Imagine sinking your teeth into a crispy, cheese-laden taco, the rich, savory flavors of slow-cooked beef exploding on your palate. That’s the magic of Birria Tacos, a culinary sensation that has taken the food world by storm. These aren’t your average tacos; they’re a symphony of textures and tastes, a testament to the art of slow cooking and the vibrant soul of Mexican cuisine.
Why You Will Love This Recipe
- Unforgettable Flavor: The birria, a slow-cooked stew made with tender beef and a complex blend of dried chilies and spices, is the heart and soul of this recipe. The depth of flavor achieved through hours of simmering is simply unparalleled.
- Crispy, Cheesy Perfection: The tortillas are dipped in the flavorful birria oil and pan-fried to golden perfection, creating a delightful crispy exterior that gives way to a gooey, cheesy, beefy interior.
- Consommé for Dunking: The rich braising liquid, or consommé, is served alongside the tacos for dipping, adding another layer of flavor and moisture to each bite. It’s like a warm, comforting hug for your taste buds.
- Surprisingly Simple: While the ingredient list might seem a bit daunting, the process is quite straightforward. Most of the work is hands-off, allowing you to relax while the magic happens in your kitchen.
- Crowd-Pleasing Delight: Birria Tacos are guaranteed to be a hit at any gathering. They’re fun to make, fun to eat, and a guaranteed conversation starter.
Ingredients:
Birria Adobo (Paste):
- 25 g (0.9 oz) guajillo chilies, dried (~4 pieces, heaped 3/4 cup once chopped)
- 45 g (1.6 oz) ancho chilies, dried (~2-3 pieces, 1 cup once chopped)
- 6 g (0.2 oz) chillies de arbol, dried (~6 pieces, 2 tbsp once chopped)
- 1/2 cup chilli soaking water (reserved after simmering)
- 5 garlic cloves, peeled
- 1 small onion, roughly sliced (~tennis ball size)
- 1 medium tomato, roughly sliced (180g)
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/8 tsp black pepper
Birria Braising:
- 5 tbsp vegetable oil (or canola oil)
- 1.3 kg/2.6 lb chuck beef, cut into 6 large pieces (or boneless beef short ribs – 1.8kg/3.6 lb bone-in)
- 2 cups beef stock / broth, low sodium
- 10 cloves (or 1/4 tsp ground cloves)
- 1 cinnamon stick (substitute 1/4 tsp powder, but it’s not quite the same)
- 3 bay leaves, preferably fresh else dried
- 2 tbsp apple cider vinegar (or regular white vinegar, red or white wine vinegar)
- 2 1/2 tsp cooking salt / kosher salt (halve for table salt, +30% for flakes)
Beef Seasoning:
- 1/2 tsp cooking salt / kosher salt
Birria Tacos:
- 20 – 25 corn tortillas (14.5cm/6″ wide)
- 1 white onion, diced
- 1/2 cup finely chopped coriander / cilantro leaves
- 3 1/2 cups (350g) shredded Colby, Monterey Jack or Oaxaca cheese (if you can get it)
- Lime wedges, optional
- Your favorite salsa or hot sauce, optional
Preparation:
Step 1: Prepare the Chilies:
If you’re sensitive to working with chilies, wear gloves!
- Deseed: Trim and discard the stems from the dried chilies. Cut them lengthwise, then remove and discard the seeds. Roughly chop the chilies into 1 – 1.5cm / 1/4″ pieces. This step is crucial for controlling the heat level and ensuring a smooth adobo paste.
- Simmer: Place the chopped chilies in a large saucepan of boiling water. Simmer rapidly for 10 minutes to soften them, until the flesh is mushy (the skin will remain intact but soften). This step rehydrates the chilies, making them easier to blend and releasing their complex flavors.
- Reserve Water: Reserve 1/2 cup of the chili-simmering water. This water is infused with chili flavor and adds depth to the adobo paste.
- Drain: Drain the chilies in a sieve, lightly pressing out any residual liquid.
Step 2: Make the Birria Adobo (Paste):
- Place the cooked chilies, reserved 1/2 cup chili water, garlic cloves, roughly sliced onion and tomato, dried oregano, ground cumin, and black pepper in a tall jug (large enough to fit the head of a stick blender).
- Blitz for 20 seconds until as smooth as possible. The paste won’t be completely smooth, but you should aim for a relatively even consistency. Alternatively, you can use a small food processor, NutriBullet, or blender.
Step 3: Sear the Beef:
- Heat the vegetable oil in a large, heavy-based pot (such as a Dutch oven) over high heat. The pot should be large enough to comfortably hold all the beef.
- Add half of the beef to the pot, ensuring not to overcrowd it. Sear each side aggressively until it’s dark golden brown (about 1 – 1 1/2 minutes per side). Searing the beef creates a rich, flavorful crust that adds depth to the birria.
- Remove the seared beef to a bowl and repeat with the remaining beef.
Step 4: Cook Off the Adobo:
- Add the adobo paste to the same pot (don’t wipe out the browned bits from the beef!).
- Stir the paste in the oil for 2 minutes, reducing the heat if it’s spitting aggressively. Cooking the adobo paste in the oil helps to release its aromatic compounds and deepen its flavor.
Step 5: Slow Cook the Birria:
- Add all the birria braising ingredients (beef stock, cloves, cinnamon stick, bay leaves, apple cider vinegar, and salt) to the pot. Stir to combine, then add the seared beef.
- Bring the mixture to a boil, then reduce the heat until it’s simmering very gently (small, gentle bubbles should appear every now and then).
- Cover the pot with a lid and cook for 2 1/2 hours, or until the beef shreds easily with a fork. If using short ribs, cook for 3 – 3.5 hours. The long, slow cooking process is essential for tenderizing the beef and allowing the flavors to meld together.
Step 6: Shred the Beef:
- Remove the beef from the pot to a clean pan and shred it well with two forks.
- Add the 1/2 teaspoon of salt and toss the meat to distribute it evenly.
Step 7: Prepare the Birria Oil:
- Skim off as much of the red oil floating on the surface of the braising liquid as possible (ideally 6 tablespoons or more). This is the “Birria Oil,” and it’s liquid gold! Reserve it in a separate bowl. It’s packed with flavor and will be used to crisp up the tortillas.
Step 8: Soak the Beef:
- Pour 1 cup of the braising liquid (“Birria Consommé”) into a large non-stick pan over medium-high heat.
- Let the consommé simmer for 15 seconds, then add all the shredded beef and toss it in the sauce until it’s all absorbed by the beef, and there should be almost none pooled in the pan. This step ensures that the beef is incredibly flavorful and moist.
- Move the beef back into the shredding pan, scraping the non-stick pan clean to get all the flavorful bits.
Step 9: Adjust the Birria Consommé:
- Taste the remaining braising liquid (“Birria Consommé”) and check for salt. Add more if needed. The consommé should be slightly salty (because it’s used for dipping) but not too salty to drink a small cup like soup.
- Keep the consommé warm to use for dipping once the tacos are done.
Step 10: Make Crispy Cheesy Birria Tacos!
- Red Tortillas: Heat 1 teaspoon of Birria Oil in the same non-stick pan over medium-low heat. Put a tortilla in the pan and “wipe” it around to coat the underside with the oil, making it red. Once the tortilla is soft (no need to flip) – about 10 seconds – remove it to a work surface, red side down. Repeat twice more, heating 1/2 teaspoon of Birria Oil for each tortilla.
- Stuff: Spread cheese on half of each tortilla, then top with the birria beef, diced onion, and chopped coriander/cilantro.
- Crisp! Fold the tortilla over to form a taco. Pan-fry 3 Birria Tacos at a time (in the same pan) over medium-high heat for 2 minutes on each side, until they’re golden-red and crispy.
Step 11: Serve:
- Remove the crispy Birria Tacos from the pan and serve them while hot with the warm Birria Consommé for dunking!
- Drink any leftover consommé – it might be the best soup broth you have this year!
Cooking Rating:
- Difficulty: Intermediate
- Prep Time: 45 minutes
- Cook Time: 2.5 – 3.5 hours
- Total Time: 3.5 – 4.5 hours
Serving Suggestions:
- Serve with lime wedges for a burst of citrusy freshness.
- Offer your favorite salsa or hot sauce for those who like extra heat.
- A side of Mexican rice or refried beans complements the richness of the tacos.
- For a lighter meal, serve with a fresh salad.
Tips:
- Chili Handling: Wear gloves when handling dried chilies to avoid skin irritation.
- Beef Selection: Chuck beef is a great option for birria because it becomes incredibly tender during slow cooking. Boneless beef short ribs are another excellent choice.
- Cheese: Oaxaca cheese is the traditional choice for Birria Tacos, but Monterey Jack or Colby cheese also work well.
- Birria Oil: Don’t skip the step of skimming the oil from the braising liquid! It’s essential for creating crispy, flavorful tortillas.
- Make Ahead: The birria can be made a day or two in advance. In fact, the flavor often improves overnight.
- Slow Cooker Option: You can also make birria in a slow cooker. Sear the beef as directed, then transfer it to the slow cooker along with the adobo paste and braising ingredients. Cook on low for 6-8 hours, or until the beef is easily shredded.
Nutritional Information (per taco, approximate):
- Calories: 450-550
- Protein: 30-40g
- Sodium: 700-900mg
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Conclusion:
Birria Tacos are more than just a meal; they’re an experience. The combination of tender, flavorful beef, crispy tortillas, melted cheese, and rich consommé is simply irresistible. While the recipe requires some time and effort, the reward is well worth it. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will impress your family and friends. Enjoy the journey and savor every bite!
Questions and Answers About This Recipe:
Q1: Can I make this recipe vegetarian?
A: While the traditional recipe relies on beef for its rich flavor, you can adapt it by using a combination of mushrooms, jackfruit, and beans as a substitute. Be sure to use vegetable broth instead of beef broth and adjust the seasoning to your liking.
Q2: Can I use different types of chilies?
A: Yes, you can experiment with different types of dried chilies to customize the heat level and flavor profile. However, guajillo and ancho chilies are essential for the authentic birria flavor. If you’re sensitive to spice, reduce the amount of chilies de arbol or omit them altogether.
Q3: Can I freeze the birria?
A: Absolutely! Birria freezes beautifully. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Q4: What’s the best way to reheat the birria?
A: You can reheat the birria in a saucepan over medium heat, stirring occasionally, until it’s heated through. Alternatively, you can microwave it in a microwave-safe dish.
Q5: Can I grill the tacos instead of pan-frying them?
A: Yes, grilling the tacos is another delicious option. Preheat your grill to medium heat. Brush the outside of the tacos with a little bit of Birria Oil, then grill them for 2-3 minutes per side, or until they’re golden brown and crispy.
