Birria Tacos: The Ultimate Recipe to Spice Up Your Taco Nights!

Why Birria Tacos Are Taking Over America’s Taco Scene

If you’ve been scrolling through foodie feeds on Instagram or TikTok lately, chances are you’ve seen Birria Tacos pop up everywhere.

This flavorful dish combines tender, slow-cooked beef (or lamb) with crispy, cheesy tortillas and a rich consommé for dipping.

Whether you're hosting a party or just treating yourself, this Birria Tacos recipe will elevate your taco game like never before!

What Makes Birria Tacos So Irresistible?

At its core, Birria Tacos are all about balance. The tender meat is marinated in a smoky, spicy blend of dried chilies and spices, while the gooey cheese adds a comforting touch. Paired with a zesty dipping broth, these tacos are a flavor bomb that keeps people coming back for more.

Ingredients:

For the Birria Meat:

2 lbs beef chuck roast (or lamb shoulder)
4 dried guajillo chilies
3 dried ancho chilies
4 cloves garlic
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp cinnamon
2 bay leaves
1 onion, quartered
4 cups beef broth

For the Tacos:

Corn tortillas
Shredded Monterey Jack cheese
Vegetable oil (for frying)

For the Consommé (Dipping Broth):

Reserved birria broth
Juice of 1 lime
Fresh cilantro (chopped)

Step-by-Step Instructions:

Prepare the Chili Paste:

Remove stems and seeds from the dried chilies. Toast them lightly on a skillet until fragrant, then soak them in hot water for 10 minutes. Blend the softened chilies with garlic, cumin, oregano, cinnamon, pepper, and a splash of broth until smooth.
Cook the Meat:

Season the beef generously with salt. Sear it in a large pot until browned on all sides. Add the chili paste, onion, bay leaves, and beef broth. Simmer on low heat for 3-4 hours until the meat is fork-tender. Shred the meat and reserve the broth.
Assemble the Tacos:

Dip each corn tortilla into the reserved broth, then fill it with shredded meat and cheese. Fold the tortilla in half and pan-fry it in a little oil until crispy and golden.
Serve with Style:

Ladle some warm consommé into small bowls. Garnish with fresh cilantro and a squeeze of lime juice. Serve alongside the tacos for dipping.

FAQs About Birria Tacos

Q: Can I use chicken instead of beef?

A: Absolutely! Chicken thighs work well and cook faster than beef. Just adjust the cooking time accordingly.

Q: Where can I find dried chilies in the U.S.?

A: Most Mexican grocery stores carry dried chilies, but you can also find them online or in specialty spice shops.

Q: Is Birria Tacos gluten-free?

A: Yes, as long as you use corn tortillas and ensure your broth doesn’t contain gluten-based thickeners.

Q: Can I prep this ahead of time?

A: Definitely! You can make the birria meat and broth a day in advance and reheat when ready to assemble tacos.

Q: What should I serve with Birria Tacos?

A: Pair them with Mexican street corn, rice, beans, or a simple avocado salad for a complete meal.