Why You’ll Love This Recipe
Birria tacos are a mouthwatering treat that combines tender, slow-cooked beef with bold spices and the perfect crispy tortilla. These tacos are stuffed with juicy, shredded meat, melty cheese, and dipped in a savory consomé that elevates the flavor to a whole new level. Whether you’re looking for a weekend treat or a dish to impress your guests, birria tacos are sure to be a hit. They’re also highly customizable, allowing for different meat options and dietary preferences, including dairy-free and meatless alternatives.
Ingredients
Chili Paste/Birria:
- Guajillo peppers (reduce to 2 for less spiciness)
- Ancho chiles
- Chipotle peppers in adobo
- Onion
- Garlic cloves
- Crushed tomatoes
- Beef stock (vegetable stock or water as substitutes)
- Apple cider vinegar
- Bay leaves
- Mexican oregano (or regular oregano)
- Dried thyme
- Cumin
- Ground cinnamon
- Smoked paprika
- Ground allspice
The Meat + Consommé (Dipping Sauce):
- Chuck roast beef (or lamb, chicken, or shank cuts)
- Extra virgin olive oil
- Onion (yellow or white)
- Garlic powder
- Sea salt and black pepper
- Beef stock
- Water
Tacos:
- Corn tortillas (store-bought or homemade)
- Oaxaca cheese (substitute with mozzarella or another meltable cheese)
- Fresh cilantro (chopped)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chili Paste: Start by preparing the chili paste. Roast the guajillo, ancho, and chipotle peppers in a dry skillet until fragrant, then blend them with onions, garlic, tomatoes, spices, and beef stock until smooth. Set aside.
- Cook the Meat: In a large pot, heat olive oil and brown the chunks of beef. Add diced onions, garlic powder, salt, and pepper, then pour in beef stock and water. Add the chili paste and bay leaves, then simmer for 3–4 hours until the beef is fork-tender and shreddable.
- Make the Consommé: Once the beef is done, remove the meat, shred it, and reserve the cooking liquid as your consomé.
- Assemble the Tacos: Heat corn tortillas and dip them in the consomé before filling with shredded beef and Oaxaca cheese. Fold the tortillas and fry them in a skillet until crispy and golden.
- Serve: Serve the tacos with fresh cilantro and a side of consomé for dipping.
Servings and Timing
- Servings: This recipe makes about 6–8 tacos, depending on the size of the tortillas.
- Time: Total time for preparation and cooking is approximately 4 hours, including braising the meat and assembling the tacos.
Variations
- Meat Options: You can use beef chuck roast, lamb, chicken, or even goat for an authentic touch.
- Dairy-Free: Replace Oaxaca cheese with dairy-free cheese or skip the cheese altogether.
- Vegetarian/Vegan: Swap the meat for jackfruit or another plant-based alternative for a meatless version of birria tacos.
- Spicy Adjustments: Adjust the heat by reducing the number of chipotle or guajillo peppers used.
Storage/Reheating
- Storage: Store leftover birria and consomé separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the beef in the consomé over low heat on the stove. To reheat tacos, place them in a skillet over medium heat until crispy again.
FAQs
What kind of meat is used for birria tacos?
Birria tacos are typically made with beef, lamb, or goat. Beef chuck roast is the most common choice, but you can also use chicken or other meats depending on your preference.
How do you make birria tacos not soggy?
To avoid sogginess, dip the tortillas briefly in the consomé and then fry them right away. Make sure the tortillas are crispy on the outside.
Can I make birria tacos ahead of time?
Yes, you can prepare the birria filling and consomé ahead of time. Just reheat them before assembling the tacos.
What is consomé?
Consomé is the flavorful broth made from the cooking liquid of the birria meat, which is used for dipping or drizzling over the tacos.
Can I use flour tortillas instead of corn?
While corn tortillas are traditional, you can use flour tortillas if you prefer. Just keep in mind that they won’t be as crispy as corn tortillas when fried.
How long does it take to cook birria meat?
Birria meat needs to be braised for about 3–4 hours until it becomes tender and easily shreds.
What other toppings can I add to birria tacos?
Consider adding diced onions, cilantro, lime wedges, and salsa to your birria tacos for extra flavor.
Is birria taco sauce spicy?
The level of spiciness depends on the amount of chipotle and guajillo peppers used in the chili paste. You can adjust the heat by reducing the number of peppers.
Can I use a slow cooker for birria?
Yes, you can make birria in a slow cooker. Just cook the meat on low for 6–8 hours or until tender.
What’s the best way to serve birria tacos?
Birria tacos are best served hot with a side of consomé for dipping and garnished with fresh cilantro and onions.
Conclusion
Birria tacos are a delicious, flavorful, and comforting meal that can be customized to suit your tastes. Whether you’re enjoying them on a casual night or serving them at a party, these tacos are sure to impress. With tender, juicy beef, gooey cheese, and a rich dipping sauce, it’s a dish everyone will love.
Print
Birria Tacos
- Total Time: 4 hours 20 minutes
- Yield: 6–8 tacos
Description
Indulge in the savory goodness of birria tacos with this mouthwatering recipe. Tender, slow-cooked beef in a flavorful chili paste, crispy tortillas, and melted cheese—these tacos are a delicious treat. The consomé dipping sauce adds an extra layer of flavor that’ll make your taste buds dance. Customize the recipe with different meats, cheese, or make it vegan. Perfect for a weekend treat or special occasion!
Ingredients
Chili Paste/Birria:
- 3 Guajillo peppers (reduce to 2 for less spiciness)
- 2 Ancho chiles
- 2 Chipotle peppers in adobo
- 1 Onion
- 4 Garlic cloves
- 1 can Crushed tomatoes
- 2 cups Beef stock (vegetable stock or water as substitutes)
- 2 tbsp Apple cider vinegar
- 2 Bay leaves
- 1 tsp Mexican oregano (or regular oregano)
- 1 tsp Dried thyme
- 1 tsp Cumin
- ½ tsp Ground cinnamon
- 1 tsp Smoked paprika
- ¼ tsp Ground allspice
The Meat + Consommé (Dipping Sauce):
- 2 lbs Chuck roast beef (or lamb, chicken, or shank cuts)
- 2 tbsp Extra virgin olive oil
- 1 Onion (yellow or white)
- 1 tsp Garlic powder
- Sea salt and black pepper to taste
- 2 cups Beef stock
- 2 cups Water
-
Tacos:
- 8 Corn tortillas (store-bought or homemade)
- 8 oz Oaxaca cheese (substitute with mozzarella or another meltable cheese)
- Fresh cilantro (chopped)
Instructions
- Prepare the Chili Paste: Roast guajillo, ancho, and chipotle peppers in a dry skillet until fragrant. Blend them with onions, garlic, crushed tomatoes, spices, and beef stock until smooth. Set aside.
- Cook the Meat: Heat olive oil in a large pot and brown chunks of beef. Add diced onions, garlic powder, salt, and pepper. Pour in beef stock and water, then add the chili paste and bay leaves. Simmer for 3–4 hours until the beef is fork-tender and shreddable.
- Make the Consommé: Remove the beef from the pot, shred it, and reserve the cooking liquid as your consomé.
- Assemble the Tacos: Heat corn tortillas, dip them in the consomé, then fill them with shredded beef and Oaxaca cheese. Fold and fry them in a skillet until golden and crispy.
- Serve: Garnish with fresh cilantro and serve with a side of consomé for dipping.
Notes
- You can substitute the chuck roast with lamb, chicken, or goat for an authentic touch.
- For a dairy-free version, replace the Oaxaca cheese with a dairy-free cheese or omit it.
- To make this recipe vegan, swap the meat for jackfruit or another plant-based alternative.
- Adjust the spiciness by varying the number of chipotle or guajillo peppers.
- If making ahead, store leftover birria and consomé separately in airtight containers for up to 3 days.
- Prep Time: 20min
- Cook Time: 3–4 hours
- Category: Snack
- Method: Braising, Frying
- Cuisine: Mexican
