Why You’ll Love This Recipe
Get ready to dive into the world of flavor with these Birria Tacos! This recipe features tender, slow-cooked beef, oozing with cheese, and wrapped in warm corn tortillas for a taco experience that's irresistible. The combination of juicy, seasoned meat and the crispy, cheesy exterior is perfection in every bite. Plus, the dipping consomé elevates the entire dish with rich, smoky flavors. Whether it's for a casual weeknight meal or a fun gathering with friends, these tacos are guaranteed to impress.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Chili Paste/Birria:
-
Guajillo peppers
-
Ancho chiles
-
Chipotle peppers in adobo
-
Onion
-
Garlic cloves
-
Crushed tomatoes
-
Beef stock
-
Apple cider vinegar
-
Bay leaves
-
Mexican oregano
-
Dried thyme
-
Cumin
-
Ground cinnamon
-
Smoked paprika
-
Ground allspice
Meat + Consommé (Dipping Sauce):
-
Chuck roast beef (or lamb or chicken)
-
Extra virgin olive oil
-
Onion
-
Garlic powder
-
Sea salt
-
Black pepper
-
Beef stock
-
Water
Tacos:
-
Corn tortillas (store-bought or homemade)
-
Oaxaca cheese (or mozzarella)
-
Fresh cilantro
Directions
-
Make the chili paste: Blend together the guajillo, ancho, and chipotle peppers with onions, garlic, tomatoes, beef stock, apple cider vinegar, and all the spices until smooth.
-
Prepare the meat: In a large pot, brown the chuck roast in olive oil, then add the onion and garlic powder. Add the beef stock, water, and bay leaves, and let it simmer until the meat is tender and falls apart easily.
-
Assemble the tacos: Take the shredded beef, dip the tortillas in the consommé, then fill with the beef and Oaxaca cheese. Fry until crispy on both sides.
-
Serve: Garnish with fresh cilantro and serve with a side of consommé for dipping.
Servings and Timing
-
Servings: 4-6 tacos
-
Prep time: 20 minutes
-
Cook time: 2 hours 30 minutes
-
Total time: 2 hours 50 minutes
Variations
-
Different meats: You can substitute beef with lamb, chicken, or even jackfruit for a plant-based option.
-
Dairy-free option: Use a dairy-free cheese alternative for the tacos.
-
Spiciness: Adjust the number of chipotle peppers for more or less heat.
Storage/Reheating
-
Storage: Store the beef and consomé separately in airtight containers in the fridge for up to 3 days.
-
Reheating: Reheat the beef and consommé on the stove over medium heat. The tacos can be reheated by pan-frying them again for a crispy texture.
FAQs
How can I make the beef more tender?
Slow-cook the beef for a few hours until it easily shreds. The longer you cook it, the more tender it will be.
Can I use another type of meat for these tacos?
Yes, lamb, goat, or chicken are all great alternatives for birria tacos.
How do I prevent my birria tacos from getting soggy?
Make sure to drain excess broth from the meat before filling the tortillas, and briefly fry them to achieve a crispy texture.
Can I make the birria ahead of time?
Yes! You can prepare the birria and consommé a day in advance and store them in the fridge.
How do I make the tacos extra crispy?
Fry the dipped tortillas until golden and crispy on both sides. You can add a little extra oil to get them crunchier.
What’s the best cheese for birria tacos?
Oaxaca cheese is ideal because it melts beautifully, but mozzarella or other meltable cheeses can also work.
Can I use flour tortillas instead of corn?
Yes, although corn tortillas tend to hold up better to the filling and give a more authentic taste.
What can I serve with birria tacos?
A fresh lime wedge, diced onions, and cilantro, as well as a side of consommé for dipping, are perfect accompaniments.
Can I make these tacos vegan?
Yes, use jackfruit or another plant-based substitute for the beef and vegan cheese to create a delicious vegan version.
How do I store the dipping sauce?
Keep the consommé in an airtight container in the fridge for up to 3 days.
Conclusion
These Birria Tacos are an unforgettable culinary experience that will have everyone coming back for more. With tender, juicy meat, gooey cheese, and crispy tortillas, every bite is full of flavor and texture. Whether you're making them for a weeknight dinner or a special occasion, these tacos are sure to be a hit!
My Fave Birria Tacos
These Birria Tacos are a must-try, filled with tender, slow-cooked beef, melted Oaxaca cheese, and wrapped in crispy corn tortillas. The combination of juicy, seasoned meat and the smoky, flavorful dipping consommé will leave everyone craving more. Perfect for weeknight dinners or special occasions, these tacos are a hit at any gathering!
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4-6 tacos
- Category: Tacos, Mexican Cuisine
- Method: Slow-cooked, Pan-fried
- Cuisine: Mexican
Ingredients
Chili Paste/Birria:
Guajillo peppers
Ancho chiles
Chipotle peppers in adobo
Onion
Garlic cloves
Crushed tomatoes
Beef stock
Apple cider vinegar
Bay leaves
Mexican oregano
Dried thyme
Cumin
Ground cinnamon
Smoked paprika
Ground allspice
Meat + Consommé (Dipping Sauce):
Chuck roast beef (or lamb or chicken)
Extra virgin olive oil
Onion
Garlic powder
Sea salt
Black pepper
Beef stock
Water
Tacos:
Corn tortillas (store-bought or homemade)
Oaxaca cheese (or mozzarella)
Fresh cilantro
Instructions
-
Make the chili paste: Blend together the guajillo, ancho, and chipotle peppers with onions, garlic, tomatoes, beef stock, apple cider vinegar, and all the spices until smooth.
-
Prepare the meat: In a large pot, brown the chuck roast in olive oil. Add the onion and garlic powder. Add the beef stock, water, and bay leaves. Simmer until the meat is tender and shreds easily.
-
Assemble the tacos: Dip tortillas in the consommé, then fill with shredded beef and Oaxaca cheese. Fry on both sides until crispy.
-
Serve: Garnish with fresh cilantro and serve with a side of consommé for dipping.
Notes
-
Storage: Store the beef and consommé separately in airtight containers in the fridge for up to 3 days.
-
Reheating: Reheat the beef and consommé over medium heat on the stove. Reheat the tacos by pan-frying them again for crispiness.
-
Make-ahead: Birria and consommé can be made a day in advance and stored in the fridge.
Leave a Reply