Delicious World of Birria Tacos!
Hey there! If you’re like me and love tacos (who doesn’t?), you’re going to absolutely adore making Birria Tacos at home. They are not just delicious but filling and comforting too. I remember the first time I tried these tacos at a local food truck, and I was immediately hooked! The combination of tender meat, warm tortillas, and that rich, flavorful consommé makes for such an incredible meal.
Nutritional Benefits of Birria Tacos
You might be wondering, “Are these tacos healthy?” Well, they do pack some nutrition! Beef is a good source of protein, iron, and several vitamins. It keeps you full and satisfied. Plus, the cilantro and limes on top bring fresh flavors that can help brighten your meal. If you add some diced avocado or a side of black beans, you’re upping your fiber and healthy fat game! So, you can indulge and still feel good about what you’re eating.
Fun Variations to Try!
- Add Some Extra Veggies: Toss in some sautéed peppers or mushrooms with the meat – they’ll deepen the flavor and add nutrients.
- Make It Plant-Based: Swap the beef for jackfruit or mushrooms for a tasty vegan version. Just make sure to adjust the marinade to suit your tastes!
- Heat it Up: If you’re a fan of spice, add extra chipotle chilies to the marinade for a smoky kick. You can even sprinkle in some crushed chili flakes before serving.
Let’s Make Some Birria Tacos!
Ingredients
- 3 lbs beef (chuck roast, short ribs, or brisket work great)
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried chipotle chilies (optional for smoky heat)
- 4 cloves garlic
- 1 medium white onion (half for cooking, half for garnish)
- 2 cups beef broth or water
- 1 can (8 oz) tomato sauce or 2 fresh tomatoes, blended
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano (Mexican oregano if possible)
- 1 cinnamon stick
- 2 bay leaves
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Corn tortillas (about 12)
- Vegetable oil or lard (for frying)
- Fresh limes, halved or quartered
- Optional: shredded Oaxaca or mozzarella cheese (for melty interior)
Instructions
- First, let’s get our chilies ready! Remove stems and seeds from the dried guajillo, ancho, and chipotle chilies. Toast them lightly in a dry skillet over low heat for about one minute—just until they become fragrant. Try not to burn them!
- Soak those toasted chilies in hot water for about 15 minutes until they soften up nicely.
- Now, in a blender, combine the softened chilies, garlic, half of the chopped onion, tomato sauce (or blended fresh tomatoes), cumin, oregano, salt, and pepper. Blend it all until smooth. This will be your tasty marinade!
- Place your beef in a large pot or slow cooker. Pour that lovely marinade over the beef and toss in the cinnamon stick, bay leaves, and beef broth.
- Cover and simmer on low heat for 3-4 hours. If you’re using a slow cooker, it should be the same time! You’ll know it’s ready when the meat is fork-tender and practically begging to be shredded.
- Carefully lift the beef out of the pot. Shred it using two forks—trust me, it’s worth it! Strain the cooking liquid through a fine sieve to reserve that rich broth.
- Heat a splash of oil in a skillet over medium heat. Take a corn tortilla, dip it briefly in the warm consommé, then place it in the skillet.
- Fill the tortilla with your shredded birria meat (and add cheese if you want!). Fold the tortilla over to create a taco. Cook until it’s nice and crispy on both sides. Feel free to flip it carefully.
- Repeat this process until all the tacos are made!
- Serve the tacos with finely chopped white onion and cilantro sprinkled on top. Don’t forget to include lime wedges and a cup of warm consommé for dipping!
Practical Tips for the Best Tacos
- If you can, let the beef marinate in the fridge overnight for even richer flavors.
- Leftover consommé can be stored in the fridge for a few days. Just reheat it when you feel like dipping your tacos again!
- If you’re making these for a group, keep the cooked beef warm in the oven while you prepare the tacos.
Equipment Needed
Here’s a handy list of what you’ll need:
- A large pot or slow cooker
- A blender or food processor
- A dried chili toasting skillet
- Measuring cups and spoons
- A fine sieve for straining the broth
- A frying pan for cooking the tacos
- Wooden spoons or forks for shredding meat
Frequently Asked Questions
- Can I use chicken instead of beef? Sure! Just adjust the cooking time since chicken cooks faster.
- How spicy are these tacos? If you’re not a fan of heat, leave out the chipotle chilies. They add a smoky flavor more than heat.
- Can I make these tacos ahead of time? Yes! You can prepare the beef a day in advance and keep it in the fridge until you’re ready to fry your tacos.
- What’s the best way to store leftovers? Store the shredded beef and consommé separately in airtight containers in the fridge for up to three days. You can reheat them when you’re ready to enjoy more tacos!
- What can I serve with Birria Tacos? These tacos pair wonderfully with Mexican rice, beans, or even a fresh salad!
Let’s Share the Love!
I hope you’re just as excited to try making these Birria Tacos as I was the first time! They’re a bit of a labor of love, but totally worth it for that amazing flavor. Be sure to snap a pic of your creation and share it with me on Pinterest! I’d love to see how they turned out, and don’t hesitate to ask any questions along the way. Happy cooking!
