Homemade Birria Tacos are a delicious treat! These soft tortillas are filled with tender, spiced meat that melts in your mouth. Plus, dipping them in a tasty broth is the best part!
Every time I make these, I feel like a taco master! 🎉 They’re perfect for gatherings or just a cozy night in. I love serving them with some fresh toppings like onions and cilantro for extra flavor!
Key Ingredients & Substitutions
Beef: I love using beef chuck roast for its great flavor. If beef isn’t a fit, you can use lamb or even chicken for a lighter version.
Dried Chiles: Guajillo, ancho, and pasilla chiles are traditional. If you can’t find them, use chili powder or even a mix of bell pepper and paprika for a milder flavor.
Corn Tortillas: Fresh corn tortillas are key for authenticity. If you need a gluten-free option, look for corn tortillas made without added ingredients like flour.
Cheese: Oaxaca cheese adds a lovely melty texture, but mozzarella works too! For a dairy-free version, try nutritional yeast for a cheesy flavor without the cheese.
How Do You Perfectly Cook the Birria Meat?
Getting the meat right is crucial for amazing Birria Tacos. Slow cooking allows the flavors to meld and the beef to become tender. Here’s how to ensure great results:
- Sear the meat well to lock in flavor before slow cooking.
- When cooking in a pot, keep it on low and let it simmer for 3-4 hours – low and slow is the way to go!
- If using a pressure cooker, 1 hour should be perfect. Just be careful not to overcook as it can turn dry.
Always check for tenderness by trying to shred the meat easily with a fork. That’s when you know it’s done!
Homemade Birria Tacos
Ingredients You’ll Need:
For the Birria Meat and Broth:
- 3 lbs beef chuck roast or beef short ribs
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 3 cloves garlic
- 1 medium white onion, quartered
- 1 (14 oz) can diced tomatoes
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- Salt and pepper to taste
- 4 cups beef broth or water
- 2 tbsp vegetable oil
For the Tacos:
- Corn tortillas (12-16 as needed)
- Chopped white onion (for topping)
- Fresh cilantro, chopped (for topping)
- Lime wedges (for serving)
- Optional: shredded Oaxaca or mozzarella cheese
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 3-4 hours of cooking if done in a pot (or about 1 hour if using a pressure cooker). You’ll spend a bit of time preparing the chiles and meat, but the best part? It smells amazing as it cooks!
Step-by-Step Instructions:
1. Preparing the Chiles:
Begin by toasting the dried chiles in a dry skillet over medium heat. Toast them for about 1-2 minutes on each side until they’re fragrant, but be careful not to burn them! Once done, soak the chiles in hot water for about 20 minutes until they become soft. This step helps release their flavors.
2. Making the Chile Sauce:
After soaking, drain the chiles and place them into a blender. Add the garlic, quartered onion, canned diced tomatoes, oregano, cumin, cinnamon, and cloves. Pour in about 1 cup of soaking water or beef broth. Blend everything until it becomes a smooth sauce. This sauce is the key flavor of your Birria!
3. Cooking the Meat:
Season the beef with salt and pepper. In a large pot or a pressure cooker, heat the vegetable oil over medium-high heat. Once hot, sear the beef on all sides until it’s nicely browned. This step is important as it locks in flavors!
4. Adding Sauce and Broth:
Now, pour the blended chile sauce over the seared beef. Add 3 cups of broth and the bay leaves, then give it a good stir. Bring the mixture to a simmer, cover the pot, and let it cook low and slow for about 3-4 hours until the beef is incredibly tender and shreds easily. If you’re using a pressure cooker, set it for about 1 hour to achieve the same result.
5. Shredding the Meat:
Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat back into the cooking liquid, stirring to combine. This will allow the meat to soak up all the delicious flavors of the broth!
6. Preparing the Tacos:
Next, heat a skillet or a griddle over medium heat to warm the tortillas. Quickly dip each tortilla into the birria broth (consommé) to soak them slightly, then place them in the skillet. This helps add flavor and keeps them soft!
7. Filling and Browning the Tacos:
Take a portion of the shredded birria meat and place it onto each tortilla. If you like, sprinkle some cheese on top before folding the tortilla in half. Cook until the edges become crisp and golden brown.
8. Serving:
Carefully transfer the tacos to a plate. Top them with chopped onion and fresh cilantro. Serve them with lime wedges and a small bowl of the flavorful birria broth for dipping. It’s a delicious and fun way to enjoy your tacos!
Enjoy your rich, flavorful homemade Birria Tacos dipped in their delicious consommé!
Can I Use Different Cuts of Meat for Birria Tacos?
Absolutely! While beef chuck roast is popular, you can use beef short ribs, lamb, or even chicken for a different flavor profile. Just keep in mind that cooking times may vary depending on the cut.
How Do I Store Leftover Birria and Tacos?
Store any leftover birria in an airtight container in the fridge for up to 3 days. For the best flavor, keep the meat and broth separate from the tortillas. You can reheat the meat in the broth to keep it juicy!
Can I Make Birria Tacos Vegetarian?
Yes! For a vegetarian version, substitute the meat with hearty vegetables like mushrooms or a plant-based protein, and use vegetable broth instead of beef broth. You can still follow all other steps for a delicious outcome!
What Can I Serve with Birria Tacos?
These tacos are delicious on their own, but you can also serve them with sides like Mexican rice, beans, or a fresh salad. Don’t forget the lime wedges for that extra zing!
