Birria Tacos

Birria Tacos are a flavorful and savory Mexican dish that has gained widespread popularity for its rich, slow-cooked meat and vibrant flavors. Made by braising tender cuts of beef in a robust, chili-infused sauce, these tacos are then pan-fried until crispy, with a gooey layer of melted cheese inside.

Served alongside a flavorful broth for dipping, Birria Tacos offer a satisfying blend of textures and tastes, making them a standout choice for any taco lover. Whether enjoyed on their own or as part of a larger meal, these tacos are sure to impress with their deep, authentic flavors.

Why You’ll Love This Birria Tacos

Bold, Rich, and Flavorful:

The tender, slow-braised beef (chuck and oxtail) combined with a deeply spiced sauce made from dried chiles, tomatoes, garlic, and aromatic spices like cumin, cinnamon, and cloves gives these tacos a complex, savory depth of flavor that is rich and satisfying.

Melt-in-Your-Mouth Meat:

The braised meat is incredibly tender, shredding effortlessly after hours of slow cooking. The combination of beef and oxtail provides layers of flavor and richness, making every bite a melt-in-your-mouth experience.

Perfectly Balanced Heat:

The mix of ancho, guajillo, and arbol chiles provides the perfect level of heat—it’s flavorful without being overwhelming. The smoky and slightly sweet notes from the chiles are perfectly balanced by the acidity from the vinegar and lime juice in the taco filling.

Crispy and Cheesy Tacos:

The tacos themselves are a delicious treat. Dipping the tortillas into the flavorful broth before crisping them in a skillet creates a crispy, golden exterior, while the gooey Oaxacan cheese (or mozzarella) adds a meltiness that complements the richness of the beef perfectly.

Dipping Broth for Extra Flavor:

One of the standout features of Birria Tacos is the broth that accompanies the tacos. The rich, savory liquid that the meat has braised in serves as a perfect dipping sauce, adding even more depth to the already flavorful tacos. It’s a fun and interactive experience to dip the tacos into the broth for extra flavor with each bite.

Key Ingredients:

Meat: Boneless chuck roast and oxtail (or bone-in short ribs) provide rich, flavorful meat that becomes melt-in-your-mouth tender after slow braising.

Chiles: Ancho, guajillo, and chiles de árbol create a smoky, mildly spicy sauce that gives the birria its signature depth of flavor.

Aromatics & Spices: Garlic, onion, cumin, coriander, and Mexican cinnamon add warmth and complexity to the sauce.

Beef Broth: Used to braise the meat and create a flavorful base for the sauce, helping to tenderize the meat and infuse it with savory richness.

Tortillas: Corn tortillas are used as the base for the tacos, dipped in the rich braising broth and then fried until crispy, making them flavorful and satisfying.

Cheese: Oaxacan cheese (or mozzarella) adds a creamy, melty texture to each taco, balancing the richness of the beef.

Garnishes: Fresh cilantro, onion, and lime juice bring brightness and freshness, cutting through the richness of the meat.

Birria Tacos

Ingredients

BIRRIA DE RES:

2 pounds boneless chuck

1 pound oxtail or bone-in short ribs

1 teaspoon neutral oil, (avocado or vegetable oil)

SAUCE:

7 ancho chiles, (ends trimmed and de-seeded)

7 guajillo chiles, (ends trimmed and de-seeded)

3 chiles de arbol, (ends trimmed and de-seeded)

1 white onion, (peeled and halved)

6 garlic cloves, (peeled)

4 roma tomatoes

1 tablespoon black peppercorns

1 teaspoon dried Mexican oregano

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/4 teaspoon ground cloves

1/2 Mexican cinnamon stick, (See note if not using Mexican cinnamon)

3 bay leaves

1 teaspoon apple cider vinegar

3 cups beef broth or water, (divided)

TACOS:

1/4 cup minced cilantro

1/4 white onion, (minced)

Juice from 1 lime

Kosher salt

Corn tortillas

3 ounces Oaxacan cheese, (or mozzarella)

Instructions

TO SEAR THE MEAT:

Allow the meat to come to room temperature for about 30 minutes, then season generously with kosher salt on all sides. In a large Dutch oven (or a heavy pot with an oven-proof lid), heat the neutral oil over medium-high heat. Once hot, add the meat in batches and sear until browned on all sides. Transfer the browned meat to a bowl.

TO MAKE THE SAUCE:

In a separate medium pot, combine the dried chiles, halved white onion, garlic cloves, tomatoes, spices, and bay leaves. Add enough cold water to cover the ingredients. Place the pot over medium heat and simmer gently for about 15 minutes. Strain the mixture, transferring the solids (including the spices) to a blender.

Add the apple cider vinegar and about 1 cup of beef broth or water to the blender, and blend until very smooth, about 2 minutes. Season with salt to taste (around 1 tablespoon of kosher salt is recommended). If the sauce isn’t smooth enough, you may strain it to remove any large bits.

TO BRAISE THE MEAT:

Preheat your oven to 300°F. Return the seared meat to the Dutch oven and pour the sauce over it. Rinse the blender with the remaining 2 cups of broth or water, and add this liquid to the pot. Bring the mixture to a gentle simmer over medium heat, then cover and transfer to the preheated oven. Braise for about 3 hours, or until the meat is tender.

TO ASSEMBLE THE TACOS:

In a small bowl, mix together the minced cilantro, white onion, lime juice, and a pinch of salt.

Remove the meat from the sauce and shred it using two forks. Pour some of the broth into a bowl and add a handful of the cilantro-onion mixture.

Heat a non-stick skillet over medium heat. Dip each tortilla into the top layer of the broth (which will contain fat) and place it in the skillet. Cook on one side for about 30 seconds, then flip. Add some shredded meat and cheese to the tortilla, fold it over, and cook until crispy on both sides, about 1 minute. Transfer the tacos to a plate and serve them alongside a bowl of the flavorful broth for dipping.

Enjoy your Birria Tacos!

Notes:

Meat Choices: While chuck roast is commonly used, adding oxtail or short ribs enhances the flavor and richness of the dish due to the bones and marrow. You can also use other cuts like beef shank or brisket for variation.

Chili Peppers: The combination of ancho, guajillo, and chile de árbol peppers gives the sauce its deep, complex flavor. Adjust the number of chile de árbol for more or less heat.

High-Quality Blender: A high-powered blender is recommended for making the sauce as smooth as possible. If your blender is not very powerful, consider straining the sauce to remove any large bits.

Braising Time: The meat should be braised slowly for several hours until it becomes fall-apart tender. This slow cooking process is key to developing the dish’s rich flavor.

Tortilla Dipping: Dipping the tortillas into the top layer of the broth, which contains fat, before frying gives them a beautiful color and crispy texture.

Serving: Traditionally, Birria Tacos are served with a side of the broth (known as consommé) for dipping. Adding fresh cilantro, onion, and lime juice enhances the flavor.

Make-Ahead: The meat can be prepared ahead of time and stored in the refrigerator for a day or two. The flavors often improve after sitting, making this a great make-ahead dish.

Cheese Options: While Oaxacan cheese is traditional, mozzarella or other melty cheeses work well if you can’t find it.

Leftovers: Leftover Birria meat can be used in various ways, such as in quesadillas, burritos, or even as a topping for nachos.

Freezing: Birria freezes well, so consider making a larger batch and freezing portions for quick meals in the future.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for Birria Tacos?

Yes, you can use other meats like goat, lamb, or even chicken.

However, beef is the most traditional for this recipe.

What can I substitute for Mexican cinnamon?

If you can’t find Mexican cinnamon (canela), you can use regular cinnamon sticks, but the flavor will be slightly different.

Use half the amount as regular cinnamon is stronger.

How can I make the tacos less spicy?

To reduce the heat, you can use fewer chiles de árbol or substitute them with a milder pepper, like pasilla.

Can I make this recipe in a slow cooker?

Yes, you can prepare the meat and sauce as directed, then cook everything in a slow cooker on low for 6-8 hours until the meat is tender.

Can I prepare Birria Tacos ahead of time?

Absolutely! You can make the meat and broth a day or two in advance.

Store them separately in the fridge, then reheat and assemble the tacos when ready to serve.

What type of cheese works best for these tacos?

Oaxaca cheese is traditional, but mozzarella or Monterey Jack are good substitutes if you can’t find it.

How do I store and reheat leftover Birria Tacos?

Store the meat and broth separately in the refrigerator.

Reheat the meat in a skillet and warm the broth before assembling fresh tacos.

Can I freeze the cooked meat for later use?

Yes, the cooked meat freezes well.

Store it in an airtight container for up to 3 months.

Thaw in the refrigerator before reheating.

What can I serve with Birria Tacos?

These tacos pair well with Mexican rice, refried beans, or a simple side salad.

The broth can also be served on the side for dipping.

How can I adjust the consistency of the sauce?

If the sauce is too thick, add more broth or water.

If it’s too thin, simmer it uncovered until it reduces to your desired consistency.