Birria tacos Recipes-Choose from 5 versions

[ Birria tacos]

Birria tacos are a popular Mexican street food that has gained popularity in recent years in the United States and other countries. The dish consists of a soft corn tortilla filled with tender, slow-cooked beef (traditionally goat meat) that has been seasoned with a blend of dried chilies and spices, along with a side of consommé (a rich, flavorful broth).

The process of making birria tacos is a time-consuming one, as the meat is cooked low and slow for several hours until it becomes tender and falls apart easily. The seasoning blend typically includes dried chilies such as guajillo, ancho, and pasilla, along with garlic, cumin, oregano, and other spices.

To assemble the tacos, the tortillas are warmed and then filled with a generous portion of the meat. The tacos are typically topped with diced onion, cilantro, and a squeeze of lime juice, and then dunked in the consommé for added flavor and richness.

 

[1] Aarón Sánchez's Birria tacos Recipe

- Ingredients

• 3 pounds boneless beef short ribs or chuck roast
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 6 cloves garlic, chopped
• 2 tablespoons tomato paste
• 2 dried bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 2 cups beef broth
• 1/2 cup chopped fresh cilantro
• Lime wedges, for serving
• Corn tortillas, for serving

- Directions

1. Preheat the oven to 325°F.
2. Season the beef with salt and black pepper.
3. Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
4. Add the beef and sear on all sides until browned, about 8 minutes.
5. Remove the beef from the pot and set aside.
6. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
7. Stir in the tomato paste, bay leaves, cumin, smoked paprika, oregano, and salt, and cook for 1 minute.
8. Add the guajillo and ancho chilies and beef broth, and bring to a simmer.
9. Return the beef to the pot and spoon some of the sauce over the top.
10. Cover the pot and transfer it to the oven.
11. Bake for 3-4 hours, or until the beef is tender and falls apart easily.
12. Remove the pot from the oven and let the beef cool slightly.
13. Shred the beef with two forks.
14. To assemble the tacos, warm the tortillas and fill with the shredded beef.
15. Top with cilantro and a squeeze of lime juice.

 

[2] Rick Martinez's Birria tacos Recipe

- Ingredients

• 2 pounds boneless beef chuck roast, cut into 2-inch pieces
• 1 large onion, chopped
• 10 garlic cloves, chopped
• 2 bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 tablespoon apple cider vinegar
• 1 tablespoon tomato paste
• 4 cups beef broth
• Salt and black pepper, to taste
• Corn tortillas, for serving
• Lime wedges, for serving
• Chopped onion, cilantro, and sliced radishes, for serving

- Directions

1. Preheat the oven to 325°F.
2. In a large Dutch oven or oven-safe pot, combine the beef, onion, garlic, bay leaves, oregano, and cumin.
3. Heat the vegetable oil in a skillet over medium heat.
4. Add the guajillo and ancho chilies and cook until fragrant, about 30 seconds per side.
5. Remove the chilies from the skillet and transfer them to a blender.
6. Add the vinegar and tomato paste to the blender and puree until smooth.
7. Pour the chili puree over the beef mixture.
8. Add the beef broth and season with salt and black pepper.
9. Cover the pot and transfer it to the oven.
10. Bake for 3-4 hours, or until the beef is tender and falls apart easily.
11. Remove the pot from the oven and let the beef cool slightly.
12. Remove the bay leaves and discard.
13. Transfer the beef to a cutting board and shred with two forks.
14. Return the beef to the pot and stir to combine with the sauce.
15. To assemble the tacos, warm the tortillas and fill with the shredded beef.
16. Top with chopped onion, cilantro, and sliced radishes.
17. Serve with lime wedges on the side for squeezing over the tacos.

 

[3] Eddie Zamora's Birria tacos Recipe

- Ingredients

• 4 pounds beef chuck roast
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 6 dried guajillo chilies, stemmed and seeded
• 6 dried pasilla chilies, stemmed and seeded
• 6 cups beef broth
• Corn tortillas, for serving
• Chopped cilantro, diced onion, and lime wedges, for serving

- Directions

1. Preheat the oven to 300°F.
2. In a large Dutch oven or heavy pot, combine the beef, onion, garlic, bay leaves, oregano, cumin, paprika, salt, and black pepper.
3. Cover with water and bring to a simmer over medium heat.
4. Reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and falls apart easily.
5. In a separate skillet, toast the guajillo and pasilla chilies over medium heat until fragrant, about 30 seconds per side.
6. Transfer the chilies to a blender and add the beef broth.
7. Puree until smooth.
8. Once the beef is cooked, remove it from the pot and shred it into bite-sized pieces.
9. Strain the broth through a fine-mesh strainer into a clean pot.
10. Add the shredded beef to the broth and simmer for an additional 20-30 minutes to let the flavors meld.
11. To assemble the tacos, warm the tortillas and fill with the shredded beef and some of the broth.
12. Top with chopped cilantro, diced onion, and a squeeze of lime juice.

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[4] Marcela Valladolid's Birria tacos Recipe

- Ingredients

• 2 pounds beef chuck roast
• 1 large onion, chopped
• 5 garlic cloves, chopped
• 2 bay leaves
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 2 tablespoons vegetable oil
• 4 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded
• 1 tablespoon apple cider vinegar
• Salt and black pepper, to taste
• Corn tortillas, for serving
• Chopped onion, cilantro, and sliced radishes, for serving

- Directions

1. In a large Dutch oven or oven-safe pot, combine the beef, onion, garlic, bay leaves, oregano, cumin, and smoked paprika.
2. Heat the vegetable oil in a skillet over medium heat.
3. Add the ancho and guajillo chilies and cook until fragrant, about 30 seconds per side.
4. Remove the chilies from the skillet and transfer them to a blender.
5. Add the apple cider vinegar to the blender and puree until smooth.
6. Pour the chili puree over the beef mixture.
7. Add enough water to cover the beef.
8. Season with salt and black pepper.
9. Cover the pot and bring the mixture to a boil.
10. Reduce the heat to low and simmer for 3-4 hours, or until the beef is tender and falls apart easily.
11. Remove the pot from the heat and let the beef cool slightly.
12. Using tongs, remove the beef from the pot and shred it into bite-sized pieces.
13. Strain the remaining sauce through a fine-mesh strainer and discard any solids.
14. Return the shredded beef to the pot and stir to combine with the sauce.
15. To assemble the tacos, warm the tortillas and fill with the shredded beef.
16. Top with chopped onion, cilantro, and sliced radishes. Serve immediately.

 

[5] Pati Jinich's Birria tacos Recipe

- Ingredients

• 3 pounds beef chuck roast, cut into large pieces
• 1 onion, chopped
• 8 garlic cloves, peeled and chopped
• 2 bay leaves
• 2 cinnamon sticks
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon ground cloves
• 6 dried guajillo chilies, stemmed and seeded
• 4 dried ancho chilies, stemmed and seeded
• 4 cups beef broth
• Salt and black pepper, to taste
• Corn tortillas, for serving
• Fresh cilantro leaves, chopped onion, and lime wedges, for serving

- Directions

1. In a large pot or Dutch oven, combine the beef, onion, garlic, bay leaves, cinnamon sticks, oregano, cumin, and cloves.
2. Cover with water and bring to a boil over high heat.
3. Reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and falls apart easily.
4. Meanwhile, in a separate skillet, toast the guajillo and ancho chilies over medium heat until fragrant, about 30 seconds per side.
5. Transfer the chilies to a blender and add the beef broth.
6. Puree until smooth.
7. Once the beef is cooked, remove it from the pot and shred it into bite-sized pieces.
8. Strain the broth through a fine-mesh strainer into a clean pot.
9. Add the shredded beef to the broth and season with salt and black pepper to taste.
10. Simmer for an additional 20-30 minutes to let the flavors meld.
11. To assemble the tacos, warm the tortillas and fill with the shredded beef and some of the broth.
12. Top with fresh cilantro, chopped onion, and a squeeze of lime juice