Birria Tacos are a traditional Mexican dish known for their rich, bold flavor and satisfying texture. Originally from the state of Jalisco, this dish has taken on a new life as a street food favorite, especially in the form of tacos dipped in consommé. Slow-cooked beef infused with smoky dried chilies and spices is shredded and tucked into cheese-lined corn tortillas, then crisped to golden perfection on a hot griddle. The tacos are typically served with a cup of the cooking broth for dipping, creating a juicy, savory experience in every bite.

Full Recipe:

Ingredients

For the Birria:

• 3 lbs beef chuck roast, cut into large chunks

• 2 dried guajillo chilies

• 2 dried ancho chilies

• 1 medium onion, quartered

• 4 cloves garlic

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano

• 4 cups beef broth

• Salt and pepper to taste

For the Tacos:

• Corn tortillas

• Shredded cheese (such as Oaxaca or Monterey Jack)

• Fresh cilantro, chopped

• Onion, finely diced

• Lime wedges

Directions

1. Prepare the Chilies: Remove stems and seeds from the guajillo and ancho chilies. Soak them in hot water for about 15 minutes until softened.

2. Make the Sauce: In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, and 1 cup of beef broth. Blend until smooth.

3. Cook the Beef: Season beef chunks with salt and pepper. In a large pot, sear them on all sides over medium-high heat. Add the chili sauce and remaining broth. Cover and simmer on low for about 3 hours, or until meat is tender and shreds easily.

4. Shred the Meat: Remove the beef from the pot and shred using two forks. Reserve the broth (consommé) for dipping.

5. Assemble the Tacos: Dip each tortilla into the consommé. Place on a hot skillet, sprinkle with cheese, and add shredded beef. Fold the tortilla and cook until golden brown and crispy.

6. Serve: Serve hot with chopped cilantro, diced onion, lime wedges, and a side of warm consommé for dipping.

Nutrients

Per Serving (2 tacos, approximate):

• Calories: 550 kcal

• Protein: 40 g

• Carbohydrates: 35 g

• Dietary Fiber: 5 g

• Sugars: 3 g

• Fat: 30 g

• Saturated Fat: 12 g

• Cholesterol: 120 mg

• Sodium: 800 mg

• Potassium: 700 mg

• Vitamin A: 15% DV

• Vitamin C: 10% DV

• Calcium: 20% DV

• Iron: 25% DV

The Origins of Birria Tacos

Birria has a rich history that dates back to pre-Columbian Mexico, specifically in the region of Jalisco. Initially, birria was a dish made from goat meat, with the meat being slow-cooked in a combination of chilies, spices, and herbs to create a hearty stew. The word “birria” itself comes from the Spanish term “birria,” which means “worthless” or “poor quality,” yet this dish proved to be far from it. The slow cooking process helped tenderize the meat, and the result was a flavorful stew that would become an iconic dish in Mexican cuisine.

Birria de res, or beef birria, became more common as beef was easier to find and more accessible to a wider range of people. This version of birria maintained the rich flavor of the original dish while offering a more affordable option. The addition of cheese, particularly in the form of quesabirria tacos, took birria to the next level. The popularity of birria tacos grew as food enthusiasts around the world discovered how delicious the combination of tender beef, spicy broth, and melted cheese could be. Thanks to social media and food bloggers, birria tacos quickly became a viral sensation, inspiring many home cooks and chefs to put their own spin on the dish.

Understanding Birria Tacos: What Makes Them Special?

Birria tacos are a fusion of tender, slow-cooked beef, served in a warm tortilla, with a rich, savory consommé that acts as both a sauce and a dip. What sets birria tacos apart from other taco variations is the depth of flavor in the beef and the broth. The beef is marinated for hours in a blend of dried chilies, spices, and herbs, which allows the flavors to infuse deeply into the meat. The slow-cooking process helps break down the tough fibers in the beef, leaving it tender and easy to shred. After the meat is shredded, it’s typically stuffed into corn tortillas, often with cheese, and then fried to create a crispy, flavorful exterior.

The consommé, or broth, is another hallmark of birria tacos. It is made by simmering the beef with a variety of dried chilies, such as guajillo and ancho, along with garlic, onions, and a blend of spices like cumin and oregano. This broth is then served alongside the tacos for dipping, allowing you to fully immerse each bite in the flavorful liquid. The consommé adds a depth of umami and spice that perfectly complements the richness of the beef, making birria tacos a truly unforgettable experience.

Choosing the Right Meat for Birria

One of the most important factors in making great birria tacos is choosing the right cut of beef. Traditionally, birria was made with goat meat, but beef is often used today due to its accessibility and mild flavor. When selecting beef for birria tacos, it’s important to choose a cut that will become tender after slow cooking. Beef chuck roast is a popular choice for its marbling, which keeps the meat moist and tender during the long cooking process. You can also use other cuts of beef, such as short ribs or brisket, depending on your preferences. The key is to select meat that will become tender and shred easily once it has been cooked.

The Broth: A Flavorful Consommé

The consommé is the heart of birria tacos and plays an essential role in adding flavor to the dish. The broth is made by simmering the beef along with a variety of spices, dried chilies, and aromatics. Common ingredients used to make the consommé include garlic, onion, tomatoes, and dried chilies like guajillo and ancho. The dried chilies add a smoky, slightly sweet flavor to the broth, while the spices like cumin and oregano add complexity and warmth.

Assembling Birria Tacos

To assemble birria tacos, the next step is to prepare the tortillas and beef filling. Corn tortillas are the traditional choice for birria tacos, as their earthy flavor complements the richness of the beef. The tortillas are often dipped into the consommé before being filled with shredded beef and cheese. Oaxaca cheese is a popular choice for its ability to melt beautifully, but other cheeses like mozzarella or Monterey Jack can also be used. After filling the tortillas with beef and cheese, they are lightly pan-fried in oil or butter until crispy and golden brown.

Variations and Customizations

Birria tacos are highly customizable, allowing you to add your own personal touch to the dish. While the traditional recipe calls for beef, you can experiment with other meats like goat, lamb, or even chicken. Each meat offers its own unique flavor profile and texture, allowing you to tailor the dish to your tastes.

In addition to the meat choice, you can also adjust the level of heat in your birria tacos by using different types of dried chilies. If you prefer a milder version, you can opt for less spicy chilies like pasilla or mulato, while those who enjoy a spicier kick can add extra dried chipotle or arbol chilies. The amount of garlic, onion, and spices can also be adjusted to suit your preferences, making birria tacos a versatile and adaptable dish.

Serving Birria Tacos

Birria tacos are often served with simple sides that complement the bold flavors of the dish. Common sides include cilantro-lime rice, refried beans, or a light salad with a tangy vinaigrette. The sides help to balance the richness of the birria and provide a refreshing contrast to the spiciness of the broth.

Conclusion

Birria tacos are a delicious and flavorful dish that has captured the hearts of food lovers around the world. With its tender beef, aromatic consommé, and crispy tortillas, it’s easy to see why birria tacos have become such a popular dish in Mexican cuisine. Whether you’re making them at home or enjoying them at your favorite taco stand, birria tacos offer a rich and satisfying experience that is perfect for any occasion.