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Birria Tacos | A Taste of Mexico in your Home

Birria tacos have recently taken the culinary world by storm, offering an irresistible blend of flavours based on the rich traditions of Mexican cuisine. Unlike regular tacos, which typically feature grilled or marinated meats, birria tacos are made with tender, slow-cooked meat (traditionally goat, but often beef) simmered in a rich, savoury broth infused with chillies and spices. This unique cooking method results in incredibly flavourful and juicy meat that’s perfect for stuffing into tortillas.

These delectable tacos are ideal for a cosy dinner, bringing warmth and a bit of spice to your table. Whether you’re a seasoned foodie or a newcomer to Mexican cuisine, birria tacos are sure to become a new favourite.

Birria Tacos Tips

  • Choose Good Meat: Use beef chuck roast for best results. It’s flavourful and becomes tender when simmered.
  • Soak Chillies Well: Before blending, soak dried chillies in hot water until soft. This ensures a smooth marinade.
  • Marinate Longer for More Flavour: If possible, marinate the meat overnight. This gives it time to soak up all the tasty flavours.
  • Cook Low and Slow: Simmer the birria mixture over low heat for a few hours. This makes the meat tender and develops rich flavours.
  • Strain the Broth: After cooking, strain the liquid for a smooth consommé. It removes any bits and makes the broth clear and tasty.
  • Serve with Dipping Sauce: Don’t forget to serve the tacos with a side of consommé for dipping. It adds extra flavour and moisture.
  • Play with Toppings: Traditional toppings are chopped onion and coriander, but feel free to add your favourites like sliced radishes or avocado.
  • Warm Tortillas Before Serving: Warm tortillas on a frying pan or hotplate before assembling. It enhances their flavour and makes them easier to fold.
  • Serve Fresh: Birria tacos are best enjoyed hot off the pan. Serve them immediately after assembling.

Ingredients

For the Birria

  • 1 kg beef chuck roast, cut into large chunks
  • 2 dried ancho chillies
  • 2 dried guajillo chillies
  • 2 dried pasilla chillies
  • 1 onion, quartered
  • 4 cloves garlic
  • 2 large tomatoes, finely chopped
  • 2 tablespoons apple cider vinegar
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 litre beef stock
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

For the Tacos

  • Corn tortillas
  • 1 onion, finely chopped
  • Fresh coriander, finely chopped
  • Lime wedges
  • Grated cheese (optional)

Directions

  1. Prepare the Chillies: Remove stems and seeds from the dried chillies. In a large pot, bring water to a boil and add the chillies. Boil for about 10 minutes or until they are softened. Drain and set aside.
  2. Make the Birria Marinade: Combine the softened chillies, quartered onion, garlic, tomatoes, apple cider vinegar, cumin seeds, oregano, smoked paprika, and a pinch of salt in a blender. Blend until smooth, adding a little water if necessary to achieve a thick, smooth paste.
  3. Marinate the Beef: Place the beef chunks in a large bowl and pour the chilli marinade over them. Mix well to ensure the beef is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
  4. Cook the Birria: Heat the vegetable oil in a large pot over medium heat. Add the marinated beef and cook until browned on all sides. 
  5. Pour in the beef stock, add the cinnamon stick and bay leaf, and bring to a boil. Reduce heat to low, cover, and simmer for 3-4 hours, or until the meat is tender and shreds easily.
  6. Prepare the Consommé: Remove the meat once the beef is cooked and shred it with two forks. Strain the remaining liquid to create a smooth consommé. Adjust seasoning with salt and pepper if needed.
  7. Assemble the Tacos: Heat a frying pan or hotplate over medium heat. Dip each tortilla in the consommé to lightly coat it, then place on the pan. Add a portion of shredded beef to one-half of the tortilla, sprinkle with grated cheese if using, and fold the tortilla over. 
  8. Cook until the tortilla is crispy and the cheese is melted.

Serve the tacos hot, garnished with finely chopped onion, fresh coriander (cilantro), and a squeeze of lime juice. Don’t forget a small bowl of consommé on the side for dipping.

Craving more hearty beef recipes? Explore BellyBelly’s Beef Slow Cooker Recipes.

If you’re considering purchasing a slow cooker, read Slow Cooker Reviews for more information on finding the right one for you.

Joana Camato

Joana Camato

Busy mom of 2 juggling customer service, SEO analysis, writing, and content management! When I'm not wrangling words or kids, I love getting lost in a good book, whipping up something delicious, or exploring new places.

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