Birria Tacos Recipe

4.91 from 32 ratings

Birria tacos recipe (tacos de birria) with juicy, tender shredded beef slow-braised in a rich dried chili sauce, dipped in consomé and pan-fried until crispy. The best tacos you'll ever make.

Prep Time10

Cook Time3 30

Course: Main Course

Cuisine: American, Mexican

Keyword: beef tacos, birria tacos, birria tacos recipe, shredded beef, tacos, tacos de birria

Servings: tacos

Calories: 234kcal

Author: Mike Hultquist

Ingredients

FOR THE BIRRIA RECIPE

5 ancho peppers
5 guajillo peppers
2-3 chiles de arbol optional for spicier
1 tablespoon vegetable oil
1 large white onion chopped
3 large tomatoes chopped
5 cloves garlic chopped
1 tablespoon Mexican oregano
1 tablespoon sea salt or to taste
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon black pepper
½ cup apple cider vinegar
2 large roasted tomatoes chopped
4 cups beef stock separated
4 pound boneless beef chuck Or you can use beef shank or brisket - try with lamb shoulder. See Recipe Notes.

FOR THE BIRRIA TACOS

2 tablespoons vegetable oil
16 corn tortillas You can use flour tortillas.
Fixings. Chopped red onion, sliced jalapeno or serrano, fresh chopped cilantro, chili flakes, fresh lime juice. Use your favorites. Shredded cheese is great here.

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.
Remove the beef from the marinade and sear in batches in your Dutch oven or large pot over medium-high heat with a tablespoon of oil, 2-3 minutes per side until browned. Don't discard the marinade.
Once all the beef is seared, add the reserved marinade, chopped roasted tomatoes and remaining 3 cups beef broth. 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.

Video

Notes

Meat: Beef is the most popular choice today, but lamb and goat are more traditional. For beef, chuck roast, brisket, and shank all work well. Short ribs add extra richness to the consomé. For lamb or goat, use shoulder or belly.

Heat level: This recipe is mild to medium as written. Leave out the chiles de arbol for a milder version. Add more, or keep some seeds in, for extra heat.

Make ahead: The birria can be made 1-2 days in advance. Refrigerate meat and consomé separately. Fry the tortillas fresh when serving.

Storage: Refrigerate shredded beef and consomé up to 4 days. Freeze up to 3 months. Do not freeze assembled tacos.

Nutrition