Birria Tacos
Birria tacos are a flavorful Mexican dish featuring slow-cooked beef, spices, and fresh ingredients wrapped in warm corn tortillas.
Ingredients
For the Birria
- 2 pounds beef (chuck roast or brisket) Choose a cut with good fat content for tenderness.
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 4 pieces dried chili peppers (e.g., guajillo or ancho) Adjust quantity for desired heat.
- 1 tablespoon cumin
- 2 pieces bay leaves
- 1/4 cup vinegar (white or apple cider) Helps tenderize the meat.
- to taste Salt and pepper
- 10 pieces corn tortillas Use fresh for best results.
- 2 cups shredded cheese (e.g., Oaxaca or Monterey Jack)
- to garnish Fresh cilantro, chopped
- 1 onion diced for garnish
- enough to cover the meat for cooking Water
Instructions
Preparation
- Place chopped beef in a crockpot and distribute chopped onions and minced garlic evenly.
- Remove the stems and seeds from dried chili peppers, then add them to the crockpot.
- Sprinkle cumin over the meat, add bay leaves and vinegar, and season with salt and pepper.
- Pour enough water to cover the ingredients completely.
Cooking
- Set the crockpot on low and cook for about eight hours until the beef is tender and easily shreds.
- Remove the beef from the crockpot and let it cool slightly before shredding with two forks.
- Blend the cooking liquid until smooth to create a flavorful consomé for dipping.
Assembly
- Heat corn tortillas in a hot skillet until warm and pliable.
- On one half of each tortilla, place a generous amount of shredded cheese followed by shredded beef.
- Fold the other half of the tortilla over to create a taco shape and fry in the skillet until crispy and golden brown.
- Serve immediately alongside a bowl of consomé for dipping, garnished with diced onions and cilantro.
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Notes
For an authentic experience, serve with lime wedges, salsa, or pickled vegetables. Leftover tacos can be stored in an airtight container in the refrigerator for up to three days.