birria tacos
“This recipe yields tender, flavorful birria de res that is perfect for enjoying with family and friends. Remember to adjust the level of spiciness to your preference and savor the rich, comforting flavors of this traditional Mexican dish.
What is Birria?
Birria is a traditional Mexican dish that has gained widespread popularity for its rich and flavorful profile. Originating from the state of Jalisco, this iconic dish is typically made with either goat or beef, which is slow-cooked in a savory and aromatic broth made from a blend of dried chilies, herbs, and spices. The result is tender, juicy meat infused with complex and earthy flavors.
Birria is often served in the form of a hearty stew, accompanied by corn tortillas for dipping and sopping up the flavorful broth. It is also commonly enjoyed as a filling for tacos, quesatacos, or as a topping for tostadas. The dish is commonly associated with celebratory events such as weddings, holidays, and family gatherings, where it is cherished for its comforting and communal nature.
In recent years, birria has experienced a surge in popularity, inspiring innovative variations and creative reinterpretations in the culinary world. From Birria ramen to birria grilled cheese, this beloved dish continues to evolve while retaining its core essence of rich, soul-warming deliciousness.
I called my grandma for her birria recipe after seeing it become popular on TikTok.
Birria brings back childhood memories of family dinners, birthdays, and quinces. I was always too scared to make it myself, but when I moved to New York, I missed the Mexican food I grew up with in East LA. So, I decided to try making birria for the first time. Here's my modified recipe, with a few personal touches. It's the only birria recipe you'll ever need.
recipe notes
I've noticed many people using Oaxaca cheese for this recipe, but I don't suggest it. In my experience, Oaxaca cheese doesn't melt as nicely as Monterey Jack. Using Oaxaca cheese may make your taco too greasy.
Birria Tacos
Ingredients
Instructions
- In a large pot, add 64 oz of water, cut beef chuck, onion, garlic head, salt, and bay leaves.
- boil for at least one hour, and skim fat that forms at the top of the pot.
- while that boils, in a separate pan, add 1 tbsp of oil and lightly toast all of the peppers with 6 garlic cloves. 2-3 minutes.
- transfer the toasted peppers with the garlic cloves, peppercorns, 16 oz of water to a blender. remove the onion from the beef pot as well as the head of garlic and also add to the blender.
- blend until the sauce is smooth.
- using a mesh strainer, strain the chili sauce into the pot of beef until it is fully incorporated into the pot. discard the pulp.
- add in oregano, thyme, cumin, and beef bouillon into the pot.
- cover and simmer on low heat for 3 hours or until the meat is fork tender. if the meat is tender enough, you wont need to shred with a fork. ensure the meat has cooked for long enough so that it is easier to serve.
- Take a corn tortilla and dip it into the pot with the Birrira so that it is covered in sauce.
- In a medium pan on low heat, place the wet tortilla directly onto the pan.
- Add birria, cheese, onion, and cilantro onto one half of the tortilla.
- fold the other half of the tortilla over, and fry the taco until the cheese is melted.
- serve with lime wedges and your favorite salsa.
hi, i’m denise!
I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.
Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.
I can help you cook and conquer kitchen challenges for amazing meals.
