Why Make This Recipe
Homemade Birria Tacos are a delicious way to bring bold flavors to your table. This Mexican dish combines juicy, tender beef with a rich, spicy sauce, all wrapped in warm corn tortillas. They are perfect for family gatherings, casual dinners, or any occasion where you want to impress your guests with something truly special. Plus, making them at home allows you to adjust the seasoning and spice level to suit your taste.
How to Make Homemade Birria Tacos
Ingredients:
- 2 pounds beef chuck or brisket
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 4 cloves garlic
- 1 onion, chopped
- 4 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxaca cheese
- Fresh cilantro for garnish
- Lime wedges
- Consomé for dipping
Directions:
- In a pot, toast the dried chilies until fragrant, then rehydrate them in hot water for about 15 minutes.
- Blend rehydrated chilies with garlic, onion, cumin, oregano, vinegar, and a bit of broth until smooth.
- In a slow cooker, place the beef and pour the chili mixture on top.
- Add the remaining beef broth, salt, and pepper. Cook on low for 8 hours or until the meat is tender.
- Once cooked, shred the beef with two forks.
- Heat the corn tortillas on a skillet, add shredded beef and Oaxaca cheese, and crisp them up in the skillet until the cheese melts.
- Serve warm with consomé for dipping and garnish with cilantro and lime.
How to Serve Homemade Birria Tacos
Serve your Homemade Birria Tacos hot and fresh off the skillet. Place the tacos on a serving platter and serve the consomé in small bowls for dipping. Garnish with fresh cilantro and lime wedges for added flavor. Enjoy with your favorite sides, such as rice or beans, for a complete meal.
How to Store Homemade Birria Tacos
If you have leftovers, you can store the shredded beef in an airtight container in the refrigerator for up to three days. To keep the tortillas fresh, it’s best to keep them separate until you’re ready to eat. Reheat the beef in a skillet or microwave before making your tacos again.
Tips to Make Homemade Birria Tacos
- Make sure to toast the chilies well for maximum flavor.
- Adjust the spice level by adding more or fewer chilies based on your preference.
- Use fresh corn tortillas for the best texture and flavor.
- Try adding extra toppings like diced onions or avocado for more variety.
Variation
You can also make Birria Tacos using different meats, like lamb or goat. Additionally, if you prefer a vegetarian option, try using mushroom or jackfruit as your base.
FAQs
Q: Can I use a different type of cheese?
A: Yes! If you can’t find Oaxaca cheese, you can substitute it with mozzarella or any melting cheese you like.
Q: How can I make this recipe spicier?
A: To add more heat, include a few extra dried chilies or add some cayenne pepper to the chili mixture.
Q: Is it necessary to use a slow cooker?
A: A slow cooker gives the best results for tender meat, but you can also cook it in a pot on the stove over low heat if you prefer. Just make sure to keep an eye on it and stir occasionally.
Homemade Birria Tacos
Ingredients
For the sauce
- 3 pieces dried guajillo chilies Toast before rehydrating.
- 3 pieces dried ancho chilies Toast before rehydrating.
- 4 cloves garlic
- 1 pieces onion, chopped
- 4 cups beef broth Used for blending and cooking.
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste Salt and pepper
For the tacos
- 2 pounds beef chuck or brisket Cut into large pieces.
- 8 pieces Corn tortillas Fresh preferred.
- 1 cup Oaxaca cheese Shredded.
- for garnish Fresh cilantro
- 4 pieces Lime wedges
- for dipping Consomé
Instructions
Preparation
- Toast the dried chilies until fragrant, then rehydrate them in hot water for about 15 minutes.
- Blend the rehydrated chilies with garlic, onion, cumin, oregano, vinegar, and a bit of broth until smooth.
Cooking
- In a slow cooker, place the beef and pour the chili mixture on top.
- Add the remaining beef broth, salt, and pepper. Cook on low for 8 hours or until the meat is tender.
- Once cooked, shred the beef with two forks.
Serving
- Heat the corn tortillas on a skillet, add the shredded beef and Oaxaca cheese, and crisp them up in the skillet until the cheese melts.
- Serve warm with consomé for dipping and garnish with cilantro and lime.