Does the thought of biting into a crispy taco packed with tender birria meat, gooey cheese, and fresh toppings make your mouth water? It does for us! Birria tacos, or tacos de birria, combine the flavors of slow-cooked meat with the satisfaction of dipping them into a savory broth called consomé. With our Meat Express ingredients, you can enjoy these tacos at home.
Birria tacos have become a sensation among food lovers worldwide. Rooted in the culinary traditions of Jalisco, Mexico, birria was traditionally a slow-cooked goat stew seasoned with a blend of chiles and spices. Over time, this flavorful stew evolved, with variations using beef, lamb, and even pork to make it more accessible and adaptable to diverse culinary preferences.
If you’re ready to make restaurant-quality tacos in your own kitchen, below is a must-try birria taco recipe.
Contents
Ingredients for Birria Tacos and Consomé (Serves 4-5)
If you’re looking to save time, you can easily buy Meat Express’s Beef Birria and Consomé, which gives you a delicious, ready-made option for assembling birria tacos without the need to prepare the meat and broth from scratch. But if you’d like to make it yourself at home, here’s a breakdown of the ingredients needed for an authentic birria taco experience.
1. Meat
- 2 lbs beef (chuck roast or short ribs): While traditional birria uses goat, beef is a popular and convenient substitute.
2. Dried Chiles
- 3 dried guajillo chiles: These mild, sweet chiles have a subtle, smoky flavor. Shop here.
- 2 dried ancho chiles: These dried poblano peppers add a rich, slightly fruity depth. Shop here.
- 1-2 dried chipotle or pasilla chiles (optional for extra spice): If you prefer a bit more heat and smokiness, chipotle or pasilla chiles will add a kick. Shop here.
3. Aromatics and Seasonings
- 6 garlic cloves
- 1 medium white onion (halved)
- 2-3 bay leaves
- 1 cinnamon stick
- 1 tsp Mexican oregano
- 1 tsp cumin seeds (or ground cumin)
- 3-4 whole cloves (or 1/2 tsp ground cloves)
- 1-2 teaspoons of salt
4. Tomatoes
- 2 medium Roma tomatoes: These add body to the marinade and balance out the spices. If fresh tomatoes are unavailable, you can also substitute with one cup of canned tomatoes.
5. Broth and Liquids
- 4 cups beef broth: Beef broth will be the consomé’s base, carrying the slow-cooked meat’s spices and flavor. You can use a mix of beef and chicken broth for a richer flavor.
- 1/4 cup apple cider vinegar: The vinegar’s acidity balances the marinade’s flavors and helps tenderize the meat.
6. Tortillas
- Corn tortillas (10-14): Corn tortillas are traditional for birria tacos. Their texture holds up well when dipped and fried in consomé. Alternatively, you can use flour tortillas. Read Corn vs. Flour: When to Use Each Kind of Tortilla to understand their differences.
7. Cheese
- 1 cup shredded Oaxaca or mozzarella cheese (optional): Some variations include melted cheese for a “quesabirria” style taco with a gooey, melt-in-your-mouth filling.
8. Garnishes and Toppings
- 1/2 cup chopped fresh cilantro
- 1 small white onion (chopped)
- Lime wedges: A squeeze of lime brightens up the rich flavors
- Salsa Arbol, Salsa Chipotle, or Salsa Verde
Instructions
Prepare the Meat and Marinade
- Prepare the chiles: Remove the chile’s stems and seeds. Place them in a bowl of hot water and let them soak for 10-15 minutes until softened.
- Blend the marinade: Drain the soaked chiles and add them to a blender with garlic cloves, halved onion, tomatoes, bay leaves, cinnamon stick, Mexican oregano, cumin, cloves, salt, and apple cider vinegar. Blend until everything is smooth, adding a splash of water if necessary to achieve a silky, well-combined consistency.
- Marinate the meat: Place the beef in a large mixing bowl or a resealable bag, then pour the chile marinade over the meat. Cover and refrigerate for a minimum of two hours, or leave it overnight, to let the flavors deepen.
Tip: The longer the beef marinates, the richer the flavor will be, so if possible, try to marinate overnight.
Slow-Cook the Birria
- Choose your cooking method:
- Stovetop: Place the marinated meat in a large pot, pour the beef broth, and bring it to a boil. Once it reaches boiling point, reduce to a low simmer, cover, and cook for three to four hours, or until the beef falls apart easily.
- Slow cooker: Transfer the marinated meat and broth to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, until the meat is fork-tender.
- Instant pot: Place the marinated meat and broth in the Instant Pot. Cook on high pressure for 45 minutes, then let it release pressure for 15-20 minutes before opening.
- Shred the meat: Remove the perfectly cooked meat from the pot and shred it with two forks. Set it aside afterward, reserving the broth (consomé) in the pot.
Tip: Adjust the brother’s spice level by adding more or fewer chiles, depending on your heat preference.
Make the Consomé
- Strain the broth: Pour the liquid through a mesh strainer or cheesecloth to remove any chunks.
- Season the consomé: Taste the broth and add salt or additional spices if needed. If you prefer a deeper flavor, reduce the consomé by simmering it over low heat until it thickens slightly.
- Separate for dipping and frying: Divide the consomé into two portions: one for dipping the tortillas and one for serving alongside the tacos.
Tip: The consomé should be rich, savory, and slightly spicy. If it’s too strong, dilute it with a bit of water to achieve your desired flavor.
Assemble the Birria Tacos
- Dip the tortillas: Heat a large skillet or griddle over medium heat. Dip a tortilla into the consomé (use the portion reserved for frying). Ensure to coat both sides.
- Fill the tortillas: Place the dipped tortilla on the skillet, then add a portion of shredded birria meat to one side of the tortilla. If you’d like a cheesy quesabirria taco, sprinkle some shredded Oaxaca or mozzarella cheese over the meat.
- Fry and fold: Fold the tortilla over the filling, pressing gently with a spatula. Fry for about 2-3 minutes on each side, or until the tortilla is crispy and golden brown.
- Repeat with the remaining tortillas: Dip, fill, and fry each tortilla until you run out of ingredients.
- Serve and garnish: Serve the birria tacos with chopped cilantro, onions, and lime wedges on the side. Pour the reserved consomé into small bowls for dipping.
Tip: For an extra-crispy taco, use a cast iron skillet or griddle to fry the tortillas.
Time to Eat!
The best part about birria tacos is dipping them into the consomé. Each bite has the perfect mix of crispy tortilla, tender meat, and rich broth. These tacos are ideal for sharing with friends and family, or enjoying by yourself on a cozy day—no judgment if you eat the whole batch solo!
Your Shortcut to Birria Tacos in Japan
At Meat Express, we make it easy to recreate authentic dishes like birria tacos at home. With our Premium Birria Tacos Set and fast delivery service, you’ll have everything needed to make delicious tacos without the hassle of searching for hard-to-find spices and cooking everything from scratch. Order today to enjoy a meal that brings the mouthwatering flavors of Mexico to your table. Just reheat, assemble, and enjoy!
