Birria Tacos Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs 30 mins
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Servings
16 tacos
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Calories
234 kcal
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Course
Main Course
Birria Tacos Recipe
Description
The Birria Tacos Recipe starts with toasting dried ancho and guajillo peppers (plus optional chiles de árbol for extra heat) to release their aromas and soften their skins. These are soaked in hot water until pliable, then blended with cooked onion, tomatoes, garlic, Mexican oregano, and seasonings into a thick, flavorful sauce. The sauce is thinned slightly with beef stock and vinegar for brightness.
Beef chuck or other recommended cuts like shank or brisket are cut into large chunks and marinated in this sauce before slow cooking to tenderize and infuse the meat. The slow braising results in meat that shreds easily and absorbs the smoky, slightly tangy flavors from the pepper and tomato sauce. Roasted tomato adds sweetness and depth to the sauce.
Once cooked, the birria meat is shredded and served in warmed tortillas, often dipped back into the broth or sauce for extra moisture. Toppings such as chopped red onion, fresh cilantro, lime wedges, and sliced jalapenos or serranos add brightness and texture. Cheese can be added for richness per preference.
This recipe advises different meats for variation, with beef being common today but lamb or goat traditional. Using bone-in cuts can add flavor. The dish works well as a hearty taco filling suitable for gatherings or casual meals.
Ingredients
FOR THE BIRRIA RECIPE
- 5 ancho peppers
- 5 guajillo pepper
- 2-3 chiles de árbol optional for spicier
- 1 tablespoon vegetable oil
- 1 white onion chopped, large
- 3 tomato chopped, large
- 5 cloves garlic chopped
- 1 tablespoon Mexican oregano
- 1 tablespoon salt or to taste, sea salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 2 tomato chopped, large, roasted
- 4 cups beef stock separated
- 4 pound beef chuck Or you can use beef shank or brisket - try with lamb shoulder. See Recipe Notes, boneless
FOR THE BIRRIA TACOS
- 2 tablespoons vegetable oil
- 16 corn tortillas You can use flour tortillas.
- red onion Use your favorites. Shredded cheese is great here, fixings: chopped; also jalapeno or serrano sliced, fresh chopped cilantro, chili flakes, fresh lime juice
Instructions
MAKE THE BIRRIA
- Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
- Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
- While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
- Add the onion and tomatoes and cook for 5 minutes to soften.
- Add the garlic and cook another 1 minute, stirring.
- Add the cooked onion, tomatoes and garlic to a food processor.
- Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
- Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin.
- Cut the beef into large chunks and add to a large bowl.
- Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
- When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.
- Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).
MAKE THE BIRRIA TACOS
- Heat 2 tablespoons vegetable oil in a large pan or skillet. Dip the tortillas into the birria sauce (consome) to coat them evenly, then set them into the hot pan.
- Top with shredded birria meat. Fold the moistened shell over and fry 2-3 minutes until crisp, then flip over and fry the other side until crisp.
- Cool slightly and serve with your preferred toppings, with reserved liquid consome from the pot as a side soup/broth.
Notes
- Beef chuck roast, brisket, or shank are good cuts for birria; lamb shoulder or goat belly can be used for traditional versions.
- Using bone-in meat adds additional flavor during cooking.
- Serving suggested with garnishes like shredded cheese, jalapeno or serrano slices, cilantro, and fresh lime juice.
- Corn tortillas are traditional, but flour tortillas can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 658mg | 27% |
| Potassium | 614mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 812IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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