Why Make This Recipe
Birria Tacos are not just food; they’re an experience! This traditional Mexican dish is full of flavor and warmth. Perfect for gatherings, celebrations, or a cozy night in, birria tacos are sure to please everyone at the table. With rich beef, savory spices, and crispy tortillas, this dish brings comfort and joy to any meal.
How to Make Birria Tacos
Ingredients
- 2 lbs beef chuck or brisket
- 3 guajillo peppers
- 2 ancho peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 2 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Directions
- In a pot, soak the guajillo and ancho peppers in hot water for 15 minutes. Drain and blend with the chopped onion, garlic, cumin, oregano, and beef broth until smooth.
- In a large pot, season the beef with salt and pepper, then cover with the blended sauce. Cook on low heat for about 3 hours, or until the meat is tender and shreds easily.
- Remove the beef, shred it, and keep it warm.
- In a skillet, heat some of the consomé and dip the corn tortillas to make them pliable.
- Fill each tortilla with shredded beef and Oaxacan cheese, then fold and fry until crispy on both sides.
- Serve with consomé for dipping and garnish with cilantro and lime.
How to Serve Birria Tacos
Serve birria tacos hot and fresh. Place them on a plate with a small bowl of consomé for dipping. Add garnishes of fresh cilantro and lime wedges on the side. This makes the meal interactive and fun, as everyone can dip and enjoy at their own pace!
How to Store Birria Tacos
If you have leftovers, let the birria cool down first. Store the shredded beef in an airtight container in the fridge for up to 3 days. The consomé can also be stored in a separate container. When you’re ready to eat again, reheat both the beef and consomé on the stove or microwave. To keep tortillas crispy, make them fresh when serving leftovers.
Tips to Make Birria Tacos
- Don’t rush the cooking time; letting the beef cook low and slow makes it tender and flavorful.
- For extra flavor, add more spices to the sauce if you like it spicy!
- Use fresh corn tortillas for the best texture. Store-bought tortillas can work, but fresh is always better.
Pro Tips for Success
Toast and de-seed chiles (gentle heat): After soaking, make sure the guajillo and ancho are soft and pliable. If you like, toast them briefly in a dry skillet (10–15 seconds per side) before soaking to deepen flavor. Remove most seeds for a smoother, milder sauce.
Blend ultra-smooth: After blending the sauce, you can strain it back into the pot for a silky consomé that clings to tortillas.
Low and slow = shreddable: Keep the pot at a gentle simmer (not a rapid boil). The collagen breaks down and the meat becomes fork-tender around the 3-hour mark.
Skim, don’t waste: As the beef cooks, a red-tinted fat layer will rise to the top—ladle a little of that onto your skillet for frying the tacos. It’s the secret to crispy, vivid-red tortillas.
Keep tortillas pliable: Warm tortillas briefly so they won’t crack. A quick dip in hot consomé before filling makes folding easier and adds flavor.
Cheese melt timing: Add the shredded Oaxacan cheese and fold; cover the skillet for 10–20 seconds to trap steam so the cheese melts while the exterior crisps.
Batch and hold: Keep finished tacos on a rack over a sheet pan in a low oven (about 200°F / 95°C) so they stay crisp while you cook the rest.
Serve with texture contrast: Offer finely chopped white onion, cilantro, lime wedges, and the hot consomé on the side for dipping. The bright toppings balance the rich beef.
Variation
You can also try making birria tacos with pork or chicken if you prefer. The cooking time may vary, but the steps remain the same. Feel free to adjust the spices to match your taste!
FAQs
1. CAN I USE OTHER TYPES OF CHEESE?
A: Yes—Oaxacan cheese is ideal because it melts stretchy and mild, but several options work well. Mozzarella gives a similar pull and neutral flavor; Monterey Jack melts smoothly with a touch more richness; Queso asadero or quesadilla cheese (if available) are close to Oaxacan in texture. Aim for low-moisture shreds so the tacos stay crisp rather than soggy. If using a saltier cheese, reduce any extra salt in the filling at the end (taste first). For best melt, cover the skillet briefly after folding so the cheese softens while the tortilla crisps.
2. CAN BIRRIA TACOS BE MADE AHEAD OF TIME?
A: Absolutely. Birria actually tastes even better the next day as the flavors mingle. Here’s a simple game plan:
Day 1: Cook the beef in the blended sauce until tender. Shred the meat and chill the consomé separately (the fat will solidify on top).
Day 2 (serving): Reheat beef gently with a splash of consomé. Warm the consomé in a small pot for dipping. Use a bit of the chilled top fat (or a ladle of hot consomé) in the skillet to crisp tortillas.
Assemble to order: Dip, fill, and fry tacos right before serving so they stay golden and crunchy.
Leftovers (meat and consomé stored separately) keep up to 3 days in the fridge. Reheat slowly on the stove or in the microwave until hot, then assemble fresh tacos for the best texture.
3. HOW SPICY ARE BIRRIA TACOS?
A: The base chiles—guajillo and ancho—are generally mild to medium and bring deep, fruity, smoky notes rather than intense heat. You control the spice level in a few easy ways:
Milder: Remove most seeds and inner membranes before soaking; add a bit more beef broth if the sauce tastes bold.
Medium: Keep a portion of seeds/membranes or add a small pinch of black pepper and a longer simmer to round the flavors.
Hotter: Blend in a chile de árbol (very spicy), a chipotle in adobo (smoky heat), or a small pasilla. Add gradually, blend, and taste—you can always add heat, but you can’t take it away.
Remember, the consomé dip and a squeeze of fresh lime balance the richness and can make the spice feel just right.
Birria Tacos
Ingredients
For the Beef Filling
- 2 lbs beef chuck or brisket Cut into large chunks
- 3 pieces guajillo peppers Soaked for blending
- 2 pieces ancho peppers Soaked for blending
- 1 large onion, chopped For blending
- 4 cloves garlic, minced For blending
- 1 tsp cumin For blending
- 1 tsp oregano For blending
- 2 cups beef broth For blending and cooking
- to taste Salt and pepper For seasoning
For Assembly
- to taste Corn tortillas Fresh for best texture
- to taste Oaxacan cheese, shredded For filling
- to taste Fresh cilantro, chopped For garnish
- to taste Lime wedges For garnish
Instructions
Preparation
- In a pot, soak the guajillo and ancho peppers in hot water for 15 minutes. Drain and blend with the chopped onion, garlic, cumin, oregano, and beef broth until smooth.
- In a large pot, season the beef with salt and pepper, then cover with the blended sauce.
Cooking
- Cook on low heat for about 3 hours, or until the meat is tender and shreds easily.
- Remove the beef, shred it, and keep it warm.
Assembly
- In a skillet, heat some of the consomé and dip the corn tortillas to make them pliable.
- Fill each tortilla with shredded beef and Oaxacan cheese, then fold and fry until crispy on both sides.
- Serve with consomé for dipping and garnish with cilantro and lime.