How to Making Authentic Birria Tacos at Home

In Mexican cuisine, birria tacos have surged from a regional classic to a global phenomenon, captivating food lovers with their rich flavors and succulent textures. Originating from Jalisco, Mexico, birria is traditionally prepared with goat meat, but beef or lamb variations have also gained popularity. This dish is celebrated for its taste, meticulous preparation, and heartwarming qualities. Here, we’ll walk you through an authentic birria tacos recipe that promises to bring a piece of Mexican culinary tradition into your kitchen.

What Makes Birria Tacos Exceptional?

Birria tacos stand out due to their unique preparation and cooking methods. The meat is marinated in a rich, flavorful adobo sauce, slow-cooked until tender, then stuffed into corn tortillas and pan-fried. The cooking broth is served on the side as a consommé for dipping, making the eating experience uniquely interactive and deliciously messy.

Ingredients for Authentic Birria Tacos

For the Birria

• 1: Three pounds of large-chunky beef chuck roast (you can add more flavor by using a combination of beef quick ribs and oxtail)4 dried guajillo chiles.
• 2: Four dried ancho chiles.
• 3: 2 dried pasilla chiles.
• 4: Two chipotle chiles in adobo.
• 5: One large white onion, chopped.
• 6: Five garlic cloves.
• 7: One cinnamon stick.
• 8: Four cloves.
• 9 One tablespoon of dried oregano.
• 10:One tablespoon of dried thyme.
• 11: One tablespoon of ground cumin.
• 12: One tablespoon of smoked paprika.
• 13: Two bay leaves.
• 14: One tablespoon of apple cider vinegar.
• 15: Salt and pepper to taste.
• 16: 6 cups beef broth.
• 17: One large tomato, chopped.

For the Tacos:

• 1: Corn tortillas
• 2: Chopped fresh cilantro
• 3: Diced white onion
• 4: Lime wedges
• 5: Queso fresco or mozzarella cheese (optional)
• 7: Cooking oil (for frying the tortillas)

Instructions

Step 1: Prepare the Chiles

1. De-stem and De-seed the Chiles: Remove the stems and seeds from the dried guajillo, ancho, and pasilla chiles.
2. Toast the Chiles: Slowly cook them in a dry pan over medium-low heat for one to two minutes, or until they smell good. Be careful not to burn them.

Step 2: Make the Marinade

1. Soak the Chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until they soften.
2. Blend the Marinade: Soak the chilies, add the chipotle chiles, chopped onion, garlic, cloves, cinnamon stick, oregano, thyme, cumin, smoked paprika, vinegar, and one cup of beef broth to a blender bottle. Process till smooth.

Step 3: Cook the Birria

1.  Season the Meat: Season the beef chunks with salt and pepper.
2. Sear the Meat: Heat the oil in a big pot or Dutch cookstove over medium-high heat. Turn the meat cubes brown on both sides until they are all the same color. Take the meat out and put it somewhere else.
3. Cook the Sauce: In the same pot, add the blended chile sauce and cook for about 10 minutes until it thickens slightly and becomes aromatic.
4. Add the Broth and Meat: Return the seared meat to the pot. Add the remaining beef broth, chopped tomato, and bay leaves. Stir to combine.
5. Simmer: After bringing to a boil, turn down the heat. Cover and cook for three to four hours when the meat is soft and readily shreds with a fork.

Step 4: Shred the Meat

1.  Shred the Meat: Take the meat out of the pot when it’s soft and cut it with two forks.
2. Strain the Consommé: The residual liquid should be strained to produce a smooth consommé. If necessary, add more salt and pepper to the seasoning.

Step 5: Assemble the Tacos

1. Prepare the Tortillas: In a skillet, preheat to medium. Place each tortilla on the grill after dipping it into the consommé.
2. Fill the Tacos: Add some shredded meat to one side of the tortilla, sprinkle with cheese (if using), and fold the tortilla in half.
3. Fry the Tacos: Take about two to three minutes on each side until the tortilla is golden and the cheese melts.
4. Garnish: On the side, put lime wedges and chopped cilantro on top of the tacos.

Step 6: Serve with Consommé: Serve the tacos with a bowl of the consommé on the side for dipping.

Enjoy your delicious birria tacos.

Tips for Perfect Birria Tacos

• Experiment with different types of meat to find your preferred flavor and texture.
• Adjust the level of spiciness by altering the type and amount of chiles used in the adobo sauce.
• Add reserved broth to the shredded meat before stuffing the tacos for extra flavor.

FAQs

Can I use chicken instead of beef or lamb for the birria?

Absolutely! Chicken can be a great substitute if you prefer a lighter option. Just reduce the cooking time accordingly to avoid overcooking the chicken. 

How can I make the adobo sauce less spicy?

You can use less Chipotle or dried Ancho chiles or take out the seeds before using them to make the adobo sauce less spicy. For a softer taste, you can also add more tomatoes or tomatillos to the mix.

Is it possible to make birria tacos in a slow cooker?

Making Brescia is easy when you use a slow cooker. The meat gets soft and tasty while you do other things. Pick either low or high and set the timer for 6 to 8 hours. After that, put the meat and sauce in.

Can I prepare birria tacos ahead of time?

You can make burrito tacos ahead of time and they will be great. Before you go to bed, cook the meat and make the sauce. Then, put them in the fridge. Warm up the meat and sauce and make the tacos as usual when you’re ready to serve. For parties or family dinners, this can save a lot of time.

What is the best way to store leftovers?

You can keep extra meat and broth in the fridge for up to three to four days in different containers that won’t let air in. Both can be frozen for up to two months. Place in the fridge overnight to thaw before cooking.