Birria tacos have taken the culinary world by storm, and for good reason. This classic Mexican dish features tender, flavorful beef that’s slow-cooked to perfection in a rich, aromatic broth, then tucked into warm corn tortillas. Perfect for gatherings or a cozy night in, these tacos are a delicious way to bring friends and family together around the table!
Why You’ll Love This Recipe
What makes this dish so appealing is its combination of comforting flavors and satisfying textures. The slow-cooked beef melts in your mouth, while the crispy tortillas provide the perfect contrast. Plus, you can customize your toppings to suit everyone’s preferences, making it a versatile option for any meal.
“These birria tacos are a game-changer! The flavors are incredible, and my family loved them!”
How to Make Birria Tacos
This recipe involves a few simple steps to create a delicious, cozy meal. First, you’ll need to blend the chiles and spices into a paste, then brown the beef and let it simmer until tender. With just a few ingredients, you’ll have a flavorful filling perfect for crispy tacos!
Ingredients
Gather these items for your birria tacos:
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 tablespoon cumin
- 1 tablespoon oregano
- 4 cups beef broth
- Salt to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
If you’re short on time, you can use pre-made beef broth and even substitute the chiles with chipotle for a smoky flavor.
Directions
- Start by soaking the dried chiles in hot water for about 15 minutes until they’re softened. Once soft, drain them, then blend with the garlic, onion, spices, and a bit of beef broth to make a paste.
- In a large pot, brown the beef chuck roast on all sides, sealing in all those delicious juices.
- Next, stir in the prepared chili paste along with the remaining beef broth, mixing well.
- Cover the pot and let it simmer for 3-4 hours, or until the beef is tender and easily shredded.
- Once the beef is cooked, shred it using two forks and set aside the broth.
- To assemble your tacos, heat corn tortillas and fill them with the shredded beef and Oaxacan cheese. Fold the tortillas and fry them until crispy.
- Serve your tacos with a side of consomé, fresh cilantro, and lime wedges for squeezing.
Serving Suggestions
To enhance your birria tacos, consider pairing them with a simple green salad or chips and salsa. You can serve some creamy guacamole or pickled onions on the side as tasty toppings. For a refreshing contrast, consider a light drink like limeade or horchata.
Storage & Reheating
If you have leftovers, store the shredded beef in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the beef and broth separately in freezer-safe bags for up to 3 months. When you’re ready to enjoy again, reheat the beef in a skillet over medium heat until warmed through.
Pro Tips
To really elevate your birria tacos, try adding some queso fresco as a topping for a tangy flavor. Use a skillet to toast the tortillas before filling them—the slight char adds delicious depth. Lastly, don’t be afraid to get creative with toppings; thinly sliced radishes and diced avocado are both wonderful additions!
Variations
Feel free to put your own spin on this recipe! For a vegetarian version, substitute the beef with jackfruit seasoned similarly. If you enjoy heat, toss in some jalapeños or a dash of hot sauce when cooking the beef. Different types of cheese, such as shredded mozzarella or cheddar, can also change the flavor profile beautifully.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While chuck roast is ideal for its tenderness, you can also use brisket or short ribs if you prefer. Just remember that cooking times may vary.
Can I make the broth ahead of time?
Yes! You can easily prepare the broth a day or two in advance. Just store it in the fridge or freeze it until you’re ready to use it.
Is there a non-dairy option for the cheese?
If you’re looking for a non-dairy option, you can use a cashew-based cheese or nutritional yeast sprinkled on top to mimic that cheesy flavor.
For more delicious recipes, check out our guide to perfect taco filling or explore the world’s spices for authentic flavor!
Print
Birria Tacos
- Total Time: 255
- Yield: 6 servings 1x
- Diet: None
Description
Delicious and tender birria tacos filled with slow-cooked beef in a rich broth, wrapped in crispy corn tortillas, perfect for gatherings or cozy nights in.
Ingredients
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 tablespoon cumin
- 1 tablespoon oregano
- 4 cups beef broth
- Salt to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Soak the dried chiles in hot water for about 15 minutes until softened. Drain and blend with garlic, onion, spices, and a bit of beef broth to make a paste.
- In a large pot, brown the beef chuck roast on all sides.
- Stir in the prepared chili paste and remaining beef broth, mixing well.
- Cover the pot and let it simmer for 180-240 minutes, or until the beef is tender and easily shredded.
- Shred the beef using two forks and set aside the broth.
- Heat corn tortillas and fill them with the shredded beef and Oaxacan cheese. Fold and fry until crispy.
- Serve with a side of consomé, fresh cilantro, and lime wedges.
Notes
For a smokier flavor, substitute chiles with chipotle. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg