Did you know that birria tacos, also known as quesabirria, have taken the culinary world by storm, with searches for this dish increasing by over 300% in the past two years? If you’ve ever wondered how to recreate this flavorful, tender, and cheesy Mexican street food at home, you’re in the right place. This birria tacos recipe will guide you through making the best quesabirria, complete with rich consommé for dipping and all the tips you need to impress your family and friends.
In this post, we’ll walk you through everything you need to know to master this birria tacos recipe, from selecting the right cuts of meat to achieving the perfect balance of spices. Whether you’re a seasoned cook or a beginner, this guide will help you create a dish that’s bursting with flavor and authenticity.
Ingredients List
Here’s what you’ll need to make this mouthwatering birria tacos recipe:
For the Birria:
- 3 lbs beef chuck roast or goat meat (cut into large chunks)
- 6 dried guajillo chiles (stemmed and seeded)
- 4 dried ancho chiles (stemmed and seeded)
- 1 white onion (quartered)
- 6 garlic cloves
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 cinnamon stick
- 3 whole cloves
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1 white onion (finely chopped)
- Fresh cilantro (chopped)
- Lime wedges (for serving)
Substitutions & Tips:
- Meat: Use lamb or short ribs for a richer flavor.
- Chiles: If guajillo or ancho chiles aren’t available, use pasilla or New Mexico chiles.
- Cheese: Monterey Jack or queso fresco can be used instead of Oaxaca cheese.
- Tortillas: Flour tortillas can be used for a softer texture.
Timing
While this birria tacos recipe requires some time to develop its deep flavors, the results are well worth the wait. Here’s a breakdown of the time required:
- Preparation Time: 30 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 30 minutes
This recipe takes about 20% less time than traditional birria methods, thanks to the use of a pressure cooker or Instant Pot (optional).
Step-by-Step Instructions
*Step 1: Prepare the Chiles
- Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Soak the chiles in hot water for 15 minutes to soften.
Step 2: Make the Birria Sauce
- In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, smoked paprika, cinnamon stick, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
- Strain the sauce through a fine-mesh sieve to remove any chunks.
*Step 3: Cook the Meat
- Season the meat with salt and pepper. Sear in a large pot or Dutch oven until browned on all sides.
- Add the birria sauce, remaining beef broth, and bay leaves to the pot.
- Cover and simmer on low heat for 2.5-3 hours, or until the meat is tender and shreds easily. (Alternatively, cook in a pressure cooker for 45 minutes.)
Step 4: Assemble the Tacos
- Shred the cooked meat and set aside.
- Heat a skillet over medium heat. Dip each tortilla into the birria consommé (the cooking liquid) to coat lightly.
- Place the tortilla in the skillet, add shredded cheese and meat, and fold in half. Cook until crispy and golden on both sides.
Step 5: Serve
- Serve the tacos with a side of consommé for dipping.
- Garnish with chopped onion, cilantro, and a squeeze of lime.
Nutritional Information
This birria tacos recipe is a hearty and satisfying meal. Here’s a nutritional breakdown per serving (based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Fat | 22g |
| Carbohydrates | 28g |
| Protein | 35g |
| Fiber | 4g |
| Sodium | 800mg |
Healthier Alternatives for the Recipe
Want to make this birria tacos recipe even healthier? Try these swaps:
- Leaner Meat: Use lean cuts of beef or chicken breast.
- Low-Sodium Broth: Opt for low-sodium beef broth to reduce salt content.
- Less Cheese: Use a smaller amount of cheese or a low-fat variety.
- Whole Wheat Tortillas: Substitute corn tortillas with whole wheat for added fiber.
Serving Suggestions
Elevate your quesabirria experience with these creative serving ideas:
- Consommé Dip: Serve the tacos with a side of birria consommé for dipping.
- Taco Bar: Set up a DIY taco bar with toppings like avocado, pickled onions, and radishes.
- Rice and Beans: Pair with Mexican rice and refried beans for a complete meal.
- Salad: Serve with a fresh side salad to balance the richness of the tacos.
Common Mistakes to Avoid
To ensure your birria tacos recipe turns out perfectly, avoid these common pitfalls:
- Overcooking the Meat: Cook until tender but not mushy.
- Skipping the Consommé: The dipping sauce is essential for flavor and authenticity.
- Using Cold Tortillas: Warm the tortillas before assembling to prevent cracking.
- Overloading the Tacos: Keep the filling balanced to avoid messy tacos.
Storing Tips for the Recipe
To keep your birria tacos fresh and flavorful:
- Refrigeration: Store leftover meat and consommé in separate airtight containers for up to 3 days.
- Freezing: Freeze the meat and sauce for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Reheat the meat in a skillet with a splash of consommé to retain moisture.
Conclusion
This birria tacos recipe is the ultimate guide to making authentic, flavorful quesabirria at home. With tender meat, rich consommé, and crispy, cheesy tacos, it’s a dish that’s sure to impress.
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FAQs
1. Can I make birria tacos in an Instant Pot?
Yes! Cook the meat on high pressure for 45 minutes for tender, flavorful results.
2. What’s the best meat for birria?
Beef chuck roast or goat meat are traditional choices, but lamb or short ribs also work well.
3. Can I make this recipe spicy?
Adjust the heat by adding more chiles or a dash of cayenne pepper to the sauce.
4. How do I store leftover consommé?
Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
5. Can I use store-bought tortillas?
Yes, but warm them up before assembling to make them pliable.
Birria Tacos
Ingredients
- 3 lbs beef chuck roast cut into chunks
- 1 lb short ribs bone-in, optional for extra flavor
- 5 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 2 dried pasilla chiles stems and seeds removed
- 1 medium onion chopped
- 6 cloves garlic minced
- 3 medium tomatoes chopped
- 2 tbsp apple cider vinegar
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Corn tortillas
- 1 cup shredded Oaxaca or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced white onion
- Lime wedges for serving
Instructions
Prepare the Chiles
- In a dry skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant.
- Transfer to a bowl and cover with hot water. Let them soak for 15 minutes until softened.
Make the Birria Sauce
- In a blender, add the soaked chiles, chopped tomatoes, garlic, onion, vinegar, oregano, cumin, cinnamon, paprika, bay leaves, and 1 cup of beef broth.
- Blend until smooth, then strain the sauce to remove any solids.
Cook the Meat
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Season the beef chuck and short ribs with salt and pepper, then sear until browned on all sides.
- Pour the blended birria sauce over the meat, add the remaining beef broth, and bring to a simmer.
- Cover and cook on low heat for 3-4 hours until the meat is tender and easily shreds.
Shred the Beef
- Remove the meat from the pot and shred using two forks.
- Strain the consommé (cooking broth) and reserve for dipping.
Make the Tacos
- Heat a skillet over medium heat. Dip corn tortillas into the reserved consommé, then place them on the skillet.
- Sprinkle cheese over the tortillas, then add the shredded birria meat.
- Fold the tacos in half and cook until crispy, about 2-3 minutes per side.
Serve
- Garnish with chopped cilantro and diced white onion.
- Serve with a side of consommé for dipping and lime wedges for extra flavor.
Notes
- For an even richer broth, use bone-in short ribs and let the birria simmer longer.
- You can also make this recipe in a slow cooker (8 hours on low) or Instant Pot (45 minutes on high pressure, then natural release).
- If you like spicy tacos, add chipotle peppers in adobo to the sauce for extra heat.
