birria taco recipe

These birria tacos are filled with juicy shredded meat and incredible flavors and they come with a rich birria consommé for dipping. They're meaty, cheesy, and out-of-this-world delicious. Honestly, this is definitely one of the best birria taco recipes you can make!

Birria Tacos With Consommé

Stew Meat (beef roast), cut in chunks

Pork Chops,

tbsp. Vegetable Oil

Big Ancho Chiles

Cherry Tomatoes

Chiles

white onion,

Garlic Cloves, peeled

tbsp. Mexican Oregano

tbsp. Ground Cumin

tbsp. Ground Coriander

Ground Cinnamon

Ground Cloves

Cinnamon Stick

Bay Leaves

Apple Cider Vinegar

Beef Stock (divided

6-8 Corn Tortillas

Red Onion, sliced

Lime Juice

Queso Fresco

Green Onions

Cilantro

Soak the ñoras or ancho chiles in warm water to make them soft.

Heat a dutch oven or large pot over medium-high heat on the stovetop and add the vegetable oil, beef roast, and pork chops.

Cook them until browned on every side and season with salt.

Add the ñoras, cherry tomatoes, chiles in adobo, onion, garlic clove, Mexican oregano, ground cumin, ground coriander, cinnamon, ground cloves, bay leaves, 3 cups of the beef stock, salt, and pepper.

Cover the dutch oven and transfer it to the oven. Bake for 2-3 hours, or until meat is soft.

Remove the meat from the oven and shred it with two forks.

Transfer half of the ingredients left in the dutch oven to a blender and blend to get a sauce (season with salt and pepper as needed).

Add 3 more cups of beef broth to the dutch oven, return to the oven and let it cook for 20 minutes more. You can serve this broth with or without the solids, transfer it to a small bowl, and top with cilantro.

Serve the corn tortillas with red onion, lime juice, queso fresco, shredded meat, and the sauce.

Identical to the ones I get a my fav restaurant!

Very authentic tasting and really delicious birria tacos.

So much good about these tacos. We all loved them!

Delicious tacos! Not the quickest to make but well worth it.

These were awesome! My dad especially loved them.

Best birria tacos around, I have tried a bunch of recipe but really like this one.

Easily the best taco recipe I have tried. The consommé is rich and flavor filled and taco meat is excellent.

A fuss-free slow-cooked birria with tender beef and a rich broth. This dish from Guadalajara is a Mexican broth made using dried chilies and lots of different spices. In my family, we make birria using beef, because it’s easier to find and quicker to cook than goat. We cook birria for special occasions and we love having the leftovers for breakfast.

Beef Birria

Bone-In Beef Shin

Beef Short Rib

Beef Chuck

Guajillo Chilli

Ancho Chilli

Tomato

Onion

Garlic Clove

Oregano

Marjoram

Black Peppercorn

Cinnamon

Ground Ginger

Cumin

Whole Clove

White Vinegar

Flaky Sea Salt

Water

Beans de la Olla

Coriander

Salsa

Lime

Corn Tortillas

Cut the bone-in beef shin and beef chuck into big 6-8cm chunks, separating the bone marrow from the shin meat.

Heat the grill to high. Get all the beef chunks, bone marrow and short ribs on a baking tray.

Slide the tray under the grill to cook for 8 mins until the meat is nicely browned, turning the beef and marrow over halfway through.

Transfer the meat to a large cast iron pot and set aside while you prep the adobo (sauce).

Remove the seeds and stem from the dried chilies. Add the chillies to a small bowl, cover with boiling water and set aside for 5 mins to rehydrate. Halve the tomatoes and onions. Peel the garlic cloves.

Get the tomatoes, onion and garlic in a blender and add all the spices, vinegar and ½ the salt. Add the soaked chilies and a splash of their water then blend until smooth (add more water if it feels too thick).

Pass the adobo through a sieve and pour it over the meat. Stir through ¾ of the water.

Set the pot over a high heat and bring the liquid to a boil then pop the lid on, reduce the heat to low and cook for about 2 hours, adding the remaining salt and water halfway through. The cooking time will vary depending on your hob so make sure the meat is tender and falling apart easily before you turn off the heat. Once cooked, season to taste with more salt if needed.

Before serving, transfer the pieces of meat to a bowl or plate and use two forks to shred it.

To serve, portion out some meat into bowls and ladle over some broth. Serve with warmed beans from the pot, if you like, and garnish with finely chopped fresh coriander, diced onion, spicy salsa and lime wedges on the side and warm rolled up corn tortillas.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6366860437112

Switch up taco night with these beef birria tacos (quesabirria). Their crispy tortilla, melty cheese, slow-cooked birria, and flavorful consommé dipping sauce will have you going back for seconds, and likely thirds. Watch the video below to see how I make them in my kitchen!

Birria Tacos

beef chuck

guajillo chiles

ancho chilies

arbol chilies

Roma tomatoes

onion

garlic

low-sodium beef broth

apple cider vinegar

salt

black pepper

cumin

dried Mexican oregano

cloves

cinnamon

ginger

bay leaves

corn tortillas (or cassava flour tortillas)

white onion

cilantro

Oaxacan cheese

Deseed and simmer the chilies. Slice the stems off the chilies and shake out the seeds. Then, give them a quick rinse to remove any dust or dirt from the outside. In a medium pot, add the Guajillo chilies, Ancho chilies, and Arbol chilies. Cover completely with water and bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.

Roast the veggies. While the chilies are simmering, add the tomatoes, onion, and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred.

Make the sauce. Transfer the chilies and 1 cup of the remaining water to a high-powered blender. Remove the garlic from it&#39;s peel and add it to the blender along with the tomatoes, onion, broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes, until completely smooth.

Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it all together. then cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn&#39;t shred easily, cook it a bit longer.

Shred the meat and combine it with the sauce. Discard the bay leaves. Remove the beef to a cutting board and use two forks to shred it. Place the shredded beef back in the slow cooker, stir it, and let it absorb the liquid (aka consommé).

To Make Birria

Dip the tortillas. Dip the tortillas in the birria liquid (consomme). The top layer of the consomme has more fat, which is perfect for frying.

Fry. Heat a skillet over medium heat. Add the wet tortilla, and cook on one side until lightly crispy, then flip over with tongs. Top with a sprinkle of cheese across the whole tortilla. Add a portion of birria on half the tortilla, along with a sprinkle of onion and cilantro. Once the cheese has melted, fold the tacos in half, continuing to fry for 2 to 3 minutes each side, until crispy. Serve with a side of the consommé for dipping.

To Make Birria Tacos

I just made this and wowee!!!!! The flavors are wonderful! I added a bit of coriander but followed everything else to the letter

This is a must make meal! Made this several times and will make it several more times. Wouldn't change a thing. An amazing dish and easy and delicious.

Delicious recipe. Made it yesterday ~ family said 'best tacos ever Mom.' 😀
I adjusted the recipe to fit my needs: 
* used a sirloin tip roast ~ about 3 lbs 
* reduced the amount of chili's 
* reduced amount of chili's water to 1/3 cup and added tap water to equal 1 cup 

ABSOLUTELY FABULOUS ~ 
Thank you for the recipe 🌮

I regularly make your barbacoa so I can't wait to try this! For servings, you have it listed as 8 tacos. Do you mean that this entire recipe only makes 8 tacos? I try to track my macros so any insight would be helpful. Thanks so much!

This was a hit. First time making it at home. Couldn’t get all peppers so only used the guajilla peppers and still turned out flavorful.  Had whole cloves but threw 3 of them in the water with the peppers and blended it with the rest of the ingredients to make the sauce.

https://www.youtube.com/watch?v=pU0LYyyJnBA

Mexican birria de res from the heart of Jalisco is a hearty slow-cooked stew with the utmost flavor and juicy, fall-apart tender beef. You can serve it in a bowl with fresh toppings like onion, cilantro, and lime juice, or go the extra step to make cheesy birria tacos (quesabirria). 

There's no one exact way to make birria, and you'll find many versions online. It was originally made with goat meat (birria de chivo), but now, different regions of Mexico have put their own spin on this classic dish with beef as the preferred meat. This slow cooker or Crockpot birria recipe I’m sharing today stems from all the delicious experiences I’ve had with it — from local taco stands in Mexico to authentic, home-cooked versions. And I can't wait for you to try it! 

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► TIMESTAMPS:
00:00 Intro
00:35 The dried chilies you'll need - guajillo chilies, ancho chilies, and chiles de arbol.
01:06 Mexican oregano versus Mediterranean Oregano
01:22 Cut the beef chuck roast into chunks and place in the slow cooker.
02:00 Remove the stems and seeds from all of the dried chilies.
02:36 Simmer the dried chilies until softened.
02:56 Place the onion, tomatoes, and garlic on a sheet pan and roast in the oven. 
03:21 Make the birria sauce in a blender. 
04:24 Pour the birria sauce on the meat in the slow cooker and cook until tender. 
05:02 Shred the birria meat with two forks, then place back in the slow cooker. 
05:37 Serve up authentic birria as a stew in a bowl. 
06:00 Serve up the birria meat in birria tacos, with a small bowl of consommé for dipping. 
07:25 Taste test, storage, and tips.

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Birria Tacos With Consommé

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Top 3 birria taco recipe recipes from across the web

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