Birria Tacos Recipe: How to Make the Trendiest Dish of the Year!

If you’ve scrolled through social media lately, chances are you’ve seen people enjoying birria tacos – and it’s no wonder why! These juicy, flavorful tacos come stuffed with tender, slow-cooked beef, fried to a crispy golden brown, and are best enjoyed dunked in a flavorful consommé. Follow this recipe to make them at home and see why everyone’s raving about birria tacos!

DALL·E 2024-11-13 06.49.35 - A close-up shot of authentic birria tacos on a rustic plate, filled with shredded, tender beef, melted cheese, and garnished with chopped onions, cila

Ingredients

For the Birria Meat:

2 lbs beef chuck roast (you can also use lamb or goat, traditionally used for birria)
4 cups beef broth
5 dried guajillo chiles, seeded
3 dried ancho chiles, seeded
1 chipotle pepper in adobo sauce
1 medium onion, chopped
6 garlic cloves
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp cinnamon
1/4 tsp cloves
Salt and pepper to taste
1/4 cup apple cider vinegar

For the Tacos:

Corn tortillas
Shredded mozzarella or Oaxaca cheese (optional, but delicious)
Chopped onions, fresh cilantro, and lime wedges for garnish

Instructions

Step 1: Prepare the Birria Marinade

Start by softening the guajillo and ancho chiles. In a small saucepan, cover them with water and bring to a boil. Let them simmer for about 10 minutes until softened.
Once softened, add the chiles, chipotle pepper, chopped onion, garlic, cumin, oregano, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth to a blender. Blend until smooth, creating a rich marinade.

Step 2: Marinate the Meat

Season your beef chuck roast with salt and pepper, then place it in a large bowl or dish.
Pour the marinade over the beef, making sure it’s fully coated. Cover and let it marinate for at least 1 hour, or overnight for best results.

Step 3: Cook the Birria

Transfer the marinated beef and any remaining marinade into a large pot or Dutch oven. Add the remaining beef broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 3 hours, or until the meat is incredibly tender and shreds easily.

Step 4: Shred the Meat and Make the Consommé

Remove the meat from the pot, shred it with forks, and set it aside.
Strain the remaining broth to create your consommé (dipping sauce). Adjust salt to taste and keep it warm.

Step 5: Assemble the Tacos

Heat a skillet or griddle over medium-high heat. Dip each tortilla into the consommé, then place it on the skillet.
Add a layer of shredded cheese and birria meat to one side of the tortilla. Fold it in half and cook each side until crispy and golden brown.
Repeat with all tortillas.

Step 6: Serve

Serve your birria tacos hot with a bowl of warm consommé for dipping.
Garnish with chopped onions, fresh cilantro, and a squeeze of lime.

Tips for the Perfect Birria Tacos

Make it Spicy: For extra heat, add more chipotle peppers or a fresh jalapeño to the marinade.
Cheese Option: While not traditional, cheese adds a delicious creaminess to the tacos.
Taco Filling Options: Experiment with adding other ingredients like avocado or pickled onions.

Now it’s time to enjoy your masterpiece! Dip your crispy birria tacos into the consommé, and savor every bite of this unforgettable flavor experience. With each dunk and every bite, you’ll understand why this dish has become so popular.