why make this recipe
Birria Tacos are known for their rich flavor and delightful texture. They combine tender, slow-cooked beef with crispy tortillas and melty cheese, creating a mouthwatering dish. These tacos are perfect for family gatherings, celebrations, or a cozy meal at home. Plus, they are incredibly satisfying and full of comforting warmth.
how to make Birria Tacos
Ingredients:
- 2 lbs beef (chuck or brisket)
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, chopped
- 2 bay leaves
- 4 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Directions:
- Start by preparing the chiles. Remove stems and seeds and soak them in hot water until soft. Blend soaked chiles with garlic, onion, cumin, oregano, and some of the soaking water to create a paste.
- In a large pot, brown the beef on all sides.
- Add the chile paste, bay leaves, and beef broth to the pot. Season with salt and pepper.
- Cover and braise on low heat for 2-3 hours until the beef is tender and shreds easily.
- Remove the beef, shred it, and set it aside. Strain the cooking liquid to create a consomé.
- Heat a skillet over medium heat. Dip tortillas in the consomé, then place them in the skillet.
- Add shredded beef and Oaxacan cheese to the tortillas. Fold and cook until crispy and the cheese is melted.
- Serve with consomé for dipping and top with cilantro and lime.
how to serve Birria Tacos
Serve the Birria Tacos hot with a side of consomé for dipping. Add fresh cilantro and a squeeze of lime on top to enhance the flavors. These tacos are perfect for sharing and enjoying with friends and family.
how to store Birria Tacos
To store leftovers, place the shredded beef in an airtight container and refrigerate it for up to 3 days. You can also keep the consomé in another container. Reheat the beef in a skillet before serving. For the tortillas, it’s best to prepare them fresh for the best taste.
tips to make Birria Tacos
- Make sure to soak the chiles until they are soft to blend them easily.
- Don’t skip browning the beef before braising; it adds a lot of flavor.
- If you like it spicy, you can add more chiles or include some jalapeños in the paste.
- Use fresh, warm tortillas for the best texture.
variation
You can make vegetarian Birria Tacos using jackfruit or mushrooms instead of beef. Just follow the same directions, using vegetable broth instead of beef broth.
FAQs
Can I use a slow cooker for Birria Tacos?
Yes, you can prepare the beef in a slow cooker. Cook on low for about 6-8 hours instead of braising on the stove.
What is consomé?
Consomé is the flavorful broth created from cooking the beef. It’s used as a dipping sauce for the tacos.
Can I freeze leftover Birria?
Yes, you can freeze the shredded beef and consomé. Just make sure they’re in airtight containers or freezer bags.
Birria Tacos
Ingredients
For the Beef Filling
- 2 lbs beef (chuck or brisket)
- 3 pieces dried guajillo chiles remove stems and seeds
- 2 pieces dried ancho chiles remove stems and seeds
- 4 cloves garlic
- 1 piece onion, chopped
- 2 pieces bay leaves
- 4 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- to taste Salt and pepper
For Serving
- Corn tortillas fresh, warm
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Instructions
Preparation
- Soak dried chiles in hot water until soft, then blend with garlic, onion, cumin, oregano, and some soaking water to create a paste.
- In a large pot, brown the beef on all sides.
- Add the chile paste, bay leaves, and beef broth to the pot. Season with salt and pepper.
- Cover and braise on low heat for 2-3 hours until the beef is tender and shreds easily.
Cooking
- Remove the beef from the pot, shred it, and set aside.
- Strain the cooking liquid to create a consomé.
- Heat a skillet over medium heat. Dip tortillas in the consomé, then place them in the skillet.
- Add shredded beef and Oaxacan cheese to the tortillas. Fold and cook until crispy and cheese is melted.
Serving
- Serve the Birria Tacos hot with a side of consomé for dipping. Top with cilantro and lime.