Birria tacos have taken the culinary world by storm, and for good reason! These rich, flavorful Mexican tacos feature tender, slow-cooked meat tucked into corn tortillas that have been dipped in the savory cooking broth and crisped to perfection. The result is a mouthwatering combination of textures and flavors that’s simply irresistible.
While traditional birria requires hours of cooking, my streamlined version brings this street food favorite to your dinner table in just 45 minutes without sacrificing the deep, complex flavors that make birria so special. Get ready for a fiesta of flavors that will have everyone asking for seconds!
Why You’ll Love This
- Quick preparation compared to traditional recipes that take hours
- The perfect balance of crispy tortillas and juicy, tender meat
- Customizable with your favorite toppings and garnishes
- Great for family dinners or entertaining friends
- Leftovers taste even better the next day as flavors continue to develop
Ingredients
- 3 pounds beef chuck roast.
- 3 chipotle peppers in adobo.
- 1/2 cup crushed tomatoes.
- 3 garlic cloves.
- 1 yellow onion.
- 1 tablespoon ancho chile powder.
- 1 teaspoon oregano.
- 1 teaspoon cumin.
- 1 teaspoon paprika.
- 1/4 teaspoon cloves.
- 1/2 teaspoon cinnamon.
- 1/4 cup apple cider vinegar.
- 2 cups grapeseed oil.
- 12 dried red chiles.
- 2/3 cup peanuts.
- 2 tablespoons sesame seeds.
- 12 corn tortillas.
- 2 cups Monterey Jack cheese.
Instructions
- Blend chipotles, tomatoes, garlic, onion and spices with water.
- Brown seasoned beef in Instant Pot. Add sauce, cook 40 minutes high pressure.
- Fry chiles, onion, garlic in oil. Add nuts and seeds. Blend.
- Dip tortillas in beef broth, fill with meat and cheese, fry until crispy.
Tips & Variations
- For even more flavor, marinate the beef in a mixture of spices overnight before cooking
- No dried chilies? Substitute 2-3 tablespoons of chili powder, though the flavor won’t be quite as authentic
- Try using goat meat or lamb for a more traditional birria experience
- For a time-saving shortcut, use a pressure cooker or Instant Pot to cook the meat in just 20 minutes
- Make the birria a day ahead – the flavors will deepen overnight in the refrigerator
- For extra richness, add a tablespoon of dark chocolate to the broth while simmering
Serving Suggestions
Serve these birria tacos with a side of Mexican rice and refried beans for a complete meal. The traditional way to enjoy birria tacos is with a small bowl of the consommé (broth) on the side for dipping each bite, which adds an incredible depth of flavor.
For drinks, a cold Mexican beer or a classic margarita pairs perfectly with the rich flavors. If you’re serving a crowd, set up a toppings bar with additional garnishes like pickled red onions, sliced radishes, and different hot sauces so everyone can customize their tacos.
Notes
- Store leftover meat and broth separately in airtight containers in the refrigerator for up to 3 days
- The beef is done when it easily shreds with a fork
- For a less spicy version, remove the seeds and membranes from the dried chilies
- The consommé should be rich and reddish-brown – if it’s too thin, simmer uncovered for a few extra minutes to reduce
FAQs
Can I make birria tacos in a slow cooker?
Yes! Place all the ingredients (except tortillas and toppings) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the meat is tender and shreddable.
What’s the difference between birria tacos and quesabirria?
Quesabirria is essentially birria tacos with added cheese. The cheese melts as the tacos cook, creating a deliciously gooey center.
Can I freeze leftover birria meat?
Absolutely! The meat freezes well for up to 3 months. Freeze the broth separately in ice cube trays, then transfer to freezer bags for easy portioning.
What if I can’t find dried guajillo or ancho chilies?
Look for them in Latin American grocery stores or the international aisle of well-stocked supermarkets. In a pinch, you can substitute with other dried red chilies like New Mexico or California chilies.
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