why make this recipe
Birria Tacos are a delicious and flavorful dish that can bring joy to any meal. Originating from Mexico, these tacos are filled with tender, spicy beef and topped with cheese. The method of cooking the beef adds deep flavor and makes it juicy. They are perfect for gatherings, family dinners, or a cozy night in. Plus, they are fun to eat and can be served with a tasty dipping sauce called consomé.
how to make Birria Tacos
Ingredients
- 2 lbs beef chuck, cut into chunks
- 4 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups beef broth
- 8 corn tortillas
- 2 cups Oaxacan cheese, shredded
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- In a pot, soak guajillo and ancho chiles in hot water for 15 minutes. Then, drain and blend with a little broth until smooth.
- In a large pot, brown the beef chunks over medium heat. Add the blended chilies, chopped onion, minced garlic, oregano, cumin, salt, pepper, and beef broth. Bring everything to a boil.
- Once boiling, reduce heat and simmer for about 3 hours, or until the beef is tender.
- After the beef is cooked, remove it from the pot. Use forks to shred the beef, then return it to the pot with the remaining sauce.
- To assemble each taco, heat a tortilla in a skillet, sprinkle cheese on top, and fill it with shredded beef. Fold the tortilla and fry it until crispy and the cheese is melted.
- Serve the tacos with consomé on the side, and garnish with fresh cilantro and lime wedges.
how to serve Birria Tacos
Serve the Birria Tacos hot, with a bowl of warm consomé for dipping. The rich flavor of the broth complements the crispy tacos perfectly. A sprinkle of chopped cilantro and a squeeze of lime will enhance the taste even more. Enjoy with family and friends for a memorable meal!
how to store Birria Tacos
If you have leftovers, store the shredded beef and consomé separately in airtight containers. Place them in the refrigerator, where they will stay fresh for about 3 to 4 days. Reheat the beef and consomé together on the stove or in the microwave before serving again. For the tortillas, it’s best to keep them wrapped in a plastic bag to prevent them from drying out.
tips to make Birria Tacos
- Make sure to soak the chiles well to get the best flavor.
- Use good quality beef for tenderness.
- Adjust the spices to your taste. If you like it spicier, consider adding some chili powder or cayenne pepper.
- Double the recipe if you are cooking for a crowd; these tacos will be a hit!
- Fry the tortillas until golden brown for that perfect crunch.
variation
You can make Birria Tacos with different types of meat, such as goat or lamb, for a unique twist. You can also try using flour tortillas instead of corn for a different texture. Adding toppings like diced onions and salsa can add extra flavor.
FAQs
1. Can I make Birria Tacos ahead of time?
Yes! You can prepare the beef and consomé in advance. Just reheat them when you’re ready to serve.
2. What can I use instead of Oaxacan cheese?
If you can’t find Oaxacan cheese, you can substitute it with mozzarella or another melting cheese.
3. Is Birria Tacos spicy?
The heat level can vary depending on the chiles you use. Guajillo and ancho chiles are mild, but you can add hotter chiles if you prefer a spicier taco.
Birria Tacos
Ingredients
Beef and Sauce Ingredients
- 2 lbs beef chuck, cut into chunks Use good quality beef for tenderness.
- 4 pieces dried guajillo chiles, seeds removed Make sure to soak the chiles well to get the best flavor.
- 2 pieces dried ancho chiles, seeds removed
- 1 piece onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons oregano
- 1 teaspoon cumin
- Salt and pepper to taste Salt and pepper
- 4 cups beef broth
Taco Assembly Ingredients
- 8 pieces corn tortillas
- 2 cups Oaxacan cheese, shredded Can substitute with mozzarella or another melting cheese if unavailable.
- to taste Fresh cilantro, chopped (for garnish)
- to taste Lime wedges (for serving)
Method
Preparation
- Soak guajillo and ancho chiles in hot water for 15 minutes. Drain and blend with a little beef broth until smooth.
- In a large pot, brown the beef chunks over medium heat.
Cooking
- Add the blended chiles, chopped onion, minced garlic, oregano, cumin, salt, pepper, and beef broth to the pot. Bring to a boil.
- Once boiling, reduce heat and simmer for about 3 hours, or until the beef is tender.
- Remove the beef from the pot, shred with forks, and return it to the pot with the remaining sauce.
Assembly
- Heat a tortilla in a skillet, sprinkle cheese on top, and fill it with shredded beef.
- Fold the tortilla and fry it until crispy and the cheese is melted.
- Serve the tacos with consomé on the side, garnished with fresh cilantro and lime wedges.