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Birria Tacos
Rich, flavorful birria with dried chilis, spices, and tender braised meat. Perfect for tacos, quesatacos, or consommé.
Recipe Overview
Ingredients
- • 5 lb Meat (ox tail, chuck roast, brisket, chicken, pork, or goat)
- • Salt and Pepper (for seasoning)
- • 10 Dried Chilis (arbol, guajillo, ancho, cascabel) (mixed, stems and seeds removed)
- • 2 Tomatoes
- • 1/2 Onion
- • 1/2 Cinnamon Stick
- • 5 Black Peppercorns
- • 5 Cloves
- • 5 Coffee Beans (optional)
- • 8 Allspice Berries
- • 1 tsp Thyme
- • 1 tsp Marjoram
- • 1 tsp Mexican Oregano
- • 1 tsp Cumin
- • 6 cloves Garlic
- • 2 tbsp Apple Cider Vinegar
- • Corn Tortillas (for serving)
- • Cheese (Oaxaca or mozzarella) (for serving)
- • Cilantro, Onions, Lime (for garnish)
Watch the Recipe
Related Posts
Today we’re making birria tacos with oxtail and chuck roast. You can substitute any meat you like - I’m going to try with brisket soon. The most complex part of birria tacos is the adobo sauce. But i
📹 Recipe Video
tiktok • 1:00
Ingredients
Recipe yield: 8-10 tacos
- 5 lb (2.3 kg) Meat (ox tail, chuck roast, brisket, chicken, pork, or goat)
- Salt and Pepper(for seasoning)
- 10 Dried Chilis (arbol, guajillo, ancho, cascabel)(mixed, stems and seeds removed)
- 2 Tomatoes
- 1/2 Onion
- 1/2 Cinnamon Stick
- 5 Black Peppercorns
- 5 Cloves
- 5 Coffee Beans(optional)
- 8 Allspice Berries
- 1 tsp (5 ml) Thyme
- 1 tsp (5 ml) Marjoram
- 1 tsp (5 ml) Mexican Oregano
- 1 tsp (5 ml) Cumin
- 6 cloves Garlic
- 2 tbsp (30 ml) Apple Cider Vinegar
- Corn Tortillas(for serving)
- Cheese (Oaxaca or mozzarella)(for serving)
- Cilantro, Onions, Lime(for garnish)
Equipment Needed
- •Large pot or Dutch oven
- •Blender
- •Strainer
- •Spice grinder (optional)
🔧 Equipment Needed:
- • Large pot or Dutch oven
- • Blender
- • Strainer
- • Spice grinder (optional)
Instructions
8 stepsSear the meat
Season 5 lbs meat (ox tail, chuck roast, brisket, chicken, pork, or goat) with salt and pepper. Sear in hot pot until browned on all sides.
Tips
- •Don't crowd the pan
- •Brown in batches if needed
- •Keep fond (brown bits) in pot
Prepare the chilis
Remove stems and seeds from 10 dried chilis (mix of arbol, guajillo, ancho, cascabel). Toast briefly in dry pan.
Tips
- •Don't burn the chilis
- •Toasting enhances flavor
Boil aromatics
In separate pot, boil toasted chilis with 2 tomatoes, 1/2 onion, 1/2 cinnamon stick, and 5 black peppercorns for 10-15 minutes until softened.
Grind spices
Grind 5 cloves, 5-10 coffee beans (optional), 8 allspice berries, 1 tsp each thyme/marjoram/Mexican oregano, and 1 tsp cumin. Don't stress if you don't have all spices.
Tips
- •Coffee adds depth (optional)
- •Use what you have
Blend sauce
Blend boiled ingredients, ground spices, 6 cloves garlic, 2 tbsp apple cider vinegar, and 1-2 cups reserved cooking liquid until smooth.
Tips
- •Add liquid gradually
- •Blend until very smooth
Braise the meat
Pour blended sauce over seared meat. Add enough water/stock to barely cover. Bring to boil, then reduce to simmer. Cook covered for 3-4 hours until meat is fall-apart tender.
Tips
- •Low and slow is key
- •Check liquid level periodically
- •Can also use slow cooker or Instant Pot
Shred meat
Remove meat, shred with forks. Strain consommé (sauce) to remove solids. Return shredded meat to consommé.
Tips
- •Save consommé for dipping
- •Remove any bones or cartilage
Assemble tacos
Dip corn tortillas in consommé, fill with meat and cheese. Cook on griddle until crispy. Serve with more consommé for dipping, cilantro, onions, and lime.
Tips
- •Oaxaca or mozzarella cheese works best
- •Griddle should be medium-hot
- •Dipping in consommé is essential
You've completed all 8 steps. Time to eat.
Important Notes
Traditional birria uses goat, but beef is more common in US. Chuck roast or ox tail are excellent choices. The consommé is just as important as the meat - don't skip the dipping step!
⚠️ Important Notes:
Traditional birria uses goat, but beef is more common in US. Chuck roast or ox tail are excellent choices. The consommé is just as important as the meat - don't skip the dipping step!
Pro Tips
- •Make ahead - flavors improve overnight
- •Freeze extra consommé for future tacos
- •Can also serve as stew instead of tacos
- •Leftover birria makes amazing quesadillas
💡 Pro Tips:
- • Make ahead - flavors improve overnight
- • Freeze extra consommé for future tacos
- • Can also serve as stew instead of tacos
- • Leftover birria makes amazing quesadillas
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