Feb 11, 2022
birria tacos
25 MINUTES
8 servings
MEDIUM
What is Birria?
Birria is a traditional Mexican dish known for its deep, rich flavors. It originated in Jalisco and is usually made with goat or beef that’s slow-cooked in a broth of dried chiles, herbs, and spices until the meat is tender and full of earthy complexity.
Traditionally it’s served as a hearty stew with warm corn tortillas for dipping, but you’ll also find it tucked into tacos, quesatacos, or piled onto tostadas. Birria has long been a centerpiece of celebrations—weddings, holidays, family gatherings where it’s loved for its comforting, communal nature.
In recent years it’s had a bit of a glow-up, inspiring creative twists like birria ramen and even birria grilled cheese, while still keeping the soulful flavor that makes it special.
I first called my grandma for her recipe after seeing birria blow up on TikTok. For me, it’s more than a trend it’s tied to childhood dinners, birthdays, and quinceañeras. I used to be intimidated 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 finally gave it a try. Here’s my version, with a few personal touches. It’s the only birria recipe I reach for now.
recipe notes
Many recipes call for Oaxaca cheese, but Monterey Jack melts more evenly and keeps the tacos from turning out greasy.
Ingredients
Birria De Res
beef chuck, 4-5lbs, cut into 3 inch pieces
white onion, half
garlic, 4-5 cloves
bay leaf, 3 each
roma tomatoes, 3 each
peppercorns, 6-8 each
cloves, 5 each
dried oregano, 1 tsp
dried thyme, 1 tsp
cumin, 1 tsp
guajillo pepper pods, 10 each
ancho peppers, 3 each
chile de arbol, 6-8 each (optional)
white distilled vinegar, 1/2 cup
beef broth, unsalted, 1 cup
Mexican (Ceylon) cinamon stick, 1/4 inch stick
salt, to taste
pepper, to taste
water, as needed
Tacos
corn tortillas, 1 pack or freshly made
monterey jack cheese, 4 oz, shredded
2 limes, cut into wedges
cilantro, 1 bunch, minced
Instructions
Birria
Sear the Beef: Season beef generously with salt and pepper. Sear in a large pot or Dutch oven over medium-high heat until browned on all sides. Work in batches to avoid overcrowding. Set aside.
Make the Sauce: In a separate pot, combine chiles, tomatoes, onion, cinnamon stick, and bay leaves. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes, until softened.
Blend: Transfer softened ingredients to a blender with 1 cup of the chili water, beef broth, garlic, vinegar, cumin, oregano, and cloves. Blend until smooth (work in batches if needed). Strain through a fine mesh sieve into the pot with the seared beef, discarding solids.
Simmer: Stir to coat beef in sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 3–4 hours (or use high pressure in an Instant Pot). Add more broth if liquid reduces too much. Meat is done when fork-tender.
Shred & Season: Remove beef, shred with forks, and return to pot. Season broth (consomé) with salt and a splash more vinegar to taste. Keep warm.
Taco Assembly
Dip corn tortillas in the birria consomé to coat.
In a skillet over low heat with a bit of oil, fry the tortilla until soft. Flip, then add birria, cheese, chopped onion, and cilantro on one side.
Fold in half and fry until crispy and cheese is melted.
Serve hot with lime wedges and your favorite salsa.
