Authentic Birria Tacos Recipe

Introduction

Authentic Birria Tacos are a flavorful Mexican delicacy featuring tender, slow-cooked beef in a rich, spicy broth. Served crispy and cheesy in corn tortillas with fresh garnishes, they make an irresistible meal perfect for sharing.

Ingredients

• 7-8 cups hot water
• 4 lbs chuck roast, cut into 4 large chunks
• 2 lbs short ribs (bone in) or back ribs (bone in)
• 1 large white onion, dry skins removed, cut in half crosswise
• 1 garlic bulb, top cut off, no need to peel
• 1 carrot, cut into quartered pieces
• 5 bay leaves, dried
• 8 guajillo chiles, stems cut off and seeds removed
• 3 tbsp chicken bouillon
• 1-2 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp salt (adjust to taste)
• 14-16 white corn tortillas
• 2 cups quesadilla cheese or any good melting cheese (Monterey Jack, Mozzarella, Oaxaca)
• Fresh cilantro, diced
• Fresh lime juice
• White onion, diced

Instructions

1. Step 1: In a large 7-quart pot, add the chuck roast, short ribs, white onion halves, garlic bulb, quartered carrot pieces, bay leaves, and guajillo chiles. Pour in 7-8 cups of hot water to nearly fill the pot.
2. Step 2: Stir in the chicken bouillon, Mexican oregano, ground cumin, salt, and 1-2 teaspoons chili powder. Bring the mixture to a boil on the stovetop.
3. Step 3: After boiling for 30 minutes, skim off the foam and impurities from the surface to clarify the broth.
4. Step 4: Remove the softened peppers, onion, garlic cloves (squeeze from the bulb), and carrots. Blend them until smooth, adding up to 1/4 cup broth if needed to help blend.
5. Step 5: Optional: strain the blended pepper sauce to remove bits of skin for a smoother broth. Return the sauce to the pot and stir to combine.
6. Step 6: Adjust seasoning by adding more chili powder if desired for deeper color and flavor.
7. Step 7: Cover the pot and simmer gently for about 3 hours, stirring every 40 minutes, until the meat is tender and shreds easily. Taste and adjust seasonings as needed.
8. Step 8: Skim the fat from the broth’s surface and reserve it in a small skillet or saucepan for frying the tacos.
9. Step 9: Remove the meat from the broth, cut into large chunks, discard bones, and serve as a stew with diced onion, fresh cilantro, and lime wedges.
10. Step 10: For quesabirria tacos, finely chop the shredded meat. Warm a large skillet or griddle over medium heat.
11. Step 11: Dip each corn tortilla into the reserved fat, then place on the hot skillet. Add chopped meat and cheese on one half, fold over, and press lightly with a spatula.
12. Step 12: Fry until the bottom is crisp and golden, about 2-3 minutes, then flip and crisp the other side. Spoon additional fat on the tortillas if needed.
13. Step 13: Remove tacos from heat, let cool briefly, and garnish with diced white onion and fresh cilantro.
14. Step 14: Serve tacos alongside bowls of broth garnished with onion and cilantro for dipping, then enjoy!

Tips & Variations

• Use a high-powered blender for smoother sauce; straining is optional but improves texture.
• Try substituting beef ribs with goat or lamb for a traditional twist.
• Adjust chili powder and guajillo chile quantities to control spiciness.
• For extra crispy tacos, spoon reserved fat on tortillas while frying.
• Serve with pickled red onions or a side of fresh salsa for added contrast.

Storage

Store leftover birria meat and broth separately in airtight containers in the refrigerator for up to 4 days. Reheat the meat in the broth over low heat to keep it moist. Tortillas and fried tacos are best eaten fresh but can be wrapped tightly and kept at room temperature for a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos ahead of time?

Yes, you can prepare the birria broth and meat a day ahead. Refrigerate them separately and reheat together when ready to serve. Fry the tacos fresh for the best texture.

What cheese works best for quesabirria tacos?

Melting cheeses like Monterey Jack, mozzarella, Oaxaca, or a blend are ideal, as they create a creamy texture that complements the savory meat perfectly.

Authentic Birria Tacos Recipe

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★★★★★

4.4 from 67 reviews

• Author: Lila
• Total Time: 3 hours 50 minutes
• Yield: 8 servings 1x

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Description

Authentic Birria Tacos are a traditional Mexican dish featuring tender, slow-simmered chuck roast and short ribs cooked with a flavorful blend of guajillo chiles, spices, and aromatics. The rich, savory meat is shredded and used to prepare quesabirria tacos, where tortillas are dipped in the seasoned fat and toasted with melty cheese to create crispy, flavorful tacos served with a fragrant broth for dipping.

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Ingredients

Scale 1x2x3x

Meat and Broth

• 4 lbs chuck roast, cut into 4 large chunks
• 2 lbs short ribs (bone in) or back ribs (bone in)
• 7–8 cups hot water
• 1 large white onion, dry skins removed, cut in half crosswise
• 1 garlic bulb, top cut off (no need to peel cloves)
• 1 carrot, quartered
• 5 bay leaves, dried
• 8 guajillo chiles, stems removed and seeds discarded

Seasonings

• 3 tbsp chicken bouillon
• 1–2 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp salt (adjust to taste)

Taco Assembly

• 14–16 white corn tortillas
• 2 cups quesadilla cheese or any good melting cheese (Monterey Jack, Mozzarella, Oaxaca)
• Fresh cilantro, diced (for garnish)
• Fresh lime juice (for garnish)
• White onion, diced (for garnish)

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Instructions

1. Combine Ingredients: In a large 7-quart pot, add the chuck roast, short ribs, halved white onion, garlic bulb, quartered carrot, bay leaves, and guajillo chiles. Pour 7-8 cups of hot water into the pot until nearly full.
2. Add Seasonings: Stir in the chicken bouillon, Mexican oregano, ground cumin, salt, and 1-2 teaspoons chili powder. Place the pot on the stovetop and bring to a boil.
3. Skim: After about 30 minutes of boiling, skim off the foam and impurities floating on the surface to clarify the broth for a cleaner flavor.
4. Blend Peppers: Remove the softened chiles, onion halves, garlic cloves (squeeze out from bulb), and carrots. Place these into a blender or food processor and blend until smooth, adding up to 1/4 cup of broth as needed to facilitate blending.
5. Strain: Optionally strain the blended pepper sauce to remove any leftover skins or bits for a smoother broth, especially if not using a high-powered blender.
6. Combine: Return the blended pepper sauce to the pot and stir well to mix with the broth.
7. Season to Taste: Add any extra chili powder if desired for deeper color and more robust flavor, adjusting seasoning accordingly.
8. Simmer: Cover the pot and simmer gently on low heat for approximately 3 hours, stirring every 40 minutes. The meat is done when tender and easily shreddable. Taste broth towards the end to adjust seasoning as needed.
9. Reserve Grease: Skim the fat from the broth’s surface and save this rich grease in a small skillet or saucepan for frying the tacos later.
10. Serve as Stew: Remove the meat from the broth, discard bones, and cut the meat into large chunks. Serve in bowls with broth, garnished with diced white onion, fresh cilantro, and a lime wedge.
11. Prepare Quesabirria Tacos: Finely shred the meat into small pieces for taco filling.
12. Heat Skillet: Warm a large skillet or griddle over medium heat for frying the tortillas.
13. Fry Tortillas: Dip each corn tortilla into the reserved fat. Place it on the hot skillet and add shredded meat and cheese on one half, folding the tortilla over and pressing lightly with a spatula.
14. Cook Tacos: Fry the taco until the bottom is crisp and golden, about 2-3 minutes, then flip to crisp the other side. Add more fat as needed to achieve extra browning and crispiness.
15. Serve Tacos: Remove the tacos from the heat and allow them to cool briefly. Garnish with diced white onion and fresh cilantro to finish.
16. Enjoy: Serve the quesabirria tacos along with bowls of fragrant broth garnished with onion and cilantro for dipping the tacos, creating an authentic and delicious Mexican dining experience.

Notes

• Removing the bones from the short ribs before serving makes eating easier but keep them to enrich the broth during cooking.
• The fat skimmed from the broth is essential for frying the tortillas to get authentic flavor and crispiness.
• Adjust chili powder amount to control spice level according to your preference.
• Straining the blended sauce is optional and mostly for those who prefer a smoother broth.
• Leftover broth can be stored and reheated for a flavorful soup or dipping sauce.
• Use high-quality melting cheese to achieve a gooey, delicious filling in the quesabirria tacos.
• Serve with fresh lime juice to add brightness and balance the rich flavors.

• Prep Time: 30 minutes
• Cook Time: 3 hours 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Birria Tacos, Quesabirria, Mexican Tacos, Slow Cooked Beef, Guajillo Chile Tacos, Authentic Mexican Recipe