Birria tacos are a delicious and flavorful dish hailing from the state of Jalisco in Mexico. Traditionally made with goat meat, this dish has gained international popularity and is often prepared with beef, lamb, or a combination of meats. Birria tacos are known for their juicy, slow-cooked meat, rich and spicy broth (consomé), and crispy, pan-fried tortillas. Here's how you can recreate this iconic Mexican dish in your kitchen.

Birria Tacos

Ingredients List

To make authentic birria tacos, you'll need the following ingredients:

For the Meat:

  • 2-3 lbs of beef chuck roast, goat, or lamb
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 dried pasilla chiles
  • 1 onion, quartered
  • 4 garlic cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tsp ground cloves
  • Salt and pepper to taste
  • 6 cups of water or beef broth

For the Consomé (Broth):

  • 2 tomatoes, roasted
  • 1 onion, roasted
  • 4 garlic cloves, roasted
  • 1/4 cup apple cider vinegar
  • 1 tsp sugar
  • Salt to taste

For the Tacos:

  • Corn tortillas
  • Chopped cilantro
  • Diced onions
  • Lime wedges
  • Shredded cheese (optional)

Step-by-Step Cooking Instructions

1. Preparing the Meat and Marinade:

  1. Rehydrate the Chiles: Remove stems and seeds from the dried chiles. Soak them in hot water for about 20 minutes until they soften.
  2. Blend the Marinade: In a blender, combine the softened chiles, onion, garlic, bay leaves, cinnamon stick, paprika, cumin, oregano, ground cloves, salt, and pepper. Add a little soaking water to blend until smooth.
  3. Marinate the Meat: Cut the meat into large chunks and place it in a large bowl. Pour the marinade over the meat, ensuring all pieces are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

2. Cooking the Meat:

  1. Slow Cook the Meat: Transfer the marinated meat to a large pot or slow cooker. Add water or beef broth until the meat is fully submerged. Cook on low heat for 6-8 hours or until the meat is tender and shreddable.
  2. Prepare the Consomé: While the meat is cooking, roast the tomatoes, onion, and garlic until slightly charred. Blend these together with apple cider vinegar, sugar, and a pinch of salt. Set aside.

3. Assembling and Cooking the Tacos:

  1. Shred the Meat: Once the meat is cooked, remove it from the pot and shred it using two forks. Reserve the cooking liquid as the consomé.
  2. Heat the Tortillas: Dip each tortilla briefly into the consomé to coat it. Then, place it on a hot skillet or griddle.
  3. Assemble the Tacos: Add a generous amount of shredded meat to one side of the tortilla. If desired, sprinkle with shredded cheese. Fold the tortilla in half and cook until crispy and golden brown on both sides.

Serving Suggestions

  • Plating: Arrange the crispy birria tacos on a platter, garnished with chopped cilantro and diced onions. Serve with lime wedges on the side.
  • Serving the Consomé: Pour the consomé into small bowls for dipping. This flavorful broth enhances each bite and is an essential part of the birria taco experience.
  • Additional Toppings: Consider adding avocado slices, pickled jalapeños, or a drizzle of hot sauce for extra flavor.

Tips for Authentic Flavor and Variations

  • Meat Selection: For a traditional taste, use goat meat. For a more accessible option, beef chuck roast works wonderfully.
  • Adjusting Spice Levels: Modify the number of chiles to suit your preferred spice level. Removing seeds from the chiles will also reduce heat.
  • Personalization: Experiment with different toppings and cheese types to find your favorite combination. Queso fresco or Monterey Jack are great choices for melty goodness.


Making birria tacos at home is a rewarding experience that fills your kitchen with the aromatic flavors of Mexico. With this step-by-step guide, you're well-equipped to create a dish that will impress your family and friends. So, don’t hesitate—get cooking, and be sure to share your birria taco creations with your foodie community! Happy cooking!

Post a Comment

Previous Post Next Post