If you love flavorful street food, you’ve got to try birria tacos. These delicious Mexican tacos are filled with tender, slow-cooked beef simmered in a rich, spicy broth. Each bite is bursting with flavor, and they’re perfect for sharing with friends and family or enjoying on your own. Let’s dive into making your new favorite dish!
Why make this recipe
Birria tacos are not only delicious but also a comforting dish that warms your heart. The combination of spices and tender beef creates an unforgettable taste. Plus, they’re fun to make! Whether it’s a casual dinner or a special gathering, birria tacos are sure to impress everyone at the table. You’ll also love how well they pair with lime and fresh cilantro, giving them an extra zing!
How to prepare Favorite Birria Tacos
Ingredients
- 2 lbs beef chuck roast
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 4 cloves garlic
- 1 onion, chopped
- 2 teaspoons cumin
- 2 teaspoons oregano
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Steps
- Toast the guajillo and ancho chilies in a dry pan until fragrant, then soak them in hot water for 15 minutes.
- In a blender, combine soaked chilies, garlic, onion, cumin, oregano, and a little bit of the soaking water; blend until smooth.
- Season the beef with salt and pepper, then sear in a pot until browned.
- Add the chili paste, beef broth, and bring to a simmer. Cover and braise in the oven at 300°F for about 2-3 hours, or until tender and shreddable.
- Shred the beef and set aside.
- To make tacos, heat tortillas in a skillet, add shredded beef and cheese, fold, and cook until crispy.
- Serve with consomé for dipping and garnish with cilantro and lime.
How to serve Favorite Birria Tacos
Serve your birria tacos with a side of consomé for dipping. This broth adds extra richness and flavor to each bite. Don’t forget to garnish with fresh cilantro and lime wedges for a burst of freshness. They’re best enjoyed warm right after cooking!
How to store Favorite Birria Tacos
If you have any leftovers (though they are hard to resist!), store the shredded beef and broth separately in airtight containers. They’ll last in the fridge for up to three days. You can reheat them gently on the stove. Warm the tortillas fresh each time you serve!
Tips to make Favorite Birria Tacos perfectly
- Make sure to sear the beef well to lock in the flavor.
- Don’t skip the soaking step for the chilies – it’s key for great flavor.
- Adjust the spice level by adding more or fewer chilies, according to your taste.
- For extra crispiness, fry the tacos in a bit of oil after filling them.
Variations
Feel free to mix it up! You can use different meats like lamb or chicken. For a vegetarian version, try using mushrooms or jackfruit for a delicious plant-based alternative. You can also experiment with different kinds of cheese if Oaxacan cheese isn’t available.
FAQ
Q: Can I make birria tacos ahead of time?
A: Yes! You can prepare the beef in advance and store it in the fridge. Just reheat it before serving.
Q: What can I use if I can’t find guajillo or ancho chilies?
A: You can substitute with other dried chilies like pasilla or New Mexico chilies. Adjust the amount to suit your spice level.
Q: Can I freeze birria beef?
A: Absolutely! Let the beef cool, then store it in an airtight container in the freezer for up to 3 months. Thaw and reheat when you’re ready to enjoy them again.
Now you’re ready to make some amazing birria tacos! Enjoy the process and savor each delicious bite.
Birria Tacos
- Total Time: 195 minutes
- Yield: 4 servings
- Diet: Carnivore
Description
Delicious Mexican tacos filled with tender, slow-cooked beef simmered in a rich, spicy broth.
Ingredients
- 2 lbs beef chuck roast
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 4 cloves garlic
- 1 onion, chopped
- 2 teaspoons cumin
- 2 teaspoons oregano
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Toast the guajillo and ancho chilies in a dry pan until fragrant, then soak them in hot water for 15 minutes.
- In a blender, combine soaked chilies, garlic, onion, cumin, oregano, and a little bit of the soaking water; blend until smooth.
- Season the beef with salt and pepper, then sear in a pot until browned.
- Add the chili paste and beef broth, then bring to a simmer. Cover and braise in the oven at 300°F for about 120-180 minutes, or until tender and shreddable.
- Shred the beef and set aside.
- To make tacos, heat tortillas in a skillet, add shredded beef and cheese, fold, and cook until crispy.
- Serve with consomé for dipping and garnish with cilantro and lime.
Notes
For extra crispiness, fry the tacos in a bit of oil after filling them.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican