Favorite Birria Tacos

Birria tacos are a soul-warming dish that beautifully combines savory beef, aromatic spices, and the comforting flavors of traditional Mexican cuisine. Originating from the state of Jalisco, Mexico, these tacos feature slow-braised meat, which is then served with a rich, flavorful broth known as consomé. What sets birria tacos apart is their tender, juicy beef enveloped in a crisp tortilla and topped with melted cheese, fresh cilantro, and onions. Whether it’s for a cozy family dinner, a festive celebration, or even game day gatherings, this dish is sure to impress.

As you dive into the world of birria tacos, you’ll discover not just a meal, but an experience. The process of slow cooking the beef allows the spices to meld together, creating a depth of flavor that’s simply irresistible. Your family and friends will love not only the enticing aroma wafting through your kitchen but also the delightful taste that each bite brings.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 2 lbs beef chuck or brisket
• 4 dried guajillo chiles
• 4 dried ancho chiles
• 2 cloves garlic
• 1 onion, quartered
• 2 tsp oregano
• 1 tsp cumin
• 1 tsp salt
• 4 cups beef broth
• Corn tortillas
• Oaxacan cheese, shredded
• Chopped cilantro and onions for garnish
• Lime wedges for serving

This shows the key ingredients you’ll need for your delicious birria tacos.

Directions

1. Preheat the oven to 300°F (150°C).
2. In a large pot, combine the dried guajillo and ancho chiles, garlic, quartered onion, oregano, cumin, and salt. Pour in the beef broth and bring the mixture to a simmer, allowing the flavors to merge.
3. Add the beef to the pot, ensuring that it is fully submerged in the liquid. Cover the pot and braise in the oven for 3-4 hours, or until the beef is fork-tender.
4. Once the beef is cooked, remove it from the pot and shred it with two forks. Strain the cooking liquid to separate the consomé from any solids.
5. To assemble the tacos, heat corn tortillas on a skillet. Fill each tortilla with a generous amount of shredded beef and sprinkle with shredded Oaxacan cheese. Fry the tortillas in the skillet until crispy.
6. Serve the tacos alongside the consomé for dipping. Garnish with chopped cilantro and onions, and add lime wedges for an extra burst of flavor.

Tips & Variations

• Ingredient Substitutions: If you can’t find Oaxacan cheese, you can substitute with queso fresco or Monterey Jack cheese.
• Optional Variations: Try adding pickled onions or avocado slices for an additional layer of flavor. For a spicy kick, incorporate some diced jalapeños.
• Storage or Reheating Tips: Leftover beef can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm the beef on the stovetop and serve with fresh tortillas.

Recipe Information

• Prep time: 20 minutes
• Cook time: 4 hours
• Total time: 4 hours 20 minutes
• Servings: 6
• Difficulty level: Moderate

Birria Tacos

350kcal

Pinterest Facebook Share on X

Share Print

Prep 20 minutes mins

Cook 4 hours hrs

Total 4 hours hrs 20 minutes mins

Delicious and comforting birria tacos made with slow-braised beef, served with rich consomé and topped with Oaxacan cheese, cilantro, and onions.

Servings 6 servings

Course Dinner, Main Course, Snack

Cuisine Latin American, Mexican

Ingredients

1x2x3x

Main Ingredients

• ▢ 2 lbs beef chuck or brisket
• ▢ 4 pieces dried guajillo chiles
• ▢ 4 pieces dried ancho chiles
• ▢ 2 cloves garlic
• ▢ 1 piece onion, quartered
• ▢ 2 tsp oregano
• ▢ 1 tsp cumin
• ▢ 1 tsp salt
• ▢ 4 cups beef broth
• ▢ Corn tortillas Corn tortillas
• ▢ Oaxacan cheese, shredded
• ▢ Chopped cilantro and onions for garnish
• ▢ Lime wedges for serving

Method

Prevent Sleep ModePrevent Sleep Mode

Preparation

1. Preheat the oven to 300°F (150°C).
2. In a large pot, combine the dried guajillo and ancho chiles, garlic, quartered onion, oregano, cumin, and salt. Pour in the beef broth and bring the mixture to a simmer, allowing the flavors to merge.

Cooking

1. Add the beef to the pot, ensuring that it is fully submerged in the liquid. Cover the pot and braise in the oven for 3-4 hours, or until the beef is fork-tender.
2. Once the beef is cooked, remove it from the pot and shred it with two forks. Strain the cooking liquid to separate the consomé from any solids.

Assembly

1. To assemble the tacos, heat corn tortillas on a skillet. Fill each tortilla with a generous amount of shredded beef and sprinkle with shredded Oaxacan cheese. Fry the tortillas in the skillet until crispy.
2. Serve the tacos alongside the consomé for dipping. Garnish with chopped cilantro and onions, and add lime wedges for an extra burst of flavor.

Nutrition

Serving1gCalories350kcalCarbohydrates30gProtein25gFat15gSaturated Fat7gSodium700mgFiber2gSugar3g

Notes

Ingredient Substitutions: If you can't find Oaxacan cheese, you can substitute with queso fresco or Monterey Jack cheese. Optional Variations: Try adding pickled onions or avocado slices for an additional layer of flavor. For a spicy kick, incorporate some diced jalapeños. Storage or Reheating Tips: Leftover beef can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm the beef on the stovetop and serve with fresh tortillas.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!