Birria Tacos are gaining popularity across the states. It’s easy to see why – they offer an intriguing culinary experience that satisfies the senses.
The shredded beef is snuggled into a warm tortilla and dipped into a piping hot bath of consommé. A sprinkle of shredded cheese (traditionally Oaxacan quesillo or Queso Asadero but mozzarella or Monterey Jack work as well) completes the dish.
As with other broth-focused dishes like pho or tonkotsu ramen, beef is a star ingredient in birria. It is braised in a combination of onions, garlic, ginger, bay leaves, and salt until it is so tender that it literally falls apart. Most recipes for birria use beef short ribs, which are ideal because they can be purchased inexpensively and are easily shred-able. However, other cuts such as top round or brisket are also good. The meat is simmered for about 3 hours, then the dried chiles are removed, and the broth is pureed in a blender until smooth. The puree is then returned to the pot, along with the shredded beef and cooked for an additional three hours until the meat is completely fall-apart tender.
As birria spread throughout Mexico and the United States, recipes started adjusting to local tastes. For example, in Tijuana, goat was replaced with beef to make birria de res (goat birria) and the recipe for birria de res included more liquid. As birria became more popular, tortillas were added to the mix and a style of taco called birria taco was created. These resemble traditional carne asada tacos, but they are half-fried in the brick-red chile oil that floats on top of the consomme.
You can eat birria tacos as-is, or you can use them to make other tasty dishes. For example, birria can be used to fill enchiladas and covered with melted cheese and baked until bubbly and golden. It can also be rolled into tight rolls and deep fried to create a Mexican version of taquitos.
To assemble a birria taco, first dip a tortilla into the consomme to coat it, then add a layer of shredded beef, a sprinkle of shredded cheese and chopped onion and cilantro. Place the taco in a skillet and cook until both sides are crispy and the cheese is melted. If desired, you can serve the birria tacos with a side of the broth for dipping. This dish is a great make-ahead meal because the birria can be refrigerated for up to 4 days, and it is still delicious when reheated in a skillet.
Fresh Salsa
Birria is a stew that requires time to make and tastes best after simmering for three hours, yielding fall-off-the-bone tender meat. The birria is then paired with a fresh salsa to balance the rich, savory flavor of the meat. This combination is what makes birria tacos unique and the perfect dinner for your next Mexican feast or for serving guests.
The salsa is a blend of chopped red onions, tomatoes, garlic, and dried chiles (typically ancho or guajillo). Most birria recipes call for the toasted, rehydrated and pureed chiles to add flavor and color to the sauce. Other ingredients include ground cloves, cinnamon, cumin, oregano, and salt. If you don’t have ancho or guajillo chili peppers, you can replace them with any other dried chile that you enjoy.
Toasting the chiles in a dry skillet over medium-high heat is an important step that helps them release their oils and develop more flavor. Be sure to watch them carefully, because they can burn quickly. After a few minutes, they should begin to puff up and turn a darker shade of orange. This is a sign that they are done. Then, remove the chiles from the pot and add them to a blender or food processor.
Once the chiles are in the blender, add the onion, tomatoes and garlic to taste. Blend until everything is smooth, then return it to the pot and simmer for an hour or more. Taste the salsa as it simmers to see if you need to add any more salt, pepper or other seasonings. This salsa will be spicier when it is warm and when you taste it without the tacos, but will be milder once you pair it with the birria and other foods.
The tacos are served on corn tortillas that have been dipped briefly in the red braising liquid for color. The tortillas are then topped with a simple mixture of chopped white and cilantro. A small cup of the consommé, the cooking broth, is served alongside for dipping. The resulting savory, smoky and spicy beef-and-cheese tacos are show stoppers for any meal.
Consommé
Ever since birria became a trend on TikTok I have seen my recipe feed filled with tacos teeming with tender meat shown dipping into a bright red consommé. While birria is traditionally served as a soup, these birria tacos (also known as tacos de birria) are a fun and delicious way to enjoy this richly flavored stew.
Unlike carne asada tacos, which are grilled and shredded, birria tacos are soft and folded in corn tortillas. They are then topped with shredded cheese, white onion, and cilantro before being dipped into the consommé that the beef is slow cooked in. This combination of flavors and textures creates a taco that is simultaneously messy, cheesy, savory, fatty, and crisp—perfect for eating on the go!
Birria is a combination of chuck roast and short ribs that are slowly cooked in a deeply flavored broth made with a variety of dried chiles. The chiles are used to add both flavor and heat to the broth, which is often spicy thanks to ancho chiles that have about half the Scoville units of jalapenos. The chiles also help to thicken the stew, which becomes more like a soup when they cook in it.
When making birria, it is important to skim the fat that will form on the top of the sauce. This fat is not only incredibly unhealthy for you, but it also makes the consommé taste much more greasy than it should. This step can take some time, but it is crucial in order to make the most authentic birria possible.
Once the birria is finished cooking, it needs to be strained and pureed in order to remove the solids from the liquid. This will produce a rich, creamy consommé that can be enjoyed as a dip with the tacos or poured over them. It is best when served immediately, but it can be stored in the refrigerator for a few days in an airtight container.
When making birria tacos, it is important to use a high quality tortilla that will not fall apart when frying. I recommend using La Banderita tortillas which can be purchased in most grocery stores. It is also a good idea to reserve some of the birria consome for serving on the side so that it can be used as a dipping sauce.
Sides
Birria tacos are best served with a variety of sides to elevate the flavor profile and create an even more savory meal. Pineapple salsa provides a bright and fruity contrast to the savory depth of birria, while guacamole offers a creamy complement. Pico de gallo, a vibrant blend of ripe tomatoes, onions, cilantro, and spicy jalapenos, also pairs well with birria tacos to provide a refreshing and zesty addition to your dish. And don’t forget about dessert: churros, a cinnamon-sugar-coated doughnut that is deep-fried to perfection, is a sweet addition that pairs nicely with the spicy and savory flavors of birria tacos.
Although birria’s original recipe uses goat meat, most recipes stateside use beef chuck roast and/or beef short ribs instead. The substitution of beef for the goat meat may have helped birria become more widely enjoyed in American food culture, because it’s an affordable and more readily available cut of meat than the pricier goat meat. Additionally, many Tijuana-inspired birria taco stands replace the goat meat with beef to make their tacos more appealing to a broader market.
While birria can be eaten plain, adding shredded cheese makes the stew into a tasty and satisfying taco. The melted Oaxaca or chihuahua adds texture and a layer of rich flavor that enhances the smoky, spicy, and savory broth. The tacos are then dunked in the birria consomme to complete the fusion of flavors and textures.
Other toppings like sliced white onions, fresh cilantro, and a squeeze of lime wedges can also enhance the flavor of birria tacos. A black bean salad, with its mixture of grilled corn, beans, and a zesty dressing, is another light and refreshing side that works well with birria tacos. For a more filling and satisfying option, consider pairing your birria tacos with a scoop of rice or refried beans.