Authentic Mexican Birria Tacos Recipe

Ingredients

  • 3 pounds of beef stew meat
  • 5 dried guajillo chilies
  • 5 dried ancho chilies
  • 1/2 cup of apple cider vinegar
  • 1 large white onion, chopped
  • 6 cloves of garlic
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cumin
  • 1 teaspoon of dried oregano
  • 4 cups of beef broth
  • 4 bay leaves
  • Salt and pepper to taste
  • 20 small corn tortillas
  • 1 cup of chopped cilantro
  • 1/2 cup of diced red onion
  • 2 limes, cut into wedges
  • 1 cup of shredded Monterey Jack cheese

Steps and instructions

  1. Remove the stems and seeds from the dried guajillo and ancho chilies. Place them in a large bowl and pour boiling water over them. Let them sit for 30 minutes to soften.
  2. Drain the chilies and place them in a blender. Add the apple cider vinegar, half of the chopped onion, garlic cloves, cinnamon, cumin, and oregano. Blend until you obtain a smooth paste.
  3. Put the beef stew meat in a large pot. Add the chili paste, beef broth, the remaining chopped onion, bay leaves, and season with salt and pepper. Stir well to combine everything.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 3 hours, or until the meat is tender and easily shred with a fork. If necessary, add more broth or water during the cooking process.
  5. Once the meat is cooked, remove it from the pot and shred it with two forks. Return the shredded meat to the pot and mix well with the sauce.
  6. Heat the corn tortillas on a hot griddle or in a dry skillet until they are warm and pliable. Dip each tortilla in the sauce before filling them with the shredded meat. Sprinkle with Monterey Jack cheese and fold them in half.
  7. Cook the tacos on the hot griddle or skillet for about 2 minutes on each side, or until the cheese is melted and the tortillas are crispy.
  8. Serve the birria tacos with chopped cilantro, diced red onion, and lime wedges on the side. Enjoy!

Tools for making

  • Large bowl - Used for soaking the dried chilies
  • Blender - To blend the soaked chilies and other ingredients into a smooth paste
  • Large pot - For cooking the beef stew and simmering the sauce
  • Two forks - To shred the cooked beef stew meat
  • Hot griddle or skillet - Used to heat the corn tortillas and cook the tacos
  • Tongs - For flipping and handling the tortillas while cooking
  • Knife - To chop the onions and cilantro
  • Cutting board - Provides a surface for chopping ingredients

Recipe variations

  • Use chicken instead of beef for a chicken birria taco.
  • Replace the beef stew meat with pork shoulder for a pork birria taco.
  • Add diced tomatoes or tomato sauce to the sauce for a richer flavor.
  • Include chipotle peppers in adobo sauce for a smoky and spicy twist.
  • Try different types of chilies, such as pasilla or cascabel, for a unique flavor profile.
  • Make a vegetarian version by using jackfruit or mushrooms instead of meat.
  • Add additional spices like smoked paprika or chili powder for extra heat.
  • Experiment with different toppings like sliced avocado, pickled red onions, or cotija cheese.
  • Make a gluten-free version by using gluten-free corn tortillas.
  • For a crispy texture, fry the filled tacos in a bit of oil until they become golden brown.

Recipe overview

Birria Tacos are a traditional Mexican dish that's gaining popularity worldwide due to their incredible flavor. This recipe starts with a rich and flavorful chili-based marinade, which infuses robust flavors into the beef as it slowly simmers until tender. The cooked meat is then shredded and enclosed in a tortilla that's been dipped in the sauce, resulting in a taco that is crispy on the outside, and juicy and full of flavour on the inside. The tacos are finished off with a sprinkle of Monterey Jack cheese and served with fresh chopped cilantro, diced red onion, and lime wedges. This hearty and satisfying dish requires some time and patience, but the result is definitely worth the effort. Expect a delicious, complex, and layered taste that's truly unforgettable.

Common questions

  1. Can I use a different type of meat instead of beef stew meat?
    Yes, you can use other cuts of beef such as chuck roast or beef short ribs. Just make sure they are suitable for slow cooking or braising.
  2. Can I use fresh chilies instead of dried chilies?
    While dried chilies provide a deeper flavor, you can substitute them with fresh chilies like guajillo or ancho. Keep in mind that the flavor and intensity may vary.
  3. Can I make the chili paste ahead of time?
    Yes, you can make the chili paste ahead of time and store it in the refrigerator for up to 3 days. This can help save time when you're ready to cook the birria.
  4. What can I serve with birria tacos?
    Birria tacos are often served with a side of consommé, which is the flavorful broth from the cooking process. You can also serve them with diced onions, chopped cilantro, lime wedges, and your favorite hot sauce.
  5. Can I make this recipe in a slow cooker or Instant Pot?
    Absolutely! If using a slow cooker, follow the same steps to prepare the meat and sauce, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the sauté function to brown the meat and cook the onion and spices, then add the remaining ingredients and pressure cook on high for 45 minutes.

Serving dishes and utensils

  • Cutting board - A sturdy surface for chopping and preparing ingredients.
  • Chef's knife - A sharp knife for cutting and slicing the meat and vegetables.
  • Blender - To blend the chili paste and other ingredients into a smooth consistency.
  • Large pot - To cook the beef stew meat and simmer the birria sauce.
  • Forks - For shredding the cooked meat and mixing it with the sauce.
  • Griddle or skillet - To heat the corn tortillas and cook the filled tacos.
  • Serving platter - A dish or platter to serve the birria tacos.
  • Tongs - For flipping and handling the tacos while cooking.
  • Grater - To shred the Monterey Jack cheese for topping the tacos.
  • Small bowls - For serving the chopped cilantro, diced red onion, and lime wedges as toppings.

Origin stories

Birria, a culinary jewel from the Mexican state of Jalisco, has a robust history as rich as its flavors. Originally, this delicacy was prepared with goat meat and served at festive occasions like weddings and Christmas. However, over time, the denizens of Jalisco began to embrace the sumptuousness of birria made from beef, bringing about the birria taco. Honoring centuries-old cooking practices, birria tacos are made by slowly simmering meat in a savory blend of chiles and spices until it's tender enough to easily shred. This cherished dish has traveled far beyond the borders of Jalisco, winning hearts and stomachs across Mexico and beyond, symbolizing how food, steeped in tradition, can unite people across cultures and distances.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.