Homemade Birria Tacos Recipe

Birria tacos have become one of the most popular Mexican street foods worldwide, known for their rich flavor, tender meat, and vibrant colors. Originating from the state of Jalisco, Mexico, Birria is traditionally made with goat meat, but beef or lamb are now commonly used. The tacos are filled with slow-cooked, seasoned meat, and dipped in a flavorful broth for a crispy, juicy experience.

What are Birria Tacos?

Birria is a rich, flavorful Mexican dish traditionally made by slow-cooking goat meat in a spiced broth. The dish has evolved, and nowadays, beef (usually chuck roast or short ribs) is more commonly used, especially for making Birria tacos. The dish is often served with a side of broth, known as “consommé,” which is used for dipping the tacos.

Birria tacos are made by taking the tender, slow-cooked meat, placing it into soft tortillas, and then either dipping the tortilla into the rich broth before frying it or adding the broth directly to the tacos. These tacos are served with various garnishes like chopped onions, cilantro, lime, and a side of consommé for dipping.

How to Prepare Birria (Beef or Goat)

Step 1: Toast and Rehydrate the Chiles

• Begin by removing the stems and seeds from the dried guajillo, ancho, and pasilla chiles. You can use kitchen scissors or a knife to cut off the stems and open them up.
• Toast the chiles lightly in a dry skillet over medium heat for 1-2 minutes, turning occasionally to prevent burning. This will enhance their smoky flavor.
• Once toasted, place the chiles in a heatproof bowl and pour hot water over them. Let them soak for about 15 minutes or until soft.

Step 2: Prepare the Meat

• While the chiles are soaking, cut your beef chuck roast or short ribs into large chunks (about 2-3 inches). You want the pieces large enough to stay juicy while cooking but small enough to cook evenly.

Step 3: Make the Chile Paste

• Once the chiles have softened, drain them and place them in a blender or food processor. Add 1/2 of the onion, garlic cloves, tomato, cumin, oregano, and black pepper. Add a little bit of beef broth (about 1 cup) to help blend everything into a smooth paste.
• Blend until the mixture is smooth, adding more beef broth as needed. The result should be a thick, rich red paste.

Step 4: Brown the Meat

• Heat a large pot or Dutch oven over medium-high heat. Add a bit of oil, then brown the meat chunks on all sides. This step helps to develop deep, savory flavors. Once browned, remove the meat from the pot and set it aside.

How to Make the Birria Broth

Step 1: Sauté Aromatics

• In the same pot, add a little more oil if necessary. Add the remaining onion (quartered) and garlic, and sauté for 2-3 minutes until softened and fragrant.

Step 2: Add the Chile Paste and Broth

• Once the onions and garlic are softened, add the blended chile paste to the pot. Stir to combine and cook for 5 minutes, allowing the paste to thicken and the flavors to meld together.
• Pour in the beef broth and add the cinnamon stick, bay leaves, and cloves. Stir everything together, scraping up any browned bits from the bottom of the pot.

Step 3: Cook the Meat

• Return the browned meat to the pot, making sure it is covered with the broth. If necessary, add more beef broth or water until the meat is submerged.
• Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 2.5 to 3 hours, or until the meat is incredibly tender and easily shreds with a fork.

Step 4: Shred the Meat

• Once the meat is tender, remove it from the pot and let it rest for a few minutes. Shred the meat with two forks, discarding any fat or bones if using short ribs.

Step 5: Strain the Broth

• Strain the broth to remove the bay leaves, cinnamon stick, and any remaining solids. You should be left with a rich, flavorful consommé to use as a dipping sauce for your tacos.

How to Assemble Birria Tacos

Step 1: Heat the Tortillas

• Heat a small amount of oil in a skillet over medium heat. Lightly fry each tortilla on both sides until warm and slightly crispy but still pliable. If you like extra crispy tacos, you can dip the tortillas into the consommé before frying.

Step 2: Add the Shredded Meat

• Place a small amount of shredded Birria beef in the center of each tortilla. You can add some cheese on top of the meat if you prefer cheesy Birria tacos.

Step 3: Fry the Tacos

• Fold the tortillas over the meat and cheese. Place them back in the skillet and fry on both sides until crispy and golden brown. You can dip the tortillas in the consommé before frying for added flavor and crispiness.

Step 4: Serve with Consommé

• Serve the crispy tacos hot, accompanied by a bowl of the reserved consommé for dipping. Garnish the tacos with chopped onions, cilantro, a squeeze of lime, and any other toppings you desire.

Optional Garnishes and Toppings

• Chopped Cilantro: Adds a fresh, herbaceous flavor to balance the richness of the meat.
• Chopped Onions: Adds a crunchy, slightly sharp contrast to the fatty meat.
• Radishes: Sliced radishes offer a crunchy and slightly peppery bite.
• Lime Wedges: A squeeze of lime brightens the flavors and adds acidity to balance the richness.
• Salsa: A spicy salsa or a smoky chipotle salsa adds another layer of flavor to the tacos.

Tips for the Perfect Birria Tacos

• Use a Pressure Cooker: If you’re short on time, you can use a pressure cooker or Instant Pot to speed up the cooking process. It will take about 45 minutes to 1 hour in a pressure cooker instead of the 2-3 hours required for traditional stovetop cooking.
• Quality of Meat: Beef chuck roast or short ribs are ideal for their tenderness. If you prefer the traditional flavor, you can use goat meat, though it may be harder to find in some areas.
• Broth Consistency: If the broth is too thin, you can simmer it uncovered for a bit longer to reduce it. If it’s too thick, you can add extra beef broth or water.
• Cheese: If you love cheese, make sure to use a meltable cheese like Oaxaca, mozzarella, or even cheddar.

Frequently Asked Questions

Can I make the Birria ahead of time? Yes! The Birria meat can be made ahead of time and stored in the fridge for up to 3 days. You can also freeze the Birria for up to 3 months. Reheat it slowly and serve with fresh tortillas when you’re ready to enjoy.

Can I use chicken or pork instead of beef? Yes! While traditional Birria is made with goat or beef, you can experiment with chicken or pork for a different flavor profile. Adjust the cooking time accordingly, as chicken will cook faster than beef.

What if I don’t want to fry the tortillas? If you prefer a lighter taco, you can skip the frying step. Simply fill the soft, warm tortillas with the shredded meat and cheese, then serve as soft tacos.

Conclusion

Homemade Birria Tacos are a delicious and flavorful Mexican dish that’s perfect for special occasions or a comforting family meal. The slow-cooked, tender beef soaked in a rich, flavorful broth, combined with crispy tortillas, makes for a mouthwatering experience. By following this detailed recipe, you can enjoy restaurant-quality Birria tacos right at home. Add your favorite toppings, and you have a meal that’s guaranteed to impress. Enjoy!

Yield: 6

Homemade Birria Tacos Recipe

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Birria tacos have become one of the most popular Mexican street foods worldwide, known for their rich flavor, tender meat, and vibrant colors. Originating from the state of Jalisco, Mexico, Birria is traditionally made with goat meat, but beef or lamb are now commonly used. The tacos are filled with slow-cooked, seasoned meat, and dipped in a flavorful broth for a crispy, juicy experience.

Prep Time 30 minutes

Cook Time 3 hours

Marinating Time 30 minutes

Total Time 4 hours

Ingredients

• For the Birria:
• 3 lbs beef chuck roast (or beef short ribs, or a mix of both)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 3 dried guajillo chiles, seeds and stems removed
• 2 dried ancho chiles, seeds and stems removed
• 2 dried pasilla chiles (optional for extra depth)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground cinnamon
• 1 bay leaf
• 1 teaspoon smoked paprika (optional)
• 4 cups beef broth (or water, if preferred)
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil or vegetable oil
• Salt and pepper to taste
• For the Tacos:
• Corn tortillas (or flour tortillas, if preferred)
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced onions
• Lime wedges
• 1 cup shredded Oaxaca cheese (or mozzarella, optional)
• Salsa or hot sauce (optional)

Instructions

1. Prepare the Chiles:

• Heat a dry skillet over medium heat and lightly toast the dried chiles for 1-2 minutes, just until fragrant. Don’t let them burn.
• Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they soften.

2. Make the Birria Sauce:

• In a blender, combine the softened chiles, garlic, onion, cumin, oregano, cinnamon, smoked paprika, apple cider vinegar, and 1 cup of the beef broth. Blend until smooth. If the mixture is too thick, add a bit more beef broth or water to reach a pourable consistency.

3. Sear the Meat:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper.
• Sear the beef on all sides until browned, about 5-6 minutes per side. Once browned, remove the meat and set it aside.

4. Cook the Birria:

• In the same pot, pour in the chile sauce and cook for about 2-3 minutes, allowing the flavors to develop.
• Add the beef back to the pot, along with the bay leaf and the remaining beef broth (about 3 cups). Stir everything to combine.
• Bring to a simmer, then reduce the heat to low. Cover and cook for about 2.5 to 3 hours, or until the beef is fork-tender and can be shredded easily.

5. Shred the Meat:

• Remove the beef from the pot and shred it with two forks. Discard any large pieces of fat or bones (if using short ribs).
• Strain the broth, reserving it to use as the consommé for dipping the tacos.

6. Prepare the Tacos:

• Heat a skillet or griddle over medium-high heat. Lightly dip the tortillas in the reserved consommé (just for a few seconds) to soak them slightly, then place them on the skillet.
• Once the tortilla is warm and lightly browned, sprinkle with a little cheese (if using) and place a generous portion of the shredded birria on top.
• Fold the tortillas in half to form tacos and cook for an additional minute on each side until the cheese is melted and the tacos are crispy on the outside.

7. Serve:

• Serve the tacos hot, topped with chopped cilantro and onions. Squeeze lime over the tacos and serve with the reserved consommé on the side for dipping.

Notes

Slow Cooker Option: If you prefer, you can cook the birria in a slow cooker. After searing the meat, transfer it to the slow cooker along with the chile sauce and broth, and cook on low for 6-8 hours or until the meat is tender.

Make-Ahead: The birria can be made a day in advance, and the flavors will continue to develop overnight. Simply store the broth and shredded meat in the fridge and reheat before serving.

Serving Suggestions: You can also serve birria with a side of rice, beans, or grilled vegetables.