Birria tacos, a flavorful Mexican dish, have taken the culinary world by storm. This birria tacos recipe combines tender, slow-cooked beef with crispy corn tortillas and a rich consommé for dipping. Whether you’re a beginner or a seasoned cook, this guide will walk you through making authentic birria tacos at home, packed with bold flavors and simple steps.
Table of Contents
Introduction to Birria Tacos
Have you ever craved a taco that’s crispy, cheesy, and bursting with flavor? Birria tacos, originating from Jalisco, Mexico, deliver just that. These tacos are filled with tender beef or goat meat, flavored with guajillo chiles and Mexican spices, paired with a rich consommé for dipping. This birria tacos recipe is perfect for anyone wanting to recreate this street food favorite at home. Let’s dive into the ingredients and steps to make this dish a hit at your table.
What Are Birria Tacos?
Birria tacos, also called quesabirria, are a modern twist on a traditional Mexican stew called birria. Originally made with goat meat, birria is now often prepared with beef, like chuck roast, for its tender texture. The meat is slow-cooked with guajillo chiles, garlic cloves, and bay leaves, then stuffed into corn tortillas and fried until crispy. A side of consommé, made from the cooking broth, adds a rich dipping experience.
Why Are Birria Tacos So Popular?
The rise of birria tacos is no accident. Social media platforms like TikTok have showcased their gooey cheese and vibrant flavors, making them a viral sensation. According to food blogs, searches for “birria tacos recipe” surged by 200% in 2023, reflecting their widespread appeal. Their combination of shredded beef, grated cheese, and a tangy squeeze of lime makes them irresistible to food lovers everywhere.
Ingredients for Birria Tacos
To make this birria tacos recipe, you’ll need a mix of fresh and pantry staples. These ingredients create the dish’s signature taste, balancing spice, tang, and richness. Here’s what you’ll need for 12–15 tacos:
- For the Birria Stew:
- 3 lbs chuck roast, cut into 3-inch chunks
- 5 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 medium onion, roughly chopped
- 4 garlic cloves
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp apple cider vinegar
- 2 cups beef broth
- 1 cup crushed tomatoes
- Salt and pepper to taste
- For the Tacos:
- 12–15 corn tortillas
- 2 cups grated cheese (Oaxaca or mozzarella works best)
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- Lime juice (from 2 limes) for serving
- Optional Sides:
- Guacamole
- Cilantro lime rice
- Salsa
These ingredients are easy to find at most grocery stores or Mexican markets. For example, guajillo chiles are available at stores like Walmart or online at Amazon.
Step-by-Step Birria Tacos Recipe
Making birria tacos is straightforward if you follow these steps. The method includes making the birria stew, filling the tacos, and cooking them until they’re perfectly crispy. Let’s break it down.
Step 1: Prepare the Chile Paste
Warm a dry skillet over medium heat for 2–3 minutes, then toast the chiles for 1 minute per side until aromatic. Steep them in hot water for 15 minutes, then blend with diced onion, garlic cloves, oregano, cumin, coriander, apple cider vinegar, and 1/2 cup beef broth until smooth. This paste gives the birria its bold, spicy flavor.
Step 2: Cook the Birria Stew
In a large pot, warm 2 tablespoons of oil over medium-high heat. Brown the beef for 3–4 minutes per side. Add the chile paste, remaining beef broth, crushed tomatoes, and bay leaves, then simmer, covered, on low for 3–4 hours until the meat is tender enough to shred. Or, prepare it in a slow cooker on low for 6–8 hours.
Step 3: Shred the Beef
Once cooked, remove the beef and shred it using two forks. Skim excess fat from the broth and reserve it for frying. Filter the broth to make a smooth consommé, tweaking the flavor with salt and pepper as needed. Set aside some shredded beef for the tacos and mix the rest back into the consommé for extra flavor.
Step 4: Assemble and Fry the Tacos
Heat a skillet over medium heat and add a thin layer of reserved beef fat or oil. Dip a corn tortilla into the consommé, set it in the skillet, and fill with shredded beef and grated cheese. Fold the tortilla in half and fry for 2–3 minutes per side until crispy. Repeat for all tacos, keeping them warm in a low oven if needed.
Step 5: Serve with Consommé and Toppings
Serve the tacos hot with a side of warm consommé for dipping, garnished with chopped onion, cilantro, and a drizzle of lime juice. For extra flair, pair with guacamole or cilantro lime rice. The consommé’s rich flavor enhances every bite, making these tacos unforgettable.
Tips for Perfect Birria Tacos
Check out these pro tips to guarantee great results:
- Choose the Right Meat: Chuck roast is ideal for its balance of fat and tenderness, but short ribs work too. Goat meat is traditional but less common.
- Control the Spice: For milder tacos, use fewer guajillo chiles or remove their seeds completely.
- Get Crispy Tacos: Use enough fat in the skillet and don’t overcrowd it. This ensures a golden, crunchy texture.
- Cheese Matters: Oaxaca cheese melts beautifully, but mozzarella is a great substitute if you can’t find it.
- Reheating Leftovers: Reheat tacos in a skillet over medium heat to maintain crispiness, and warm consommé separately.
These tips, drawn from top recipes like those on AllRecipes and Serious Eats, will help you nail the dish every time.
Serving Suggestions for Birria Tacos
Birria tacos shine as a standalone dish, but thoughtful sides can make your meal a feast. For example, serve with cilantro lime rice to complement the tacos’ bold flavors. Fresh guacamole made with tomatoes, onion, and lime juice brings a creamy touch. You can also offer a simple salsa or pickled onions for extra zing. For a complete Mexican-inspired meal, set up a taco bar with various toppings like queso fresco and extra lime wedges.
What Sides Pair Best with Birria Tacos?
Readers often ask, “What sides go with birria tacos?” A 2024 survey by Food Network found that 60% of home cooks pair tacos with rice or beans. Try Mexican street corn (elote) or a light cucumber salad to balance the richness. These sides keep the meal approachable and satisfying for all.
The History of Birria Tacos
Birria tacos have deep roots in Jalisco, Mexico, where birria began as a goat meat stew. Traditionally served at celebrations, birria was slow-cooked in underground pits, a method similar to barbacoa. The quesabirria taco style originated in Tijuana and became popular across the U.S. Today, birria tacos are a global phenomenon, with restaurants like Birrieria Zaragoza in Chicago earning rave reviews.
Variations on Birria Tacos
This birria tacos recipe is versatile, allowing for creative twists. For a vegetarian version, swap beef for jackfruit or mushrooms, which absorb the chile paste’s flavors well. You can also experiment with tortilla types—flour tortillas work for a softer texture, though corn is traditional. For extra heat, mix chipotle peppers into the broth. These variations keep the recipe accessible for different diets and preferences.
Storing and Reheating Birria Tacos
Leftovers are a bonus with this recipe. Store the beef and broth in the freezer for up to 3 months. To reheat, warm the beef in a skillet over medium heat with a splash of consommé to keep it moist. Reheat the consommé on the stove and assemble fresh tacos for the best texture.
FAQs About Birria Tacos
What Are Birria Tacos Made Of?
Birria tacos are made with slow-cooked beef, like chuck roast, or sometimes goat meat, braised in a sauce of guajillo chiles, garlic cloves, and spices like oregano and cumin. The meat is shredded and stuffed into corn tortillas, often with grated cheese like Oaxaca or mozzarella. They’re cooked until crisp and paired with a consommé dipping sauce, garnished with diced onion, cilantro, and a dash of lime juice.
What Is the Difference Between Barbacoa and Birria Tacos?
Birria tacos use beef or goat meat cooked in a chile-based broth, like guajillo chiles, and are served with a consommé for dipping. Barbacoa is a cooking method where meat, often beef cheek or lamb, is slow-cooked, sometimes in banana leaves, without a chile-heavy broth. Birria tacos are crispier and saucier, while barbacoa tacos are simpler.
What Kind of Meat Is Birria?
Birria is traditionally made with goat meat, but in the U.S., beef, like chuck roast or short ribs, is more common because it’s easier to find. The meat is slow-cooked with Mexican spices, guajillo chiles, and apple cider vinegar until tender. You can also use lamb or even chicken for a quicker version.
Are Birria Tacos Spicy?
Birria tacos can be mildly spicy, but it depends on the chiles used, like guajillo or ancho, which add flavor more than heat. For less spice, remove chile seeds or use fewer chiles de arbol. You can adjust the heat level to your taste, and the consommé adds a rich, not overly spicy, flavor.
Why This Recipe Stands Out
Unlike many recipes online, this birria tacos recipe balances authenticity with simplicity. It uses accessible ingredients like chuck roast and corn tortillas, avoiding hard-to-find items. The step-by-step guide is beginner-friendly, and the inclusion of tips like controlling spice levels adds value. Data from Google Trends shows “birria tacos recipe” searches peak in summer, making this a timely addition to your cooking repertoire.
Conclusion and Call-to-Action
Birria tacos are not just food—they’re a vibrant showcase of Mexican flavors. With tender shredded beef, crispy corn tortillas, and a rich consommé, this birria tacos recipe brings restaurant-quality taste to your kitchen. Try making these tacos for your next gathering, and share your results in the comments below. Want to explore more recipes? Check out food blogs or platforms like X for trending birria variations and cooking tips.
Birria Tacos Recipe
Ingredients
For the Birria Stew
- 3 lbs chuck roast cut into 3-inch chunks
- 5 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 1 medium onion roughly chopped
- 4 garlic cloves
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp apple cider vinegar
- 2 cups beef broth
- 1 cup crushed tomatoes
- Salt and pepper to taste
For the Tacos
- 12 –15 corn tortillas
- 2 cups grated Oaxaca cheese or mozzarella
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 2 limes juiced (for serving)
Instructions
- Prepare the Chile Paste: Warm a dry skillet over medium heat for 2–3 minutes. Toast guajillo and ancho chiles for 1 minute per side until aromatic. Steep in hot water for 15 minutes. Blend with onion, garlic, oregano, cumin, coriander, apple cider vinegar, and 1/2 cup beef broth until smooth.
- Cook the Birria Stew: In a large pot, warm 2 tablespoons oil over medium-high heat. Brown beef for 3–4 minutes per side. Add chile paste, remaining beef broth, crushed tomatoes, bay leaves, salt, and pepper. Simmer, covered, on low for 3–4 hours until meat is tender. Or, prepare in a slow cooker on low for 6–8 hours.
- Shred the Beef: Remove beef and shred with two forks. Skim fat from broth, reserving some for frying. Filter broth to make a smooth consommé, adjusting seasoning with salt and pepper. Mix some shredded beef back into consommé for flavor.
- Assemble and Fry Tacos: Heat a skillet over medium heat with reserved beef fat or oil. Dip a corn tortilla into consommé, set in skillet, and fill with shredded beef and grated cheese. Fold in half and fry 2–3 minutes per side until crispy. Repeat for all tacos.
- Serve: Serve tacos hot with a side of warm consommé for dipping. Garnish with chopped onion, cilantro, and lime juice.
Notes
- Tips:
- Use chuck roast for tender, flavorful beef; short ribs are a good alternative.
- For milder tacos, remove chile seeds or use fewer guajillo chiles.
- Ensure crispy tacos by using enough fat and avoiding skillet overcrowding.
- Oaxaca cheese is ideal, but mozzarella melts well if unavailable.
- Reheat leftovers in a skillet to keep tacos crispy.
- Variations:
- Vegetarian: Swap beef for jackfruit or mushrooms.
- Spicier: Add chipotle peppers to the broth.
- Tortilla Swap: Use flour tortillas for a softer texture.
- Calories: 250 kcal
- Protein: 18g
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 2g
- Sodium: 400mg
- Cholesterol: 50mg
