INTRODUCTION
This recipe for Birria Tacos, also known as tabacos de birria or quesatacos, is a show-stopping dish that is cheesy, juicy, and delectable. A birria de rez is braised at the beginning of the process, followed by the preparation of a consomé and the cooking of tacos with Oaxacan cheese (or mozzarella cheese). Instructions for cooking in the oven, using an Instant Pot, and cooking in a slow cooker are all included! Both my Beef Birria and my Birria Ramen may be prepared with the help of this recipe.
I initially came upon these incredibly well-known Birria Tacos on Tiktok during my time in quarantine, while I was looking for opportunities to engage in short adventures. I was left wondering, “What exactly are birria tacos?!?” The term “irrita” was not foreign to me at all.
That’s why, right after I saw someone on Tiktok devouring them from a taco truck, I quickly googled “Birria tacos near me,” and happily, I got some results! I climbed into my car and headed for the valley. After eating them, I felt as though I was in heaven as the consome trickled down my chin.
If you are familiar with me, you are aware that I am a devout fan of Mexican cuisine in its entirety. When I had these birria tacos, it came as no surprise that I absolutely adored them. I enjoy drinking everything from conchas to aguas frescas, so it was not surprising at all.
What Is Birria?
In the beginning, let’s begin with Birria. A hearty stew that is often prepared with either goat or lamb, birria is a dish that originates from the state of Jalisco in Mexico. A blend of cilantro and white onion is typically served alongside it in the traditional manner, which is in a broth made from consomé. Not a single taco is involved in this! In all honesty, birrira is the greatest; it is absolutely delectable on a chilly day.
It is customary for there to be no chicken in sight; but, if you desired to make use of chicken, you are more than welcome to do so!
What are Birria Tacos?
Traditionally, birria is a Mexican beef or goat stew that is highly tasty, spicy, and slow-cooked until the flesh is tender, juicy, and delectable to the point that it falls apart. Someone came up with the brilliant idea of stuffing this delicious meat inside a taco shell, then dipping the entire thing into the stew and frying it. After that, these tacos made with birria went viral, and the rest, as they say, is history.
Beef birria tacos
While goat is the traditional component for birria, I’ve chosen to use beef instead because it’s easier for most of us to get our hands on. You should definitely go ahead and get the goat if you’re an adventurous eater. In large crowds, beef is also the safest option, but you should try goat instead. The recipe will stay the same, but you will need to replace the beef shank and sirloin with goat.
The greatest tacos made with birria are those that are dipped in the stew and then cooked until they are crispy.
The magic happens when you dip the tortilla into the stew and then fry it until it is crisp, so make sure you don’t omit this step. Tacos are delicious, but only a small percentage of individuals who do not reside in the southwest are aware of the fact that, in order for tacos to be truly great, the tortilla must be cooked in lard. We utilize the fat off the top of the stew to give it that extra kick, which is a departure from the traditional method of preparing this dish, which is done in butter or lard. As soon as you take a bite out of a warm and crispy taco shell, you will never want to go back.
SUBSTITUTIONS
- Beef. Utilize a high-quality beef shank to create the best possible birria tacos. None of this can be negotiated. You can also mix up another cut for the purpose of adding texture and diversity, and you should do so. When it comes to tacos, I favor meat that is a little on the leaner side, so I mixed it up with a low-cost roast like sirloin. However, if Steph had her way, she would use short ribs. On the other hand, because she is not in the kitchen, we ended up with a sirloin.
- Dried Guajillo Peppers. An true touch of Mexican flavor can be added to any stew by using these sun-dried peppers, which can typically be found in the Mexican section of your local grocery store (if you live in the United States). They are comparable to a mild-to-medium pepper and do not contribute any heat, so there is no need for you to be concerned about them at all. Any dried Mexican or Southwestern peppers that you can find, such as ancho, new mexico, california, or pasilla peppers, can be substituted for them if you are unable to locate them. You are free to skip them if you are truly unable to locate them; nonetheless, it is worthwhile to look for them!
- Chipotle peppers in adobo. This is a fantastic combination of salty, sweet, and spicy flavors, and it comes in a little can. These ingredients are so delicious that they are used as the foundation for a wide variety of Mexican stews and marinades, and you can obtain them pretty much anywhere in the world. For tacos al pastor, we typically keep three to four cans on hand at all times.
- Mexican oregano. This form of oregano is always cheaper, nearly always fresher, and superior than the stuff that is found in the spice aisle, so if you are already in the Mexican section, make sure to pick up a bag, which is typically only 99 cents or so.
A guide to preparing Birria Stew
The preparation of Birria stew is simple and quick:
- The peppers should be soaked. After bringing a pot of water to a boil, remove it from the heat and let the dried peppers to soak in the water while you continue with the next steps.
- The meat should be seasoned. Prepare the roast by chopping it into cubes and seasoning it with salt and pepper as you wait for the peppers to absorb the liquid.
- Mix the marinade ingredients. Blend together all the remaining ingredients (excluding the cloves, bay leaves, and cinnamon) in a blender. Now that the water is warm, remove the peppers from it and let them cool until they are safe to handle. While holding the bottles by their tips over the sink, cut off the caps with scissors. It won’t take long for the seeds to drop out. Then immediately add them to the blender as well. Blend all the components into a silky paste.
- The beef should be marinated overnight. When it comes to stews, two hours is plenty, although longer is always preferable. Two hours is also sufficient.
- Get the stew ready. Sauté the onions in oil. Onions are the foundation of every flavor, so you should make sure they are especially excellent by ensuring that they are yellow and translucent. Hold on to your time. After that, add the meats, cover them with chicken stock, and then continue by adding the remaining spices. All that is required of you is that!
Ways to prepare tacos with birria
To make the tacos, after you have the stew, it is quite simple to achieve:
- You should shred your meats. You could even fry them if you so desire. I did not complete this step, and it was OK; however, if you prefer your beef to be particularly crispy and hot, this is the place where you would execute that procedure.
- Get your tortillas ready to use. As a result, they become malleable and pliable. Although we use a tortilla warmer, you can simply wrap them in damp paper towels and heat them in the microwave for thirty seconds just as easily.
- Fill and then dip. It is not necessary to dip your tortillas too deeply into the soup because the fat is close to the surface; however, you should make sure that they are completely covered. After that, place beef, onions, cilantro (at your discretion), and cheese (also at your discretion) on the top half of the tortilla.
- To fry, fold, and fry. If you want your tacos to be crispy, fry them in a skillet that does not stick over medium heat for two to three minutes on each side. For dipping purposes, serve with a side of the stew on the side.
Instant pot birria
You are free to prepare this stew in any manner you see fit; however, I find that using an instant pot is the most efficient method for me because it allows me to retain a greater amount of the flavor inside the dish. What are those scrumptious aromas that permeate your home while you slow cook for a number of hours? The fact that their are flavor particles indicates that the taste in question is not present in your soup. However, regardless of the manner that you use to prepare this dish, it will turn out to be very satisfying, so choose the method that works best for you.
The Dutch oven
If you want to cook this in a Dutch oven, you will need a Dutch oven that is on the larger side. All the way up until the point where you close the cover of the Instant Pot, you should follow the directions. Instead, cover the Dutch oven and place it on the burner at the lowest possible temperature. Alternatively, you can place it in an oven preheated to 200 degrees Fahrenheit for four to six hours.
The Slow Cooker
Sautéing the onions is the only challenging step in the process of preparing this dish in a slow cooker. The answer that I came up with was to completely bypass that stage. It didn’t appear to have much of an impact on the situation. After that, I put all of the ingredients into the slow cooker and set it to a low setting for a period of eight hours. In order to accommodate this recipe in our smaller slow cooker, I had to cut it in half. However, I believe that it will be perfectly suitable for use in a slow cooker of a conventional width. If you do decide to give this a shot, please let me know in the comments section.
Tortillas are also
Corn tortillas of street size are used for these tacos; however, you are free to use whichever tortilla you like. Whenever I make tortillas, I prefer to use flour tortillas or corn tortillas that are created locally and then cook them myself. Many times, Whole Foods carries exceptionally nice tortillas from the local area, even uncooked ones that are stored in the refrigerator department.
In the event that you are in a location that does not have access to good tortillas that are manufactured locally, La Tortilla Factory and Santa Fe Tortilla Company are two of the best mass-produced tortillas that are available throughout the area. I would have to say that my favorite national brand is Mission Foods if you were to go up one notch.
It is necessary to warm tortillas that have been purchased from a store in order to make them more malleable and appetizing. Should you find that your tortillas are breaking when you fold them, reheating them will resolve the issue. When you want to warm tortillas, the best way to do so is to wrap six to twelve at a time in a damp paper towel, then microwave them for ten to thirty seconds, and then let them rest for another ten to thirty seconds as well.
Tacos with Quesabiriria
Considering that everyone enjoys cheese, it’s possible that quesabirria tacos are more popular than the traditional birria taco options. Shred some Oaxaca cheese and include it into the tacos before folding and frying them. This will allow you to produce quesabirria tacos. If you are unable to locate Oaxaca, you are free to substitute mozzarella or cheddar cheese. However, I prefer to scatter some aged Cotija cheese into the tacos instead. This gives the tacos an additional layer of cheese pull and ensures that they melt deliciously. What I consider to be one of the most exquisite tastes in the world is the combination of the melted cheese, the soft birria, and the crispy tortilla.
INGREDIENTS
- 2.5 pounds of beef shank
- 1 pound of sirloin or another grill or steak
To marinate
- See the notes for three dried guajillo peppers.
- Adobo-flavored chipotle chiles from one can
- half a cup of vinegar
- 50% of a cup of crushed tomatoes
- Five cloves of garlic
- Dried oregano, one teaspoon
- 1/2 milligram of smoked paprika
- 1 milligram of cumin
The stew
- 1 diced onion of medium size
- One stick of cinnamon 1
- Two leaves of bay
- Six whole cloves of chicken stock, which is sodium-free and approximately one quart in volume
The tacos
- maize or flour tortillas, 12-16 inches in diameter, as needed
- 1 chopped onion of medium size, optional only
- 1 handful of chopped cilantro, at your discretion
- 1 cup of grated Mexican cheese blend, or more if desired
- Equipment that is not often used slow cookers or instant pots
INSTRUCTIONS
- After bringing a large pot of water to a boil, take it from the heat and set it aside. Your dried guajillo peppers should be soaked for fifteen minutes. In the meantime, cut your cab sirloin into cubes, and then season both the steak and the shank with plenty of salt and pepper. Put aside for lateR.
- In a blender, combine the ingredients for the marinade. Holding the peppers by their tips over the sink, use scissors to chop off the stem, and then let the seeds to fall out before adding them to the blender. Once the peppers have finished soaking, put them to the blender. Make a smooth paste out of the marinade by blending it. It is recommended that the meats be marinated for at least two hours and up to overnight.
- Alternatively, you can use a skillet over medium heat or set your Instant Pot to sauté on high. After adding one to two tablespoons of oil, sauté the onions for six to eight minutes, or until they become golden and transparent.
- When the pot is ready, add the meats, the marinade, the bay leaves, the cinnamon stick, and the cloves. After covering with chicken broth, place the pressure cooker on high for forty-five minutes. Set the slow cooker or stovetop to a low heat setting and let it cook for four to six hours.
- The meat should be removed from the instant pot once it has finished cooking and a natural release has occurred. Shred the bones, then set them aside and throw them away.
- While the stew is heating up, warm up some tortillas and then dip them in the stew. After constructing your tacos and topping them with any toppings you choose, fry them in a skillet that does not stick over medium heat. Consume as soon as possible, especially with a margarita or a cool lager hailing from Mexico.
With the Birria Tacos, what should you serve?
These birria tacos are so delicious that you could eat hundreds of them by alone. On the other hand, if you wanted to offer them with a side dish, you could serve them with handmade tortilla chips, Mexican rice, and you even have all of the ingredients you need to make a birria tortilla soup. I also enjoy Birria ramen, which is depicted above. It is currently my favorite restaurant.
Suggestions for Making the Ideal Birria Tacos
- The most common choice of meat is beef chuck roast; but, if you want a more traditional flavor, you might also use goat or lamb.
- The amount of chiles should be adjusted according to your personal preference for the level of heat. Removing the seeds will also result in a reduction in the level of heat.
- Please do not forget to include the consomé! If you want to get the entire birria taco experience, it is absolutely necessary because it gives each mouthful a deeper taste and more wetness.
- Cheese Options: Queso fresco contributes a taste that is not overpowering, while mozzarella provides a pleasant melting quality. Experiment to determine which one you prefer.
CONCLUSION
The birria tacos are a lovely combination of different textures and flavors, and they provide a meal that is not only satiating but also suitable for any occasion. It doesn’t matter if you’re preparing these tacos for a meal with your family or for a small gathering with friends; they are sure to be a hit. Get ready to embark on a gastronomic adventure to the very center of Mexico with this mouthwatering recipe for birria tacos!
FREQUENTLY ASKED QUESTIONS (FAQ’s)
1. Why is a birria taco comprised of what exactly?
Ans. Meat: Birria tacos are often prepared with slow-cooked meat, such as beef or lamb, that has been marinated in the fiery birria sauce. A number of different cuts of beef, such as shoulder roast, short ribs, and chuck roast, are all suitable options for this dish. 2. Tortillas: Birria tacos are generally served on corn tortillas that are soft and small in size.
2. How does one go about making birria broth?
Ans. During the slow cooking process in a rich and spicy consomé, which is a crimson broth with a profoundly complex flavor that is created with dried Mexican chiles, herbs, spices, and aromatics, the meat becomes tender and is served shredded in the spicy broth. It is a stew that is constructed with the use of clever techniques and minimal labor, and it is based on layers upon layers of flavor.
3. Is birria made from pig or beef?
Ans. The meaty stew known as birria can be cooked with either beef, lamb, or hog. Pork shoulder, which is both delicious and economical, is the cut that we have chosen for this dish; however, you are free to substitute beef chuck roast or any other cut. By using a fatty beef that will render nicely and become the frying oil for the tacos, you will be able to achieve the desired results.
4. Is it unhealthy to eat birria tacos?
Ans. Tacos made with birria have the potential to be a nutritious meal. There are herbs and spices in the consommé that have anti-inflammatory properties, and the meat is a source of protein and iron. Corn tortillas are a source of good fiber.
5. Can you explain the name “birria”?
Ans. The term “birria” is used to refer to stew in Mexico, but in Spanish, it is used to describe something that is either insignificant or of lower value. Most likely an allusion to goat meat from wild animals. Currently, beef is the most popular type of meat that is utilized for Birria.
6. Could birria be a newborn goat?
Ans. It was in the Mexican state of Jalisco that this dish was first prepared. The young, soft goat is slow-cooked for seven hours in a delightful mild red chile sauce and Mexican spices, using an old secret recipe that belonged to my mother. It is served with rice, beans, and tortillas of your choice.
7. Does birria have a spicy flavor?
Ans. Birria is a dish that is noted for having a flavor that is very spicy, thus those who appreciate spicy foods will enjoy the flavor of birria. On the other hand, the level of heat may be altered by reducing the quantity of chili peppers that are used in the preparation of the stew. The tacos made with birria are often served with a side of salsa for dipping purposes.
8. What is the proper way to consume birria tacos?
Ans. When it comes to eating birria tacos, here are some food tips: You should begin with tiny servings so that you can get a feel for the various flavors. Birria is at its most delicious when it is consumed fresh, so make sure to savor each and every bite! In the event that you so wish, serve with freshly prepared guacamole over soft flour tortillas and jalapeno peppers that have been sliced.
9. Why is the birria sauce made of what exactly?
Ans. La Popular Maka Tlan Birria Sauce is a traditional product that is used to marinate meat or vegetables. This combination provides you with a red stew that is flavorful. A genuine taste of Mexican cuisine Dry chili peppers, fresh vegetables, a wide variety of herbs and spices, and vinegar, which is a natural preservative, are the ingredients that go into making the Mexican marinade known as Birria Sauce.
10. Why does birria have such a high oil content?
Ans. Birria is just beef that has been shredded and cooked in a red sauce that is fatty. Beef is braised in this dish. While braising, the grease is produced as a byproduct.
11. What is the essence of the distinction between a taco and a birria taco?
Ans. One of the things that sets beef birria tacos apart from other tacos is the technique in which the soft and juicy beef is used to make the tacos. In many cases, the beef is shredded or chopped before being folded into a soft corn tortilla. Additionally, a substantial amount of melted cheese is spread on top of the beef.
12. Is a birria a pig or maybe a cow?
Ans. In contrast to barbacoa, which can be prepared with beef, hog, lamb, or goat, birria can be prepared with either beef or goat meat. Both of these dishes are mouthwatering, and you won’t be disappointed with either one of them. In conclusion, if you are searching for a delicious Mexican food, you should head over to Hacienda Colorado and order some barbacoa.
13. Is it messy to eat birria tacos?
Ans. After that, it is folded over to form a traditional taco shape, stuffed with shredded cheese and the shredded beef that was taken from the birria itself, and then fried on both sides. A taco that is gooey-cheesy, flavorful, sloppy, fatty, crunchy, and beyond amazing is the result of this process.
14. What causes my birria to have a bitter taste?
Ans. How is it possible to remove the bitterness from tacos made with birria? If you use an excessive amount of chillies, your birria may become bitter; therefore, it is important to adhere to the recipe and experiment with caution.
15. Which of the three varieties of tacos are there?
Ans. One of the most popular types of antojitos, also known as Mexican street cuisine, which have become popular all over the world is the taco. There are three different kinds of tacos: carnitas, carne asada, and al pastor. These are going clockwise from left.