The Best And Easy Birria Tacos recipe

If you’ve been on social media, chances are you’ve seen the birria taco craze. These delicious, crispy, and juicy tacos have taken the internet by storm, with countless recreations and mouthwatering videos showcasing their rich flavors. While traditional birria tacos from Mexico are often served simply—just the meat wrapped in corn tortillas and dipped in consomé—this recipe blends tradition with modern flavors, adding melty cheese and garnishes for an irresistible meal.

Birria tacos are more than just a trend; they are a delicious fusion of slow-cooked, tender meat and flavorful consomé that creates a perfect dipping experience. If you’ve ever wanted to make these tacos at home, this easy recipe will guide you through every step to achieve restaurant-quality results.

What is Birria?

Birria is a traditional meat stew from Jalisco, Mexico. The meat, often beef or goat, is slowly cooked in a richly spiced red chile broth called consomé. This broth is prepared with a blend of dried Mexican chiles, tomatoes, garlic, onions, and an array of warm spices, creating an intensely flavorful liquid that enhances the tender meat. The slow cooking process allows the flavors to meld together beautifully, making birria one of the most beloved dishes in Mexican cuisine.

When transformed into tacos, the tortillas are dipped in the consomé before being filled with shredded birria meat and cheese, then pan-fried until crispy. The result is a taco that’s both crunchy and juicy, with deep, smoky, and spicy flavors that make every bite unforgettable.

Ingredients for Birria Tacos

For the Birria:

• 3 lbs beef chuck roast or short ribs (or a mix of both)
• 2 dried guajillo chiles, deseeded
• 2 dried ancho chiles, deseeded
• 2 dried pasilla chiles, deseeded
• 4 cups beef broth
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 Roma tomatoes, chopped
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 2 tbsp vegetable oil

For the Tacos:

• 12 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1/2 cup chopped cilantro
• 1/2 cup diced white onion
• Lime wedges for serving

Step-by-Step Instructions

Step 1: Prepare the Chiles

1. Remove the seeds from the guajillo, ancho, and pasilla chiles.
2. In a dry skillet over medium heat, toast the chiles for about 30 seconds per side until fragrant.
3. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 15 minutes until softened.

Step 2: Make the Birria Sauce

1. In a blender, combine the soaked chiles, chopped tomatoes, onion, garlic, cumin, oregano, cinnamon, smoked paprika, apple cider vinegar, and 1 cup of beef broth.
2. Blend until smooth, adding more broth if needed to reach a thick sauce consistency.

Step 3: Cook the Birria

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef with salt and pepper, then sear it in batches until browned on all sides.
3. Pour the blended chile sauce over the beef and add the remaining beef broth and bay leaves.
4. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 3-4 hours until the meat is fall-apart tender.
5. Once cooked, remove the meat from the pot and shred it with two forks.

Step 4: Prepare the Consomé

1. Strain the remaining broth to remove any solid bits, creating a smooth dipping sauce.
2. Taste and adjust seasoning with salt if needed.
3. Keep the consomé warm for serving.

Step 5: Assemble and Cook the Tacos

1. Heat a skillet or griddle over medium heat.
2. Dip each tortilla into the consomé, coating it lightly in the flavorful broth.
3. Place the tortilla on the skillet and add shredded birria meat and cheese on one side.
4. Fold the tortilla in half and cook for 2-3 minutes per side until crispy and golden brown.
5. Repeat with remaining tortillas and fillings.

Step 6: Serve and Enjoy

1. Serve the tacos hot with a side of warm consomé for dipping.
2. Garnish with chopped cilantro, diced onions, and lime wedges.
3. Dip each taco into the consomé before taking a bite for the ultimate flavor experience.

Tips for the Best Birria Tacos

• Use the Right Meat: Beef chuck roast and short ribs are ideal for achieving the perfect tenderness.
• Toast the Chiles: Lightly toasting the dried chiles enhances their smoky flavor and adds depth to the consomé.
• Let It Simmer: The longer the meat cooks, the more tender and flavorful it becomes. Aim for at least 3 hours of simmering time.
• Cheese Choice Matters: Oaxaca cheese melts beautifully, but mozzarella is a great alternative.
• Crisp Up the Tacos: For extra crunch, press the tacos lightly with a spatula while cooking.

Frequently Asked Questions

Can I Make Birria Tacos Ahead of Time?

Yes! You can prepare the birria meat and consomé in advance and store them in the fridge for up to 3 days. Reheat before assembling the tacos.

Can I Freeze Birria Meat?

Absolutely! Shredded birria meat can be frozen for up to 3 months. Store it in an airtight container with some of the consomé to keep it juicy.

What Can I Serve with Birria Tacos?

These tacos pair perfectly with Mexican rice, refried beans, guacamole, or a fresh salad. Birria tacos are the perfect blend of tradition and modern flavors, bringing together tender, slow-cooked meat, rich consomé, and crispy tortillas. Whether you’re new to birria or already a fan, this easy recipe will help you recreate the viral sensation in your own kitchen. Try it today, and experience why birria tacos are one of the most beloved Mexican dishes worldwide!