Birria Tacos Recipe: How to Make Authentic Birria Tacos

If you’re a fan of bold and savory Mexican flavors, then Birria Tacos are a must-try! These crispy, cheesy, and juicy tacos dipped in a rich consommé have taken the food world by storm. Today, I’ll guide you through an authentic Birria Tacos recipe so you can recreate this delicious dish at home.

What Are Birria Tacos?

Birria is a traditional Mexican stew originating from Jalisco, typically made with goat or beef. The meat is slow-cooked in a flavorful blend of dried chilies, spices, and broth, making it incredibly tender and rich. To make birria tacos, the meat is shredded, placed in corn tortillas with cheese, and fried until crispy, then served with a side of consommé for dipping.

Ingredients for Birria Tacos

For the Birria Stew:

• 2 lbs beef chuck or short ribs (or goat meat for a traditional touch)
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 1 dried chipotle chili
• 4 cups beef broth
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp black pepper
• 2 tomatoes, chopped
• 2 tbsp vegetable oil

For the Tacos:

• 12 corn tortillas
• 1 cup shredded Oaxaca or mozzarella cheese
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced white onion
• Lime wedges for serving

Birria Tacos Step-by-Step Instructions

1. Prepare the Chili Sauce

1. Remove stems and seeds from the dried chilies.
2. In a pot, add the chilies and cover with water. Simmer for 10 minutes until softened.
3. Blend the softened chilies with tomatoes, onion, garlic, cumin, oregano, paprika, vinegar, and 1 cup of broth until smooth.

2. Cook the Birria

1. Heat oil in a large pot over medium heat.
2. Sear the beef on all sides until browned.
3. Pour in the blended chili sauce and the remaining broth.
4. Add bay leaves, cinnamon stick, salt, and pepper.
5. Cover and simmer on low heat for 3-4 hours until the meat is tender.
6. Once cooked, remove the meat, shred it, and return it to the broth.

3. Assemble the Tacos

1. Heat a non-stick pan over medium heat.
2. Dip a corn tortilla into the birria broth to coat it.
3. Place the tortilla on the pan, add shredded birria meat and cheese.
4. Fold the tortilla and cook until crispy and golden brown.
5. Repeat for all tacos.

4. Serve and Enjoy!

• Serve the tacos with a bowl of consommé (birria broth) for dipping.
• Garnish with fresh cilantro, diced onions, and a squeeze of lime.
• Enjoy the rich, juicy, and crispy bite of birria tacos!

Pro Chef Tips for the Best Birria Tacos

• Use Bone-in Meat: This adds depth of flavor to the broth.
• Slow Cook for Maximum Flavor: The longer it simmers, the richer the taste.
• Crispy Tortillas: Dipping the tortillas in the consommé before frying enhances the crunch and taste.
• Experiment with Cheese: While Oaxaca cheese is traditional, mozzarella or Monterey Jack also work great.

Frequently Asked Questions (FAQs)

1. Can I make birria tacos ahead of time?
Yes! You can prepare the birria meat a day in advance and store it in the fridge. Just reheat and assemble when ready.

2. What can I use instead of dried chilies?
If you can’t find dried chilies, you can use chili powder as a substitute, but the flavor won’t be as deep.

3. Are birria tacos spicy?
They have a mild to medium spice level, but you can adjust the number of chilies to your preference.

4. Can I use chicken instead of beef or goat?
Yes! Chicken birria is a lighter but still delicious option.

5. How do I store and reheat birria tacos?
Store the birria meat separately in an airtight container for up to 4 days in the fridge. Reheat in a pan before assembling fresh tacos.

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With this authentic birria tacos recipe, you’ll be able to impress your friends and family with a true Mexican classic! Try it out and let me know how it turns out in the comments.

Happy Cooking!