Birria Tacos: A Complete Guide to This Flavorful Mexican Dish

Ever craved tacos that are packed with flavor and melt-in-your-mouth tender? Birria tacos are your new best friend. They’re rich, juicy, and absolutely irresistible.

I made them for the first time last weekend, and let me tell you—they were a hit! The slow-cooked meat, the savory broth, and the crispy tortillas? Pure magic.

These tacos are perfect for any occasion, whether it’s a family dinner or a celebration with friends. Plus, they’re surprisingly easy to make with a little patience.

Ready to try making these delicious tacos at home? Let’s dive into the recipe and make some birria tacos you won’t forget!

Why You’ll Love This Recipe

• Flavor Explosion: Birria tacos combine the rich, slow-cooked meat with a unique blend of spices, offering a taste sensation like no other.
• Tender, Juicy Meat: The slow-cooked beef is incredibly tender and absorbs all the flavors from the chili and spices.
• Perfect for Any Occasion: These tacos are great for family gatherings, weekend meals, or even taco Tuesdays.
• Customizable: You can adjust the level of spiciness and flavor to your preference with simple ingredient tweaks.
• Authentic Mexican Dish: With its origins in Jalisco, Mexico, Birria tacos offer an authentic taste of Mexican cuisine.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 4-5 hours
• Total Time: 4.5 – 5.5 hours (including marinating time)

Servings:
This recipe makes about 12 tacos, which should serve 4-6 people, depending on portion size.

Difficulty:
Moderate – The preparation involves some chopping and blending, but the cooking process is relatively hands-off.

Required Kitchen Tools

• Dutch oven or heavy pot: For slow-cooking the meat.
• Blender or food processor: To blend the chiles and spices for the sauce.
• Tongs: To handle the meat during cooking.
• Strainer: To strain the broth for a smoother consistency.
• Tortilla press (optional): For pressing the tacos, but regular store-bought tortillas work perfectly fine.

Ingredients for the Birria

• For the Meat:
  • 2 lbs boneless chuck roast
  • 1 lb short ribs
  • 1 lb oxtail
  • 3 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 dried chiles de árbol (adjust heat to preference)
  • 1 large white onion, halved
  • 4 garlic cloves, smashed
  • 2 roma tomatoes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 tsp ground cloves
  • 2 bay leaves
  • 1/2 stick Mexican cinnamon
  • 1 tbsp dried Mexican oregano
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • 3 cups beef broth (or water)
• For the Tacos:
  • 12 corn tortillas
  • 1 cup Oaxacan cheese or mozzarella, shredded
  • 1/2 cup minced cilantro
  • 1 small white onion, diced
  • Lime wedges (for serving)

Variations for Birria Tacos

• Meat Substitutes: You can use brisket or pork shoulder instead of the chuck roast and short ribs for a different flavor profile.
• Add More Spice: If you love spicy food, add extra chiles de árbol or a jalapeño to the cooking broth.
• Cheese Options: Try using cotija cheese or Monterey Jack cheese as an alternative to Oaxacan cheese.
• Broth Adjustments: Add a splash of tequila or beer to the broth for a unique twist on the flavor.

How to Make Birria Tacos: Step-by-Step Instructions

1. Prepare the Chiles

• Start by removing the stems and seeds from the guajillo, ancho, and chiles de árbol.
• Place the dried chiles in a dry skillet over medium heat for about 1 minute to toast them slightly. Keep an eye on them, as they can burn easily.
• Once toasted, soak the chiles in hot water for about 15-20 minutes to soften them.

2. Blend the Sauce

• In a blender, combine the soaked chiles, garlic, tomatoes, onion halves, cumin seeds, coriander seeds, cloves, cinnamon, and oregano.
• Add 1 cup of the beef broth or water to help with blending.
• Blend until smooth, adding more broth or water if needed to achieve a thick, sauce-like consistency.

3. Cook the Meat

• Sear the Meat:
  Heat your Dutch oven over medium-high heat. Add a little oil and sear the boneless chuck roast, short ribs, and oxtail until they are browned on all sides. This will help lock in the juices and flavor.
• Add the Sauce:
  Once the meat is browned, pour in the blended sauce from the blender. Stir to coat the meat evenly in the sauce.
• Simmer:
  Add the remaining beef broth (about 2 cups) into the pot, along with the apple cider vinegar. Bring everything to a boil, then reduce the heat to low. Cover the pot and let the meat simmer for 4-5 hours. You want the meat to be fork-tender and easily shred apart.

4. Shred the Meat

Once the meat is fully cooked, remove it from the pot. Use two forks to shred the meat into small, bite-sized pieces. Make sure to discard any bones from the short ribs and oxtail. Set the shredded meat aside.

5. Prepare the Broth

After removing the meat, strain the remaining broth to remove any solid bits and bones. This will leave you with a rich, flavorful broth to dip your tacos in. You can either serve the broth in bowls alongside the tacos for dipping or drizzle it directly onto the tacos before serving.

6. Assemble the Tacos

• Heat the Tortillas:
  In a dry skillet, heat the corn tortillas for about 30 seconds on each side, just until they are warm and slightly crispy. If you have a tortilla press, you can use it to press the tortillas to make them a bit thinner and crispier.
• Add the Meat:
  Once the tortillas are warm, layer them with a generous amount of shredded birria meat.
• Top with Cheese and Garnishes:
  Add a handful of Oaxacan cheese (or mozzarella) on top of the meat, allowing it to melt slightly. Then, sprinkle with minced cilantro and diced onion for a fresh crunch.

7. Serve and Enjoy!

Serving Suggestions:

• With the Broth:
  To serve, offer small bowls of the rich, flavorful broth for dipping the tacos. This adds another layer of depth to each bite, making them even more delicious.
• Lime and Cilantro:
  Squeeze fresh lime juice over the tacos and sprinkle extra cilantro on top for a burst of freshness. The acidity from the lime complements the rich, savory meat beautifully.
• Pair with Sides:
  Birria tacos are perfect with a side of Mexican rice, refried beans, or a light salad. You could also serve them with some salsa for added heat.

Storing Birria Tacos

• Cooked Meat:
  Store any leftover birria meat in an airtight container in the refrigerator for up to 3-4 days. You can reheat the meat in the microwave or on the stovetop. It can also be stored in the freezer for up to 3 months.
• Tortillas and Garnishes:
  Keep the tortillas and garnishes separately in the refrigerator. Warm the tortillas just before serving for the best texture.

Tips and Tricks for Success

• For Extra Flavor:
  Toasting the dried chiles before soaking them brings out their rich, smoky flavor. It’s a simple step, but it makes a huge difference.
• Meat Cooking Tip:
  The slow cooking process is key to getting that melt-in-your-mouth tender texture. Be patient—it’s worth the wait!
• Adjusting Spice Levels:
  If you prefer milder tacos, reduce the number of chiles de árbol. You can even remove the seeds to decrease the heat.

Nutrition Information (per taco)

Nutrient	Amount per Serving
Calories	320
Protein	24g
Fat	20g
Carbohydrates	22g
Fiber	3g
Sugar	2g
Sodium	600mg

Birria Tacos FAQs

Can I make Birria Tacos ahead of time?
Yes, you can prepare the birria meat ahead of time and store it in the fridge. When ready to serve, just warm it up and assemble the tacos.

Can I make Birria Tacos in a slow cooker?
Yes! You can cook the meat in a slow cooker on low for 6-8 hours until it is tender.

What type of meat can I use for Birria Tacos?
While the traditional recipe uses beef, you can also use lamb or goat meat for an authentic experience.

Conclusion

Birria Tacos bring bold, savory flavors that will elevate any meal. The slow-cooked meat, rich with spices, paired with the melted cheese and fresh garnishes, creates the perfect taco experience. Whether you’re serving them for a family dinner or at a celebration, these tacos are sure to impress. Give them a try, and I promise, they’ll quickly become a favorite at your table!