Bring vibrant Mexican flavors to your table with incredible birria tacos! Savor tender slow-cooked beef smothered in a rich, flavorful sauce and garnished with onions and cilantro—all wrapped up in a crispy, toasted tortilla.
Welcome to the world of Mexican food with incredible viria [beer-EE-uh] Taco is waiting for you! A testament to Mexico’s vibrant flavors and rich culinary heritage, this delicious dish offers a truly memorable dining experience. Our recipe features juicy slow-cooked beef in a silky spiced sauce, garnished with onions and cilantro, all wrapped up in a crispy grilled tortilla. The harmony of textures and flavors sets this dish apart. So get ready to appreciate the art of making birria at home and embark on a delicious culinary journey!
Birria’s rich history
Birria tacos originated in the western Mexican state of Jalisco, where birria, a traditional slow-cooked stew, has been popular since the 16th century. The origins of birria are intertwined with the arrival of Spanish colonists, who imposed their preferences for livestock on the region, such as goats, but considered goat meat unpopular. The colonization of Mexico began in the early 16th century, leading to profound changes in the local cuisine as European ingredients and cooking techniques were introduced and often imposed on the indigenous population.
Despite the Spaniards’ disdain for goat meat, the native Mexicans have shown their resilience and culinary creativity by turning this neglected ingredient into a tender and flavorful stew. Today, birria continues to hold a special place in the hearts and stomachs of people in Jalisco and beyond. It’s a powerful reminder of the region’s rich culinary history and the ingenuity of the local people who overcame colonial imposition to turn humble ingredients into beloved and enduring culinary masterpieces.
frequently asked questions
While birria is traditionally made with goat or beef, you can always substitute lamb or even chicken if desired, although cooking times may vary. Keep in mind that using any meat other than goat or beef will change the overall flavor and texture of the dish.
You can use tortillas or flour tortillas, depending on your preference. Tortillas are traditional, but flour tortillas work too.
Absolutely! Feel free to adjust the amount of chili to your desired spice level.
Traditional Birria tacos and their modern counterparts, quesabirria, have a rich history, but there are some key differences in preparation and ingredients. Birria tacos feature slow-cooked juicy beef in a silky spiced sauce, served with grilled tortillas, onions, and cilantro.
The quesabirria from Tijuana, on the other hand, is a modern take on the classic birria taco, with cheese added to the mix. This innovative version features a generous amount of cheese, usually Oaxaca or Monterey Jack, which is melted onto the tortilla during baking. The addition of cheese not only changes the taste and texture of the tacos, but also reflects the fusion of traditional Mexican flavors with modern favorites for cheesy cuisine.
While birria tacos and quesabirria both have a common base of tender meat slow-cooked in a tangy spice sauce, the addition of cheese sets the two apart. Quesabirria are a testament to the ever-evolving nature of culinary traditions as they seamlessly blend old and new to create mouthwatering experiences that appeal to a wider audience.
Serve hot, fresh tacos with Mexican rice, beans, or a simple green salad. Add a little lime juice and your favorite salsa for extra flavor. Don’t forget to dip the sauce from the cooking liquid to complete the experience.
Storage and Reheating Instructions
Store leftover meat, sauce, and assembled tacos in separate airtight containers. Refrigerate for up to 4 days. Reheat the meat and sauce in a saucepan over low heat or in the microwave in short bursts, stirring occasionally. Reheat assembled tacos in a dry skillet over low heat until heated through.
Delving into Mexican Cuisine
For a truly authentic Mexican recipe, check out mexican in my kitchen! Mely is passionate about sharing traditional Mexican dishes and preserving her country’s rich culinary traditions. Her blog offers a wealth of recipes, cooking tips, and cultural insights, and it’s a great starting point for those looking to dive deeper into the world of Mexican food.
watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Bring vibrant Mexican flavors to your table with incredible birria tacos! Savor tender, slow-cooked beef smothered in a rich, flavorful sauce and garnished with onions and cilantro—all wrapped up in a crispy, toasted tortilla.
- 4 Dried Ancho Chili
- 2 Dried Guava Chili
- 2 Adobo Chili
- 6 garlic cloves
- 1 cup crushed tomatoes
- 2 tablespoon white vinegar
- 2 teaspoon Mexican oregano
- 1 teaspoon chili
- 1/2 teaspoon cumin powder
- 1/2 teaspoon five spice powder
- 1/4 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 4 pound Roast Beef Chuck
- 1 teaspoon Salt
- 1 white onion diced
- 4 cup beef soup
- 18 Street taco-sized corn or flour tortillas
- 1 Shallot diced
- 1 cup fresh chopped cilantro
Preheat oven to 300°F. Bring a medium pot of water to a boil. Add dried chillies, soak in hot water and let stand for 15-20 minutes until softened. Drain, remove stems, and scrape out seeds.
Transfer the peppers to a blender or food processor. Add cayenne, garlic, crushed tomatoes, vinegar, oregano, paprika, cumin, allspice, and cinnamon. Blend until smooth.
Heat a large, oven-safe Dutch oven pot over medium-high heat. Add vegetable oil. Season the chuck roast with salt and fry until browned on all sides. Remove the roast and place on a plate.
Add the diced onions to the pan and sauté for 3-4 minutes until they start to soften. Add chili paste mixture and cook for another 3-4 minutes.
Pour in beef broth and stir to combine. Return the roast to the pan and submerge in the liquid. Put the lid on the pan and transfer it to the preheated oven. Roast until tender and shreds easily, about 3 hours.
Remove roast from liquid and chop. Pour some of the liquid into a separate bowl for soaking, but keep the meat separate from the liquid.
Heat a large nonstick skillet over medium-high heat. Dip the tortillas in the liquid until completely submerged, then immediately place them in the hot skillet. Bake for 1-2 minutes until browned, then flip. Place some meat and a generous pinch of onion and cilantro on one half of the grilled tortilla, then fold in half to cover the filling. Continue to bake and flip so that both sides are cooked. Repeat with remaining tortillas.
Serve immediately, warm, with the dipping liquid.
Calories: 504kcal | carbohydrate: 19G | protein: 48 years oldG | fat: 28G | Saturated fat: 12G | Polyunsaturated fats: 3G | Monounsaturated fats: 13G | Trans fat: 2G | cholesterol: 156mg | sodium: 980mg | Potassium: 1309mg | fiber: 7G | sugar: 10G | Vitamin A: 5000unit | Vitamin C: 12mg | calcium: 87mg | iron: 7mg