Birria Tacos Recipe

Birria tacos are a Mexican street food favorite known for their tender, flavorful meat and melty cheese, served with a rich dipping consomé. This recipe delivers juicy, cheesy tacos that are perfect for lunch, dinner, or any special gathering. Using beef or short ribs, the meat is braised in a spiced chile sauce for hours to achieve maximum flavor. The tacos are then pan-fried with Oaxacan cheese for that irresistible quesabirria effect. Serve with fresh cilantro, lime, and onions for a truly authentic experience. Explore similar recipes like Birria Tacos Recipe for any occasion.

Ingredients

Birria de Rez:

• 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
• ¼ teaspoon ground cloves
• ½ Mexican cinnamon stick
• 3 bay leaves
• 1 teaspoon apple cider vinegar
• 3 cups beef broth or water, divided

Tacos:

• ¼ cup minced cilantro
• ¼ cup white onion, minced
• Juice from 1 lime
• Kosher salt
• Corn tortillas
• 3 ounces Oaxacan cheese (or mozzarella)

Directions

1. Sear the Meat: Bring meat to room temperature and season liberally with kosher salt. Heat neutral oil in a Dutch oven over medium-high heat. Sear meat on all sides until browned. Transfer to a bowl.
2. Make the Sauce: In another pot, combine dried chiles, onion, garlic, tomatoes, spices, and bay leaves. Cover with water and simmer 15 minutes until softened. Strain and transfer solids to a blender. Add apple cider vinegar and 1 cup beef broth or water, blending until smooth. Season with salt.
3. Braise the Meat: Preheat oven to 300°F. Add meat back to the pot, pour sauce over, and add remaining broth from the blender. Simmer gently on the stove, then cover and transfer to the oven for about 3 hours until meat is tender.
4. Assemble Tacos: Mix cilantro, onion, lime, and salt. Shred the meat. Dip corn tortillas into the top layer of the broth (fat), place in a skillet, pan-fry for 30 seconds per side, then add meat and cheese. Fold and cook until crispy and melty. Serve with consomé on the side.

Preparation Details

Prep Time: 15 mins
Cook Time: 3 hrs 30 mins
Assembly Time: 15 mins
Total Time: 4 hrs
Servings: 10
Yield: 10 birria tacos