
• Mexican oregano
• Cloves and cinnamon stick
• Beef broth or water
• Corn tortillas
• Shredded mozzarella or Oaxaca cheese
• Salt and pepper
• Oil for frying

directions

1. Toast dried chiles, soak in hot water, then blend with garlic, onion, spices, and vinegar to form a paste.
2. Sear beef in a large pot; add chili paste, broth, bay leaves, and simmer for 3–4 hours until tender.
3. Shred beef and reserve the cooking liquid (consommé).
4. Dip tortillas briefly into the top of the consommé (the oily part).
5. Fry tortillas in a skillet, add cheese and shredded beef, and fold.
6. Cook until crispy and golden, flipping once.
7. Serve with a bowl of consommé for dipping.

Servings and timing

Servings: 8–10 tacos
Prep time: 30 minutes
Cook time: 3.5–4 hours
Total time: 4–4.5 hours

Variations

• Use goat or lamb for traditional Jalisco-style birria.
• Add chipotle for a smokier profile.
• Serve with pickled red onions, lime wedges, or chopped cilantro.
• For a spicy kick, include arbol chiles in the sauce blend.

storage/reheating

• Store meat and consommé separately in airtight containers (up to 4 days refrigerated).
• Reheat beef in a pan with a bit of broth or microwave covered.
• Re-crisp tacos in a skillet or air fryer at 350°F until hot.

FAQs

What meat is best for birria tacos?

Beef chuck roast or short ribs are ideal due to their rich marbling and flavor.

Can I make birria in a slow cooker?

Yes, cook on low for 8 hours or high for 5–6 hours after searing and adding the sauce.

Is it spicy?

Birria is flavorful with mild to moderate spice, depending on the chili blend.

Can I freeze birria meat?

Absolutely—cool completely and freeze in an airtight container for up to 3 months.

What’s the purpose of dipping tortillas in consommé?

It infuses them with flavor and helps achieve that iconic crispy red coating.

What cheese works best?

Oaxaca or mozzarella melts beautifully and complements the rich beef.

Can I use flour tortillas?

Traditionally corn is used, but flour can work for a different texture.

Can I skip the frying step?

Yes, though frying adds texture. You can simply warm and fold the tacos.

How long does the consommé last?

Refrigerated, it lasts up to 4 days. Reheat gently before serving.

Are birria tacos gluten-free?

Yes, as long as you use gluten-free corn tortillas and check your spice blends.

Conclusion

Birria tacos are a celebration of slow-cooked flavor and texture, blending tender meat, crispy tortillas, and a bold, aromatic broth. Whether you’re hosting a gathering or treating yourself, this dish delivers an unforgettable culinary experience. Let me know when you’re ready for the next article.

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