Birria Tacos
These Birria tacos feature tender, flavorful birria de rez wrapped in warm tortillas, accompanied by a rich, spicy dipping consume. Birria tacos have been my obsession ever since it started trending all over social media and has had us all in a chokehold since 2020. I just knew I had to do my spin on them immediately.This recipe offers a delicious blend of spices and textures that will take your taco Tuesday to the next level.
If you love my taco recipes, try The Best Carnitas Tacos Around and these Chipotle Chicken Tacos next!
Moreover, these Birria Tacos are renowned for their depth of flavor and soul-warming goodness. The secret lies in the slow-cooked meat, infused with a tantalizing blend of dried chilies, aromatic spices, and savory consume.
So, if you need a taco recipe that can get the party jumping, this is the recipe for you!
WHY YOU’LL LOVE THESE BIRRIA TACOS
My Birria taco recipe stands out for several reasons, making it the best option for you next taco Tuesday or just a snack for any day of the week:
- Authenticity:
- With roots tracing back to the heart of Mexico, this recipe stays true to the traditional preparation methods and ingredients used in authentic Birria Tacos. It’s like taking a culinary journey to the bustling streets of Jalisco without leaving your kitchen.
- Perfectly tender beef:
- Beef chuck roast slow cooked in a flavorful consume makes the perfectly tender filling for these tacos. Covered in a flavor blend of chilies and aromatics the beef comes out flavorful and tender every time.
- Comfort Food at Its Finest:
- There’s something inherently comforting about a steaming plate of Birria Tacos. The tender, slow-cooked meat enveloped in warm tortillas, accompanied by a rich, savory broth, evokes feelings of warmth and satisfaction with every bite.
In summary, this Birria Tacos recipe is full of flavors, textures, and versatility that transforms a simple taco into a TACO with a capital “T”.
What is Birria?
Birria is a traditional Mexican dish known for its rich, flavorful stewed meat, typically made with beef or goat. The meat is marinated in a blend of dried chilies and spices, slow-cooked until tender, and often served in tacos or as a standalone dish accompanied by a savory consommé for dipping. Birria is beloved for its depth of flavor, with notes of smokiness, warmth, and complexity that make it a true culinary delight.
Ingredients
- Beef Chuck Roast: Provides rich, succulent meat that melts in your mouth after slow-cooking.
- Dried Guajillo, Ancho Chilies, and Chilies de Arbor: Infuse the dish with a deep, smoky flavor and vibrant red color.
- Onion, tomato, and Garlic: Add layers of aromatic complexity to the sauce.
- Spices (Oregano, peppercorns, Cinnamon): Elevate the flavor profile with their distinctive warmth and depth.
- Beef Broth: Creates a luscious, savory base for the birria sauce.
- Corn Tortillas: Serve as the perfect vessel for holding the flavorful birria meat.
- Bayou City Seasoning: A blend of spices that elevates the dish with its characteristic warmth and depth.
How To make Birria Tacos
- Bring meat to room temperature, cut into equal sized chunks, and salt generously
- Sear the meat on both sides for about 3 minutes per side.
- Add the chiles, tomatoes, onions, spices and garlic to a pot. Cover everything with water and simmer for about 20 minutes, until everything is softened
- Drain he chiles, tomatoes, onions, spices and garlic and transfer to a blender with a cup of beef stock. Blend until smooth
- Add the meat back to the pot and pour the sauce over top along with one to two cups of beef broth. Tip: Pour 1 cup of broth in the blender and swish it around to pick up any extra sauce.
- Bring it to simmer and then cover. you can let it simmer on low or transfer the pot to the oven to cook for 3 to 3 1/2 hours, until the meat is tender.
- Remove the meat from the sauce and shred it with two forks.
- Dip a corn tortilla into the sauce. And add it to a non-stick pan, set over medium-high heat.
- Flip over the tortilla and then add some shredded meat and a handful of Oaxacan (or your favorite) cheese
- Shape into a taco. And flip it over and flip over every so often to get crispy and melt cheese on both sides.
Tips for perfect Birria tacos
- Firstly, Choose the Right Meat: Opt for well-marbled cuts like beef chuck roast or beef shank for maximum flavor and tenderness. Alternatively, you can use goat or lamb for a more traditional approach.
- Prep the Chilies Properly: Toast the dried chilies before soaking them to enhance their flavor. Remove the stems and seeds to control the spice level, and soak them until they’re soft and pliable for easy blending.
- Adjust Seasoning to Taste: Taste the Birria sauce before adding the meat and adjust the seasoning as needed. You can add more salt, spices, or even a splash of lime juice to balance the flavors to your liking.
Frequently Asked Questions
Q: Can I use a different type of meat for Birria Tacos?
A: While beef chuck roast is traditional, you can also use goat, lamb, or even chicken for a delicious variation
Q: How spicy are Birria Tacos?
A: The level of spiciness can be adjusted based on preference by controlling the amount of dried chilies used in the sauce.
Q: Can I make Birria Tacos ahead of time?
A: Yes! The flavors of Birria Tacos only improve with time, so feel free to make the meat and consomé ahead of time and assemble the tacos when ready to serve.
Also, Make sure subscribe and to tag me on Instagram, TikTok, or Facebook when you make this recipe! I want to see your creation and give you a shoutout!
Lastly, for added flavor, try my Bayou City Seasonings. Hand crafted for a full experience and taste of what’s cooking in my kitchen, you have to try my seasonings! Guaranteed to satisfy your taste buds.
Birria Tacos
Ingredients
Birria de Rez
- 2 lb beef chuck roast cut into chunks
- 1 tbsp grapeseed oil
Consumme
- 7 dried ancho chilies trimmed and de-seeded
- 5 dried guajillo chilies trimmed and de-seeded
- 4 dried chilies de arbor trimmed and de-seeded
- 1 Onion peeled and halved
- 6 garlic cloves
- 4 tomatoes on the vine
- 1 tbs black peppercorns
- 1/2 cinnamon stick
- 1 tbs mexican oregano
- 4 cups beef stock
- 2 tbs Bayou City Garlic Pepper
- salt and pepper to taste
Tacos
- cilantro for garnish
- onion minced, for topping
- lime for topping
- corn tortillas
- Oaxaca cheese or your favorite cheese
Instructions
Consumme
- in a medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, and acover with cold water. Over medium heat, simmer gently for about 20 minutes.
- Pour through a strainer and transfer everything to a blender.
- Add about 1 cup of beef broth and blend until very smooth, about 2 minutes. Add seasoning to taste (I added about 1 tablespoon salt and 1 tablespoon bayou city garlic pepper).
Birria de Rez (Beef)
- Bring the meat to room temperature, and cut into equal sized chunks. Sprinkle generously on all sides with salt.
- In a Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, and add grapeseed oil. Add the meat and sear on all sides until browned. You’ll have to do this in batches.
- Preheat the oven to 300F.
- Add the meat back to the pot and pour the sauce over it.
- Add 2 cups of broth or water into the pot. TIP: add 2 cups of broth or water to the blender to pick up any leftover sauce and pour it into the pot.
- Place over medium heat until it reaches a simmer and then cover and transfer to the preheated oven. Cook for about 3 hours, until the meat is tender.
Build the tacos
- Remove the meat from the sauce and shred using two forks. Ladle some of the broth over the shredded beef.
- Pour some broth into a bowl and add a handful of diced onion and cilantro.
- Dip the tortilla into the broth and add it to a non-stick skillet over medium heat. Fry on one side for about 30 seconds and then flip over.
- Add a some of the shredded meat and the shredded cheese. Fold over and cook until cooked on both sides, about 1 minute. Transfer to a plate and serve alongside the broth.
