A Step-by-Step Guide to Making the Perfect Birria Taco Plate: Birria Tacos have tender beef, rich adobo sauce, gooey cheese and earthy corn tortillas! After pan-frying to cheesy crisp perfection, these tacos are repeatedly dipped in broth for flavour and texture!
Mexican food is my lifelong passion. On a 100-degree day, I crave spicy margaritas, crevice, and carne asada. I keep coming back for the bold flavours and refreshing sips! Living in Dallas is like Tex Mex food heaven, and my knowledge and love of South of the Border cuisine have grown beyond my wildest dreams. Not on the bandwagon yet? You will be.
Birria Tacos are my winter gold. Birria Tacos with warm, saucy broth are perfect for Taco Tuesday or any weeknight dinner on a cold day! A combination of a taco and a quesadilla are filled with melted cheese and flavorful shredded meat.
These incredible tacos are dipped in homemade broth and pan-fried to perfection. Serve them with Mexican Rice or Grilled Corn! These aren’t authentic, but they’re my tribute to my favourite Mexican food. I hope I did it right. Let’s make homemade birria and make epic quesatacos today. Watch out—this is about to get better.
What Are Birria Tacos?
- Birria is a divine Mexican beef stew with sweet, sour, spicy, and savoury flavours.
- This traditional beef is irresistible—tender, fall-apart juicy goodness.
- Someone thought to stuff this saucy, meaty goodness into a tortilla, dip it in soup, and pan fry it.
- This creativity yielded an indescribably unique, flavorful dish you’ll want to make again and again!
Birria Taco Ingredients
- Today’s recipe may have unfamiliar ingredients, so let’s list the most important ones.
- Beef or Lamb—Birria is traditionally made with either meat (depending on budget or availability). Beef shank cuts have great texture and value, so I recommend them.
- Guajillo Peppers—These sun-dried peppers have a distinct Mexican flavour that cannot be missed.
- Mild-medium guajillo peppers don’t add heat.
- Smoked peppers are in the Mexican or international aisle of your local grocery store.
- If they’re unavailable, use new mexico, california, or pasilla dried Mexican or Southwestern peppers.
- Sun-dried ancho chiles, like guajillo peppers, give the stew a smoky, fruity flavour. I like the mild to medium heat of ancho.
- Chipotle Peppers in Adobo—These come in various-sized cans in Mexican grocery stores.
- Many Mexican stews, soups, and marinades use these saucy, sweet-spicy peppers.
- I always have multiple cans of this stuff because it’s so good.
Making Birria
- Don’t be afraid of this recipe.
- Little active work, but lots of prep and waiting.
- After a few hours, your house will smell great and you’ll eat God-sent tacos.
To achieve it, we’ll:
- We soak the peppers to reanimate them and maximise flavour. Rehydrated peppers blend better.
- Sear and season meat—this is crucial! Seasoning tenderises and flavours meat. Searing seals cooking moisture.
- The broth is the best part of this stew—flavorful and succulent. The stew contains chile paste (made from the chiles we discussed earlier), beef stock, and slow-simmered meat and onion juices. Yummmmm!
- Shred the Meat- After cooking, use two forks to finely shred the meat and return it to the broth.
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