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This homemade birria taco turns basic ingredients into an amazing Mexican meal with juicy beef, flavorful broth, and crunchy cheese-stuffed tacos that'll make you feel like you're eating street food in Jalisco.
The first time I made these for my family, everyone was grabbing for the last taco. There's something magical about watching that tortilla sizzle in the pan after dipping it in the red broth – it's a kitchen moment I can't get enough of.
What You'll Need
- Oxtail and chuck roast: Mixes an economical meat cut with flavorful bone-in pieces for incredible taste and texture
- Dried chilies: Mixing arbol, ancho and guajillo creates just the right combo of heat, smokiness and rich flavor
- Unground spices: Coriander, cumin seeds, Mexican cinnamon and black peppercorns bring authentic taste you won't get from pre-ground stuff
- Oaxacan cheese: This stretchy Mexican cheese makes those awesome stringy pulls when it melts
- Toppings: Fresh cilantro, crunchy onion and tangy lime juice help cut through the richness and balance everything out
How To Make It
- Brown The Beef:
- Get your pot really hot before adding the meat. This step creates amazing flavor compounds through browning. Don't rush it – each side needs about 3 minutes to develop a nice dark crust.
- Mix Up The Chile Blend:
- Lightly toast your dried chiles first to bring out their flavor. When you blend, keep it going for at least 2 minutes to get that perfectly smooth sauce that makes great birria stand out.
- Cook It Slow:
- The real transformation happens during slow cooking. Keep your oven at a steady 300°F. Around the 2.5 hour mark, try pulling a bit of meat with two forks – it should fall apart without any fight.
- Finish The Broth:
- After cooking, let everything sit for 15 minutes, then carefully skim the bright red fat from the top. This fat is a treasure for dipping your tortillas to get that signature crispiness.
- Put Tacos Together:
- Dip one side of each tortilla in the fat you skimmed off, then place it on a medium-hot pan. After flipping, add your meat and cheese right away so everything gets nice and melty.
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Don't even think about skipping the dried chiles in this dish. I tried using chili powder once when I was in a hurry and it wasn't even close to the same thing. Those dried chiles create the heart and soul of birria that keeps people asking for more.
Prep It Early
Birria gets better with time, which makes it perfect for company. You can cook the meat up to three days before you need it and keep it in the fridge. The fat will harden on top, sealing everything in and keeping it fresh. This also makes it super easy to collect the fat for dipping tortillas. Just warm everything gently on the stove before making your tacos.
Different Ways To Make It
You'll find tons of birria versions across Mexico. In Guadalajara, people often eat it as a soup with tortillas on the side. The cheesy quesabirria style has gotten really popular in northern Mexico and the US. Some areas add a bit of chocolate for deeper flavor, while others pour in some beer while cooking. Feel free to play around with this recipe while keeping the main techniques the same.
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What To Serve With It
Make your birria taco night extra special with all the right sides. Put out small dishes of white onion, fresh cilantro, and lime wedges so everyone can jazz up their broth. A simple lime-dressed cabbage slaw adds a nice crisp contrast to the rich tacos. For drinks, try a michelada, a Mexican beer with lime, or horchata if you want something non-alcoholic to cool down the spice.
Frequently Asked Questions
- → What type of meat is best for Birria Tacos?
Chuck, oxtail, or short ribs work great for traditional Birria Tacos. You can try goat or lamb too if you want a different taste.
- → How can I make this dish ahead of time?
Cook the meat and sauce the day before and keep them in separate containers in your fridge. When you're ready to eat, warm everything up and use the fat that rises to the top for frying your tortillas.
- → What cheese works best for these tacos?
Nothing beats Oaxacan cheese for that stretchy, authentic taste, but regular mozzarella works fine if you can't find it.
- → Can I make this dish in an Instant Pot?
Absolutely! Brown your meat using the sauté function, add your sauce and broth, then cook under pressure for about 50 minutes. Let it release naturally for the most tender meat.
- → How can I ensure the sauce is smooth?
Run it through a good blender until it's completely smooth. If you want it extra silky, pour it through a fine strainer to catch any tiny bits.
- → What tortillas should I use for Birria Tacos?
Corn tortillas are your best bet for authentic Birria Tacos. They get nice and crispy when you fry them in the flavorful fat from your broth.
- → How do I serve the tacos with the broth?
Pour some broth (people call it consomé) into small bowls, throw in some fresh cilantro, lime juice, and raw onion. Everyone can dip their tacos in it while they eat for extra flavor.