How to Make Authentic Birria Tacos (Beef Birria Tacos)

I forgot to roll my sleeves high enough when I was taking a bite of these absolutely juicy beef birria tacos. That mistake cost me my shirt.

I am not sure many taco dishes appeal to me like the Quesabirria; pure beefy delight! This is one meal that I can have any time of day; breakfast, lunch, or dinner. Today, I will show you just how to make beef Birria Tacos.

What are Birria Tacos?

Birria refers to a Mexican meat stew that originated from Jalisco, a state in Mexico. A hearty dish is usually served during special occasions such as weddings or popular Mexican festivals.

Here is what a well-prepared Birria Tacos looks like.

Birria is a savoury stew. It becomes a taco when shredded meat and cheese are layered on a stewed tortilla. It is toasted, folded, and dunked in a consomé. The consomé (the main sauce) can range from mildly spicy to highly spicy depending on your preference.

This dish involves quite a process and we shall go through it step-by-step. First, let’s look at what the ingredients look like.

Meanwhile, you can also learn from this article on How to Make THE AUTHENTIC FILIPINO ADOBO (Chicken Adobo)

Ingredients Needed for Birria Tacos

This dish involves quite a process and we shall go through it step-by-step.

For this recipe, I had to take a drive to the nearest Mexican store in downtown Hamilton. I achieved my goal of getting all my ingredients in one place. Some key ingredients needed for this dish include:

Protein: The traditional Birria uses lamb or goat meat. I used beef for today’s recipe. You can use any protein that suits your preference – oxtail, pork, chicken, etc. The choice part of the beef is typically one with fewer bones. One such is chuck roast which has a good balance of meat and fat.

Chiles: Birria uses a combination of dry chiles- chile guajillo, chile ancho and chile de arbol. I was able to find all these dry chiles at the Mexican store. A quick search and you should find them easily at the one closest to you.

Spices: This dish uses a combination of spices. These include cloves, black peppercorns, whole coriander seeds, bay leaves, and a whole cinnamon stick. In some recipes toast and grind the peppercorns, cloves, and coriander seeds. I turned to wrapping them in cheesecloth instead as I did not want to risk my sauce becoming grainy.

Beef Broth: Broth is an important part of this dish. It makes up most of the liquid content used for the sauce. I sincerely advise that you make your broth and not settle for the premade ones at the store.

Fresh coriander and oregano: Blend oregano with the dried chiles and chop up fresh coriander as a garnish for the consomé. I could not find fresh oregano around me, so I settled for the dried oregano.

Cheese: I used original Mexican cheese called Oaxaca cheese. In the absence of this, mozzarella can used.

Tortillas: We used traditional corn tortillas. Feel free to use either corn or flour tortillas.

Aromatics: Use chopped garlic and onion as these add an aromatic appeal to the dish.

Vinegar: It is needed for the consomé.

Take time to also learn from this article on: How to Make South African Bobotie (Meat Loaf)

Other Ingredients

Other condiments could include some freshly squeezed lime juice or apple cider, and some guacamole or salsa to serve as toppings for the tacos.

This is one dish that requires a great deal of patience. The aim is a fall-off-the-bone texture of meat. Make this for your next gathering, you’ll be lucky if you can get a bite at all.

Switch your taste with this recipe on How to Make Ghana Jollof Rice

BEEF BIRRIA TACOS RECIPE

BEEF BIRRIA TACOS RECIPE

Whether you're hosting a Mexican-themed dinner party or simply looking to try something new and delicious, this Beef Birria Tacos recipe is a must-try. The flavors and aromas will transport you to the streets of Mexico, and the satisfaction of enjoying a homemade, authentic dish will be truly rewarding.

The result is a plate of delicious Beef Birria Tacos that are bursting with flavor. The tender beef, infused with the rich and aromatic broth, pairs perfectly with the fresh and vibrant toppings. Each bite is a delightful combination of textures and tastes that will leave you craving for more.

So, gather your ingredients, roll up your sleeves, and get ready to indulge in the tantalizing flavors of Beef Birria Tacos. Your taste buds will thank you!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Course Side Dish, Soup

Cuisine Mexican

Servings 6

Calories 520 kcal

Equipment

• Pressure Cooker
• Deep Pot

Ingredients

  

• 4-6 chile guajillos
• 2 chile de arbol
• 4 lbs chuck roast cut-up into chunks
• 5 cloves of garlic
• 1 large white or red onion
• 2 Tbsp tomato paste
• 1 Tbsp whole coriander seeds
• 1 Tbsp black peppercorns
• 1 tsp cloves
• 4 bay leaves
• 1 cinnamon stick
• salt to taste
• 6 cups of rich beef broth
• 1/3 cup vegetable oil
• Oaxaca cheese
• corn tortillas
• fresh coriander
• dry/fresh oregano

Instructions

 

• Deseed and rinse all your chiles and set aside.
• Rinse your beef cuts, pat them completely dry, and salt them lightly.
• Heat up the oil in a large, deep pot, sear each of the beef cuts on high heat for 1-2 mins on each side till they turn slightly brown and shiny, then take them out and set aside.
• In the hot oil, toss in your chopped onion and garlic, fry for 2 minutes till fragrant and slightly brown.
• Go in with the tomato paste and fry for 2-3 minutes till it turns bright red.
• While the paste is frying, wrap the coriander seeds, peppercorns, cloves, bay leaves, and cinnamon in cheesecloth or any clean penetrative cloth (may be best to tie in a knot so it does not fall apart during cooking).
• Pour in the beef broth, and mix until well combined before adding in all your seared beef cuts, chiles, knotted spices, and some salt, let this cook for 2 hours.
• Take out the chiles and transfer them into a blender, add in the fresh or dry oregano leaves with a bit of the sauce, and blend together till smooth.
• Pour the blended mix back into the large pot of cooking beef, combine, and keep cooking for another 1-2 hours.
• At this point, the beef should be very tender and be falling off the bone essentially. If not so, leave to cook for longer. Take out the beef cuts into a bowl, and use your clean hands or 2 forks to shred the beef.
• Adjust the seasoning in the consomé if needed, then scoop some of it into a ramekin, add in freshly chopped onion and cilantro (a squeeze of lemon can be added here).
• Heat up a cast iron skillet, dunk the corn tortilla into the consomé and straight onto the heated cast iron skillet. Top with cheese and the shredded beef, let the cheese melt for 1 min before folding and flipping to toast lightly on the other side.
• Enjoy by dunking each taco in the garnished consomé before biting in.

Video

Notes

1. 1. You might be tempted to sear a bunch of beef cuts all at once, but overcrowding the pot when searing does the opposite. It introduces moisture and gets your meat cooking instead of browning in a sear.
   2. The cooking time here is because I used a Dutch oven pot, you might be able to drastically cut down the cooking time by using a pressure cooker as an option.

Keyword BEEF BIRRIA TACOS RECIPE, Ingredients Needed for Birria Tacos