Birria Tacos have surged in popularity, blending the rich, deep flavors of traditional Mexican birria stew with the convenience and delight of tacos. Originally from Jalisco, birria is a savory, slightly spicy stew made from goat or beef, slow-cooked until wonderfully tender in a broth seasoned with chilies, garlic, and spices. This juicy, flavorful meat is then stuffed into corn tortillas, often dipped in the consommé (the rich cooking broth), and grilled until crispy.
Served with a side of warm consommé for dipping, these tacos offer a multi-sensory eating experience that’s both comforting and addictive. Garnished with fresh cilantro, diced onions, and a squeeze of lime, Birria Tacos celebrate flavors and textures, perfect for any meal you want to impress and indulge. Whether enjoying a casual dining experience or celebrating a special occasion, Birria Tacos brings Mexican culinary innovation and tradition to your plate.
AuthorJulia ForesekCategoryAppetizers & Starters, beef, Main Course, MexicanDifficultyIntermediatePrepare the Chilies:
Remove stems and seeds from the chilies. Toast them lightly in a dry pan until fragrant. Soak in hot water for 30 minutes to soften.
Make the Birria Sauce:
Drain the chilies and blend them with about 1 cup of their soaking liquid, garlic, vinegar, and spices until smooth.
Cook the Meat:
In a large pot, sear the chunks of meat on all sides until browned. Add the onion, bay leaves, and blended chili sauce. Pour in the beef broth until the meat is covered.
Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours, or until the meat is tender and falls apart easily.
Shred the Meat:
Remove the meat from the broth, shred it with forks, and skim off any excess fat from the broth.
Assemble and Cook the Tacos:
Dip corn tortillas into the warm birria broth, then place them on a hot skillet over medium heat.
Fill with shredded meat, sprinkle with cheese (if using), and fold in half. Cook until crispy on both sides. Serve with fresh diced onions, chopped cilantro, and lime wedges.
Ingredients
Directions
Prepare the Chilies:
Remove stems and seeds from the chilies. Toast them lightly in a dry pan until fragrant. Soak in hot water for 30 minutes to soften.
Make the Birria Sauce:
Drain the chilies and blend them with about 1 cup of their soaking liquid, garlic, vinegar, and spices until smooth.
Cook the Meat:
In a large pot, sear the chunks of meat on all sides until browned. Add the onion, bay leaves, and blended chili sauce. Pour in the beef broth until the meat is covered.
Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours, or until the meat is tender and falls apart easily.
Shred the Meat:
Remove the meat from the broth, shred it with forks, and skim off any excess fat from the broth.
Assemble and Cook the Tacos:
Dip corn tortillas into the warm birria broth, then place them on a hot skillet over medium heat.
Fill with shredded meat, sprinkle with cheese (if using), and fold in half. Cook until crispy on both sides. Serve with fresh diced onions, chopped cilantro, and lime wedges.
Notes
Perfect Beverage Pairing:
- Mexican Lager: A light, crisp Mexican lager complements the smoky, spicy flavors of the carne asada.
- Sangria: For a non-beer option, a fruity sangria pairs beautifully with the dish, balancing the robust flavors with its sweet and refreshing profile.
