Birria Tacos are a delightful and rich Mexican dish that has gained immense popularity for their unique flavors and tender meat. These tacos are traditionally made from slow-cooked beef, marinated in a blend of spices and chilies, then served hot with a side of flavorful broth. Originating from the Mexican state of Jalisco, birria has traveled across borders and found a special place in the hearts of food lovers everywhere. With every bite, you’ll experience an explosion of flavors that comes from the combination of tender, shredded beef, savory cheese, and fresh toppings all encased in a warm tortilla.
Why We Love This Birria Tacos Recipe
You’re not just making tacos; you’re creating an experience. Each element of this delicious dish speaks volumes about comfort and tradition. The slow cooking process allows the beef to become incredibly tender, soaking up all the spices and flavors, while the corn tortillas provide the perfect vehicle to encapsulate the delicious ingredients. The addition of melted cheese, fresh herbs, and zesty lime creates a vibrant and multi-layered taste profile that is both comforting and refreshing. It’s no wonder that birria tacos have become a favorite among both home cooks and food enthusiasts alike!
Ingredients for Birria Tacos
To make these mouthwatering Birria Tacos, gather the following ingredients:
- 2 lbs beef (brisket, chuck, or short rib)
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, quartered
- 4 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 4 cups beef broth
- Salt to taste
- Corn tortillas
- Shredded cheese (like Oaxaca or mozzarella)
- Diced onion
- Fresh cilantro
- Lime wedges
How to Make Birria Tacos Directions
- Begin by toasting the dried guajillo and ancho chiles in a skillet over medium heat until they’re fragrant. Keep your eye on them to avoid burning, which can alter their flavor. Once toasted, place the chiles in a bowl and soak them in hot water for about 15-20 minutes or until they become soft.
- Once the chiles are tender, it’s time to make the sauce. In a blender, combine the softened chiles, quartered onion, garlic cloves, ground cumin, dried oregano, black pepper, and beef broth. Blend everything together until you achieve a smooth consistency. This sauce isn’t just flavor; it’s the heart of your birria.
- Now, take your beef and place it in a crockpot. Pour the chile sauce over the beef, making sure it’s evenly coated. Set your crockpot to low and let it cook for approximately 7-8 hours, or until the beef is pulling apart tender. If you do not have a crockpot, cooking this on the stovetop in a heavy-bottom pot is also possible—just ensure to keep an eye on the heat.
- After the cooking time is over, take the beef out and shred it using two forks, ensuring you break it up into bite-sized pieces. Next, strain the cooking liquid to separate the fat and any solids, leaving behind a rich broth that you can dip your tacos into later.
- It’s taco time! Heat up a skillet over medium heat. Take your corn tortillas and dip them into the strained cooking liquid to give them a flavor boost. Place the dipped tortilla on the hot skillet, add some of the shredded beef, and a generous amount of cheese on top. Fold the tortilla over and cook until it turns crispy and the cheese melts, which should take just a couple of minutes.
- Now for the final touch, serve your delicious birria tacos with a side of the warm broth, diced onion, fresh cilantro, and lime wedges for brightening up every bite. Your homemade birria tacos are ready to be enjoyed!
How to Serve Birria Tacos
Presentation is key when serving your birria tacos. Start by placing a stack of crispy tacos on a large, colorful platter. Alongside the tacos, serve a small bowl of the reserved broth for dipping—this adds an extra layer of flavor to each bite.
When plating, sprinkle the tacos with diced onions and chopped cilantro to bring in some freshness and color. Lime wedges are essential; squeeze some over the top of your tacos right before a bite for that zesty punch. This not only enhances the flavor but also brings a lovely vibrancy to your dish. Enjoy these tacos warm with friends and family, and don’t forget to keep the broth handy for dipping!
Expert Tips for Birria Tacos
- Quality Meat: Choosing the right cut of beef is crucial. Brisket provides the best balance of flavor and tenderness, but chuck and short rib can work wonderfully too. Ensure that you trim any excess fat, but do not remove all fat, as it adds flavor during cooking.
- Blend the Chiles Well: Take your time when blending the chile sauce. A smooth sauce will ensure even flavors throughout the dish. If your blender struggles, add a touch more beef broth to help out.
- Control the Spice: Adjust the level of heat to your preference by using fewer or different chiles. If you prefer a milder flavor, you can add some bell pepper to the sauce.
- Tortilla Dip: Dipping the tortillas briefly in the cooking liquid not only flavors them but also keeps them moist, making them easier to fold without breaking.
- Leftover Broth: Keep any leftover broth to use as a flavorful soup base or for future recipes. It’s rich and full of flavor!
How to Store Birria Tacos
Storing birria tacos properly ensures that you can enjoy your creations later! If you have leftover beef, shred it and store it in an airtight container, along with the reserved broth to keep it moist. You can store this in the refrigerator for up to four days.
If you have assembled tacos, it’s best to store the components separately. Keep the tortillas, beef, and toppings in separate containers. This way, the tortillas won’t get soggy. When you’re ready to eat, reheat the beef and tortillas, then assemble again for the best texture and taste.
For longer storage, you can freeze the shredded beef and broth in freezer-safe bags. They will last for up to three months in the freezer. When you’re ready to enjoy them again, simply thaw in the refrigerator overnight and reheat.
Variation of Birria Tacos
Birria tacos are versatile, and you can customize them according to your tastes. Here are some variations to consider:
- Protein-Swap: While beef is traditional, you can experiment with chicken, lamb, or even plant-based alternatives, like jackfruit or seitan, to cater to different dietary preferences.
- Cheese Variation: For tacos that ooze with cheese, consider using a combination of cheeses. Blend Oaxaca cheese with a mild cheddar for a melty, gooey center.
- Add Spice: If you love heat, add a few dashes of hot sauce or chopped jalapeños inside your tacos for an extra kick.
- Salsa Options: Instead of just cilantro and onions, try topping your tacos with a zesty salsa verde or a spicy pico de gallo for added flavor and texture.
- Crispy Style: For a crunchier taco, consider using a flatbread or frying your tortillas until golden before assembling.
FAQ
What are Birria Tacos?
Birria tacos are a traditional Mexican dish that features tender, slow-cooked beef served in corn tortillas, often accompanied by a savory dipping broth and fresh toppings.
How do I make my Birria Tacos more flavorful?
To enhance flavor, focus on the seasoning blend for the meat and the marinating process. Toasting and blending the chiles properly is also crucial for a rich sauce.
Can I use different meats?
Absolutely! While beef is common, you can use chicken or lamb as well, depending on your preference.
Is it necessary to serve Birria Tacos with broth?
While it’s traditional to serve with broth for dipping, it’s not a requirement. If you prefer drier tacos, you can enjoy them just with the fillings.
How long does it take to make Birria Tacos?
The total cooking time is about 8 hours, but the hands-on preparation is relatively short, making it a great option for a day when you’re home.
These Birria Tacos are a delightful taste of Mexico that you can share with loved ones. Enjoy the flavorful journey!
Birria Tacos
Ingredients
Beef and Marinade
- 2 lbs beef (brisket, chuck, or short rib) Choose the best cut for flavor and tenderness.
- 4 units dried guajillo chiles Toasted and soaked.
- 2 units dried ancho chiles Toasted and soaked.
- 1 unit onion, quartered Used for blending into the sauce.
- 4 cloves garlic cloves For flavor in the sauce.
- 1 tablespoon ground cumin Spice for the sauce.
- 1 tablespoon dried oregano Spice for the sauce.
- 1 teaspoon black pepper For seasoning.
- 4 cups beef broth For sauce and dipping.
- Salt to taste Salt to taste
Serving Ingredients
- Corn tortillas Essential for wrapping.
- Shredded cheese (like Oaxaca or mozzarella) For delicious melting.
- Diced onion For garnish.
- Fresh cilantro For garnish.
- Lime wedges Important for fresh flavor.
Instructions
Preparation and Sauce Making
- Toast the dried guajillo and ancho chiles in a skillet over medium heat until fragrant. Avoid burning them.
- Place toasted chiles in a bowl and soak them in hot water for about 15-20 minutes or until soft.
- In a blender, combine softened chiles, quartered onion, garlic cloves, ground cumin, dried oregano, black pepper, and beef broth. Blend until smooth.
Cooking the Beef
- Place beef in a crockpot and pour the chile sauce over, making sure it's evenly coated.
- Set crockpot to low and cook for 7-8 hours until beef is pulling apart tender.
- Alternatively, cook on the stovetop in a heavy-bottom pot, keeping an eye on the heat.
Assembling the Tacos
- After cooking, shred the beef using two forks into bite-sized pieces.
- Strain the cooking liquid to separate fat and solids.
- Heat a skillet over medium heat. Dip corn tortillas into the strained cooking liquid, then place on the hot skillet.
- Add shredded beef and cheese on top of the tortilla. Fold over and cook until crispy and cheese melts.
Serving
- Serve birria tacos with a side of warm broth, diced onion, fresh cilantro, and lime wedges.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!