Birria Tacos Recipe
I’ve included some videos I found relevant and helpful. 😍
Birria tacos are a mouthwatering Mexican dish that you’ll love. These tasty treats feature tender beef cooked in a rich, flavorful sauce, then stuffed into crispy tortillas with melted cheese. You can make 15 delicious birria tacos in about 5 and a half hours, with most of that time spent on slow cooking the meat.
The recipe uses a mix of dried chiles, spices, and citrus to create a complex flavor profile. Chuck roast and short ribs are cooked until they’re fall-apart tender. The tortillas are dipped in the cooking liquid before being filled and crisped up on a skillet. This extra step adds even more flavor and a great texture to your tacos.
Exact Ingredients List
Here’s what you’ll need to make these tasty birria tacos:
For the Stewed Meat:
- 6 dried Guajillo chiles
- 4 dried Ancho chiles
- 3 pounds chuck roast
- Salt and pepper
- 2 tablespoons vegetable oil
- 3 vine tomatoes
- 1 white onion
- 8 garlic cloves
- 4 cups beef broth (low sodium)
- 1 1/2 pounds bone-in short ribs
You’ll also need these spices and liquids:
- 1 tablespoon ground coriander
- 2 teaspoons each: ground cumin, dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- 1/2 cup orange juice
- 1/4 cup apple cider vinegar
For the Tacos:
- 15 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- 1/2 cup chopped fresh cilantro
- Fresh lime wedges
Don’t forget your Dutch oven and immersion blender for cooking and blending!
Instructions
Soak the dried chiles in hot water for 30 minutes. While they soak, season the chuck roast with salt and pepper.
Heat oil in a Dutch oven and sear the beef in batches. Set the meat aside. Cook tomatoes, onion, and garlic in the pot for 2-3 minutes.
Add beef broth, soaked chiles, short ribs, and spices to the pot. Simmer for 30 minutes. Remove the short ribs and skim off any impurities.
Blend the pepper and tomato mixture until smooth. Return the meat to the pot with orange juice and vinegar. Simmer covered for 3-4 hours.
Shred the meat when it’s tender. Dip tortillas in reserved cooking liquid. Place on a hot skillet and add cheese, meat, onion, and cilantro to one half.
Fold the tortilla and cook for 30-45 seconds per side until crispy. Squeeze lime juice over the tacos before serving.
Serve your tasty birria tacos with extra cooking liquid for dipping. Enjoy your homemade Mexican feast!
Possible Substitutes List & Recipe Variations
You can try these tasty swaps and changes to make the birria tacos your own:
Meat Options:
- Lamb or goat instead of beef
- Chicken thighs for a lighter version
- Pork shoulder for a different flavor
Cheese Choices:
- Queso Oaxaca for authentic Mexican taste
- Cheddar for a sharp kick
- Mozzarella for extra meltiness
Tortilla Swaps:
- Flour tortillas if you prefer
- Lettuce wraps for a low-carb option
Spice it up:
- Add more chili powder for extra heat
- Try chipotle peppers in adobo sauce for smokiness
Make it veggie:
- Use jackfruit or mushrooms instead of meat
- Add roasted vegetables like bell peppers and zucchini
Quick cooking hack:
- Use a pressure cooker to cut down cooking time to about 1 hour
Don’t forget to adjust cooking times if you swap ingredients. Have fun trying new combos!
Tips, Tricks & Storing
For the best birria tacos, try these handy tips:
- Soak dried chiles in hot water for 30 minutes to soften them before blending.
- Use a mix of chuck roast and short ribs for extra flavor.
- Don’t skip searing the meat – it adds depth to the dish.
Make your tacos extra crispy by cooking them in an air fryer at 400°F for 2 minutes after pan-frying.
Store leftover beef in the fridge for up to 5 days. Use it in breakfast burritos or on top of chilaquiles for tasty meals.
Try these serving ideas:
- Set up a taco bar with toppings like diced onions, cilantro, and lime wedges
- Serve with a side of rice and beans
- Offer extra consommé (broth) for dipping
To save time, prep the meat a day ahead. Reheat it gently before assembling your tacos.
