Have you ever tasted a taco so juicy and flavorful that it made you wonder if all other tacos were missing something? If you haven’t tried Birria Tacos yet, you’re in for a big treat! These tacos are crispy, cheesy, juicy, and perfect for dipping in a rich, warm broth. Don’t worry if you’ve never made them before—this step-by-step guide will help you make the best Birria Tacos at home, even if you’re just starting out in the kitchen.
Let’s dive into the world of flavor!
What Makes Birria Tacos Special?
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Birria de Res Tacos (Beef Birria Tacos)
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Description
Birria de Res Tacos are crispy, juicy, and packed with deep, bold flavors. These tacos are stuffed with slow-cooked, shredded beef and dipped in a rich, flavorful broth. Perfect for dipping, these tacos are a hit at family dinners and special occasions.
Ingredients
- 3 lbs beef chuck roast or beef shank (or mix)
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 5 garlic cloves
- 1 tsp cumin
- 2 tsp dried oregano
- 2 whole cloves
- 1/2 tsp black pepper
- 1/4 cup white vinegar
- 4 cups beef broth (or water)
- 2 bay leaves
- Corn tortillas
- 1 cup shredded cheese (optional)
- Chopped cilantro, diced onions, and lime wedges for garnish
Instructions
- Prep the Chiles: Remove seeds and stems. Toast dried chiles in a dry skillet until fragrant. Soak in hot water for 10 minutes.
- Make the Sauce: Blend soaked chiles with onion, garlic, cumin, oregano, cloves, pepper, vinegar, and water until smooth. Strain if desired.
- Cook the Beef: In a large pot, combine beef, sauce, bay leaves, and broth. Simmer for 3 hours, or until beef is fork-tender. Shred the meat and return to the pot.
- Prepare the Consommé: Skim some of the red oil from the top of the pot and reserve for frying. Keep the broth warm for dipping.
- Assemble the Tacos: Dip tortillas in the reserved oil and place on a hot skillet. Fill with beef and cheese. Fold and cook until crispy on both sides.
- Serve: Serve tacos hot with consommé on the side. Garnish with cilantro, onions, and lime.
Notes
For a lighter version, use chicken thighs instead of beef. You can also cook the meat in a slow cooker for 6–8 hours on low. Don’t skip the consommé—it makes these tacos special!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 390
- Sugar: 1g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Birria Tacos come from Mexico and are known for their deep, bold flavor. The meat is slow-cooked until it’s super tender. Then, it’s tucked inside a tortilla that’s dipped in broth and grilled until crispy. You dip the taco into the same broth (called consommé), and each bite is rich, cheesy, and full of spices.
- Time needed: About 4 hours (most of it is hands-off cooking)
- Difficulty level: Medium (but very doable if you follow the steps)
- Why you’ll love it: Juicy beef, crunchy tacos, and warm broth that feels like a hug
Essential Ingredients for Birria Tacos
Here’s what you’ll need to make these amazing tacos:
Main Ingredients:
- Beef chuck roast or beef shank – These cuts are perfect for slow cooking and shredding.
- Dried guajillo and ancho chiles – These add a rich, smoky flavor.
- Onions and garlic – Always important for depth and taste.
- Spices – Cumin, oregano, bay leaves, cloves, and black pepper make the meat extra tasty.
- Vinegar – Adds a little tang.
- Corn tortillas – For that crispy, golden shell.
- Cheese (optional) – Mozzarella or Oaxaca cheese melts beautifully inside.
- Beef broth or water – To make the flavorful consommé.
Optional Substitutes:
- No dried chiles? Use chili powder (but dried is better).
- No corn tortillas? Use flour ones, but they’ll be softer.
- No beef shank? Short ribs or oxtail are great too.
Step-by-Step Instructions
Follow these steps and take your time. You’re making something special!
Step 1: Prep the Chiles
- Remove the stems and seeds from the dried chiles.
- Toast them in a dry pan for about 1 minute. This brings out the flavor.
- Boil them in water for 10 minutes until soft.
Step 2: Make the Sauce
- Blend the softened chiles with:
- 1 chopped onion
- 5 garlic cloves
- 2 tsp oregano
- 1 tsp cumin
- 2 cloves
- ½ tsp black pepper
- ¼ cup vinegar
- 1 cup of water
- Blend until smooth. If needed, strain to remove chunks.
Step 3: Cook the Beef
- In a large pot or Dutch oven, add:
- 3 lbs of beef
- The blended sauce
- 2 bay leaves
- 4 cups of beef broth (or water)
- Simmer on low for 3 hours until the meat is tender and easy to shred.
Tip: You can also use a slow cooker (6–8 hours on low) or Instant Pot (45 minutes on high pressure).
Step 4: Shred the Meat
- Take out the beef, remove bones if needed, and shred it with forks.
- Return the meat to the pot to soak up more flavor.
Step 5: Save the Broth
- This is the tasty consommé you’ll use for dipping.
- Skim off some oil from the top—it will be used to fry the tacos!
How to Assemble the Perfect Birria Tacos
Now it’s time for the fun part—making the tacos!
Step-by-Step Assembly:
- Heat a non-stick pan over medium heat.
- Dip a corn tortilla into the top layer of consommé (where the oil floats).
- Place the dipped tortilla in the hot pan.
- Add shredded beef and cheese (if using).
- Fold the tortilla in half and press it down.
- Cook for 2–3 minutes per side until crispy and golden.
Tip: Don’t overcrowd the pan. Work in batches so each taco gets crispy!
Tips for Presentation
- Serve tacos hot with a small bowl of warm consommé on the side.
- Garnish with chopped onions, fresh cilantro, and a squeeze of lime.
- Want to impress your guests? Stack the tacos neatly and sprinkle a little chopped parsley or cheese on top.
Storage and Make-Ahead Tips
These tacos are perfect for making ahead and storing!
To Store:
- Keep meat and consommé in separate containers.
- Refrigerate for up to 4 days.
- Freeze for up to 2 months.
To Reheat:
- Warm the meat in a pan or microwave.
- Heat the consommé separately until hot.
- Re-dip tortillas in oil from the broth before re-frying.
Tip: Reheat tacos in the oven at 350°F for 10 minutes to get them crispy again.
Fun Recipe Variations
Want to change it up? Here are some tasty ideas:
- Quesabirria Tacos: Add cheese inside the taco for a gooey, melty treat.
- Birria Nachos: Use the shredded meat and cheese over chips.
- Birria Sliders: Put the beef on small buns with melted cheese.
- Chicken Birria: Use chicken thighs instead of beef for a lighter meal.
- Birria Burritos: Wrap the meat, rice, and cheese in a big flour tortilla.
Conclusion
Birria Tacos are more than just a meal—they’re an experience! The rich flavors, juicy beef, and crispy shells make them unforgettable. Whether you’re cooking for your family or trying something new for yourself, this recipe will make your kitchen smell amazing and your heart happy.
Give it a try, and don’t be afraid to make it your own. Add your favorite toppings, try new twists, and most of all—enjoy every bite!
FAQs About Birria Tacos
Q: Can I make Birria Tacos with chicken?
A: Yes! Chicken thighs work great. Just cook them a little less—about 1.5 to 2 hours.
Q: Are Birria Tacos healthy?
A: They can be! Beef is full of protein and iron. You can skip the cheese and use less oil to make them lighter.
Q: How long does it take to make Birria Tacos?
A: About 4 hours. Most of that time is for cooking the beef until it’s tender.
Q: Can I use a slow cooker?
A: Yes! Cook the beef and sauce together on low for 6–8 hours until it’s easy to shred.
Q: How do I store leftovers?
A: Keep meat and broth in containers in the fridge for up to 4 days. Freeze them for longer storage.
