Birria tacos are an irresistible Mexican delight. They are crispy corn tortillas filled with succulent, slow-roasted beef that’s been seasoned to perfection with an array of vibrant spices. My first encounter with these cheesy, mouthwatering tacos took place in a quaint Mexican restaurant in Fresno, California. After that, I immediately knew that we needed to make birria tacos at home. Now, my family and I can savor the rich flavors of traditional Jalisco tacos right at home. With this detailed recipe, you can too!
What are birria tacos made of?
So, what exactly makes up these delectable birria tacos? At their core, birria tacos boast slow-roasted beef, infused with a harmonious blend of spices, onion, and garlic. It is then simmered in a savory tomato base. Each taco is generously packed with Oaxaca cheese and tender shredded beef. They are garnished with a sprinkle of fresh cilantro and finely chopped white onion, creating a delightful burst of flavors and textures with every bite. Even more, these tacos are served with a cup of savory broth for dipping the tacos.
Preparation, Servings and Storage
When it comes to preparation, patience is key. To achieve that melt-in-your-mouth tenderness, the beef requires a long, slow cook. Plan on it taking all day to reach perfection. You can expect to spend about 30 minutes prepping the birria before it goes into the crockpot. Be sure to use a large crockpot– at least 6 quarts. This recipe makes a large quantity of birria. When you’re ready to assemble the tacos, you’ll need another 30 minutes of active prep time. This time includes dipping the corn tortillas into the rich, aromatic birria broth and frying them to crispy golden perfection on a hot griddle.
This recipe yields at least 24 sumptuous birria tacos, accompanied by plenty of savory broth for dipping. If you plan to enjoy only a portion of them, the remaining beef and broth can be conveniently frozen for up to 6 months. This is often what we do. The next time we want to make birria tacos, the meat is prepared and ready to use, saving both time and effort. Additionally, birria can be stored in an airtight container in the refrigerator for up to 5 days if you are planning on having it again within a shorter period of time.
Birria Tacos
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Ingredients
Beef and Seasonings Ingredients
- 3 Chiles de arbol
- 3 Ancho Chiles
- 6 Guajillo Chiles
- 4 Roma tomatoes, cut in half
- 1 White onion, cut in quarters
- 5 cloves Garlic, whole
- 3 pounds Short ribs
- 3 pounds Chuck roast
- 3 cups Water
- 3 cups Beef broth
- 5 Cloves
- 1 Cinnamon stick
- 1/2 tsp Cumin
- 1 tsp Mexican oregano
- 1/2 cup White vinegar
- 1 tsp Coriander seeds
- 2 Bay leaves
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
Taco Ingredients
- 24 corn tortillas
- 4 cups Oaxaca cheese
- 1 cup Cilantro, chopped
- 1 cup White onion, diced
- 2 Limes, cut in wedges
- 1 cup Cotija cheese
Instructions
- Heat a cast iron skillet over medium high heat.
- Toast the dried chiles quickly, being careful not to burn them.
- Submerge the toasted chiles in hot water and allow to rehydrate for 20 minutes.
- Next, using the same hot skillet, pan roast the tomatoes, onion, and garlic.
- Transfer the vegetables and chiles to a blender and add 2 cups of water. Blend on high speed to puree the mixture.
- Transfer the puree to a 6 quart crockpot, straining through a fine mesh strainer to catch any skins and seeds.
- Pour one more cup of water into the blender and blend to release any extra sauce from the sides. Pour through the strainer into the crockpot.
- Once the sauce has been strained, add the beef broth, cloves, cinnamon stick, cumin, mexican oregano, vinegar, coriander, bay leaves, salt, and pepper.
- Turn the crockpot on low.
- Using the same cast iron skillet, brown the short ribs and chuck roast on all sides.
- Gently place the browned beef into the birria, being sure to cover all of the meat.
- Cook on low for 8-10 hours.
- Once the beef is falling off the bone tender, remove the beef pieces and allow to cool for 5 minutes.
- Strain the birria broth to remove any fatty pieces, the cloves, cinnamon stick, and the bay leaves. Return the broth to the crock pot.
- Shred the beef, removing any large fatty pieces and bones. Return the shredded beef to the broth.
- Heat a large griddle to medium high heat and season with avocado oil.
- Dip tortillas, one at a time, into the birria broth.
- Cook the tortillas on the griddle for 1-2 minutes per side or until they are hot and slightly toasted.
- Immediately add cheese and beef to the tortilla and fold over. Keep warm in a 100℉ oven while assembling each taco.
- Once all of the tacos are finished cooking, top with onions, cilantro, and cotija cheese. Serve with a small bowl of birria broth and a lime wedge.
Nutrition
Just about all tacos are good, but this way is one of the best.