Authentic Birria Tacos: Juicy, Flavor-Packed Tacos with a Rich Dipping Broth
2025-02-20 1 Likes
If you’ve never tried Birria Tacos, you’re in for a mouthwatering experience. These tacos are rich, juicy, and packed with smoky, savory flavors, thanks to the slow-simmered beef (or goat) stewed in a bold, chili-infused broth. Originally from Jalisco, Mexico, birria was traditionally made with goat, but beef has become a popular choice for home cooks and taco lovers everywhere.
What makes birria tacos so special? It’s all about the crispy, cheese-filled tortilla, lightly dipped in the flavorful consomé (broth) before being grilled to perfection. Every bite is a perfect balance of tender, shredded meat, melted cheese, fresh toppings, and that deep, smoky broth for dipping. Whether you’re making them for a cozy night in or a crowd-pleasing taco feast, this authentic birria recipe will bring bold flavors straight to your kitchen.
Ready to dive into taco bliss? Let’s get cooking!
Ingredients:
For the Birria (Stew):
- 2 lbs beef chuck roast or short ribs (you can also use goat if you want more traditional)
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 chipotle pepper (optional, for heat)
- 1 onion, quartered
- 4 cloves garlic
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp thyme
- 1 tsp black pepper
- 1/4 tsp cloves
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 4 cups beef broth (or water)
- Salt, to taste
For the Tacos:
- Corn tortillas
- Chopped onion (for garnish)
- Chopped cilantro (for garnish)
- Lime wedges (for serving)
- Queso Oaxaca (or mozzarella) or another melting cheese (optional)
Instructions:
1. Prepare the Birria Stew:
- Start by removing the stems and seeds from the dried guajillo, ancho, and chipotle chilies.
- In a hot, dry pan, toast the dried chilies for a couple of minutes until fragrant, but be careful not to burn them. Once toasted, add them to a blender or food processor with garlic, onion, apple cider vinegar, tomato paste, cumin, oregano, thyme, black pepper, cloves, and 2 cups of beef broth. Blend until smooth to make the chili paste.
2. Cook the Beef:
- In a large pot or Dutch oven, sear the beef (in whole pieces) over medium-high heat until browned on all sides. Remove the beef and set aside.
- Pour the chili paste into the same pot, scraping up any browned bits from the bottom. Let it cook for a minute or two to develop the flavors.
- Add the beef back to the pot along with the remaining 2 cups of beef broth, bay leaves, and cinnamon stick. Stir well.
- Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 2.5 hours, or until the beef is tender and easily shreds with a fork. If necessary, add more broth or water to keep the beef submerged.
3. Shred the Beef:
- Once the beef is tender, remove it from the pot and shred it using two forks. Discard any large bones or excess fat (if using short ribs).
- Reserve the broth as this will be used to dip the tortillas for the tacos.
4. Assemble the Tacos:
- Heat a griddle or skillet over medium heat. Lightly dip the corn tortillas into the reserved birria broth and place them on the hot griddle.
- Let the tortillas cook for about 1 minute, then flip them over.
- Add a generous amount of shredded birria beef to the center of each tortilla. If desired, add a little cheese on top of the meat and allow it to melt.
- Fold the tortillas in half to create a taco.
5. Serve:
Serve your birria tacos with a side of the reserved broth for dipping. Top tacos with chopped onion, cilantro, and a squeeze of lime.
Enjoy your flavorful, juicy Birria tacos!
Tags: Birria tacos, Birria ingredients
