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Birria Tacos Recipe

Birria Tacos Recipe

Birria tacos are a Mexican classic, combining slow-cooked, flavorful meat with crispy tortillas, dipped in rich consommé for a satisfying bite. Traditionally made with beef or goat, birria tacos are tender, juicy, and packed with bold flavors from dried chilies and spices. Serve with consommé for dipping, and enjoy one of Mexico's most beloved dishes.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Cuisine Mexican
Servings 7 People
Calories 450 kcal

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.
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