Birria tacos are a mouthwatering treat filled with tender, slow-cooked meat, usually beef or goat, and wrapped in soft corn tortillas. The flavor is rich and cozy, perfect for any meal!
When I make birria tacos, I can’t help but dip them in the flavorful broth! It’s like a warm hug in a bowl. 🌮❤️ Just grab some toppings, and you’ve got a feast everyone will love!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for birria because it becomes very tender after long cooking. If you’re looking for a leaner option, you can use beef brisket or even lamb for a different flavor.
Dried Guajillo & Ancho Chiles: These chilies create the rich base flavor for the sauce. If you can’t find them, try using chipotle in adobo for some smokiness or even a mix of paprika and cayenne for heat.
Beef Broth: Homemade broth is lovely, but store-bought works too. If you’re cutting back on beef, a mixture of vegetable broth and a bit of soy sauce can add depth without the meat.
Corn Tortillas: Fresh corn tortillas are best, but flour tortillas can work in a pinch. Just remember, they’re softer and a bit thicker, altering the bite of the tacos.
How Do I Toast Dried Chilies Without Burning Them?
Toasting dried chilies is essential to bring out their flavors but can be tricky. Here’s how to do it perfectly:
- Heat a dry skillet over medium heat and place the chilies in a single layer.
- Toast them for 1-2 minutes, turning frequently to avoid burning.
- When they smell fragrant and change color slightly, they’re done. Immediately remove them from the heat.
Don’t walk away during this step, as they can go from perfect to burnt quite quickly! Letting them cool slightly before handling is also a good idea to prevent them from becoming too fragile when you remove the stems and seeds.
How to Make Authentic Birria Tacos
Ingredients You’ll Need:
For the Birria:
- 3 lbs beef chuck roast, cut into large chunks
- 2 cups beef broth
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2-3 whole cloves
- 1 tsp cumin seeds
- 1 tsp oregano
- 1 tsp black peppercorns
- 5 cloves garlic, minced
- 1 medium onion, quartered
- 2 tbsp apple cider vinegar
- Salt to taste
For the Tacos:
- Corn tortillas (12-16)
- 1 cup shredded mozzarella or Oaxaca cheese
- Chopped cilantro, for garnish
- Diced onion, for garnish
- Lime wedges, for serving
- Salsa (consomé), for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 3 hours to cook the beef. If using a slow cooker, it will take about 6-8 hours on low. Once everything is ready, you’ll spend just a bit more time assembling the tacos! You’ll be enjoying your delicious birria tacos before you know it!
Step-by-Step Instructions:
1. Prepare the Sauce:
Start by heating a dry skillet over medium heat. Toast the guajillo and ancho chilies for a couple of minutes until they smell wonderful, but watch them closely to avoid burning. Remove the stems and seeds from the chilies. Next, grab your blender and combine the toasted chilies with cloves, cumin, oregano, black pepper, minced garlic, quartered onion, and apple cider vinegar. Pour in about 1 cup of beef broth and blend everything until it’s smooth and well mixed.
2. Cook the Beef:
In a large pot or Dutch oven, place the beef chunks. Add your blended chili sauce, remaining beef broth, and sprinkle in salt to taste. Bring the mixture to a boil, then lower the heat and cover it up. Let it simmer for approximately 3 hours until the meat is tender and can easily be shredded with a fork. If you prefer using a slow cooker, set it on low for 6-8 hours for equally delicious results!
3. Prepare the Tacos:
Once your meat is cooked to perfection, shred it using two forks and mix it back into the flavorful cooking liquid. For the tortillas, heat a skillet over medium heat and lightly toast corn tortillas until they are pliable. Now it’s time to assemble! Take a generous portion of the shredded beef and place it onto the tortilla. Top with cheese, then fold the tortilla. Cook the assembled taco for about a minute on each side until the cheese is melted and everything is nice and warm.
4. Serve:
Your birria tacos are ready! Serve them hot, garnished with chopped cilantro and diced onions. Don’t forget to include lime wedges and a bowl of the leftover consomé for dipping. Enjoy the burst of flavors as you bite into your authentic birria tacos!
Enjoy your authentic Birria Tacos!
Can I Use Chicken or Pork Instead of Beef?
Absolutely! You can substitute the beef with chicken or pork, but keep in mind that the cooking times will vary. Chicken will take about 2-3 hours in a pot or 4-6 hours in a slow cooker, while pork may take slightly longer, around 4-5 hours. Adjust the cooking time until the meat is tender and shreds easily.
How Can I Store Leftover Birria?
To store leftovers, let the birria cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating.
Can I Make the Birria Ahead of Time?
Yes! You can prepare the birria a day in advance. Simply let it cool after cooking, store it in the fridge overnight, and reheat gently on the stove when you’re ready to serve. This can actually enhance the flavors!
What Other Toppings Can I Use for the Tacos?
While the traditional toppings are cilantro and onion, feel free to get creative! Options like avocado slices, diced radishes, jalapeños, or a drizzle of crema can add extra flavor and texture to your tacos. Enjoy experimenting!
