Description
Birria Tacos are a traditional Mexican dish featuring tender, slow-cooked beef or goat meat steeped in a rich, smoky, and spiced broth. Served in crispy corn tortillas with fresh cilantro, onions, and lime, this recipe delivers bold flavors, a delightful texture contrast, and authentic cultural heritage. Perfect for casual dinners or festive gatherings, Birria Tacos are fully customizable in spice level and protein choice, offering an irresistible culinary experience.
Ingredients
Scale
Meat
- 3 to 4 pounds beef chuck roast or goat meat
Dried Chilies and Spices
- 4 dried guajillo chilies
- 3 dried ancho chilies
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
Aromatics and Sauce Base
- 1 medium onion, quartered
- 4 cloves garlic
- 2 medium tomatoes or 3 tablespoons tomato paste
Tortillas and Toppings
- 12 corn tortillas
- Fresh cilantro, chopped (for garnish)
- Diced white onion (for garnish)
- Lime wedges (for garnish)
Optional Ingredients
- Melted Oaxaca or mozzarella cheese (for quesabirria variation)
- Vegetable broth (for vegetarian alternative)
- Substitute mushrooms or jackfruit instead of meat (for vegetarian option)
Instructions
- Prepare the Chili Sauce: Toast the dried guajillo and ancho chilies in a dry skillet until fragrant, about 1-2 minutes. Remove stems and seeds. Soak the toasted chilies in hot water for 15-20 minutes until softened. Blend the softened chilies with quartered onion, garlic cloves, tomatoes (or tomato paste), cinnamon stick, cloves, oregano, and cumin until smooth to create the rich chili sauce.
- Marinate the Meat: Generously coat the beef chuck roast or goat meat with the prepared chili sauce. Cover and marinate for at least 2 hours, preferably overnight, to allow deep flavor penetration.
- Slow Cook the Meat: Transfer the marinated meat along with leftover marinade and enough water or broth to cover partially into a slow cooker or heavy pot. Simmer on low heat for 6-8 hours (or until meat is tender and shreds easily). Alternatively, cook in a covered Dutch oven over low heat for several hours.
- Prepare the Consommé: Once cooked, strain the cooking liquid to separate the consommé, a rich and flavorful broth served for dipping the tacos. Reserve this broth and keep warm.
- Assemble and Cook the Tacos: Dip each corn tortilla into the warm consommé, then fill with shredded meat. Optional: add melted cheese for quesabirria style. Pan-fry the filled tortillas in a lightly oiled skillet on both sides until crispy and slightly caramelized.
- Garnish and Serve: Top tacos with freshly chopped cilantro, diced onions, and a squeeze of lime. Serve immediately alongside warm consommé for dipping to enhance flavor and moisture.
Notes
- Use fresh dried chilies instead of ground powders for more vibrant, authentic flavor.
- Marinate the meat as long as possible for deeper flavor absorption.
- Cook the meat low and slow to achieve tender, melt-in-your-mouth texture.
- Toast or lightly fry tortillas well so they hold up to dipping without falling apart.
- Reserve and serve consommé broth for an authentic dipping experience.
- Prep Time: 20 minutes (plus 2+ hours marinating)
- Cook Time: 6 to 8 hours
- Category: Appetizers
- Method: Slow Cooking and Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: Birria Tacos, Mexican, slow-cooked meat, consommé, spicy tacos, beef tacos, traditional Mexican dish, flavorful broth, street food, authentic recipe
