Birria tacos are pure magic—a delicious combination of slow-cooked, tender meat wrapped in a crispy, cheese-crusted tortilla, dunked into rich, savory broth with each bite.
These tacos have roots in the traditional Mexican birria stew, where spices like chili peppers, garlic, and bay leaves meld together, creating an unforgettable depth of flavor. Birria tacos have quickly become a favorite for their unique texture, bold taste, and the comforting experience of dipping each taco in its flavorful consomé.
For the perfect spread, pair these tacos with a side of Guacamole. The creamy, fresh avocado dip offers a delightful contrast to the spiced richness of the birria. And if you’re hosting a gathering, a Taco Salad Dip is another fantastic addition, adding layers of refried beans, cheese, and fresh veggies for a well-rounded and crowd-pleasing appetizer.
Why I Love This Recipe (And You Will Too)
- Incredible Flavor: Slow-cooking the meat with spices creates an intense and satisfying taste.
- Great for Dipping: The consomé adds an interactive and fun element that everyone loves.
- Perfect for Gatherings: Birria tacos are a hit at parties and family dinners alike.
- Customizable Heat: Adjust the spice level to your preference for a taco everyone can enjoy.
Try this birria tacos recipe for a flavor-packed meal with classic Mexican vibes, perfectly complemented by fresh guacamole and a hearty taco salad dip.
Birria Tacos Recipe
Equipment
- Large Dutch oven or oven-proof pot
- Medium pot
- Blender
- Strainer
- Non-stick skillet
- Tongs
- Ladle
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
- 1/4 teaspoon ground cloves
- 1/2 Mexican cinnamon stick (See note if not using Mexican cinnamon)
- 3 bay leaves
- 1 teaspoon apple cider vinegar
- 3 cups beef broth or water (divided)
Tacos:
- 1/4 cup minced cilantro
- 1/4 white onion (minced)
- Juice from 1 lime
- Kosher salt
- Corn tortillas
- 3 ounces Oaxacan cheese (or mozzarella)
Instructions
- Sear the Meat: Bring the meat to room temperature, season with salt, and sear in hot oil in a Dutch oven until browned on all sides. Set aside.
- Prepare the Sauce: In a pot, simmer the dried chiles, onion, garlic, tomatoes, spices, and bay leaves in water for 15 minutes. Strain and transfer to a blender with vinegar and 1 cup of broth. Blend until smooth.
- Braise the Meat: Preheat oven to 300°F. Return the meat to the Dutch oven, pour sauce over it, add remaining broth, and bring to a simmer. Cover and braise in the oven for 3 hours until tender.
- Prepare Taco Toppings: Mix cilantro, minced onion, lime juice, and salt in a small bowl.
- Shred the Meat: Remove meat from sauce and shred with forks. Reserve the broth for dipping.
- Assemble Tacos: Dip tortillas in the broth’s top layer of fat, then pan-fry in a skillet. Add shredded meat and cheese, fold, and cook until golden on both sides.
- Serve: Transfer tacos to a plate, serve with a side of broth for dipping, and garnish with cilantro and lime mixture.
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 250 kcal |
| Fat | 4 g |
| Carbohydrates | 39 mg |
| Sugar | 1 g |
| Protein | 3 g |