What You’ll Love About This Recipe
Making homemade birria tacos is easier than you think, and the results are so rewarding. This recipe brings together rich flavors and simple steps that anyone can follow.
- Flavor-packed: The savory broth and tender meat create a taste that’s unforgettable.
- Versatile: Serve them as tacos, quesadillas, or even with rice—it’s your choice!
- Crowd-pleaser: Perfect for family dinners or gatherings, everyone will ask for seconds.
Recipe
Birria tacos, a beloved Mexican dish, feature tender, flavorful meat and a rich consommé for dipping. This recipe focuses on making authentic birria tacos from scratch, capturing the essence of traditional Mexican cuisine. Perfect for gatherings or a cozy meal, these tacos are sure to impress.
Ingredients
- 3 lbs goat meat or beef chuck roast
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 diced onion
- 6 garlic cloves
- 4 cups beef or chicken broth
- 3 bay leaves
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp ground ginger
- Salt and pepper to taste
- 1/4 cup apple cider vinegar
- Corn tortillas
- Chopped cilantro and diced onions for garnish
- Lime wedges
Instructions
- Soak the dried chiles in hot water for 15 minutes until softened.
- In a blender, combine the softened chiles, diced onion, garlic, apple cider vinegar, cumin, oregano, ginger, salt, and pepper. Blend until smooth.
- Sear the meat in a large pot over medium-high heat until browned on all sides.
- Pour the blended chile mixture over the meat and add broth, bay leaves, and enough water to cover the meat.
- Bring to a boil, then reduce heat to low. Simmer for 3-4 hours until the meat is tender and shreds easily.
- Remove the meat and shred it using two forks. Strain the broth to use as consommé.
- Heat tortillas on a skillet. Dip each tortilla in the consommé, then fill with shredded meat and fold.
- Cook the tacos on the skillet until crispy on both sides.
- Serve with consommé for dipping, garnished with cilantro, onions, and lime wedges.
Notes
– For extra flavor, marinate the meat in the chile mixture overnight before cooking.
Equipment
- Large pot
- Blender
- Skillet
Time
- Prep time: 30 minutes
- Cooking time: 4 hours
Cuisine
Mexican
Serving
6-8 servings
Nutrition
Nutritional information for birria tacos can vary based on ingredient portions and specific brands used. Here’s a general breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 600 mg |
What To Serve With It
I love pairing my birria tacos with fresh sides like chopped cilantro, diced onions, or a zesty lime wedge to brighten up each bite. A cool cucumber salad or a bowl of rich consommé is always a hit and balances the flavors beautifully. Don’t forget an invigorating drink like agua fresca or a cold Mexican soda to complete the meal!
Side Dish Options
When you’re diving into a plate of birria tacos, you’ll want sides that complement their rich, savory flavors without stealing the spotlight. I love pairing them with a simple cilantro-lime rice—it’s light, fresh, and balances the meatiness perfectly. A crisp cabbage slaw with a tangy lime dressing adds a revitalizing crunch. If I’m feeling indulgent, I’ll whip up some refried beans—creamy and comforting, they’re a classic match. For a veggie boost, roasted poblano peppers or grilled zucchini work beautifully. Each side enhances the tacos without overpowering them, making the meal feel complete and satisfying.
Beverage Pairings
Since birria tacos pack such bold, spicy flavors, you’ll want drinks that can stand up to them without clashing. I always go for a cold Mexican soda like Jarritos, especially lime or mandarin—they’re fizzy, sweet, and cut through the richness perfectly. If you’re into beer, a crisp lager or a light ale works wonders to balance the heat. For something non-alcoholic, a tangy agua fresca, like hibiscus or pineapple, complements the tacos beautifully. And, of course, you can’t go wrong with horchata—its creamy, cinnamon sweetness is the ultimate partner for birria’s savory depth. Cheers to a perfect pairing!
