INTRODUCTION
Birria tacos are a delicious dish that comes from Mexico. They are made with tender, flavorful beef and a rich broth. This dish has become very popular, especially in the United States, because of its unique taste and the experience of dipping tacos into the tasty sauce. In this article, you will learn how to make your very own birria tacos step-by-step. You’ll be able to impress your friends and family with this mouth-watering meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this birria taco recipe because it is full of flavor and very satisfying. The beef is slow-cooked, making it tender and juicy. The spices and chiles create a deep and rich taste that is hard to resist. Plus, you get to enjoy them crispy and cheesy right off the stove. The dipping broth, called consomé, adds an extra layer of flavor that makes each bite even better.
Cooking birria tacos is not difficult. You can follow the simple steps to make them at home. This recipe is also very versatile. You can adjust the spices and toppings to fit your taste. Whether you are having a family dinner or a special gathering, birria tacos will surely be a hit.
HOW TO MAKE Birria Tacos
Making birria tacos involves some simple steps. You will start with the beef, then prepare the spice blend and sauce. After that, you will cook everything together until the beef is tender. Finally, you will assemble the tacos and enjoy!
EQUIPMENT NEEDED
To make birria tacos, you will need the following equipment:
- A large pot or Dutch oven for cooking the beef
- A blender for making the sauce
- A frying pan for warming tortillas
- A cutting board and knife for chopping and shredding
- Measuring cups and spoons for the ingredients
Ingredients You’ll Need
- 2 pounds beef chuck or brisket
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, chopped
- 4 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese or cheese of choice
- Chopped onions and cilantro for garnish
STEP-BY-STEP INSTRUCTIONS
- Toast guajillo and ancho chiles in a dry pan until fragrant.
- Soak chiles in hot water for 15 minutes, then blend with garlic, onion, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper until smooth.
- In a pot, brown the beef on all sides, then pour the blended sauce over the meat.
- Cover and braise on low heat for about 3 hours or until the beef is tender.
- Remove the meat, shred it, and reserve the broth.
- Heat the tortillas in a pan, fill with shredded beef and cheese, and fry until crisp.
- Serve tacos with consomé on the side and garnish with onions and cilantro.
HOW TO SERVE Birria Tacos
Serve birria tacos hot on a plate. Place cooked tacos on one side and a small bowl of the consomé on the other. Garnish the tacos with chopped onions and fresh cilantro for added flavor and color. Make sure to offer lime wedges on the side for those who like a touch of citrus. This dish is perfect for sharing with family and friends, and everyone can dip their tacos into the warm broth.
STORAGE & FREEZING: Birria Tacos
If you have leftovers, you can store the shredded beef and consomé separately in airtight containers. The beef can last in the fridge for 3-4 days. To freeze the beef, seal it in a heavy-duty freezer bag and it will be good for up to 2 months. When you are ready to enjoy them again, thaw them overnight in the fridge and reheat the beef and broth on the stove until warm.
SERVING SUGGESTIONS
Birria tacos can be enjoyed with various sides. You might like to serve them with:
- Mexican rice or Spanish rice
- Refried beans or black beans
- A fresh salad with avocado and lime
- Chips and salsa for a crunchy side
These options complement the rich flavors of the birria tacos and create a complete meal.
VARIATIONS
Feel free to try some variations with birria tacos. You can use different meats if you prefer. Lamb or goat are traditional options if you want to stay true to the original dish. You can also adjust the spice levels by adding more chiles or using milder chiles if you like it less spicy. Experiment with different cheeses or toppings such as guacamole or pickled jalapeños to make them your own!
FAQs
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What type of meat is best for birria tacos?
- Beef chuck or brisket works well because these cuts become tender when cooked slowly. You can also use lamb or goat.
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Can I make birria tacos ahead of time?
- Yes, you can prepare the beef and broth ahead of time. Just reheat before serving.
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What if I don’t have dried chiles?
- If you can’t find dried chiles, you can use a store-bought chili powder blend as a substitute. However, the flavor might be different.
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How spicy are birria tacos?
- The spiciness depends on the chiles you use. Guajillo chiles are mild to medium. If you want less heat, you can remove the seeds from the chiles before blending.
MAKE-AHEAD TIPS FOR Birria Tacos
To save time, you can prepare some parts of the birria tacos in advance. Here are a few tips:
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Make the broth and beef mixture a day ahead. Allow it to cool and store it in the fridge. This will also enhance the flavors overnight.
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Prepare the toppings ahead of time. Chop the onions and cilantro and store them in the fridge until you are ready to serve.
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Warm the tortillas just before serving. This will keep them fresh and crispy.
By preparing some parts in advance, you can enjoy a delicious homemade meal with less stress on the day you decide to serve birria tacos!
Birria Tacos
Ingredients
Method
- Toast guajillo and ancho chiles in a dry pan until fragrant.
- Soak chiles in hot water for 15 minutes, then blend with garlic, onion, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper until smooth.
- In a pot, brown the beef on all sides, then pour the blended sauce over the meat.
- Cover and braise on low heat for about 3 hours or until the beef is tender.
- Remove the meat, shred it, and reserve the broth.
- Heat the tortillas in a pan, fill with shredded beef and cheese, and fry until crisp.
- Serve tacos with consomé on the side and garnish with onions and cilantro.