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Get ready to have your taste senses tickled with my all-time favorite Birria Tacos recipe!

These are the greatest handmade tacos you’ll ever eat. Imagine soft, shredded meat that oozes cheese and is perfectly crunchy. We’re talking about braising a rich birria de rez, making a tasty consomé, and frying up tacos with delicious Oaxacan cheese. Get ready for the best tacos ever!You can make it ahead of time, and it’s gluten-free, dairy-free, and vegan.

We eat tacos all the time in my house—Haha. After getting so much love for my Meatless Birria Tacos with Jackfruit dish, I had to share my Fave Birria Tacos recipe with you all. Some of you even asked for the “real deal” meat version! This recipe utilizes shredded beef, but you can also use shredded chicken, lamb, or even goat, which is what is typically used if you choose.

Big thanks to the person who thought of putting all that meaty, saucy goodness inside a corn tortilla, dipping it in the soup, and frying it up! What happened? This meal is so excellent that you’ll want to prepare it again and over again. It tastes great and has a fun texture.

These Birria Tacos are great for dinners on weeknights and weekends, as well as for game day parties. You can change them to suit your tastes (there are several meat and dairy-free versions), and they have bold flavors that are the perfect mix of savory, spicy, cheesy, and wonderful.You can also get some of the parts ready ahead of time to make things easier.

What are tacos with birria?

Birria tacos are a classic Mexican delicacy made with tender, slow-cooked meat (typically cattle, goat, chicken, or lamb) that has been seasoned with a rich mix of herbs and spices. The meat is usually cooked until it is soft and tasty, then shredded and put in corn tortillas and cheese. The tortillas and cheese are then grilled until they are crispy and golden.

The consomé, or broth, that comes with Birria Tacos is what makes them special. It’s a tasty soup produced from the liquids that come out of the meat as it cooks. You may dip or drizzle it on the tacos. People love them because they taste great and have a meaty, comforting texture.

What Makes These Tacos Birria My FAVORITE tacos EVER?!

• Strong flavors that will make your mouth water.
• The beef that was cooked slowly is so soft that it almost melts in your mouth with every bite.
• The outside is really crispy and hot, while the inside is gooey and cheesy.
• A versatile snack, appetizer, or main dish for Taco Tuesdays.
• You may modify the meat, make it dairy-free, or even make it meatless!
• A mix that everyone will love and want to have again.

How to Make My Favorite Birria Tacos

Get ready for a process that will take several steps…Haha.Don’t worry, I swear it’s worth it! You will need to make the spicy birria sauce from scratch, cook the beef filling slowly, and then put the tacos together and dip them in the birria broth. After that, cook them in a medium skillet or fry pan until the outside is crispy and the inside is full of tender beef and gooey melted cheese.

Things you need

CHILI PASTE/BIRRA:

• Guajillo peppers (You can cut this down to 2 for reduced heat)
• Chiles Ancho. Adds a flavor that is earthy and not too hot.
• Adobo chipotle peppers.Gives it a peppery, smokey kick.
• Onion and garlic cloves.
• Tomatoes that have been crushed.I like canned tomatoes that don’t have any extra salt.
• Beef broth.This adds the sauce’s liquid. (You can use veggie stock or water instead.)
• Vinegar made from apple cider. Adds brightness and acidity to the sauce to balance out its richness.
• Leaves from the bay tree.Adds a hint of herbs and flowers.
• Seasonings and herbs.Dried thyme, cumin, ground cinnamon, smoked paprika, and ground allspice, as well as Mexican oregano (you can also use normal oregano).

THE MEAT AND CONSOMME [DIPPING] SAUCE:

• Beef chuck roast. Cut into medium to big pieces. You can also use a shank cut of beef, lamb, or chicken; anything that can be shredded.
• Olive oil that is extra virgin. You can use whatever high-quality EVOO you choose. California Olive Ranch is my favorite brand that I trust.
• Onion.Diced yellow or white.
• Powdered garlic. This gives it a great umami flavor with garlic.
• Black pepper and sea salt. For flavor.
• Beef broth. Adds moisture and helps make the sauce base.
• Water.

Tacos:

• Tortillas made from corn.You can buy store-bought, like Mi Rancho, or you can make your own from scratch. You may also use flour tortillas!
• Cheese from Oaxaca. You can use any meltable cheese you like, such mozzarella.
• Cilantro that is fresh. Washed and cut.

How to do it

TO MAKE THE CHILI PASTE:

1. Take the stems and seeds out of the dried ancho and guajillo chiles, then put the beef stock in a medium-sized pot and bring it to a boil. After that, add the chiles, turn off the heat, cover the pot, and let it sit for 15 to 20 minutes.
2. Put the softened peppers and the other ingredients in a powerful blender or food processor and blend until the mixture is smooth and thick. NOTE: You can add additional ½ cup or more of beef stock (or water) to get the right consistency and make it less thick.

TO MAKE THE “MEAT”:

1. Set the oven to 350 degrees Fahrenheit.
2. Put the olive oil in a Dutch oven over medium-high heat. Once the oil is hot, add the chopped beef chunks and cook them for 3–4 minutes on each side, or until they are golden brown. Season each side with salt, black pepper, and garlic powder. Take the seared meat out of the pot and put it on a dish with a paper towel. NOTE: You can work in batches if you need to until all the meat is seared.
3. Add the onions to the same saucepan and cook them for 1 to 2 minutes, or until they smell good and are see-through. Mix in the chili paste and let everything simmer for about 1–2 minutes. Mix in the beef stock and water. Add the steak that has been seared and mix again. Turn the heat down to low and let it simmer for another minute or so.

LET THE OVEN BRAISE EVERYTHING:

1. Carefully move the dutch oven to the oven and allow everything cook and braise for about 2 ½ hours, or until the beef is extremely soft and can be easily shredded with forks.
2. Take the meat out of the oven and start shredding it until it has a “pulled” texture. NOTE: You need a lot of sauce to put on the tortillas (and for dipping).

TO PUT TOGETHER THE TACOS:

1. Take one cup of the broth or liquid from the cooked meat and put it in a small basin. Put some fresh chopped cilantro on top and keep it away to use as a dipping sauce.
2. Over medium heat, add 1 tablespoon of olive oil to a medium-sized skillet or frying pan (make sure it’s completely non-stick; don’t use cast iron). Use a paper towel to carefully brush the oil evenly around the bottom of the skillet.
3. Carefully dip the top of a tortilla into the dipping sauce (also called consomme) and put it in the hot skillet or pan. Fry for a few seconds. Put shredded meat, sliced onions, chopped parsley, and shredded cheese on top. Cut it in half and let the cheese melt and get gooey. Then, flip it over carefully to the other side for a lovely “char.” Once the tacos are golden on both sides, take them from the stove and do it again until all of them are done.
4. Serve with Pico de Gallo, the dipping sauce, or whatever else you choose.

Enjoy your meal!

How can you keep birria tacos from getting soggy?

I have to admit that my first time making Birria Tacos left me with a few mushy ones, but hey, we learn as we go, right? Here are some methods I learned that can help you keep your tacos crunchy every time!

• Tortillas twice. I don’t often do this, but if my tortillas are thin, I’ll use two instead of one for each taco. This makes a strong base that can contain the luscious meat and consomé without getting soggy too quickly.
• Tortillas that are warm and crispy. Before putting the tacos together, toast or lightly cook the tortillas. This produces a barrier that keeps the juices from seeping in too rapidly. It also makes the tortillas easier to work with and less prone to break or split when you fill them.
• Be careful when you dip. Don’t soak the tacos in the consomé for too long; just dip them in quickly. The idea is to enhance flavor without making the tortillas too wet.
• Serve right away. Put the tacos together and serve them right away after dipping them in the consomé. This keeps the tortillas as crisp as possible for as long as feasible.

Is it okay to use a different kind of meat?

Of course! You can make your Birria Tacos more interesting by using different kinds of meat.As long as they shred nicely, lamb, chicken, or even goat (which is the traditional meat used) can be great alternatives for beef.

Jackfruit is a great meatless option that tastes and feels like shredded meat. You can make these classic tacos with a twist by using my Jackfruit Birria Tacos recipe.

How to Make Beef That Melts in Your Mouth?

The main part of this recipe is tender, shredded, tasty beef, which takes time to make.Here are my best tips:

• Searing!!! Start by searing seasoned pieces of beef in a Dutch oven until they are golden brown on both sides. This keeps the flavor in and makes a tasty crust.
• The idea is to go slow and low. Put the meat in the oven at 350°F and let it cook for about 2 ½ hours. This slow cooking method makes the meat soft and easy to shred.
• The sauce is thick. Make sure the beef is fully covered in liquid while it cooks so that it may make a tasty sauce for dipping and dishing. Change the amount of liquid as needed while cooking.
• Check to see if it’s done. Check the meat from time to time to make sure it’s soft enough to shred with forks.
• Tear it apart. Once the meat is done cooking, use forks to shred it until it has a “pulled” texture.

Ideas for Toppings for Birria Tacos

It’s time to put together this quick Birria Tacos recipe now that everything is ready. I like the bright, fresh, and sweet mix of toppings. I kept this meal simple by only using meat, cheddar, and birra sauce. But you can let your imagination go wild and try out different toppings if you want.

In general, some of my favorite taco toppings are:

• Red cabbage cut into strips
• Fresh or grilled grape tomatoes
• Guacamole or avocado that is fresh
• Salsa with a kick or Pico de Gallo
• Queso for vegans
• Pickled or fresh jalapeños
• Sour cream or yogurt
• Ranch Sauce with Jalapenos
• Creamy Chipotle Sauce Without Dairy
• Bacon with sugar on it
• Pieces of pineapple
• Pieces of mango
• Spicy sauce
• Juice from a lime or lemon
• Chopped cilantro or parsley!

What is the best tortilla for birria tacos?

You may use either corn or flour tortillas to make these beef birria tacos. Corn is your best bet if you want something that doesn’t have gluten in it. I suggest the small street taco size, no matter which option you pick. They’re easy to fill, handle, and eat by the dozen! Of course, bigger tortillas will work in a pinch as well.Before you fill the tortillas, heat them up! This makes them more flexible, which means they are less likely to break.

Hints and Tricks

• STORAGE: Put any leftover ingredients in the fridge in a container that is well sealed. They will stay fresh for 3 to 4 days. Put the tacos in the oven at 350 degrees to warm them up. Put together to serve.
• SPICES AND HERBS: You can lower the amounts a little if you want. This recipe has a strong flavor, so feel free to change it to suit your taste.
• You can prepare all the ingredients ahead of time (except for the tortillas) and keep them separately until you’re ready to serve.

Food

There are 38 calories, 5 grams of carbohydrates, 2 grams of protein, 1 gram of fat, 0.2 grams of saturated fat, 0.2 grams of polyunsaturated fat, 1 gram of monounsaturated fat, 389 milligrams of sodium, 232 milligrams of potassium, 1 gram of fiber, 2 grams of sugar, 70 IU of vitamin A, 2 milligrams of vitamin C, 22 milligrams of calcium, and 1 milligram of iron.

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