What is Birria Tacos made of?

Birria Tacos are made with slow-cooked beef simmered in a chili-based broth, served in tortillas dipped in the same flavorful sauce.

Can I make Birria Tacos ahead of time?

Yes, you can prepare the meat and broth up to 3 days in advance. Just reheat and assemble before serving.

How do I make Birria Tacos less spicy?

Use fewer chilies or remove all seeds before blending. You can also add an extra tomato for sweetness.

What sides go best with Birria Tacos?

Serve with rice, guacamole, or pico de gallo. Fresh salads and lime wedges make great complements too.

Birria Tacos Recipe | 5-Star Authentic Mexican Dinner

Name: Birria Tacos: Authentic Mexican Flavor Made Easy
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 4 dried guajillo peppers; 4 dried ancho chiles; 4 chipotle peppers in adobo; 1 onion, chopped; 4 garlic cloves; ½ cup crushed tomatoes; ½ cup organic beef stock (water can be substituted); 1 tablespoon apple cider vinegar; 2 bay leaves; 2 Tbsps Mexican oregano; 1 teaspoon dried thyme; ½ teaspoon cumin; ½ teaspoon ground cinnamon; ½ teaspoon smoked paprika; ½ teaspoon ground allspice; 3 lbs. organic chuck roast beef, chopped into medium-large chunks; 1 tablespoon Extra virgin olive oil; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; ½ onion, diced; 4 cups organic beef stock; 2 cups water; 12 organic corn tortillas; Shredded Oaxaca cheese; 1 cup chopped fresh cilantro; Pico de Gallo

Ingredients

Scale

For the Chili Paste:

4 dried guajillo peppers

4 dried ancho chiles

4 chipotle peppers in adobo

1 onion, chopped

4 garlic cloves

½ cup crushed tomatoes

½ cup organic beef stock (water can be substituted)

1 tablespoon apple cider vinegar

2 bay leaves

2 Tbsps Mexican oregano

1 teaspoon dried thyme

½ teaspoon cumin

½ teaspoon ground cinnamon

½ teaspoon smoked paprika

½ teaspoon ground allspice

For the Meat and Consommé (Dipping Sauce):

3 lbs. organic chuck roast beef, chopped into medium-large chunks

1 tablespoon Extra virgin olive oil

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

½ onion, diced

4 cups organic beef stock

2 cups water

For the Tacos:

12 organic corn tortillas

Shredded Oaxaca cheese

1 cup chopped fresh cilantro

Pico de Gallo

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Instructions

1. Remove stems and seeds from the dried ancho and guajillo chiles. Boil beef stock and add chiles. Turn off heat, cover, and let soften for 15-20 minutes.

2. Blend softened chiles with chipotles, onion, garlic, tomatoes, stock, vinegar, and spices until smooth.

3. Preheat oven to 350°F (175°C). Heat olive oil in Dutch oven. Sear seasoned beef chunks on all sides, then set aside.

4. In the same pot, sauté diced onion until fragrant. Stir in chili paste and simmer for 1-2 minutes. Add stock and water and return beef to pot.

5. Bring to a simmer, then transfer Dutch oven to oven. Braise for 2 ½ hours until beef is fork-tender. Remove from oven and shred meat.

6. To make consommé, ladle 1 cup of the braising broth into a small bowl and garnish with cilantro.

7. Heat olive oil in skillet. Dip corn tortilla into consommé and place in skillet. Add shredded beef, onion, cilantro, and cheese.

8. Fold and cook until golden on both sides and cheese is melted. Repeat with remaining tortillas.

9. Serve tacos hot with dipping sauce and Pico de Gallo.

Notes

For maximum flavor, prepare the chili paste and marinate the beef overnight before cooking.

Use fresh tortillas for best results, and keep them warm to prevent cracking when folding.

Birria also pairs wonderfully with Mexican rice, lime wedges, and extra consommé for sipping.

Author: barbara
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Method: Braising
Cuisine: Mexican

Nutrition

Serving Size: 1 taco