Birria Tacos

Why You’ll Love This Recipe

• Authentic Flavor: The combination of tender meat and rich spices delivers a taste that's both traditional and satisfying.
• Versatility: Easily adaptable with different meats or plant-based alternatives to suit various dietary preferences.
• Perfect for Gatherings: A crowd-pleaser that's ideal for dinners, game days, or any occasion.

Ingredients

• 2½ lbs beef chuck roast, cut into chunks
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 chipotle pepper in adobo sauce
• 1 medium white onion, quartered
• 4 garlic cloves
• 1 (14 oz) can fire-roasted diced tomatoes
• 2 cups beef broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt and black pepper to taste
• Corn tortillas
• Oaxaca cheese, shredded
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Birria Sauce:
   • In a large pot, bring water to a boil. Add the dried guajillo and ancho chiles and boil for about 10 minutes until softened. Drain and set aside.
   • In a blender, combine the softened chiles, chipotle pepper, onion, garlic, diced tomatoes, beef broth, apple cider vinegar, oregano, cumin, and smoked paprika. Blend until smooth.
2. Cook the Meat:
   • Season the beef chunks with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat some oil over medium-high heat. Sear the beef chunks until browned on all sides.
   • Pour the blended sauce over the beef. Add the bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for about 3 hours, or until the meat is tender and shreds easily.
3. Shred the Meat:
   • Remove the beef from the pot and shred using two forks. Return the shredded meat to the pot and stir to combine with the sauce. Keep warm.
4. Assemble the Tacos:
   • Heat a skillet or griddle over medium heat. Dip a corn tortilla into the birria sauce to lightly coat. Place the tortilla on the skillet and sprinkle with shredded Oaxaca cheese. Add some shredded meat on top of the cheese.
   • Fold the tortilla in half and cook until crispy and the cheese is melted, about 2-3 minutes per side. Repeat with remaining tortillas.
5. Serve:
   • Serve the tacos hot, garnished with chopped cilantro and lime wedges on the side. Pour some of the birria consomé (sauce) into small bowls for dipping. Enjoy!

Servings and Timing

• Servings: Approximately 6 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes

Variations

• Meat Options: Substitute beef with lamb, goat, or chicken for different flavor profiles.
• Cheese Alternatives: Use mozzarella or a dairy-free cheese to accommodate dietary preferences.
• Spice Level: Adjust the number of chipotle peppers or add jalapeños to increase heat.

Storage/Reheating

• Storage: Store leftover birria meat and consomé separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the meat and consomé on the stovetop over low heat until warmed through. Assemble tacos as directed when ready to serve.

FAQs

1. Can I make Birria Tacos ahead of time?

Yes, you can prepare the birria meat and consomé ahead of time and store them in the refrigerator. When ready to serve, reheat and assemble the tacos as directed.

2. What type of tortillas should I use?

Corn tortillas are traditional for birria tacos, but you can use flour tortillas if you prefer.

3. How can I make this recipe dairy-free?

Use a dairy-free cheese alternative or omit the cheese entirely.

4. Can I freeze the birria meat?

Yes, the shredded birria meat can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

5. What is consomé?

Consomé is the flavorful broth resulting from cooking the meat in the spiced sauce. It's typically served alongside the tacos for dipping.

6. How do I prevent the tacos from becoming soggy?

Ensure the tortillas are lightly coated in the sauce and cooked until crispy on the skillet to prevent sogginess.

7. Can I use a slow cooker for this recipe?

Yes, after searing the meat, transfer it and the blended sauce to a slow cooker. Cook on

Print

Birria Tacos

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ava
• Total Time: 3 hours 30 minutes
• Yield: 6 Servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Experience the bold and savory flavors of authentic Mexican Birria Tacos, where slow-cooked, tender meat is shredded and tucked into crispy, cheesy corn tortillas. Served with a rich consomé for dipping, these tacos are the perfect indulgence for taco lovers.

---

Ingredients

For the Birria Meat & Consomé:

• 2½ lbs beef chuck roast, cut into chunks
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 chipotle pepper in adobo sauce
• 1 medium white onion, quartered
• 4 garlic cloves
• 1 (14 oz) can fire-roasted diced tomatoes
• 2 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 bay leaves
• Salt & black pepper to taste

For the Tacos:

• Corn tortillas
• Oaxaca cheese, shredded (or mozzarella)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Birria Sauce:

1. Soften the chiles: In a large pot, bring water to a boil. Add the guajillo and ancho chiles and boil for about 10 minutes until softened. Drain and set aside.
2. Blend the sauce: In a blender, combine the softened chiles, chipotle pepper, onion, garlic, diced tomatoes, beef broth, apple cider vinegar, oregano, cumin, and smoked paprika. Blend until smooth.

Cook the Meat:

3. Sear the beef: Season the beef chunks with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat some oil over medium-high heat. Sear the beef on all sides until browned.
4. Simmer: Pour the blended sauce over the beef. Add the bay leaves, bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours until the meat is tender and easily shredded.

Shred the Meat:

5. Shred the beef: Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine with the sauce. Keep warm.

Assemble the Tacos:

6. Dip & Cook: Heat a skillet or griddle over medium heat. Dip a corn tortilla lightly into the birria sauce and place it on the skillet. Sprinkle with shredded cheese and add some shredded meat on top.
7. Crisp the tacos: Fold the tortilla in half and cook until crispy and the cheese is melted, about 2-3 minutes per side. Repeat with remaining tortillas.

Serve:

8. Garnish & Dip: Serve hot with chopped cilantro, lime wedges, and a small bowl of birria consomé for dipping. Enjoy!

Notes

• Meat Substitutions: Try lamb, goat, or chicken for different flavors.
• Cheese Alternatives: Use mozzarella or a dairy-free alternative.
• Spicy Kick: Add extra chipotle peppers or jalapeños.
• Slow Cooker Option: After searing the beef, transfer it to a slow cooker, add the sauce, and cook on LOW for 8 hours or HIGH for 4-5 hours.

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Baking
• Cuisine: Mexican