Why Make This Recipe
Birria tacos are a delicious Mexican dish that perfects the art of savory and slightly spicy flavors. They come from the Jalisco region, where warm, comforting food is a way of life. Preparing this dish at home allows you to enjoy fresh, authentic flavors straight from your kitchen. The slow-cooked meat melts in your mouth, and dipping tacos in flavorful broth makes them even better. This recipe is not just a meal; it’s an experience that will impress your family and friends.
How to Make Authentic Birria Tacos
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, narrow top cut off (no need to peel cloves)
- 1 carrot, cut in half crosswise, then halved again (4 large pieces)
- 5 dried bay leaves
- 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
Directions:
- In a large 7-quart pot, add the chuck roast, short ribs with bones, halved onion, garlic bulb (unpeeled but with top cut off), carrots, bay leaves, and dried guajillo chiles. Pour in hot water to cover all ingredients, filling the pot almost to the top.
- Stir in the chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the mixture to a boil over high heat.
- After boiling for 30 minutes, skim off the foam and impurities that rise to the top of the broth to ensure a clear and clean flavor.
- Remove the softened guajillo peppers, onion, garlic cloves (squeezed out of the bulb), and carrots from the pot. Place them in a blender or food processor and blend until smooth, adding up to 1/4 cup of the hot broth to help blend smoothly.
- If your blender is not high-powered, strain the blended pepper mixture to remove any tough skins for a silky broth. This step can be skipped if using a powerful blender.
- Stir the blended pepper sauce back into the broth. Add chili powder to enhance the color and depth of flavor as desired.
- Cover the pot and simmer gently for about 3 hours, or until the meat is tender and easily shreds. Stir occasionally about every 40 minutes and taste the broth near the end to adjust seasoning.
- Skim the fat from the top of the broth and pour it into a small skillet or saucepan; this flavorful grease will be used later for frying the tacos.
- Remove the meat pieces from the broth, discard bones, and serve chunks in bowls with broth ladled on top. Garnish with diced onion, fresh cilantro, and lime wedges.
- Finely chop the cooked meat into small pieces. Heat a large skillet or griddle over medium heat.
- Dip each corn tortilla into the reserved grease, then place on the heated skillet. Add a generous amount of chopped meat and sprinkle with cheese. Fold the tortilla over and press down with a spatula. Cook for 2-3 minutes until the bottom side is golden and crisp, then flip and cook the other side until crisp and the cheese is melted. Optionally, spoon more grease on the tortilla while frying for extra color and flavor.
- Remove the cooked quesabirria tacos from the skillet and let cool briefly. Top with diced onion and fresh cilantro if desired. Serve with a bowl of the broth for dipping the tacos, accompanied by lime wedges.
How to Serve Authentic Birria Tacos
Serve birria tacos hot, alongside a bowl of the rich broth for dipping. Garnish the tacos with fresh cilantro, diced white onion, and a squeeze of lime juice for an extra burst of flavor. This meal shines when shared with family and friends, so gather around the table for a fun and tasty experience.
How to Store Authentic Birria Tacos
To store leftovers, place the broth and meat in separate airtight containers. The meat can stay in the refrigerator for up to 3 days, while the broth can last for up to a week. If you want to keep them longer, freeze both in suitable containers. When ready to eat, thaw the broth and heat it gently, adding freshly made tortillas for the best taste.
Tips to Make Authentic Birria Tacos
- Adjust the spice level according to your taste. You can add more chili powder or choose spicier chiles if you like it hot.
- Use any good melting cheese for extra creaminess in the tacos. Oaxaca and Monterey Jack are great options.
- Don’t rush the cooking time; slow simmering makes the meat tender and flavorful.
Variation
For a vegetarian option, you can replace the meat with a mix of mushrooms and jackfruit, using the same broth and spices to keep the deep flavors intact.
FAQs
1. Can I use a different kind of meat?
Yes! You can use lamb or goat if you prefer, but ensure to adjust the cooking time as these meats may require different simmering times.
2. How do I make the tacos crispy?
Make sure to fry the tacos in reserved grease and press them down with a spatula for a golden, crispy texture.
3. Can I make the broth ahead of time?
Absolutely! You can prepare the broth a day in advance and let the flavors develop. Just reheat it before serving with the tacos.
Birria Tacos
Ingredients
For the Broth
- 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 bulb garlic, narrow top cut off (no need to peel cloves)
- 1 large carrot, cut in half crosswise, then halved again (4 large pieces)
- 5 dried bay leaves
- 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)
For the Tacos
- 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
Preparing the Broth
- In a large 7-quart pot, add the chuck roast, short ribs with bones, halved onion, garlic bulb (unpeeled but with top cut off), carrots, bay leaves, and dried guajillo chiles.
- Pour in hot water to cover all ingredients, filling the pot almost to the top.
- Stir in the chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the mixture to a boil over high heat.
- After boiling for 30 minutes, skim off the foam and impurities that rise to the top of the broth to ensure a clear and clean flavor.
- Remove the softened guajillo peppers, onion, garlic cloves (squeezed out of the bulb), and carrots from the pot. Place them in a blender or food processor and blend until smooth, adding up to 1/4 cup of the hot broth to help blend smoothly.
- If your blender is not high-powered, strain the blended pepper mixture to remove any tough skins for a silky broth. This step can be skipped if using a powerful blender.
- Stir the blended pepper sauce back into the broth. Add chili powder to enhance the color and depth of flavor as desired.
- Cover the pot and simmer gently for about 3 hours, or until the meat is tender and easily shreds. Stir occasionally about every 40 minutes and taste the broth near the end to adjust seasoning.
- Skim the fat from the top of the broth and pour it into a small skillet or saucepan; this flavorful grease will be used later for frying the tacos.
- Remove the meat pieces from the broth, discard bones, and serve chunks in bowls with broth ladled on top. Garnish with diced onion, fresh cilantro, and lime wedges.
Cooking the Tacos
- Finely chop the cooked meat into small pieces. Heat a large skillet or griddle over medium heat.
- Dip each corn tortilla into the reserved grease, then place on the heated skillet.
- Add a generous amount of chopped meat and sprinkle with cheese. Fold the tortilla over and press down with a spatula.
- Cook for 2-3 minutes until the bottom side is golden and crisp, then flip and cook the other side until crisp and the cheese is melted. Optionally, spoon more grease on the tortilla while frying for extra color and flavor.
- Remove the cooked quesabirria tacos from the skillet and let cool briefly. Top with diced onion and fresh cilantro if desired.
- Serve with a bowl of the broth for dipping the tacos, accompanied by lime wedges.