How to Make Birria Tacos
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Birria Tacos are taking over the culinary scene! These delicious, cheesy, and crispy tacos are filled with tender, slow-cooked beef in a rich, flavorful broth. Dip them in consommé for the ultimate taco experience!
Birria Tacos
I’m lucky to live in Texas, where you can get incredible tacos at almost every corner, but Birria Tacos have become something special. They’re a whole new level of taco goodness. Birria traditionally hails from Mexico and was originally made with goat meat, but finding goat meat isn’t always easy in the U.S. That’s where this beef version comes in, adapted from the I Am A Food Blog—and let me tell you, it’s just as delicious! This recipe captures everything I love about birria tacos: crispy tortillas, tender shredded beef, and a bold consommé for dipping.
Where Did Birria Come From?
Birria hails from the state of Jalisco, Mexico, and was originally prepared using goat meat. This slow-cooked stew was traditionally served for special occasions like weddings or holidays. However, in recent years, birria has gone mainstream, especially in the U.S., where it’s now often made with beef due to the difficulty of sourcing goat meat.
Birria’s rise in popularity in the U.S. can be attributed to social media, food trucks, and trendy taquerias, particularly in places like Los Angeles and Texas. As food bloggers and influencers began sharing videos of crispy birria tacos being dipped into the rich consommé, the dish skyrocketed in popularity. Now, you’ll find birria on the menu at trendy taco spots and even fast-casual chains across the country.
Guajillo peppers, Chipotle Peppers in Adobo, cinnamon, and onions
Different Cuts of Meat to Use
While traditional birria is made with goat, beef has become the go-to option in many households because it’s easier to find in the U.S. The good news? You can still achieve incredible flavor with a variety of cuts:
• Chuck Roast: This cut is well-marbled and becomes incredibly tender when slow-cooked. It shreds beautifully, making it perfect for birria tacos.
• Short Ribs: Bone-in short ribs add depth to the broth with their rich, beefy flavor. The meat is tender and juicy, and the bones help enrich the consommé.
• Brisket: If you’re looking for something extra special, brisket brings a deep, smoky flavor that complements the spices in the marinade.
• Lamb: For those wanting to stay closer to traditional birria, lamb is a great alternative to goat. It has a slightly gamier taste that pairs well with the marinade.
Why Chuck Roast is the Best: Chuck roast is not only affordable, but its high fat content and marbling mean it becomes incredibly soft when cooked low and slow. Plus, it’s widely available, making it the most accessible option for home cooks.
Ways to Cook Birria Tacos
You don’t need to stick to one method for making Birria Tacos. Here are three ways to get it done:
• Instant Pot: For a quicker birria, use an Instant Pot. Sauté the onions, add the meat and marinade, and set it to high pressure for 45 minutes. It’s fast but still gives you that rich, slow-cooked flavor.
• Dutch Oven: The traditional way to make birria is low and slow in a Dutch oven. After browning the onions, cover the meat with marinade and broth, then slow-cook in the oven at 200°F for 4-6 hours. The result? Deeply flavorful, tender meat.
• Slow Cooker: Don’t have an Instant Pot or Dutch oven? No problem! Skip sautéing the onions, toss all the ingredients into your slow cooker, and cook on low for 8 hours. Easy and fuss-free!
Dip birria tacos in broth
How to Serve Birria Tacos
Birria Tacos are best served crispy and hot, with plenty of cheese and a side of consommé. Dip each bite into the broth for maximum flavor. Garnish with chopped onions, fresh cilantro, and a squeeze of lime for brightness. These tacos are also delicious when paired with Mexican rice, beans, or even a simple side of chips and guacamole.
How to make Birria Tacos
Birria Beef
1lb bone-in short ribs
1 lb sirloin or other roast
Marinade
3 dried guajillo peppers* see notes
1/4 cup vinegar
1/2 cup crushed tomatoes
5 cloves garlic
1 tsp dried Mexican oregano
1/2 tsp smoked paprika
1 tsp cumin
The Stew
1 medium onion chopped
1 cinnamon stick
2 bay leaves
6 whole cloves
Beef stock, about 1 quart
For the Tacos
15 corn tortillas
2 1/2 cups shredded Oaxaca cheese, or use mozzarella Monterey Jack or a Mexican blend
1/2 of a white onion, diced
1 bunch fresh cilantro, chopped
2 limes cut into small wedges
Step 1:
Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your roast, then season both the roast and the bone in short ribs with salt and pepper. Set aside.
Step 2:
Add marinade ingredients to a blender or food processor. When the peppers are done soaking, cut the stems off and remove the seeds from the pepper. Add to the blender or food processor. Blend the marinade into a smooth paste. Marinade the meats for a minimum of two hours or overnight.
Step 3:
Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tablespoons oil, then saute the onions until golden and translucent, about 6-8 minutes.
Step 4: Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with the beef broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop. set to low heat and cook for 4-6 hours.
Step 5:
When done cooking, allow the Instant Pot to natural release, then remove the meats, shred, set aside and discard the bones.
Step 6:
Heat a large griddle or skillet over medium heat and lightly coat it with oil. Dip a corn tortilla into the birria sauce, then place it on the hot pan. Quickly add some shredded meat, cheese, chopped onion, and cilantro on top. Fold the tortilla in half and fry for a few minutes until the bottom is crispy and browned. Flip it over and cook until the other side is also crispy and browned. Once done, transfer to a plate and serve.
Serving: Serve with a bowl of the broth topped with onions and cilantro on the side.
Dip the tacos into the broth while eating.
Korean BBQ Short Ribs
Taco Night Just Got Better!
Birria Tacos are more than just a passing food trend—they’re a flavor-packed experience that’s here to stay. With tender, slow-cooked beef, cheesy, crispy tortillas, and that heavenly consommé for dipping, these tacos are a must-try! Whether you’re cooking for friends or just treating yourself to a taco night in, this recipe will take your tacos to the next level.
Make your own Birria Tacos at home and let me know how they turn out! Tag me on Instagram @The.Sustainable.Kitchen with your taco creations.
Birria Tacos
Ingredients
Instructions
Notes
*If you can't find dried guajillo peppers, you can use any dried Mexican or Southwestern peppers such as ancho, New Mexico, California, or Pasilla.
Dutch Oven
To make this in a Dutch oven, you’ll need a fairly large one. Follow the recipe as directed until the point where you would close the Instant Pot lid. Instead, cover the Dutch oven and either set it on the stove over the lowest heat possible or place it in a 200ºF oven for 4-6 hours.
Slow Cooker
The only tricky part of using a slow cooker is sautéing the onions. My solution? Skip it entirely—it didn’t seem to make much of a difference. Simply toss all the ingredients into the slow cooker and set it to low for 8 hours.
Nutrition Facts
Calories
497.63Fat
25.12 gSat. Fat
12.25 gCarbs
34.69 gFiber
7.56 gNet carbs
27.13 gSugar
5.32 gProtein
34.39 gSodium
550.11 mgCholesterol
87.6 mg