Birria Tacos: Savory, Tender, and Irresistible
Birria Tacos are a beloved Mexican dish featuring slow-cooked, spiced meat (traditionally beef or goat) served in warm tortillas with fresh toppings and a rich consommé for dipping. Their tender texture and bold flavors have made them a global sensation.
Equipment
- Large Dutch oven or heavy pot with lid
- Blender or food processor
- Skillet or griddle
- Tongs
- Cutting board and knife
Ingredients
- 2 lbs beef chuck roast or goat meat cut into large chunks
- 4 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 2 dried chile de árbol optional, for heat
- 1 white onion quartered
- 4 cloves garlic
- 2 tomatoes quartered
- 2 cups beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 12 corn tortillas
- ½ cup chopped cilantro for garnish
- ½ cup diced white onion for garnish
- 1 lime cut into wedges
- 1 cup shredded cheese (Oaxaca or mozzarella) optional
Instructions
- Toast dried chiles in a dry skillet until fragrant, then soak in hot water for 10 minutes.
- In a blender, combine soaked chiles, tomatoes, quartered onion, garlic, cumin, oregano, paprika, salt, and pepper. Blend until smooth.
- Season meat with salt and pepper. Sear in a large Dutch oven or heavy pot until browned on all sides.
- Pour blended sauce over the meat. Add beef broth. Bring to a simmer, cover, and cook on low heat for 2.5–3 hours, until meat is tender and shreds easily.
- Remove meat, shred with forks, and return to the pot. Skim fat from the top of the broth (reserve some for frying tortillas).
- Heat a skillet or griddle over medium. Dip tortillas in the reserved fat, then fill with shredded meat and cheese (if using). Fold and cook until crispy on both sides.
- Serve tacos with chopped onion, cilantro, and lime wedges. Pour consommé (broth) into small bowls for dipping.
Notes
For a spicier version, add more chile de árbol. For a shortcut, use a pressure cooker to reduce cooking time. Birria can also be made with chicken, pork, or lamb. For a vegetarian version, use mushrooms or jackfruit.
