FAQs About Birria TacosWhat are Birria Tacos made of?

Birria tacos are made with slow-braised meat—traditionally beef, goat, or lamb—cooked in a rich chile-based adobo. The meat is shredded and stuffed into corn tortillas dipped in consommé, then pan-fried until crispy. They're served with more consommé on the side for dipping.

Are Birria Tacos spicy?

Birria tacos can be moderately spicy depending on the types of dried chiles used in the adobo. Guajillo, ancho, and pasilla chiles provide deep flavor without overwhelming heat. You can always adjust the spice level to your taste when making them at home.

Can you make Birria Tacos with chicken or pork?

Yes! While beef is most traditional, birria tacos made with chicken or pork are equally delicious. Chicken thighs cook faster and still soak up all the bold flavors, while pork shoulder offers a fatty richness perfect for slow-braising.

What’s the difference between Birria Tacos and regular tacos?

Regular tacos are typically filled with grilled or sautéed meat and standard toppings. Birria tacos are dipped in consommé and pan-fried for a crispy texture. They're served with a side of consommé for dipping, giving them a unique richness and depth of flavor.

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Birria Tacos: A Flavor-Packed Mexican Classic You’ll Crave

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Authentic Mexican birria tacos made with consommé-dipped tortillas, slow-braised beef, and bold spices. Learn how to make birria tacos with this delicious recipe that’s rich, crispy, and packed with flavor.

Author: Paula
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Braised, Pan-Fried
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

3 lbs beef chuck roast or short ribs
5 dried guajillo chiles
3 dried ancho chiles
2 dried pasilla chiles
1 tbsp cumin
1 tsp oregano
½ tsp ground cloves
1 bay leaf
1 cinnamon stick (optional)
6 garlic cloves
1 white onion
2 tbsp vinegar
2 cups beef broth
Corn tortillas
Shredded cheese (Oaxaca or mozzarella)
Cilantro, chopped
Diced onion
Lime wedges (for serving)

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Instructions

Toast the dried chiles in a dry skillet for 2–3 minutes until fragrant, then soak them in hot water for 15 minutes.
Blend the chiles with garlic, onion, cumin, oregano, cloves, and vinegar until smooth.
Coat the beef with the adobo sauce and marinate overnight for best results.
Sear the marinated beef in a Dutch oven until browned.
Add beef broth, bay leaf, cinnamon stick, and remaining marinade. Cover and braise for 3 hours until the meat is fall-apart tender.
Remove the beef, shred it, and strain the remaining broth into a bowl—this is your consommé.
Dip each corn tortilla into the consommé, place it on a hot skillet, add cheese and shredded beef, then fold and fry until golden and crispy.
Serve with chopped onions, cilantro, lime, and a side of consommé for dipping.

Notes

You can make birria tacos with chicken or pork instead of beef.
For spicier birria tacos, increase the number of dried chiles or add a chipotle pepper to the adobo.
Authentic Mexican birria tacos are best enjoyed fresh off the skillet with consommé.

Find it online: https://paularecipes.com/birria-tacos-authentic-mexican-recipe/