That’s it, my friends. I hope you enjoy this birria tacos recipe. Let me know if you make it. I’d love to hear how it turned out for you and how you served yours.
What are Birria Tacos?
Birria Tacos (tacos de birria) are tacos made with meat that is slowly braised in a flavorful chili sauce. The meat is usually lamb, goat or beef, with beef being more popular today. The tortillas are dipped first into the chili consome, or braising liquid, before they are lightly pan fried until crispy. They are filled with juicy birria stew and topped with your favorite fixings, like shredded oaxaca cheese, sliced peppers, onion and cilantro, whatever you like. Birria is actually an iconic Mexican dish from Jalisco of shredded braised meat, usually served as a soup or stew. Birria tacos, however, is a more recent way to serve them, becoming hugely popular for their amazing flavor. Learn more about more traditional birria with this birria recipe. The birria consome is served in a small bowl on the side for sipping or dipping your birria tacos. I already know you’re going to love this recipe, spicy food lover that you are. Time to get cooking. Let’s talk about how to make birria tacos, shall we? Soak the Peppers. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened. Cook the Tomatoes, Onions, Garlic. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften. Add the garlic and cook another 1 minute, stirring. Food Processor. Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid. Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin. Marinate the Meat. Cut the beef into large chunks and add to a large bowl. Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better. Dutch Oven or Large Pot. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot or Dutch oven. Simmer the Birria. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. Shred the Beef. Remove the meat and shredded it with forks to your preference. Reserve most of the birria sauce (consome). Heat the Oil. Heat 2 tablespoons vegetable oil in a large pan or skillet to medium heat or medium high heat. Dip the Tortillas. Dip the tortillas into the birria sauce (consome) to coat them evenly, then set them into the hot pan. Top with Birria and Lightly Fry. Top with shredded meat. Fold the moistened shell over and fry 2-3 minutes until crisp, then flip over and fry the other side until crisp. Serve the Birria Tacos. Cool slightly and serve with your preferred toppings, with reserved liquid consome from the pot as a side for dipping. Boom! Done! Your birria tacos are ready to serve. Don’t they look great? This meat is so incredibly tender and flavorful. I can’t wait to dig into these! For lamb and goat, consider shoulder or belly. For the cut of beef, use brisket, chuck roast or beef shank. Short ribs are great, too. You can realistically make this with any cut of meat, but the best are the tougher cuts that require low and slow cooking. Slow Cooker Birria. To make slow cooker birria, simply skip the large pot and add the marinated meat and other ingredients to your slow cooker or crock pot. Cook on high for 5-6 hours, or until the meat is tender and easily shreds with a fork. Then, proceed and make your birria tacos. Quesabirria Tacos. An extremely popular way to serve birria, aside from birria tacos, is with lots of melted cheese. This way, it is called “quesabirria”, and it is fantastic! Dare I say, quesabirria is better than birria tacos? You be the judge! To make it this way, you simply add lots of melty cheese onto the birria when you lightly fry the coated tortilla shells in the hot pan. See my Quesabirria Tacos recipe. I hope you love it! Keep it spicy! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
NOTE: This recipe was updated on 12/1/23 to include new information and video. It was originally published on 1/17/22.
