Birria Tacos Recipe
Published April 23, 2024. This post may contain affiliate links. Please read my disclosure policy.
I make this traditional Birria Tacos recipe by slow-braising lamb and beef with chilies and spices until tender. The rich, flavorful meat is then tucked into crispy tortillas, creating the ultimate Mexican dish. Once you try them, I’m sure these quesa tacos will become your new favorite.
I’ve always believed that the best tacos are made with care and tradition. I created this Birria Tacos recipe to bring that same depth of flavor and authenticity into my own kitchen and share it with you. If you love making the real deal, don’t miss my Baja fish tacos recipe and my delicious Chicken Tinga for even more incredible flavors.
Birria Tacos
Birria tacos come from birria consomé, a zesty shredded meat stew in Jalisco, Mexico. The meat is then cooked inside corn tortillas dipped in the stew liquid, seared in a hot pan with shredded Oaxaca cheese, and often garnished with diced yellow or white onions and chopped cilantro.
These flavorful tacos may have slight variations in taste depending on the Mexican restaurant or street cart you get them from, but one thing is certain, they’re always delicious. Traditionally made with goat, birria tacos are now more commonly prepared with beef or lamb, and I prefer using a mix of both for my recipe.
I make these birria tacos because they’re more than just a meal, they’re an experience. The rich consommé, crispy tortillas, and tender, spiced meat come together for a deeply satisfying bite. If you’ve been wanting to recreate restaurant-quality tacos at home, this recipe is for you.
Is Birria the Same as Barbacoa?
As a chef, I get this question all the time, and I’m always happy to clear it up.
Barbacoa is a cooking method, and birria is the final product of that cooking method. Classically, barbacoa is the process where meat is marinated or not and cooked wrapped in banana leaves in a dug hole that has a fire in it. The meat would cook for several hours or until very tender.
Birria is made by placing that meat cooked using that specific method, which is then served in a flavorful broth, which is where you get birria consomé from.
This can be a challenging cooking method, so nowadays, birria is often cooked in a pot on the stove. However, if you do get a chance to make it the Barbacoa way, then I highly recommend it.
Ingredients and Substitutions
To make my Birria Tacos, I need tender meat, bold spices, crispy tortillas, and a rich consomé to bring everything together. Here’s what I used:
- Birria Consomé – I use the tender, shredded meat from the birria along with the rich consomé for dipping. It’s what makes these tacos so flavorful.
- Tortillas – Corn tortillas are the traditional tortillas. However, you could use flour tortillas if available.
- Cheese – I go for shredded Oaxaca cheese because it melts beautifully. Chihuahua, panela, queso fresco, or cotija also work depending on the texture you want.
- Onions – I like using yellow, white, sweet, or red onions, whatever I have on hand. They add a little bite and freshness.
- Cilantro – Fresh cilantro is my go-to garnish.
- Citrus – A squeeze of lime or lemon is a must for me. It cuts through the richness and enhances all the flavors.
How to Make Birria Tacos
Brown: I season the meat and sear it in a large pot until it’s deeply browned on all sides. Then, I set it aside while I prepare the rest of the ingredients.
Caramelize & Stew: I cook the onions in the pot for about 20 minutes until they turn golden and caramelized. Then, I add the garlic, tomatoes, chiles, and spices, letting everything stew until the chiles are soft and tender.
Blend & Cook: I blend the chile mixture until it’s completely smooth. Then, I pour it back into the pot, add water or beef stock, season with salt and pepper, and return the meat to cook over medium heat for about 2 hours until it’s fall-apart tender.
Shred: I take the beef out of the pot and let it rest for a few minutes. Then, I use two forks to roughly chop or shred it into tender, bite-sized pieces.
Strain: I strain the remaining liquid to remove any solids, then pour it back into the pot.
Dip & Sear: I lightly dip a corn tortilla into the rich consomé, making sure it’s coated but not soggy. Then, I place it in a hot cast-iron skillet to crisp up.
Assemble: I immediately sprinkle cheese onto the tortilla, letting it start to melt. Then, I add the chopped meat and, if I’m using them, some onions and cilantro for extra flavor.
Fold & Sear: I fold the taco over in the pan, pressing it gently to seal. Then, I let it sear until the edges crisp up and hold together.
Serve: I plate the tacos and ladle the rich, meatless consomé into a bowl. Then, I season it with freshly squeezed lemon juice, onions, and cilantro for the perfect finishing touch.
chef tip + notes
My top tip for making the best Birria Tacos is to make sure there’s enough fat on top of the consomé before dipping the tortillas. That layer of fat is what gives the tacos their rich flavor and crispy texture, and if it’s missing, they won’t fry up the way they should. If I ever find the broth too lean, I just add a little oil or butter to the pan, and it works like a charm.
- Take Your Time with the Broth: I let the consommé simmer for about three hours so the flavors can fully develop. It’s the key to a rich, deeply flavorful broth.
- Don’t Skip Toasting the Chiles: I always dry-roast the chiles in a skillet before blending them. It brings out a deeper, smokier flavor that makes a huge difference.
- Double Up on the Consommé: I always make extra consommé because it’s perfect for dipping, birria ramen, or even sipping on its own. Leftovers never go to waste.
- Use the Right Tortillas: Corn tortillas work best because they hold up when dipped and fried. Flour tortillas are an option, but they won’t get as crispy.
- Balance the Spice: If I want more heat, I add a roasted serrano or jalapeño to the sauce. When cooking for a crowd, I keep the spice mild and let everyone adjust with hot sauce.
- Prevent Tearing: If the tortillas feel too delicate, I use two stacked together. It helps them hold up better when dipped in the broth.
Serving Suggestions
When we have a typical Taco Tuesday night with my family, I like to make a full spread to go with these Birria Tacos.
I always serve them with Mexican Rice because it soaks up the extra consommé perfectly and a side of Pico de Gallo adds a fresh, zesty contrast.
If we’re feeling extra indulgent, I make a batch of Elote for that creamy, cheesy bite. To round it all out, a refreshing cold Mexican beer is always on the table.
Make-Ahead and Storage
Make-Ahead: The tacos are meant to be eaten immediately, but you can make them up to 30 minutes ahead and keep them warm, covered in foil at the lowest temperature in the oven.
How to Store: It is best to store the cooked meat separately from the tortilla shells. Store the meat covered for up to 6 days in liquid or consomé. This will freeze very well covered for up to 6 months in its liquid, or consomé. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired amount of meat in its liquid, or consomé, in a medium-size pot and heat over low heat until hot.
More Beef Recipes
Video
Birria Tacos Recipe
Ingredients
- ¼ recipe of birria consomé
- 20 corn tortillas
- 2 cups shredded Oaxaca cheese
- 1 peeled and small diced yellow onions
- ½ cup chopped fresh cilantro
- juice of 2 lemons
Instructions
- Prepare the birria consomé but do not add the chopped meat back to the strained liquid in the pot.
- Making 1 taco at a time, lightly dip two corn tortillas into the top part of the consomé liquid and place on top of each other in a cast-iron skillet over medium to medium-high heat.
- Immediately, evenly sprinkle some of the cheese on top of the corn tortilla, followed by evenly adding some of the chopped meat to the one-half side of the taco on top of the cheese.
- At this point, you can also add diced onions and cilantro, but that part is optional.
- Cook for a minute or two and then fold the taco over to help form it. Cook for about one more minute.
- Repeat the process until all of the meat has been used.
- Serve each taco with a small bowl of the consomé liquid that has been garnished with lemon juice, diced onions, and cilantro.
Mucho good —- I love the idea of using lamb and dipping the tortillas. This was fun to make and even better to eat. Thanks for the recipe.
My pleasure! Thank you for giving it a try!