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"Three birria tacos served in a terracotta dish, filled with juicy shredded beef, chopped onions, and cilantro. Lime wedges on the side, and birria consommé at the bottom of the tacos."

birria tacos

hese Birria Tacos are slow-cooked in a rich, flavorful broth, then filled with tender beef and melted cheese. The tacos are crisped on a griddle and served with a savory consommé for dipping, making each bite flavorful and interactive.
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Prep Time 30 minutes
Cook Time 4 hours
Rest Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dinner, Main Course, Mexican
Cuisine: Mexican, street food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Birria Meat:
  • 2 lb Chuck roast - Cut into chunks for braising
  • 2 lb Short ribs - Adds richness and flavor
  • 4 cups Beef broth - For cooking the meat
  • 1 White onion - Quartered for flavor
  • 2 Roma tomatoes - Quartered for flavor
  • 4 Garlic cloves - Minced or smashed
For the Chile Mix:
  • 4 Guajillo chiles Dried chiles - Remove stems and seeds
  • 3 Ancho chiles Dried chiles - Remove stems and seeds
  • 2 Chipotle chiles In adobo sauce - For smokiness and mild heat
  • 3 Bay leaves - For aroma
  • 1 teaspoon Mexican oregano - For flavor
  • 1 teaspoon Cumin - For spice
  • 1 teaspoon Black peppercorns - Whole peppercorns For seasoning
  • 1 teaspoon Salt - For seasoning
For Assembly:
  • 12 Corn tortillas - For taco shells
  • 2 cups Oaxaca cheese - Shredded for filling and crisping
  • 1 White onion - Diced for topping
  • ½ cup Fresh cilantro - Chopped for garnish
  • 2 Limes Lime - Cut into wedges for serving

Equipment

  • 1 Large Pot or Slow Cooker (For cooking the beef and consommé)
  • 1 Blender (For blending the chile sauce)
  • 1 Cast Iron Skillet/Griddle (For crisping the tacos)
  • 1 Ladle (For serving the consommé)
  • 1 Tongs (For flipping tacos)

Method
 

  1. Remove stems and seeds from dried chiles, toast, soak, and blend.
    "Wooden bowl filled with dried red chili peppers, typically used to make birria marinade. The chilies are glossy, wrinkled, and deep red in color."
  2. Season beef, sear, then add chile mixture, broth, and spices.
    "Chunks of beef simmering in a pot of flavorful birria broth with chopped bell peppers, onions, and cilantro. The steam rises as the beef becomes tender."
  3. Shred meat when fork-tender and strain the broth.
    "Stack of folded corn tortillas filled with ground meat on a wooden plate, served with a small bowl of fresh salsa and a bowl of chopped cilantro on the side."
  4. Dip tortillas in birria fat, add cheese and meat, then crisp.
    "Close-up of birria tacos on a pink plate, filled with shredded beef and melted cheese, topped with chopped cilantro. A bowl of rich, red birria consommé is on the side for dipping."
  5. Serve tacos with consommé for dipping
    "Three birria tacos served in a terracotta dish, filled with juicy shredded beef, chopped onions, and cilantro. Lime wedges on the side, and birria consommé at the bottom of the tacos."

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 3mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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