Birria tacos recipe are a popular Mexican dish that combines tender, flavorful meat with a crispy taco shell dipped in rich, spiced consommé. Originating from the state of Jalisco, Mexico, this dish is traditionally made with goat or beef, slow-cooked until the meat is tender and juicy. The tacos are then filled with the shredded meat, fried until crispy, and served with a side of the delicious consommé (broth) for dipping. These tacos have become a favorite around the world due to their bold flavors and satisfying texture.
What Makes Birria Tacos Special?
The secret behind Birria tacos lies in the combination of slow-cooked, flavorful meat and the crispy taco shell that soaks up the rich consommé. The meat is cooked in a blend of spices and dried chilies, giving it a deep, smoky flavor with a hint of sweetness and spice. Once the meat is ready, it’s shredded and placed inside corn tortillas that are dipped in the consommé before being fried to perfection. The result is a taco that’s crispy on the outside, tender and juicy on the inside, and packed with robust flavors.
How to Make Birria Tacos
1. Prepare the Meat
Start by trimming any excess fat from the beef (or goat) and cutting it into large chunks. Set aside while you prepare the marinade.
2. Make the Marinade
In a large pot, toast the dried chilies (guajillo, ancho, and pasilla) over medium heat until they are fragrant, about 1-2 minutes. Remove the seeds and stems, and soak the chilies in hot water for about 10 minutes to soften them.
Once softened, blend the chilies with garlic, onion, tomatoes, and the spices (cumin, oregano, cloves, cinnamon) until smooth. Pour the marinade over the meat, ensuring each piece is well-coated. Marinate the meat in the refrigerator for at least 2 hours, or overnight for the best flavor.
3. Slow-Cook the Meat
Transfer the marinated meat to a large pot or slow cooker. Add enough beef broth or water to cover the meat. Bring to a boil, then reduce to a simmer. Cover and cook on low heat for about 3-4 hours, or until the meat is tender and easily shreds with a fork. Alternatively, you can cook the meat in a slow cooker on low for 6-8 hours.
4. Make the Consommé
Once the meat is cooked, remove it from the pot and shred it with forks. Skim any fat from the surface of the remaining broth (this fat can be saved for frying the tacos). Strain the broth to create a rich, flavorful consommé that will be used for dipping.
5. Assemble the Tacos
Heat a skillet over medium heat. Dip each corn tortilla into the consommé, making sure both sides are coated. Place the tortilla on the skillet and top with a generous amount of shredded meat and a sprinkle of cheese (optional). Fold the tortilla in half and fry until crispy, about 2-3 minutes on each side.
6. Serve and Dip
Serve the crispy birria tacos hot with a side of consommé for dipping. Garnish with fresh cilantro, diced onions, and lime wedges for an added burst of flavor.
Tips for the Perfect Birria Tacos
- Use a mix of dried chilies: The combination of guajillo, ancho, and pasilla chilies gives the birria its deep, complex flavor. If you like extra heat, you can add dried arbol chilies to the mix.
- Marinate the meat overnight: For the best flavor, let the meat marinate overnight so it can fully absorb the spices and chilies.
- Don’t skip the consommé: The consommé is an essential part of the birria taco experience. Dip your tacos in the rich broth for a truly satisfying bite.
Variations of Birria Tacos
- Cheese Birria Tacos: Add a layer of melted cheese (like mozzarella or Oaxaca cheese) inside the tacos for an extra indulgent version of birria tacos.
- Goat Birria Tacos: If you want to make traditional birria, use goat meat instead of beef for a more authentic flavor.
- Spicy Birria: For a spicier kick, add more chili peppers to the marinade or include spicy toppings like jalapeños or hot sauce.
Birria Tacos Recipe
Equipment
- Large pot or slow cooker
- Blender or food processor
- Skillet or griddle
- Tongs
- Strainer
- Measuring cups and spoons
Ingredients
For the Birria
- 3 Ibs beef chuck roast (or goat) cut into large chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 onion
- 6 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 cloves
- 1/4 cup apple cider vinegar
- 4 cups beef broth
- 1 bay leaf
- Salt and pepper
For the Tacos:
- Corn tortillas
- Shredded cheese
- Fresh cilantro
- Diced onion
- Lime wedges
Instructions
- 1. Prepare the chilies:Toast the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat until they become fragrant, about 1-2 minutes. Transfer them to a bowl and cover with hot water. Soak for 10 minutes until softened.2. Make the marinade:In a blender or food processor, combine the soaked chilies, onion, garlic, cumin, oregano, cinnamon, cloves, and apple cider vinegar. Blend until smooth, adding a little soaking water if needed. Season with salt and pepper to taste.3. Marinate the meat:Place the beef or goat pieces in a large bowl or zip-top bag, and pour the marinade over the meat, ensuring it’s well coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.4. Cook the meat:Transfer the marinated meat to a large pot or slow cooker. Add the beef broth, bay leaf, and any remaining marinade. Bring to a simmer, cover, and cook on low heat for 3-4 hours, or until the meat is tender and easily shreds with a fork. (If using a slow cooker, cook on low for 6-8 hours.)5. Shred the meat:Once the meat is fully cooked and tender, remove it from the pot and shred it with two forks. Skim any fat from the surface of the broth (consommé) and strain the broth, reserving it for dipping.6. Assemble the tacos:Heat a skillet or griddle over medium heat. Dip each corn tortilla into the consommé, then place it on the skillet. Add a layer of shredded meat and cheese (if using) to one half of the tortilla. Fold the tortilla over and cook until crispy and golden brown on both sides, about 2-3 minutes per side.7. Serve the tacos:Serve the crispy birria tacos with a side of consommé for dipping. Garnish with fresh cilantro, diced onions, and lime wedges for extra flavor.
Notes
- Use different meats: Traditional birria is made with goat, but beef chuck roast, short ribs, or lamb are also great options for a tender, flavorful result.
- Marinate overnight: For the most flavorful birria, marinate the meat overnight to allow the spices to fully infuse the meat.
- Don’t skip the consommé: The rich broth left after slow-cooking the meat is essential for dipping the tacos and adding even more flavor.
- Make ahead: Birria can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will intensify over time.
Conclusion
Birria tacos are a delicious and comforting dish that brings the bold flavors of Mexico to your table. The combination of tender, flavorful meat, crispy taco shells, and rich consommé makes these tacos an unforgettable experience. Whether you’re making them for a family meal or a special gathering, birria tacos are sure to impress and satisfy. Give this recipe a try and enjoy one of Mexico’s most beloved dishes!
