If you’re craving something rich, flavorful, and downright addictive, this Birria Tacos Recipe is going to become your new obsession. These tacos bring tender, slow-cooked beef infused with a complex blend of chilies and spices, all wrapped in crispy corn tortillas and dipped into a luscious consommé. Every bite is a perfect harmony of smoky, savory, and slightly tangy notes that will warm your soul and have you dreaming of your next meal. Trust me, these birria tacos are more than just food—they’re an experience you don’t want to miss.
Ingredients You’ll Need
Gathering the right ingredients for the Birria Tacos Recipe is simpler than you might think, yet each item plays a crucial role in building that unforgettable, deep flavor and satisfying texture. From aromatic dried chilies to tender cuts of beef and vibrant garnishes, every element is essential.
- 2 pounds beef chuck roast: Provides the perfect tender, juicy base for your birria stew.
- 2 pounds beef short ribs: Adds rich marbling and extra depth to the meat’s flavor.
- 1 large onion, quartered: Brings natural sweetness and a layer of aromatics to the dish.
- 4 cloves garlic, peeled: Infuses the stew with pungent, savory warmth.
- 3 dried guajillo chilies, stemmed and seeds removed: Key for a fruity, mildly spicy kick.
- 2 dried pasilla chilies, stemmed and seeds removed: Offers earthy, smoky undertones.
- 2 dried ancho chilies, stemmed and seeds removed: Adds a subtle sweet heat to balance the spices.
- 1 tablespoon ground cumin: Provides warm, nutty notes that tie the chilies together.
- 1 tablespoon ground oregano: Brings herbaceous, slightly peppery flavor.
- 1 teaspoon ground cinnamon: Adds a hint of sweet spice for complexity.
- 1/2 teaspoon ground cloves: Complements the meat with a deep, aromatic warmth.
- 1/2 teaspoon ground black pepper: Delivers subtle heat and sharpness.
- 1 tablespoon salt: Enhances all natural flavors—never skip this.
- 4 cups beef broth: The rich liquid base that simmers the meat to tender perfection.
- 2 tablespoons apple cider vinegar: Provides a subtle tang that brightens the stew.
- 2 tablespoons vegetable oil: For searing the beef perfectly.
- 1/4 cup tomato paste: Adds a touch of sweetness and a thicker texture to the sauce.
- 1 tablespoon soy sauce: Adds umami and depth to the birria flavor.
- 12 small corn tortillas: The classic, slightly charred vessel for your birria.
- 1/2 cup fresh cilantro, chopped: Brings fresh, herbaceous brightness when serving.
- 1/2 cup diced onion: Adds crunch and sharp flavor at serving.
- 2 limes, cut into wedges: For zesty, fresh acidity that cuts through the richness.
- 1/2 cup consommé from the birria stew: The flavorful dipping broth that completes the experience.
How to Make Birria Tacos Recipe
Step 1: Sear the Meat
Heat your vegetable oil in a large pot over medium-high heat until shimmering. Carefully add the beef chuck roast and short ribs, allowing them to brown evenly on all sides—this process adds a beautiful caramelized crust that locks in flavor. It usually takes about 8 to 10 minutes, and the sight and smell at this stage will have you salivating already.
Step 2: Set Meat Aside and Sauté Aromatics
Remove the seared meat and place it on a plate to rest for a moment. In the same pot, toss in the quartered onion and garlic cloves. Stir frequently as they soften over 3 to 4 minutes, soaking up those delicious browned bits left by the meat. This step builds the aromatic foundation for your birria stew.
Step 3: Toast the Chilies and Spices
Add the dried guajillo, pasilla, and ancho chilies to the pot with the onions and garlic. Toast them gently for 1 to 2 minutes while stirring constantly—this awakens their vibrant flavors without burning. Next, stir in ground cumin, oregano, cinnamon, cloves, black pepper, and salt. Let the spices toast for another minute to bloom their rich, heady aromas.
Step 4: Simmer the Stew
Pour in the beef broth, scraping the bottom of the pot to incorporate every bit of flavor. Return the seared meat to the pot along with any accumulated juices. Stir in apple cider vinegar, tomato paste, and soy sauce until everything mingles beautifully. Cover the pot, reduce heat to low, and let it simmer gently for 2.5 to 3 hours. This slow cooking melts the meat until it is impossibly tender and shreds effortlessly.
Step 5: Prepare the Consommé and Shred Meat
Once the beef is done, carefully remove it from the pot and let it cool just enough to handle. Strain the cooking liquid through a fine mesh sieve into a bowl—this will become your flavorful consommé. Shred the beef finely, then get ready for the best part: assembling your tacos!
How to Serve Birria Tacos Recipe
Garnishes
Fresh cilantro and diced onion are the classic accompaniments that add brightness and texture to your birria tacos. The herbaceous cilantro cuts through the richness, while the crunch of raw onions brings wonderful contrast. And don’t forget to squeeze fresh lime juice over the top for a zesty punch that brilliantly balances every bite.
Side Dishes
Traditional Mexican sides like refried beans or Mexican rice complement the tacos wonderfully, but some crisp pickled vegetables also add a refreshing note. If you want a light contrast, a simple cabbage slaw with lime and chili powder can brighten the plate fantastically alongside the rich birria.
Creative Ways to Present
Try dipping each crispy, cheese-lined tortilla into the simmering consommé before frying them on a hot griddle until golden and slightly crisp. This technique adds a glorious, crispy exterior with a juicy, aromatic interior. You can also serve bowls of consommé as a dipping sauce or even have a “build your own taco” spread with all the garnishes and sides for an interactive, festive meal experience.
Make Ahead and Storage
Storing Leftovers
Birria tacos taste even better the next day as the flavors continue to meld. Store any leftover shredded beef and consommé separately in airtight containers in the fridge for up to 3 days. Keep tortillas wrapped in a clean, damp towel to maintain softness.
Freezing
If you want to save your birria for longer, freeze the shredded beef and consommé separately in freezer-safe bags or containers for up to 3 months. Label everything, so you can enjoy this magic later without hunting for ingredients again.
Reheating
Reheat the shredded beef gently in a saucepan with some consommé for moisture to avoid drying it out. Warm the tortillas on a skillet or in the oven wrapped in foil. Serve freshly garnished for a quick and delicious meal that feels just made.
FAQs
What cut of beef is best for birria?
The combination of beef chuck roast and short ribs is perfect for birria because they become tender with slow cooking and have enough fat to stay juicy and flavorful.
Can I make birria tacos without dried chilies?
Dried chilies are essential for authentic flavor, but you can substitute with chili powder or fresh peppers if needed, though the taste will be different and less complex.
How do I make birria tacos crispy?
After dipping the tortillas in the consommé, pan-fry them with the shredded beef inside to get that irresistible crispy, slightly caramelized edge.
Can I prepare Birria Tacos Recipe in a slow cooker?
Yes! After searing the meat and toasting spices, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender for an easy alternative method.
What is the consommé used for?
The consommé is a flavorful broth from the stew used for dipping tacos or as a soup. It adds moisture and richness, enhancing every bite with that classic birria taste.
Final Thoughts
There’s something truly special about gathering around a plate of birria tacos, the rich aromas filling the kitchen as you take that first bite of tender meat wrapped in a crispy tortilla. Making the Birria Tacos Recipe might take a bit of time, but every step is worth it for the incredible flavor it delivers. So, grab your ingredients, invite some friends or family, and dive into this amazing Mexican tradition—you won’t regret it!
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Birria Tacos Recipe
- Prep Time: 0h 30m
- Cook Time: 3h 0m
- Total Time: 3h 30m
- Yield: 12 tacos
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
Birria Tacos are a flavorful Mexican dish featuring tender, slow-simmered beef marinated in a rich blend of dried chilies and spices. The beef is cooked until meltingly tender, then shredded and served inside crispy corn tortillas, accompanied by fresh onion, cilantro, lime wedges, and a rich consommé for dipping. This comforting recipe offers a perfect blend of smoky, spicy, and savory notes that make it a beloved street food classic.
Ingredients
Meat
- 2 pounds beef chuck roast
- 2 pounds beef short ribs
Marinade and Broth
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 3 dried guajillo chilies, stemmed and seeds removed
- 2 dried pasilla chilies, stemmed and seeds removed
- 2 dried ancho chilies, stemmed and seeds removed
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 1 tablespoon salt
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil
- 1/4 cup tomato paste
- 1 tablespoon soy sauce
To Serve
- 12 small corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 cup diced onion
- 2 limes, cut into wedges
- 1/2 cup consommé from the birria stew
Instructions
- Heat oil: In a large pot, heat the vegetable oil over medium-high heat.
- Sear the meat: Once the oil is hot, add the beef chuck roast and beef short ribs to the pot. Sear the meat on all sides until browned, about 8-10 minutes total.
- Remove meat: Remove the beef from the pot and set it aside on a plate.
- Sauté aromatics: In the same pot, add the quartered onion and garlic cloves. Cook for 3-4 minutes, stirring occasionally, until the onion begins to soften.
- Toast chilies: Add the dried guajillo, pasilla, and ancho chilies to the pot with the onion and garlic. Toast the chilies for about 1-2 minutes, stirring constantly, until fragrant.
- Add spices: Add the ground cumin, oregano, cinnamon, cloves, black pepper, and salt to the pot with the chilies. Stir everything together for another minute to bloom the spices.
- Add broth and deglaze: Pour in the beef broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Return meat to pot: Add the seared beef back into the pot along with any juices from the plate.
- Add additional ingredients: Add the apple cider vinegar, tomato paste, and soy sauce to the pot. Stir to combine all the ingredients.
- Simmer stew: Cover the pot and reduce the heat to low. Let the stew simmer for about 2.5 to 3 hours, until the beef is very tender and shreds easily.
- Remove beef: Once the beef is done, remove it from the pot and set it aside to cool slightly.
- Strain consommé: Strain the cooking liquid through a fine mesh strainer into a separate bowl or large measuring cup, discarding the solids. Reserve the consommé for serving and dipping.
- Assemble tacos: Shred the beef and fill the small corn tortillas with the meat, then top with chopped cilantro and diced onion. Serve with lime wedges and the warm consommé for dipping.
Notes
- For best flavor, remove seeds and stems from dried chilies before toasting to avoid bitterness.
- This recipe requires slow simmering to achieve tender, shreddable meat; using a slow cooker alternative is possible but adjust timing accordingly.
- Use fresh corn tortillas for authentic taste and texture; crisp them lightly on a hot skillet before filling for the classic birria taco experience.
- Reserve the consommé for dipping to enhance flavor with each bite.
- Adjust chili quantities to control spice level according to personal preference.
