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    Birria Tacos

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    If you have been seeing the viral Birria Tacos (also known as quesatacos or quesabirria tacos) all over TikTok and have been dying to try them, this is the ultimate recipe to recreate that magic right at home. While traditional birria hails from Jalisco, Mexico, and is typically a rich stew made with goat or lamb served in a consomé broth without tacos, this modern spin takes the dish to an entirely new level.

    This recipe begins by braising a birria de rez (beef birria) using a combination of chuck stew meat and bone-in short ribs for maximum flavor and fat. The meat is slow-cooked in a complex, deeply flavorful sauce made from a blend of essential dried Mexican chiles (guajillo, ancho, and chiles de arbol), Mexican oregano, and Mexican cinnamon. Once the meat is incredibly tender, it is shredded and stuffed into corn tortillas along with melty Oaxacan cheese. The absolute best part? The tortillas are dipped in the fat skimmed directly from the top of the birria stew before being pan-fried until golden and crispy. Served with a side of the rich consomé for dipping, topped with fresh cilantro, white onion, and a squeeze of lime, these tacos are truly a magical, showstopping meal.

    Also Read : Saffron risotto

    Birria Tacos
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    Birria Tacos

    Recipe by RecipesVilla
    Course: DinnerCuisine: MexicanDifficulty: Medium
    Servings
    +
    –

    3

    servings
    Prep time

    25

    minutes
    Cooking time

    1

    hour 

    20

    minutes
    Calories

    350

    kcal

    Ingredients

    • Birria de Rez (The Meat):

    • 2 pounds boneless chuck

    • 1 pound oxtail or bone-in short ribs

    • 1 teaspoon neutral oil (avocado or vegetable oil)

    • The Sauce:

    • 7 (31g) ancho chiles, ends trimmed and de-seeded

    • 7 (35g) guajillo chiles, ends trimmed and de-seeded

    • 3 (2g) chiles de arbol, ends trimmed and de-seeded

    • 1 white onion, peeled and halved

    • 6 g arlic cloves, peeled

    • 4 roma tomatoes

    • 1 tablespoon black peppercorns

    • 1 teaspoon dried Mexican oregano

    • 1 teaspoon cumin seeds

    • 1 teaspoon coriander seeds

    • 1/4 teaspoon ground cloves

    • 1/2 Mexican cinnamon stick (See notes if using regular cinnamon)

    • 3 bay leaves

    • 1 teaspoon apple cider vinegar

    • 3 cups beef broth or water, divided

    • Kosher salt, to taste

    • For the Tacos & Assembly:

    • 1/4 cup minced cilantro

    • 1/4 white onion, minced

    • Juice from 1 lime

    • Kosher salt

    • C orn tortillas

    • 3 ounces Oaxacan cheese (or mozzarella)

    Directions

    • To Sear the Meat:
    • Bring the meat to room temperature (about 30 minutes) and then sprinkle liberally on all sides with kosher salt.
    • In a large Dutch oven or a pot with an oven-proof lid, set over medium-high heat, add the neutral oil.
    • When hot, add the meat and sear on all sides until browned. You will have to do this in batches. Transfer to a bowl.
    • To Make the Sauce:
    • Meanwhile, in another medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves, and add cold water until it covers everything. Place over medium heat and simmer gently for about 15 minutes.
    • Pour through a strainer and transfer the solids (including the whole spices) to a blender. (Note: Discard the boiling liquid, as it can be bitter).
    • Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes. Add salt to taste (about 1 tablespoon of kosher salt is recommended).
    • To Braise the Meat:
    • Preheat the oven to 300°F.
    • Add the meat back to the Dutch oven and pour the blended sauce over it. To the blender, add the remaining 2 cups of broth or water and swish it around to pick up any leftover sauce, then pour it into the pot.
    • Place over medium heat until it reaches a gentle simmer, then immediately cover and transfer to the preheated oven. Cook for about 3 hours, until the meat is tender.
    • To Assemble the Tacos:
    • Mix together the minced cilantro, minced white onion, lime juice, and a pinch of salt.
    • Remove the meat from the sauce and shred using two forks. Ladle the remaining broth (consomé) into small dipping bowls and add a handful of the diced cilantro mixture.
    • Add a non-stick skillet over medium heat.
    • Dip a corn tortilla into the top of the broth (this should be the fat that has settled) and add it to the skillet.
    • Pan-fry on one side for about 30 seconds, then flip over.
    • Add 1-2 tablespoons of the shredded meat and a small handful of the shredded Oaxacan cheese.
    • Fold the tortilla over and cook until pan-fried on both sides and the cheese is melted, about 1 minute.
    • Transfer to a plate and serve immediately alongside the bowl of consomé for dipping.

    Notes

    • Sourcing Ingredients: All of the essential ingredients, like the specific dried chiles (guajillo, ancho, arbol), Mexican oregano, and Mexican cinnamon, can be found at your local Latin market.
    • A Note on Cinnamon: Mexican cinnamon is much more brittle and snappy, making it easy to blend directly into the sauce. If you are using regular, hard cinnamon (like Saigon), add it to the mixture to boil, but remove and discard it before blending to protect your blender blades.
    • Meat Substitutions: You can substitute the beef for goat or lamb. If you prefer, you can use all chuck stew meat or swap the short ribs for oxtail.
    • Make-Ahead & Storage: You can make the birria first, shred the meat, and store the meat and sauce in the fridge for up to 3 days or freeze for up to 6 months. The fat will solidify on the top in the fridge; simply scoop that off and use it to pan-fry your tortillas when you are ready to eat.

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