Delicious Birria Tacos (Quesabirria)
Oh my goodness, let me tell you about my latest obsession – birria tacos! I’ve been on a Mexican food kick lately, and these tacos have totally stolen my heart (and taste buds).
Table of Contents
What are Birria Tacos?
Picture this: tender, juicy shredded beef nestled in crispy corn tortillas, then dipped in a rich, flavorful consommé. That’s birria tacos in a nutshell, and let me tell you, they’re absolutely irresistible!
I first tried these at a local taco truck, and I knew I had to recreate them at home. After some trial and error (and a lot of delicious taste-testing), I think I’ve nailed down the perfect birria tacos recipe.
Equipment Needed For This Recipe
- Large Dutch Oven – 5.5 qt or larger
- Blender
- Saucepan
- Paring Knife
- Wooden Cutting Board
- Ladle
- Slotted Spoon
See Recipe Card Below For Detailed Measurements and Instructions.
Prep The Ingredients
- Pre-cooked birria beef, shredded (about 3 cups)
- Birria stew/consommé, warmed
- Corn tortillas
- Oaxaca, Shredded Monterey Jack cheese or Mozzarella
- Diced onions
- Fresh cilantro, chopped
- Lime wedges, for serving
- Reserved fat from the birria stew for frying
How To Make Birria Stew?
The heart of any good birria taco is the meat, and for me, nothing beats a good beef chuck roast. I start by searing it in my trusty Dutch oven over medium heat. That caramelization is key for developing those deep, complex flavors we’re after.
Then comes the fun part – building the sauce. I use a blend of dried chiles (ancho and guajillo are my go-to’s) along with some Mexican oregano, bay leaves, and a splash of apple cider vinegar for tanginess. The smell that fills my kitchen as this simmers is absolutely heavenly!
Now, I know not everyone has the time to babysit a pot on the stove all day. That’s where your slow cooker or Instant Pot can be a real lifesaver. Just throw everything in, set it, and forget it. By the time you’re ready for dinner, you’ll have the most succulent, fall-apart tender beef waiting for you.
How To Make Birria Tacos?
Once your beef is cooked and shredded, it’s taco time! I like to fry my corn tortillas in a skillet over medium heat with a bit of the fat skimmed from the top of the birria. It makes them extra crispy and flavorful.
Then, I pile on the shredded beef, a sprinkle of diced onions, and a generous handful of Monterey Jack cheese. A quick fold, and into the skillet they go until the cheese is all melty and gooey.
But here’s the real secret that takes these tacos to the next level – dipping them in the consommé before each bite. It’s messy, but trust me, it’s so worth it!
Can I Make Birria Tacos with Cheese?
Absolutely! Add the hot birria meat and consomme to a corn tortilla, topping with diced onions, cilantro, and a pinch of lime juice.
Top Tips For The Best Birria
- Use High-Quality Beef: Opt for well-marbled cuts like beef chuck roast for juicy, tender meat. The fat adds flavor and helps create that perfect, succulent texture.
- Sear the Meat: Before simmering or slow-cooking, always sear the beef. This caramelization locks in flavor and adds depth to your birria stew.
- Blend Your Chiles: For a richer, smoother consommé, blend the dried chiles (like ancho and guajillo) well after rehydrating. Strain the sauce for an even silkier texture if needed.
- Cook Low and Slow: Whether using a Dutch oven, slow cooker, or Instant Pot, cooking the meat slowly ensures it absorbs all the flavors, resulting in tender, fall-apart meat.
- Skim the Fat: After cooking, skim the fat from the top of the birria stew and use it to fry the tortillas. This step adds extra flavor and gives your tacos that golden, crispy exterior.
- Crisp the Tortillas: Dip the tortillas in the birria fat before frying for extra crispiness. Don’t overstuff the tacos to prevent them from becoming soggy.
- Cheese Is Key: Monterey Jack or Oaxaca cheese melts beautifully in birria tacos. Don’t skimp on the cheese, and be sure to get it ooey-gooey before serving.
- Don’t Forget the Consommé: The consommé (broth) is just as important as the taco. Serve it hot for dipping, and don’t be afraid to dunk your taco before every bite!
- Toppings for Freshness: Add diced onions, cilantro, or radishes for a refreshing crunch that complements the richness of the meat and cheese.
- Make Ahead: Birria gets even better as it sits. If possible, make the stew a day ahead to allow the flavors to meld and deepen.
What To Serve With Birria Tacos?
While these tacos are a meal in themselves, I love to serve them with a side of Mexican rice and some fresh guacamole. And of course, don’t forget extra consommé for dipping!
This birria tacos recipe has become a staple in my house, perfect for everything from lazy weekend lunches to game day parties. Give it a try, and I promise you’ll be as hooked as I am!
FAQs
Can I use a different type of meat for Birria Tacos?
Yes! While beef (usually chuck roast) is traditional, you can also make birria with lamb, goat, or even chicken. Adjust the cooking times accordingly based on the type of meat you use.
Can I make Birria Tacos in the slow cooker or Instant Pot?
Absolutely. The slow cooker and Instant Pot are great tools for cooking birria. In a slow cooker, cook on low for 8 hours or high for 4-5 hours. For the Instant Pot, use the pressure cook setting for 45-50 minutes, followed by a natural release.
How do I get my tortillas crispy?
To achieve crispy tortillas, dip them in the fat skimmed from the top of the birria stew and fry them in a hot skillet before filling them with the shredded meat and cheese. This adds flavor and crunch to your tacos.
What is consommé, and how do I serve it with Birria Tacos?
Consommé is the rich, flavorful broth created when making birria. Serve it hot alongside the tacos for dipping or spoon it over the tacos for extra moisture and flavor.
Can I make Birria Tacos ahead of time?
Yes! You can make the birria stew a day or two in advance. In fact, the flavors intensify as it sits. When you’re ready to make the tacos, simply reheat the meat and consommé and assemble the tacos fresh.
How do I store and reheat leftovers?
Store leftover birria meat and consommé in airtight containers in the fridge for up to 3 days. Reheat in a saucepan over medium heat or in the microwave until warm. For the tortillas, re-crisp them in a skillet to retain their texture.
Delicious Birria Tacos (Quesabirria)
Equipment
- 1 Skillet or frying pan
- 1 Tongs for flipping the tacos
- 1 Shallow bowl
- 1 Cutting Board
- 1 Cheese grater
- 1 Serving plate
Ingredients
- 2 cups Shredded Beef From The Birria Stew
- 2 cups Birria Consommé for dipping and frying
- 8-10 Corn Tortillas
- 1 cup Oaxaca, Mozzarella, or Monterey Jack cheese shredded (or a cheese of your choice)
- 1/2 cup White Onion diced
- 1/4 cup Fresh Cilantro chopped
- 1 Lime cut into wedges (for garnish)
- 1/4 cup Skimmed Fat from Birria Stew preferably the skimmed fat from the birria stew
Instructions
- Prep the tortillas: Heat the consommé in a pot over medium heat. Take a shallow bowl and fill it with a portion of the hot consommé. Set aside.
- Fry the tortillas: Heat the cooking oil (or the skimmed birria fat) in a large skillet over medium-high heat. Dip each tortilla into the consommé, ensuring it’s well-coated. Place it into the hot skillet.
- Add the fillings: Immediately sprinkle shredded beef and a generous portion of cheese on one side of the tortilla. Fold the tortilla in half over the fillings and press down slightly. Cook until the tortilla is crispy and golden, and the cheese is melted (about 3-4 minutes per side).
- Repeat: Repeat the process with the remaining tortillas, adding more oil to the skillet as needed.
- Serve: Place the tacos on a serving plate. Garnish with diced onions and fresh cilantro. Serve with lime wedges on the side and a small bowl of consommé for dipping.
- Dip and enjoy: Dip each taco into the consommé before each bite for the ultimate flavor experience.