Favorite Birria Tacos

This recipe for delicious Birria Tacos is a warm invitation to bring friends and family together around a comforting meal. With tender beef and rich flavors, these tacos are sure to impress anyone lucky enough to taste them.

Why make this recipe

Birria Tacos are not just a meal; they are an experience. The combination of subtly spiced meat and melty cheese wrapped in a crispy tortilla is simply irresistible. Whether you’re hosting a gathering or just looking for a hearty dinner, this recipe will warm hearts and fill bellies.

Ingredients

• 2 lbs beef chuck or brisket
• 3-4 dried guajillo chilies
• 2-3 dried ancho chilies
• 4 cloves garlic
• 1 onion, quartered
• 1 tsp cumin
• 1 tsp dried oregano
• 2-3 bay leaves
• 1-2 cups beef broth
• Salt and pepper to taste
• Corn tortillas
• Oaxacan cheese (or cheese of your choice)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

How to make it

1. Start by toasting the dried guajillo and ancho chilies in a pan over medium heat until fragrant. Remove from heat and soak them in warm water for about 20 minutes.
2. In a blender, combine soaked chilies, garlic, onion, cumin, oregano, salt, and pepper. Add a little beef broth to help blend it smoothly.
3. In a large pot or Dutch oven, add the beef and pour the blended sauce over it. Add bay leaves and enough beef broth to cover the meat.
4. Bring to a boil, then reduce heat and cover, simmering for 2-3 hours or until the beef is tender and shreds easily.
5. Once the beef is ready, remove from the pot and shred it with a fork.
6. In a skillet, heat a bit of oil over medium heat. Dip corn tortillas in the consomé briefly, then place them in the skillet.
7. Add shredded beef and a generous amount of Oaxacan cheese to half the tortilla, fold it, and cook until crispy and the cheese melts.
8. Serve hot, garnished with fresh cilantro and lime wedges, along with a side of the consomé for dipping.

How to serve it

Serve the tacos hot off the skillet and offer small bowls of consomé for dipping. Garnish each plate with a sprinkle of fresh cilantro and lime wedges for an added burst of freshness.

How to store it

If you have leftover Birria, store the beef and broth separately in airtight containers. The beef can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Keep the tortillas stored separately to maintain their crispiness when reheating.

Helpful tips

• Make sure to toast the chilies gently to enhance their flavor without burning them.
• Use beef broth for the best flavor; however, water can work in a pinch.
• If you find the sauce too thick, add more broth to reach your desired consistency.

Optional variations

• For a spicy kick, add a few jalapeños or chili powder to the marinade.
• Swap Oaxacan cheese for your favorite melting cheese, like mozzarella or Monterey Jack.

Frequently asked questions

Can I use chicken instead of beef?
Yes, you can substitute beef with chicken to make Birria de Pollo. Just adjust cooking time as chicken will cook faster than beef.

What if I can’t find dried chilies?
If dried chilies are unavailable, you can use chili powder as an alternative. Start with 2 tablespoons and adjust to taste.

How do I make the tacos vegetarian?
To create a vegetarian version, replace the beef with mushrooms or jackfruit and use vegetable broth instead of beef broth. Adjust spices for added flavor.

Birria Tacos

Delicious Birria Tacos with tender beef, rich flavors, and crispy tortillas make for an irresistible dish perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 6 tacos

Calories 300 kcal

Ingredients

  

Meat and Marinade

• 2 lbs beef chuck or brisket
• 3-4 pieces dried guajillo chilies
• 2-3 pieces dried ancho chilies
• 4 cloves garlic
• 1 piece onion, quartered
• 1 tsp cumin
• 1 tsp dried oregano
• 2-3 pieces bay leaves
• 1-2 cups beef broth Use for blending and cooking the beef
• to taste Salt and pepper

For Serving

• Oaxacan cheese or cheese of your choice For filling
• to taste Fresh cilantro, chopped For garnish
• Lime wedges for serving

Instructions

 

Preparation

• Toast the dried guajillo and ancho chilies in a pan over medium heat until fragrant. Remove from heat and soak them in warm water for about 20 minutes.
• In a blender, combine soaked chilies, garlic, onion, cumin, oregano, salt, and pepper. Add a little beef broth to help blend it smoothly.
• In a large pot or Dutch oven, add the beef and pour the blended sauce over it. Add bay leaves and enough beef broth to cover the meat.

Cooking

• Bring to a boil, then reduce heat and cover. Simmer for 2-3 hours or until the beef is tender and shreds easily.
• Once the beef is ready, remove from the pot and shred it with a fork.

Assembly

• In a skillet, heat a bit of oil over medium heat. Dip corn tortillas in the consomé briefly, then place them in the skillet.
• Add shredded beef and a generous amount of Oaxacan cheese to half the tortilla, fold it, and cook until crispy and the cheese melts.
• Serve hot, garnished with fresh cilantro and lime wedges, along with a side of the consomé for dipping.

Notes

Store leftover beef and broth separately. Beef can be refrigerated for up to 3 days or frozen for up to 3 months. Store tortillas separately to maintain crispiness.

Keyword Beef Tacos, Birria Tacos, Comfort Food, Mexican Cuisine, Taco Recipe