BEST BIRRIA TACOS RECIPE

Imagine the rich, slow-cooked, melt-in-your-mouth beef, the crispy, cheese-laden tortillas dipped in consommé, and the explosion of flavors with every single bite – that’s what awaits you with these Birria Tacos. I promise, with this recipe, you’ll be making restaurant-quality Birria Tacos right in your very own kitchen!

Ingredients

For the Birria (Stew):

• 3 lbs beef chuck roast, cut into 2-inch pieces
• 1 lb beef short ribs
• 1 large onion, quartered
• 6 cloves garlic, smashed
• 4 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried chiles de arbol, stemmed and seeded (optional, for extra heat)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• 8 cups beef broth
• Salt and black pepper to taste
• 2 tablespoons vegetable oil

For the Tacos:

• 12 corn tortillas
• 2 cups shredded Oaxaca cheese (or mozzarella)
• 1/2 cup chopped cilantro
• 1/2 cup chopped onion
• Lime wedges, for serving
• Vegetable oil, for frying
• Consommé (reserved from the Birria stew)

Let’s Talk Birria: Why This Recipe Works

Okay, friend, let’s be real. Birria can seem intimidating. All those chiles? The long cooking time? But trust me, it’s absolutely worth it, and I’m going to break it down so it’s totally achievable. The key is low and slow cooking. This allows the flavors of the chiles and spices to meld perfectly with the beef, creating that unforgettable rich and savory broth. And don’t worry about the chiles – seeding them removes most of the heat, leaving behind only their incredible flavor.

Chiles 101: Demystifying the Dried Pepper Aisle

So, you’re staring at a wall of dried chiles and feeling a little overwhelmed? I get it! Guajillo chiles are fruity and mild, ancho chiles are smoky and a little sweet, and chiles de arbol bring the heat. If you’re sensitive to spice, skip the chiles de arbol. You can find these chiles at most Latin American grocery stores or online. If you can’t find a specific chile, you can usually substitute with another mild to medium-heat dried red chile. Don’t be afraid to experiment and find what you like best!

Step-by-Step Instructions: Your Birria Taco Journey Begins!

Step 1: Prepare the Chiles

1. Bring a pot of water to a boil.
2. Place the dried chiles in a bowl and pour the boiling water over them.
3. Let them soak for 20-30 minutes, or until softened. This will make them easier to blend.

Step 2: Sear the Beef

1. Season the beef chuck roast and short ribs generously with salt and pepper.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the beef in batches until browned on all sides. This step is crucial for developing flavor! Don’t overcrowd the pot.
4. Remove the beef from the pot and set aside.

Step 3: Blend the Chile Sauce

1. Drain the soaked chiles, reserving about 1 cup of the soaking liquid.
2. Place the softened chiles in a blender along with the onion, garlic, oregano, cumin, cinnamon, cloves, apple cider vinegar, and ½ cup of the reserved soaking liquid.
3. Blend until smooth, adding more of the soaking liquid if needed to achieve a smooth consistency.

Step 4: Simmer the Birria

1. Pour the chile sauce into the Dutch oven and cook over medium heat for 5-7 minutes, stirring constantly. This will help to cook out the raw chile flavor.
2. Add the beef broth and bay leaves to the pot.
3. Return the seared beef to the pot.
4. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the beef is very tender and easily shreds. I know it’s a long time, but patience is key!

Step 5: Shred the Beef

1. Remove the beef from the pot and shred it with two forks.
2. Strain the broth through a fine-mesh sieve, discarding the solids. This will give you a smooth and flavorful consommé.
3. Return the shredded beef to the strained consommé.

Step 6: Assemble the Tacos

1. Heat a large skillet or griddle over medium heat.
2. Dip a corn tortilla into the consommé, coating both sides.
3. Place the tortilla on the hot skillet.
4. Top with shredded beef and Oaxaca cheese.
5. Fold the tortilla in half and cook for 2-3 minutes per side, or until the tortilla is crispy and the cheese is melted and gooey.
6. Repeat with the remaining tortillas.

Step 7: Serve and Enjoy!

1. Garnish the Birria Tacos with chopped cilantro and onion.
2. Serve with lime wedges for squeezing over the tacos.
3. Don’t forget a bowl of the consommé for dipping!

Pro Tips for Birria Taco Perfection

• Don’t skip the searing! This step adds depth of flavor to the beef and the overall dish.
• Taste and adjust the seasoning. Before simmering, taste the chile sauce and adjust the salt, pepper, and other spices to your liking.
• Use good quality beef broth. This will make a big difference in the flavor of the consommé.
• Get creative with the cheese! Oaxaca cheese is traditional, but you can also use mozzarella, Monterey Jack, or even a blend of cheeses.
• Make it ahead of time. The Birria can be made a day or two in advance. In fact, the flavors will meld even more overnight!
• For a spicier kick, consider adding more chiles de arbol, or a pinch of cayenne pepper.
• If you love slow cooking, why not try Slow Cooker Chicken Birria Tacos for a lighter variation?

Variations and Twists: Make It Your Own!

• Vegetarian Birria Tacos: Use mushrooms or jackfruit in place of the beef.
• Spicy Birria Ramen: Add the Birria to a bowl of ramen noodles for a comforting and flavorful meal.
• Birria Pizza: Top your pizza with Birria, cheese, and your favorite toppings.

Serving Suggestions: Complete the Fiesta!

Birria Tacos are amazing on their own, but they’re even better when served with a few complementary sides. Consider serving them with:

• Mexican Rice: A classic side dish that pairs perfectly with the rich flavors of Birria.
• Refried Beans: Creamy and flavorful, refried beans are a great addition to any Mexican meal.
• Guacamole: Fresh and vibrant, guacamole adds a cooling contrast to the spicy Birria.
• For a different twist, try this recipe for Birria Style Spicy Rice Bowl!

Storage and Reheating Instructions

Leftover Birria can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a pot on the stove or in the microwave. The consommé can also be stored separately and reheated as needed.

More Mexican-Inspired Recipes You’ll Love

Once you’ve mastered Birria Tacos, why not try your hand at some other delicious Mexican dishes? Here are a few of my favorites:

• Beef Birria Magic: Another delicious Birria recipe, perfect for a comforting meal.
• Chicken Enchilada Magic: An easy and satisfying weeknight dinner.
• Carne Asada Tostadas: A crispy and flavorful alternative to tacos.
• Chicken Enchilada Perfection– Try a different kind of enchilada!

Final Thoughts: Go Forth and Make Birria!

So, there you have it! My ultimate guide to making the BEST Birria Tacos. I know it might seem like a lot of steps, but trust me, it’s so worth it. Once you taste that rich, flavorful, cheesy goodness, you’ll be hooked. Don’t be afraid to experiment, have fun, and make it your own. Happy cooking, friend!