Birria Tacos, also known as tacos de birria or quesabirria, have taken the food world by storm, and for good reason. These aren’t your average tacos; they’re a flavorful, cheesy, and utterly delicious experience. Originating from Jalisco, Mexico, birria is traditionally a rich and savory stew, but the taco transformation has turned it into a must-try dish. This recipe will guide you through making authentic birria tacos at home, complete with juicy braised beef, melted cheese, and a flavorful consomé for dipping. Whether you’re looking for a show-stopping dinner or want to explore the magic of Mexican cuisine, mastering How To Make Birria Tacos is a culinary adventure worth taking.
What Exactly Are Birria Tacos?
Let’s dive into what makes birria tacos so special. Birria itself is a traditional Mexican stew, typically made with goat or lamb, slow-cooked in a broth rich with dried chiles and spices. It’s a comforting dish, often served as a stew with onions and cilantro. Birria tacos take this flavorful meat and transform it into a taco sensation.
The magic happens when the braised birria meat, in this case, beef birria (birria de rez), is shredded and tucked into corn tortillas. These tortillas are then dipped in the flavorful fat skimmed from the top of the birria stew and pan-fried until crispy. Oaxacan cheese, known for its excellent melting properties, is added, creating a gooey, cheesy interior. Finally, birria tacos are garnished with cilantro and white onion and served with a side of consomé, the rich braising liquid, for dipping. This dipping element elevates the experience, adding another layer of flavor and moisture to each bite. Don’t worry about spice levels; while birria has depth, it’s generally not overwhelmingly spicy, allowing the rich flavors to shine.
Essential Ingredients for Birria Tacos
To make authentic birria tacos, you’ll need a specific set of ingredients, many of which are key to achieving that signature deep flavor. Don’t worry, these are readily available at Latin markets or online. These dried peppers are truly the heart of birria, providing depth, smokiness, and a touch of heat.
- Dried Chiles: The foundation of birria’s flavor comes from a blend of dried chiles. This recipe uses guajillo, ancho, and chiles de árbol. Guajillo peppers offer a mild heat and fruity flavor, ancho chiles bring a smoky sweetness, and chiles de árbol add a noticeable kick. It’s recommended to use kitchen shears to trim the ends of the chiles and remove the seeds for a less spicy result.
- Mexican Oregano: Distinct from Italian oregano, Mexican oregano has a more robust, earthy, and slightly citrusy flavor that is essential for authentic Mexican dishes. Look for it in Latin markets; however, in a pinch, Italian oregano can be substituted.
- Mexican Cinnamon: Also known as Ceylon cinnamon, Mexican cinnamon is more delicate and brittle compared to common cinnamon varieties. It has a lighter, more floral aroma. If using regular cinnamon, add a stick to the simmering sauce and remove it before blending to avoid a gritty texture.
- Beef Cuts: For the most flavorful birria, use a combination of beef cuts. Chuck stew meat provides a good base, and adding short ribs enhances the richness and depth of flavor. Oxtail is another excellent option for adding body to the broth, though it yields less meat. You can use all chuck stew meat if preferred, but incorporating bone-in cuts like short ribs or oxtail will significantly elevate the flavor of your birria.
Step-by-Step Guide: Making Birria Tacos From Scratch
Now, let’s get into the process of making these incredible tacos. This recipe includes instructions for oven braising, but also provides guidance for Instant Pot and slow cooker methods later on.
1. Preparing the Beef for Birria
First, bring your chosen beef cuts to room temperature for about 30 minutes. This helps the meat sear evenly. Generously season all sides of the beef with kosher salt. In a large Dutch oven or oven-safe pot, heat neutral oil (like avocado or vegetable oil) over medium-high heat. Sear the beef in batches, about 3 minutes per side, until deeply browned. A good sear is crucial for developing rich, savory flavors in the birria. Transfer the seared meat to a bowl and set aside.
2. Crafting the Flavorful Birria Sauce
In the same pot, add the dried chiles (guajillo, ancho, and chiles de árbol), halved white onion, garlic cloves, roma tomatoes, black peppercorns, Mexican oregano, cumin seeds, coriander seeds, ground cloves, Mexican cinnamon stick, and bay leaves. Cover the ingredients with water and bring to a gentle simmer. Cook for about 20 minutes, or until the tomatoes and chiles are softened. This simmering process rehydrates the chiles and releases their complex flavors.
Drain the mixture, reserving some of the cooking liquid if desired (though not essential). Transfer the softened chiles and aromatics to a blender, along with apple cider vinegar and about 1 cup of beef broth or water. Blend until completely smooth. For an ultra-smooth sauce, especially if using a less powerful blender, you can strain the sauce through a fine-mesh sieve to remove any bits of chile skin.
3. Braising the Birria to Perfection
Return the seared beef to the Dutch oven. Pour the blended chile sauce over the meat, ensuring it’s well coated. Add the remaining 2 cups of beef broth or water to the blender, swirl it around to capture any remaining sauce, and pour this into the pot as well. Bring the mixture to a gentle simmer on the stovetop, then cover the pot tightly with a lid. Transfer the pot to a preheated oven at 300°F (150°C) and braise for 3 to 3.5 hours, or until the beef is incredibly tender and shreds easily with a fork. The long, slow braise is what transforms the beef into melt-in-your-mouth birria.
4. Assembling and Serving Your Birria Tacos
Once the birria is braised, remove the pot from the oven. Take the beef out of the sauce and shred it using two forks. Skim the fat from the top of the braising liquid (consomé) – this flavorful fat is key for frying the tortillas. In a small bowl, mix minced cilantro and white onion with lime juice and a pinch of salt for your taco garnish.
Heat a non-stick skillet over medium heat. Dip a corn tortilla into the skimmed fat from the birria, ensuring both sides are coated. Place the tortilla in the hot skillet. Flip it over after a few seconds and add a generous amount of shredded birria meat and Oaxacan cheese (or mozzarella) to one half of the tortilla. Fold the tortilla in half to create a taco/quesadilla shape. Cook on both sides until the tortilla is crispy and golden brown and the cheese is melted and gooey. Repeat with the remaining tortillas, birria, and cheese. Keep the finished birria tacos warm in a 200°F (93°C) oven while you assemble the rest.
To serve, ladle the consomé into small bowls. Place the birria tacos on plates and garnish with the cilantro-onion mixture. Encourage your guests to dip their tacos in the consomé for the full birria taco experience.
Tips and Tricks for Birria Taco Success
- Meat Variations: Feel free to experiment with different meats. Goat or lamb are traditional choices for birria. You can also use oxtail instead of short ribs for a richer broth.
- Make-Ahead Magic: Birria is an excellent make-ahead dish. The flavor actually deepens overnight. Make the birria stew in advance, shred the meat, and store both separately in the refrigerator. The fat will solidify on top of the sauce, making it easy to skim off and use for frying the tortillas. Reheat the birria and sauce when ready to assemble your tacos.
- Ingredient Sourcing: Most of the key ingredients, like Mexican cinnamon, dried chiles, and Mexican oregano, can be found at Latin supermarkets or online retailers.
- Spice Level Adjustment: If you prefer a milder birria, be sure to remove the seeds and veins from the dried chiles before using them. For extra heat, you can leave some seeds in or add a pinch of cayenne pepper to the sauce.
Instant Pot and Slow Cooker Birria Tacos
For convenient cooking methods, you can easily adapt this recipe for the Instant Pot or slow cooker.
- Instant Pot Birria Tacos: Follow the recipe for making the sauce. Sear the beef directly in the Instant Pot using the sauté function. Add the sauce and broth to the pot. Seal the Instant Pot and cook on high pressure for 50 minutes using the “Stew” or “Meat/Stew” setting. Allow for a natural pressure release.
- Slow Cooker Birria Tacos: Prepare the sauce as directed. Sear the beef in a skillet on the stovetop (or in a slow cooker with a searing function). Transfer the beef to the slow cooker, pour the sauce and broth over it. Cook on high for 6-7 hours, or on low for 8-10 hours, until the meat is fork-tender.
Enjoy bringing the vibrant flavors of birria tacos to your kitchen with this comprehensive guide. Whether you choose the traditional oven braise or a quicker method, you’re in for a treat! Don’t hesitate to share your birria taco creations and tag us on social media!
Birria Tacos Recipe
By Adrianna Adarme
Prep time: 15 minutes
Cook time: 3 hours 30 minutes
Assembly time: 15 minutes
Total time: 4 hours
Serves: 10
Ingredients:
Birria de Rez:
- 2 pounds boneless chuck, cut into 3-inch pieces
- 1 pound oxtail or bone-in short ribs
- 1 teaspoon neutral oil (avocado or vegetable oil)
Sauce:
- 7 ancho chiles, ends trimmed and de-seeded
- 7 guajillo chiles, ends trimmed and de-seeded
- 3 chiles de árbol, ends trimmed and de-seeded
- 1 white onion, peeled and halved
- 6 garlic cloves, peeled
- 4 roma tomatoes
- 1 tablespoon black peppercorns
- 1 teaspoon dried Mexican oregano
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon ground cloves
- 1/2 Mexican cinnamon stick (or 1 regular cinnamon stick, removed after simmering)
- 3 bay leaves
- 1 teaspoon apple cider vinegar
- 3 cups beef broth or water, divided
- Kosher salt to taste
Tacos:
- Corn tortillas
- 3 ounces Oaxacan cheese, shredded (or mozzarella)
- 1/4 cup minced cilantro
- 1/4 white onion, minced
- Juice of 1 lime
- Kosher salt to taste
Instructions:
Sear the Meat:
- Bring the beef to room temperature and season liberally with kosher salt.
- Heat neutral oil in a large Dutch oven over medium-high heat. Sear beef in batches on all sides until browned. Transfer to a bowl.
Make the Sauce:
- In a separate pot, combine dried chiles, onion, garlic, tomatoes, spices, bay leaves, and cover with water. Simmer for 15 minutes until softened.
- Strain the mixture, reserving solids. Transfer solids to a blender with apple cider vinegar and 1 cup beef broth. Blend until smooth. Season with salt to taste.
Braise the Meat:
- Preheat oven to 300°F (150°C). Return beef to the Dutch oven, pour sauce over it.
- Add remaining 2 cups broth to blender, swirl, and add to the pot. Bring to a simmer, cover, and transfer to the oven.
- Braise for 3-3.5 hours, or until beef is very tender.
Assemble the Tacos:
- Mix cilantro, white onion, lime juice, and salt for garnish.
- Remove beef from sauce, shred. Skim fat from broth.
- Heat non-stick skillet over medium heat. Dip tortilla in birria fat, fry briefly, flip. Add cheese and shredded beef to half of tortilla, fold, and cook until golden and cheese is melted.
- Serve tacos with consomé (braising broth) for dipping, garnished with cilantro-onion mixture.
Video:
[Link to Video – if available]
Notes:
- Meat Substitutions: Goat, lamb, or oxtail can be used.
- Make-Ahead: Birria can be made ahead and stored separately.
- Ingredient Tips: Latin markets are best for authentic ingredients.
- Cinnamon Note: Remove regular cinnamon stick before blending sauce.
- Slow Cooker Instructions: Braise in slow cooker on high for 6-7 hours.
- Instant Pot Instructions: Sear meat in Instant Pot, add sauce and broth, pressure cook on high for 50 minutes with natural release.
Enjoy your homemade Birria Tacos!
