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Birria Tacos

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Birria Tacos are a rich and flavorful Mexican dish featuring slow-cooked, seasoned meat (typically beef or goat), melted cheese, and crispy fried tortillas, served with a bold and spicy consommé for dipping.

  • Author: Ella
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 6–8 tacos
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Halal

Ingredients

  • 3 lbs beef chuck roast or short ribs (or a mix of beef and goat)
  • 3 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 dried pasilla chiles
  • 1 chipotle pepper in adobo sauce
  • 1 medium white onion, chopped
  • 5 garlic cloves
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 teaspoon cumin seeds
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground thyme
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 6 cups beef broth
  • Salt and pepper, to taste
  • Corn tortillas
  • Shredded Oaxaca or mozzarella cheese
  • Chopped onion and cilantro (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Remove stems and seeds from dried chiles and toast them in a dry skillet for a few seconds to release flavor.
  2. Soak the toasted chiles in hot water for 15–20 minutes until softened.
  3. Blend softened chiles with onion, garlic, chipotle pepper, spices, apple cider vinegar, and 1 cup of beef broth into a smooth sauce.
  4. Sear the beef in a large pot or Dutch oven until browned on all sides.
  5. Pour chile sauce over the beef, add bay leaves and remaining beef broth, and bring to a simmer.
  6. Cover and cook on low for 3–4 hours until the meat is tender and shreddable.
  7. Shred the meat and return it to the pot to soak in the consommé.
  8. Heat a skillet over medium heat, dip a tortilla into the consommé, and place it on the skillet.
  9. Add cheese and shredded meat to one half of the tortilla, fold it, and fry until crispy on both sides (about 2–3 minutes per side).
  10. Serve hot with chopped onion, cilantro, lime wedges, and a bowl of consommé for dipping.

Notes

  • Use lamb or goat for a more traditional birria flavor.
  • Add more chipotle or cayenne for a spicier version.
  • Make quesabirria by using more cheese and folding like a quesadilla.
  • Reheat tacos in a skillet to maintain crispiness; avoid microwaving.
  • Freeze meat and consommé separately for up to 2 months.
  • Use Oaxaca cheese for authentic melt and flavor; mozzarella or Monterey Jack work too.

Nutrition

Find it online: https://elladishes.com/birria-tacos-recipe/