Birria Tacos
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
16 tacos
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Calories
387 kcal
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Course
Main Course
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Cuisine
Mexican
Birria Tacos
Description
Birria Tacos combine several beef cuts slow-cooked in a spiced adobo sauce made from soaked guajillo and ancho chiles blended with garlic, onion, chipotles, and a mix of seasonings including cumin, oregano, cinnamon, and cloves. The beef absorbs the intense flavors as it simmers until tender, allowing it to be shredded easily. The tacos are assembled by filling corn tortillas with the shredded meat and Oaxaca cheese, then topped with diced onion, cilantro, and lime juice for brightness.
The adobo sauce's complexity and the melting cheese provide a contrast in flavors and textures, enhancing the rich, savory meat. Preparation involves soaking, blending, simmering the sauce, and slow cooking the beef either in the oven or a slow cooker. This method ensures a tender result full of depth.
These tacos can be served with traditional Mexican accompaniments like crema, guacamole, or pickled jalapenos, offering customization based on taste preferences. The dish works well as a hearty dinner or for special occasions.
According to the notes, the adobo sauce can be made ahead and frozen for up to 3 months, allowing convenience in preparation. Similarly, the beef birria can be frozen and reheated, making leftovers manageable and extending the dish's practical use.
Ingredients
- For the Beef Birria:
- 4 pounds beef chuck or combination
- 4 pounds beef shank
- 4 pounds beef bottom roast
- 4 pounds beef short ribs
- salt
- black pepper
- For the Adobo Sauce:
- 6 guajillo chile dried whole
- 4 ancho chile dried whole
- 1 cup beef broth
- 1 white onion or yellow onion
- 6 cloves garlic (optional: for best flavor roast the garlic)
- 2 chipotles with 1 tablespoon adobo sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cumin ground
- 1 1/2 teaspoons oregano dried, Mexican
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon ground cinnamon
- ground cloves pinch
- 1 bay leaf
- For the Birria Tacos:
- 16 corn tortilla or flour tortillas
- 2 cups Oaxaca cheese shredded or crumbled; or queso fresco, cotija, or Monterey jack
- onion diced
- cilantro chopped
- lime fresh, wedges
- Mexican crema optional accompaniments for serving: or sour cream, guacamole, salsa, pickled jalapenos, etc
Instructions
- Make the Adobo Sauce:Place the dried ancho and guajillo peppers in a large bowl and pour boiling water over them to fully cover. Let them sit until they’ve cooled down and are soft. Reserve 1 1/4 cups of the soaking liquid and discard the rest.Place the reconstituted chiles in a blender with the reserved soaking liquid, beef broth, onions, garlic, chipotle with adobo sauce, and blend until the mixture is very smooth. Transfer the pureed mixture to a medium saucepan. Add the remaining ingredients for the adobo sauce. Bring to a boil, reduce the heat to a low simmer, cover, and simmer for 20 minutes. Give it an occasional stir to prevent scorching. Discard the bay leaf. Add salt and sugar to taste.
- Make the Beef Birria:Season the beef with some salt and pepper. If preferred you can brown the beef first for some added flavor or just place it directly in an oven safe pot or a slow cooker. Pour the adobo sauce over the beef. If cooking in the oven, preheat it to 300 F / 150 C. Bring the pot to a simmer on the stovetop, cover securely with the lid, and then transfer it to the middle rack in the oven. Cook for about 3 hours or longer until the beef is perfectly fork tender. If you're using a slow cooker, cook on low for 8 to 9 hours, or on high for 4 to 5 hours. Transfer the beef to a cutting board use two forks to shred it. Reserve the adobo cooking liquid/consommé. The sauce will have become thinner and more brothy from cooking with the beef. Use this as your consomé for dipping the tacos.
- Assemble the Tacos:If you're not frying the tacos, place some of the beef on a tortilla shell (corn or flour, your choice) or in a taco shell with some cheese, onion, cilantro and any other toppings of choice and serve.If you're frying the tacos (which I highly recommend), you can use corn or flour tortillas: Heat a large non-stick skillet over medium heat. You can add a little oil or lard to the frying pan if needed but the top layer of the adobo sauce consomé already has a good amount of fat in it. Dip each side of a tortilla shell in the adobo sauce liquid and place it in the frying pan. Fry it for about 30 seconds and flip it over. Top half of the tortilla with some shredded beef, cheese, minced onion and cilantro. Fold the tortilla in half to close it and fry on both sides for another minute or so or until crispy. Transfer to a serving platter in a warm oven and repeat with the remaining tortillas. Serve with a side of the adobo sauce consommé for dipping along with fresh lime wedges and any other accompaniments or sides as desired.
Notes
- The adobo sauce can be prepared in advance and frozen for up to three months for convenience.
- Freeze the cooked beef birria for up to three months; thaw and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 387kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 89mg | 30% |
| Sodium | 682mg | 28% |
| Potassium | 677mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2739IU | 55% |
| Vitamin C | 5mg | 6% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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