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Birria tacos are rich, juicy, and irresistibly flavorful tacos filled with slow-cooked beef stewed in a deeply spiced chile broth. Traditionally from Jalisco, Mexico, these tacos are fried on a griddle after being dipped in the luscious birria consommé, creating that signature crispy, red exterior. Whether you’re feeding a crowd or just craving something bold and satisfying, beef birria tacos are the ultimate comfort food.
⏲️ Prep & Cook Time
| Stage | Time |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 3.5 to 4 hours |
| Total Time | ~4.5 hours |
| Servings | 6-8 servings |
🔧 Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Blender
- Tongs
- Strainer (optional)
- Frying pan or griddle
- Cutting board & knife
- Ladle
🛒 Ingredients
For the Birria Stew:
- 3 lbs beef chuck roast, cut into large chunks
- 1 lb beef short ribs (optional – adds richness)
- 1 onion, halved
- 1 garlic bulb, halved horizontally
- 6 cups beef broth
- 3 bay leaves
- Salt and pepper, to taste
Dried Chiles:
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 1–2 dried chile de árbol (optional for heat)
Spice Blend:
- 1 tsp cumin seeds (or ground cumin)
- 1 tsp dried oregano (Mexican oregano preferred)
- 1/2 tsp ground cinnamon
- 5 whole cloves
- 1/2 tsp black peppercorns
- 2 tbsp apple cider vinegar
- 1 medium tomato, roasted
- 1 small chipotle in adobo (optional for smoky flavor)
For the Tacos:
- Corn tortillas
- Chopped white onion & cilantro, for garnish
- Lime wedges, for serving
- Shredded Oaxaca or mozzarella cheese (optional but amazing)
🧾 Ingredient Notes
- Chiles: Remove seeds and stems before toasting and soaking. Toast lightly to release aroma—don’t burn!
- Meat: Chuck roast is ideal for tenderness; short ribs add depth from the bone and fat.
- Tortillas: Corn tortillas are traditional and hold up best when dipped and fried.
- Cheese: Oaxaca melts beautifully, but mozzarella or Monterey Jack are great subs.
🍳 Instructions
1. Prepare the Chiles
- Toast the dried chiles in a dry skillet until fragrant (10–15 seconds each side).
- Soak in hot water for 15–20 minutes until soft.
2. Make the Sauce
- In a blender, add softened chiles, roasted tomato, vinegar, garlic, onion, and spices.
- Blend until smooth. Add broth as needed to thin it out.
- Optional: Strain sauce for smoothness.
3. Cook the Birria
- In a large Dutch oven, sear beef until browned on all sides.
- Pour chile sauce over the beef. Add bay leaves and remaining beef broth.
- Simmer covered for 3–4 hours (low and slow) until meat is fall-apart tender.
4. Shred the Beef
- Remove meat, shred with forks, and return to the pot. Keep warm.
5. Assemble the Tacos
- Dip corn tortillas into the top layer of birria consommé (the oily red part).
- Place on a hot skillet, add shredded beef and cheese (if using), fold and fry until crisp and golden on both sides.
6. Serve
- Serve with a small bowl of consommé for dipping, garnished with onions, cilantro, and lime wedges.
🔢 Nutrition Facts (Estimated per taco with cheese)
| Nutrient | Amount |
|---|---|
| Calories | ~300–350 kcal |
| Protein | ~20g |
| Fat | ~20g |
| Carbohydrates | ~15g |
| Fiber | ~2g |
| Sodium | ~450mg |
(Values vary depending on portion size, cheese, and tortilla type.)
💡 Tips
- Make Ahead: Birria is better the next day! Store in the fridge and reheat.
- Skim Fat: Chill the consommé and skim off excess fat if you prefer a lighter dish.
- Tortilla Hack: Double the tortillas if yours are thin or tearing.
- Freeze Leftovers: Both meat and consommé freeze well for up to 3 months.
🔁 Variations
- Birria Quesatacos: Add lots of melty cheese inside for an ultra-indulgent version.
- Lamb or Goat Birria: Use traditional meats like lamb or goat instead of beef.
- Birria Ramen: Add shredded birria to ramen noodles with consommé for a fusion twist.
- Spicy Version: Add more chile de árbol or extra chipotle for serious heat.
