Birria Tacos: A Favorite Recipe

Birria tacos are a delightful treat, combining savory beef with vibrant flavors from dried chilies and spices. These tacos are perfect for gatherings or a special family meal, and they bring warmth and comfort to your dining table.

Why make this recipe

Making birria tacos allows you to savor Mexican cuisine in the comfort of your home. The slow-cooked beef is incredibly tender and flavorful, while the crispy tortillas add texture and a delightful crunch. Plus, the homemade consomé for dipping makes these tacos an unforgettable experience.

Ingredients

• 2 lbs beef chuck or brisket
• 3-4 dried guajillo chilies
• 2-3 dried ancho chilies
• 4 cloves garlic
• 1 onion, quartered
• 1 tsp cumin
• 1 tsp dried oregano
• 2-3 bay leaves
• 1-2 cups beef broth
• Salt and pepper to taste
• Corn tortillas
• Oaxacan cheese (or cheese of your choice)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

How to make it

1. Start by toasting the dried guajillo and ancho chilies in a pan over medium heat until fragrant. Remove from heat and soak them in warm water for about 20 minutes.
2. In a blender, combine soaked chilies, garlic, onion, cumin, oregano, salt, and pepper. Add a little beef broth to help blend it smoothly.
3. In a large pot or Dutch oven, add the beef and pour the blended sauce over it. Add bay leaves and enough beef broth to cover the meat.
4. Bring to a boil, then reduce heat and cover, simmering for 2-3 hours or until the beef is tender and shreds easily.
5. Once the beef is ready, remove it from the pot and shred it with a fork.
6. In a skillet, heat a bit of oil over medium heat. Dip corn tortillas in the consomé briefly, then place them in the skillet.
7. Add shredded beef and a generous amount of Oaxacan cheese to half the tortilla, fold, and cook until crispy and cheese melts.
8. Serve hot, garnished with fresh cilantro and lime wedges, along with a side of the consomé for dipping.

How to serve it

Serve the birria tacos immediately while they are hot and crispy. Garnish them with fresh cilantro and lime wedges for a burst of flavor. A small bowl of the consomé on the side makes for a perfect dipping sauce.

How to store it

If you have leftovers, store the shredded beef and consomé separately in airtight containers in the refrigerator. They should last for up to 3 days. To reheat, gently warm the beef in a skillet or microwave, and the consomé can be heated on the stove.

Helpful tips

• For added depth of flavor, consider marinating the beef in the blended sauce overnight before cooking.
• Make sure to keep an eye on the chilies while toasting to prevent burning, as it can affect the flavor.

Optional variations

• You can use other cuts of beef such as short ribs or pork if you prefer different meat.
• Add toppings like diced onions or sliced radishes for extra crunch and flavor.

Frequently asked questions

Can I use fresh chilies instead of dried?
While dried chilies are traditional for this recipe, you can experiment with fresh chilies for a different flavor profile, keeping in mind that they will have a different taste and heat level.

What if I can’t find Oaxacan cheese?
You can substitute Oaxacan cheese with mozzarella, queso fresco, or any meltable cheese of your choice.

Can I make this recipe in a slow cooker?
Yes, you can definitely adapt this recipe for a slow cooker. Simply prepare the sauce as directed and cook all ingredients in the slow cooker on low for 8 hours or on high for 4 hours until the beef is tender.

Birria Tacos

Savory beef chuck or brisket is slow-cooked with dried chilies and spices, then served with crispy tortillas and a delicious homemade consomé for dipping.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 6 servings

Calories 360 kcal

Ingredients

  

Beef and Sauce

• 2 lbs beef chuck or brisket Can also use short ribs or pork if preferred.
• 3-4 pieces dried guajillo chilies Toast before soaking.
• 2-3 pieces dried ancho chilies Toast before soaking.
• 4 cloves garlic
• 1 unit onion, quartered
• 1 tsp cumin
• 1 tsp dried oregano
• 2-3 pieces bay leaves
• 1-2 cups beef broth Add enough to cover the meat.
• to taste Salt and pepper

Tortillas and Toppings

• 10 pieces Corn tortillas Dip in consomé for added flavor.
• 1 cup Oaxacan cheese Or cheese of your choice.
• 1/4 cup Fresh cilantro, chopped For garnish.
• 2 pieces Lime wedges For serving.

Instructions

 

Preparation

• Toast the dried guajillo and ancho chilies in a pan over medium heat until fragrant.
• Remove from heat and soak the chilies in warm water for about 20 minutes.
• In a blender, combine soaked chilies, garlic, onion, cumin, oregano, salt, and pepper. Add a little beef broth to help blend smoothly.

Cooking

• In a large pot or Dutch oven, add the beef and pour the blended sauce over it. Add bay leaves and enough beef broth to cover the meat.
• Bring to a boil, then reduce heat and cover, simmering for 2-3 hours or until the beef is tender and shreds easily.
• Once the beef is ready, remove it from the pot and shred it with a fork.
• In a skillet, heat a bit of oil over medium heat. Dip corn tortillas in the consomé briefly, then place them in the skillet.
• Add shredded beef and a generous amount of Oaxacan cheese to half the tortilla, fold, and cook until crispy and cheese melts.

Serving

• Serve the birria tacos hot and crispy, garnished with fresh cilantro and lime wedges, along with a side of consomé for dipping.

Notes

For extra flavor, consider marinating the beef in the blended sauce overnight. Keep an eye on the chilies while toasting to prevent burning.

Keyword Beef Tacos, Birria Tacos, Comfort Food, Mexican Cuisine, Slow Cooked