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Birria Tacos

Ultimate Juicy Birria Tacos You Can't Resist!

Experience the rich flavors of Birria Tacos with tender meat and crispy tortillas for a delightful meal.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 tacos
Course: High Protein Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 2 pounds boneless chuck preferred for tenderness
  • 1 pound oxtail or bone-in short ribs adds depth and texture
For the Cooking Base
  • 1 teaspoon neutral oil such as avocado or vegetable
  • 7 ancho chiles provides mild, sweet-spicy flavor
  • 7 guajillo chiles adds earthy sweetness
  • 3 chiles de arbol for heat
Aromatics & Flavorings
  • 1 white onion peeled and halved
  • 6 garlic cloves peeled
  • 4 Roma tomatoes
Spice Mix
  • 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
Sauce Ingredients
  • 1 teaspoon apple cider vinegar
  • 3 cups beef broth divided
For the Garnish
  • ¼ cup minced cilantro
  • ¼ cup minced white onion
  • 1 tablespoon juice from lime
For Serving
  • corn tortillas amount as needed
  • 3 ounces Oaxacan cheese or mozzarella

Equipment

  • Dutch oven
  • blender
  • skillet
  • slow cooker
  • Instant Pot

Method
 

Step-by-Step Instructions for Birria Tacos
  1. Prepare the Meat: Bring the meats to room temperature, season with kosher salt, and sear in hot oil until browned.
  2. Simmer the Sauce Ingredients: Combine dried chiles, onion, garlic, and tomatoes, then simmer until chiles are soft.
  3. Blend the Sauce: Strain solids, combine with vinegar and broth, and blend until smooth.
  4. Braise the Meat: Pour sauce over meat, add remaining broth, cover, and braise at 300°F for 3 hours.
  5. Slow Cooker Option: After searing, transfer to slow cooker, add sauce and cook on high for 6-7 hours.
  6. Instant Pot Option: Sear meat in Instant Pot, add sauce, cook on high for 50 minutes with natural release.
  7. Prepare the Garnish: Mix minced cilantro, onion, and lime juice in a bowl.
  8. Shred the Meat: Cool slightly, shred with forks, and reserve consomé for dipping.
  9. Fry the Tortillas: Dip tortillas in consomé fat, pan-fry until golden, fill with meat and cheese, fold over.
  10. Serve the Tacos: Cook folded tacos until cheese melts and tortillas are crispy; serve hot with consomé.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 550mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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