Birria tacos deliciously combine flavorful, tender meat stuffed into crispy corn tortillas with melted cheese and served with a rich consommé for dipping.

WHAT IS BIRRIA?

Birria is a traditional Mexican stew made with slow-cooked meat, typically goat, beef, or lamb, with a blend of chilies, spices, and herbs until it is fall-apart tender. The meat is normally served in consommé (broth), but birria tacos elevate the dish to a street food sensation by stuffing it into corn tortillas, frying them with cheese, and serving them with a side of consommé for dipping.

Birria, which originated in the state of Jalisco, was developed during the colonial period to cook and flavor hard cuts of meat, particularly goat meat. It grew over time, taking on regional variants and becoming a celebratory feast for weddings and holidays. Birria tacos have recently gained popularity because of social media, and chefs across the world reinventing the traditional recipe with a more accessible take on the classic recipe using beef.

INGREDIENTS NEEDED FOR BIRRIA TACOS

1. Stewing Meat- For beef, you would need cuts such as roast, chuck, oxtail, short ribs, shanks, etc. Or you can choose lamb or goat if you prefer to go the traditional route.

2. Vinegar

3. Mexican Chili Pepper – I used guajillo and passila.

4. Bay Leaf

5. Tomatoes

6. Salt

7. Garlic – Both the powder and the cloves.

8. Beef Bouillon Cube

9. Corn Tortillas

10. Onion – Both yellow onion and onion powder.

11. Smoked Paprika

12. Shredded Cheese – Traditional Oaxaca is used but you can also use mozzarella, which is what I used.

13. Oil

14.Water

15. Meat Seasoning

16. Cumin

17. Black Pepper

18. Red Chili Powder

19. Oregano – Use the Mexican kind if you can, but I used the regular one.

HOW TO MAKE BIRRIA TACOS

1. Wash your meat with lime and vinegar, rinse thoroughly, and pat dry with paper towels.

2. Season the meat with your dry seasoning (excluding the oregano) and let it marinate for at least 1 hour.

3. Rinse and dry the chilies. Remove stems and seeds, then toast them in a dry pan over medium heat for about 30 seconds per side until fragrant—be careful not to burn them. Set aside.

4. In the same pan, heat 1–2 tablespoons of oil over medium-low heat. Add the chopped onion and sauté for about 2 minutes. Stir in the garlic and cook until fragrant. Add chopped tomatoes and cook until softened.

5. Add 1 cup of hot water mixed with a bouillon cube, the toasted chilies, bay leaf, and oregano. Let everything simmer for 10–15 minutes. Remove from heat, discard the bay leaf, and let cool slightly before blending into a smooth sauce.

6. In a large pot, heat a bit of oil over medium heat. Sear the marinated meat for about 2 minutes per side until browned.

7. Rinse out the marinade bowl with a little water and add it to the pot. Pour in the blended chili sauce and add enough hot water to cover the meat (about 4.5 cups total, or to your preferred broth consistency). Cover the pot and simmer on medium-low heat for 2.5 to 3 hours, stirring occasionally, until the meat is tender and shreds easily.

8. Remove the meat and shred with two forks. Strain the consommé and skim off excess fat if desired. Reserve the top layer of the consommé for frying the tacos.

9. Dip corn tortillas into the top oily layer of the consommé. Place on a hot skillet, add shredded meat and cheese to one side, then fold the tortilla and cook for 2–3 minutes per side until crispy and golden.

10. Serve tacos hot with a bowl of consommé for dipping. Garnish with chopped onion, cilantro, and a squeeze of lime if desired.

OTHER ADDITIONS

Here are a few different options to serve with your tacos.

1. Pico de Gallo

2. Salsa

3. Guacamole

4. Onions

5. Cillantro

HOW TO STORE IT

You can store these tacos in the fridge in an airtight container for up to 4 days.

DID YOU MAKE THIS RECIPE?

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