Birria tacos have taken the world by storm, becoming a beloved street food sensation. These tacos are filled with succulent, slow-cooked meat, traditionally beef or goat, served in tortillas that are dipped in the rich, flavorful stew and then fried to perfection. The combination of tender meat, crispy tortilla, and a dip in the savory broth makes Birria tacos a culinary experience that is nothing short of magical. In this comprehensive guide, we’ll walk you through how to make the ultimate birria tacos at home, from the marinated meat to the delicious toppings.
What Are Birria Tacos?
Birria tacos are a delicious Mexican dish that originates from the state of Jalisco. Traditionally made with goat meat, modern variations often use beef, making the dish accessible to more people. Birria meat is slow-cooked to perfection in a blend of spices, chiles, and broth. The rich, spiced stew, known as consomé, is the star of the dish, as tortillas are dipped in it before being fried and stuffed with the tender meat. This iconic Mexican street food has a smoky, savory flavor with a hint of heat, making it irresistible for taco lovers everywhere.
Ingredients for the Perfect Birria Tacos
Making authentic birria tacos requires a combination of fresh ingredients and Mexican spices that are essential to achieving the deep, rich flavor of the meat and stew. Below is a list of everything you’ll need to make this mouthwatering dish.
Birria Ingredients
- Beef: 1.5 lb beef shank and 1 lb sirloin or other roast/steak
- Dried Guajillo Peppers: 3 dried guajillo peppers (you can substitute with dried Mexican peppers such as ancho, pasilla, or California if needed)
- Chipotle Peppers in Adobo: 1 can
- Vinegar: 1/4 cup
- Crushed Tomatoes: 1/2 cup
- Garlic: 5 cloves
- Dried Oregano: 1 teaspoon
- Smoked Paprika: 1/2 teaspoon
- Cumin: 1 teaspoon
Stew Ingredients
- Onion: 1 medium, chopped
- Cinnamon Stick: 1 stick
- Bay Leaves: 2 leaves
- Whole Cloves: 6 cloves
- Chicken Stock: Enough to cover the meat (about 1 quart of sodium-free stock)
Taco Ingredients
- Tortillas: 4″ corn or flour tortillas (12-16 tortillas as needed)
- Onion: 1 medium, chopped (optional)
- Cilantro: 1 bunch, chopped (optional)
- Mexican Cheese Blend: 1 cup, grated (optional)
Optional Toppings
- Onions
- Cilantro
- Cheese (Oaxaca, Cotija, Mozzarella, or Cheddar)
How to Make Birria Stew
Making birria tacos starts with preparing the flavorful stew that will serve as both the cooking liquid and dipping sauce for the tacos. Below is the step-by-step guide to making the perfect birria stew.
Step 1: Soak the Dried Peppers
Dried guajillo peppers are essential for that deep, smoky flavor. Start by boiling a large pot of water, removing it from the heat, and soaking the dried guajillo peppers for about 15 minutes until they become soft and pliable. Once softened, remove the stems and seeds from the peppers.
Step 2: Prepare the Meat
Next, prepare the meat. Cube the sirloin into medium-sized pieces and season both the beef shank and sirloin with salt and pepper. Set them aside while you prepare the marinade.
Step 3: Make the Marinade
To create the flavorful birria marinade, blend the soaked guajillo peppers, chipotle peppers in adobo, vinegar, crushed tomatoes, garlic, dried oregano, smoked paprika, and cumin in a blender. Blend the mixture until you achieve a smooth paste.
Step 4: Marinate the Meat
Pour the marinade over the seasoned beef shank and sirloin, ensuring the meat is well-coated. For the best results, let the meat marinate for a minimum of 2 hours, though overnight marination will yield a deeper flavor.
Step 5: Cook the Stew
In a large pot or an Instant Pot, heat some oil and sauté the chopped onions until they turn golden and translucent. Add the marinated beef, bay leaves, cinnamon stick, whole cloves, and chicken stock to the pot. If using an Instant Pot, cook on high pressure for 45 minutes. For those using a slow cooker or Dutch oven, let the stew simmer on low heat for 4-6 hours. The goal is to achieve tender, fall-apart beef.
Step 6: Shred the Meat
Once the beef is fully cooked and tender, remove it from the stew and shred it using two forks. Set the shredded meat aside, and save the consomé (the cooking liquid), which will be used to dip the tortillas later on.
How to Make Birria Tacos
Now that your birria meat is prepared, it’s time to turn that tender, shredded beef into crispy, golden birria tacos. Here’s how to assemble and fry them to perfection.
Step 1: Warm the Tortillas
Start by heating your tortillas until they’re pliable and soft. You can do this on a stovetop griddle or in the microwave. Warming the tortillas makes them easier to work with and less likely to tear.
Step 2: Dip the Tortillas
For that signature birria taco flavor, dip each tortilla in the top layer of the stew where the fat floats. This step adds flavor and ensures that the tortillas will crisp up beautifully when fried.
Step 3: Fill the Tortillas
Once dipped, fill each tortilla with shredded birria meat. You can also add optional toppings at this point, such as chopped onions, cilantro, and a sprinkle of grated Mexican cheese for added richness.
Step 4: Fry the Tacos
Fold the filled tortillas in half and place them in a nonstick skillet over medium heat. Fry each taco for 2-3 minutes per side until they’re crispy and golden brown. The tortillas should develop a satisfying crunch, while the filling remains tender and juicy.
Step 5: Serve with Consomé
Birria tacos are traditionally served with a side of the rich stew (consomé) for dipping. The crispy tacos, when dipped in the flavorful broth, create an explosion of flavors that is simply unforgettable.
Different Cooking Methods for Birria
Birria can be made using different cooking methods depending on the tools you have at home. Whether you prefer using a slow cooker, Instant Pot, or Dutch oven, each method will help you achieve delicious results.
Instant Pot Method
The Instant Pot is a great tool for making birria quickly without sacrificing flavor. Simply sauté the onions, add the marinated meat, bay leaves, cinnamon stick, cloves, and chicken stock, and cook everything under high pressure for 45 minutes. This method locks in all the flavors while tenderizing the meat perfectly.
Dutch Oven Method
If you prefer a slower cooking method, the Dutch oven is a great option. After assembling the stew, simmer it in a 200ºF oven for 4-6 hours. The low and slow cooking process breaks down the meat, making it incredibly tender and flavorful.
Slow Cooker Method
For those who love to set it and forget it, the slow cooker is an ideal way to cook birria. Combine all the ingredients and let the stew simmer on low heat for about 8 hours. By the end of the day, you’ll have tender, juicy beef ready to be shredded and stuffed into tacos.
Serving Suggestions and Toppings
Birria tacos are versatile and can be topped with a variety of fresh ingredients to enhance their flavor. Here are some popular toppings to elevate your birria taco experience.
Onions and Cilantro
Chopped onions and cilantro add a fresh, zesty bite to the rich and savory birria tacos. These toppings help to balance out the heavier flavors of the meat.
Cheese
For a creamy, indulgent touch, add some cheese to your birria tacos. Oaxaca, Cotija, or even Mozzarella or Cheddar work wonderfully to complement the beef. The cheese will melt beautifully into the tacos as they fry, creating a gooey, savory layer inside the crispy tortillas.
Lime
A squeeze of fresh lime juice over your tacos adds a tangy brightness that cuts through the richness of the meat, enhancing every bite.
Nutrition Facts (Per Serving of 3 Tacos)
While birria tacos are packed with flavor, they’re also quite filling. Below are the nutrition facts for a typical serving of three tacos.
- Calories: 626
- Fat: 17.4g (27% DV)
- Saturated Fat: 4.2g (26% DV)
- Cholesterol: 152mg (51% DV)
- Sodium: 1644mg (71% DV)
- Potassium: 788mg (23% DV)
- Carbohydrates: 31.8g (11% DV)
- Fiber: 5.2g (21% DV)
- Protein: 60.3g
Birria Tacos: FAQs
Q1: Can I use other types of meat for birria tacos?
Yes, birria is traditionally made with goat, but you can use beef, lamb, or even chicken depending on your preference.
Q2: Can I freeze birria meat?
Absolutely! You can freeze the cooked birria meat and consomé in airtight containers for up to 3 months. Just thaw and reheat when you’re ready to enjoy.
Q3: What can I use instead of Guajillo peppers?
If you can’t find Guajillo peppers, you can substitute them with dried ancho or pasilla peppers. These peppers have a similar smoky flavor and mild heat.
