What's the difference between birria and barbacoa?

While both are slow-cooked meat dishes, birria originated in Jalisco and traditionally uses goat or mutton, while barbacoa is from Hidalgo and typically uses beef or sheep. Birria is also known for its rich, spicy broth.

Can I make birria in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, cook on low for 8-10 hours. In an Instant Pot, cook at high pressure for 45-50 minutes with a natural release.

It can be, but the spice level is adjustable. The dried chilies used are more for flavor than heat, so you can control the spiciness by adjusting the types and amounts of chilies used.

Can I make birria ahead of time?

Yes! In fact, many people believe birria tastes even better the next day as the flavors have more time to meld. Just reheat gently and crisp up fresh tortillas when you're ready to serve.

What's the best way to reheat leftover birria?

Reheat the meat and consommé separately on the stovetop over medium-low heat. Assemble tacos with freshly crisped tortillas for the best texture.

Yes, the meat and consommé freeze well for up to 3 months. Thaw in the refrigerator overnight before reheating.

What drinks pair well with birria tacos?

Traditional Mexican beverages like horchata or agua fresca complement birria tacos beautifully. For alcoholic options, a crisp Mexican lager or a margarita pairs wonderfully with the rich flavors of the dish.

This Authentic Birria Tacos Recipe Will Blow Your Mind!

Name: Authentic Birria Tacos Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 4 dried guajillo chilies; 2 dried ancho chilies; 2 dried pasilla chilies; 1 white onion, divided; 6 garlic cloves; 1 tbsp whole cumin seeds; 1 tsp dried oregano; 1/2 tsp ground cloves; 2 bay leaves; 1 cinnamon stick; 1/4 cup apple cider vinegar; 4 cups beef broth, divided; 2 tbsp vegetable oil; Salt to taste; 18 corn tortillas; 1 cup chopped fresh cilantro; 2 limes, cut into wedges

Description

Dive into the rich flavors of Mexico with these mouthwatering birria tacos. Tender, slow-cooked beef simmered in a fragrant chili sauce, served in crispy, broth-dipped tortillas. A fiesta for your taste buds!

Equipment

Large pot or Dutch oven
Blender
Skillet
Tongs
Sharp knife
Cutting board

Ingredients

Units Scale

3 lbs beef chuck roast, cut into large chunks
4 dried guajillo chilies
2 dried ancho chilies
2 dried pasilla chilies
1 white onion, divided
6 garlic cloves
1 tbsp whole cumin seeds
1 tsp dried oregano
1/2 tsp ground cloves
2 bay leaves
1 cinnamon stick
1/4 cup apple cider vinegar
4 cups beef broth, divided
2 tbsp vegetable oil
Salt to taste
18 corn tortillas
1 cup chopped fresh cilantro
2 limes, cut into wedges

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Instructions

Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Remove seeds and stems, then soak in hot water for 15 minutes.
In the same skillet, toast cumin seeds until fragrant, about 1 minute.
Drain the chilies and add to a blender with toasted cumin, half the onion, garlic, oregano, cloves, 1 cup of beef broth, and vinegar. Blend until smooth to create the chili paste.
In a large bowl, coat the beef chunks with the chili paste. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Heat oil in a large pot over medium-high heat. Add the marinated beef and brown on all sides, about 5 minutes.
Pour in the remaining beef broth, add bay leaves and cinnamon stick. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours until the beef is tender and easily shreds.
Remove the beef from the pot and shred it using two forks. Strain the cooking liquid and skim off excess fat.
To serve, dip each tortilla in the skimmed cooking liquid (consommé) and fry in a hot skillet until crispy, about 30 seconds per side.
Fill each tortilla with shredded beef, top with chopped onion and cilantro.
Serve tacos with lime wedges and a small bowl of consommé for dipping.

Notes

For an extra layer of flavor, try adding 1 tablespoon of cocoa powder to the chili paste. This unexpected ingredient adds depth and richness to the sauce without making it taste chocolatey. It’s a nod to traditional Mexican mole sauces and sets this recipe apart from typical birria recipes.

Remember to skim the fat from the consommé before dipping your tortillas – this ensures a cleaner, more balanced flavor in your tacos.

Nutrition

Serving Size: 3 Birria Tacos
Calories: 450 kcal
Sugar: 2g
Sodium: 580mg
Fat: 22g
Saturated Fat: 8g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 110mg