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Birria Tacos Recipe

Step up your next taco night with our ultimate guide to the best homemade tacos ever.
Posted May 24, 2020 by Mike
Birria Tacos Recipe | www.iamafoodblog.com

Because Steph still has RSI, I’ve been making all our dinners while we chat and watch youtube each night, and in our house that always means taco nights. While my go-to tacos are al pastor, carnitas, carne adovada, and carne asada, Steph asked to mix things up a bit with something a little more modern, and suggested birria tacos. It was so good and so simple I think this just jumped to the top of my list for all of our future taco nights.

What are Birria Tacos?

Birria tacos, if you haven’t heard of them yet all over social media and the internet, is traditionally an addictive sweet, sour, slightly spicy, and utterly savory Mexican beef stew that’s slow cooked until the beef is tender and fall-apart juicy and delicious. Someone had the bright idea to stuff this beefy goodness into a taco shell, and then dip the whole mess into the stew and fry it up. They blew up after that, and the rest is history. But unlike most fad foods, Birria tacos are so good you’ll be making them every week.

Birria Tacos Recipe | www.iamafoodblog.com

The best birria tacos are dipped in the stew and then fried to crispy gloriousness

It’s really in dipping the tortilla into the stew and frying it to a crisp that the magic happens, so don’t skip this step. Tacos are good but very few people who don’t live in the southwest know that tacos only become truly transcendent once you cook the tortilla in fat. Traditionally they do this in butter or lard, but here we use the fat from the top of the stew to give it that extra kick. Once you bite into a crisp fried taco shell, you’ll never go back.

Birria Tacos Recipe | www.iamafoodblog.com

Instant Pot vs Slow cooker vs Stovetop

You can make this stew any way you like, but I prefer it in the instant pot because it’s so much faster, and keeps more of the flavor locked inside the dish. Those yummy smells that fill up your house when you slow cook for hours? Those are flavor particles, and that means that’s flavor that’s not in your soup. But, regardless of how you make this, it’ll come out absolutely delicious, so pick whatever method is best for you.

Birria Tacos Recipe | www.iamafoodblog.com

Birria Ingredients

  • The best cut of beef for birria tacos. For the ultimate birria tacos, use a good beef shank. This is non-negotiable. You can, and should, mix up another cut as well for texture and variety. I prefer meat that’s a little on the lean side for tacos, so I mixed it up with a cheap roast like cab sirloin, but if Steph had her way, she would use short ribs. But, since she’s not cooking, we ended up with a cab sirloin.
  • Dried Guajillo Peppers. These sun dried peppers add an authentic touch of mexican flavor to any stew and you can usually find them in the Mexican aisle of your local grocery store (if you live in America). They are like a mild-medium pepper and don’t add any heat, so you don’t have to worry at all. If you can’t find them, sub any dried mexican/southwestern peppers you can find, such as ancho, new mexico, california, or pasilla. If you really can’t find them, you can skip them, but they’re worth looking for!
  • Chipotle peppers in adobo. These come in a little can and they are salty-sweet-spicy delicious. They form the base of many mexican stews and marinades and you can find them pretty much everywhere in the world, they’re that good. We usually keep 3-4 cans around just for tacos al pastor.
  • Mexican oregano. This version of oregano is always cheaper and almost always fresher and better than the spice aisle stuff, so if you’re already in the Mexican aisle, be sure to pick up a bag, usually only 99 cents or so.

Birria Tacos Recipe | www.iamafoodblog.com

How to make Birria Stew

Making Birria stew is easy and quick:

  1. Soak the peppers. Bring a pot of water to a boil and then take it off the heat, soak the dried peppers while you do the next steps.
  2. Season the meat. While you wait for the peppers to soak, cube up the roast and season the meat with salt and pepper
  3. Make the marinade. Throw together everything left except the cloves, bay leaves, and cinnamon into a blender. Remove the peppers from the now warm water and let them get cool enough to handle. Hold them by the tip over the sink and cut the tops off with scissors. The seeds will just fall right out. Then drop them into the blender too. Blend it all up into a smooth paste.
  4. Marinate the beef overnight. Two hours is good enough too, but longer is always better when it comes to stews.
  5. Make the stew. Saute the onions. Onions are the base of all flavor, so make sure they are extra delicious – transparent and golden. Take your time. Then add the meats, cover with chicken stock, and add the last few spices. That’s all there is to it!

Birria Tacos Recipe | www.iamafoodblog.com

How to make Birria Tacos

Once you have the stew, making the tacos is super easy:

  1. Shred your meats. Fry them up too, if you like. I skipped this step and it was ok, but if you like your meat extra crispy and hot, here’s where you would do that.
  2. Warm up your tortillas. This makes them pliable and soft. We use a tortilla warmer, but you can just wrap them up in damp paper towels and microwave for 30 seconds.
  3. Dip and fill. Dip your tortillas in the soup, the fat is near the surface so you don’t need to dip too far, but make sure they get coverage. Then top half of the tortilla with beef, onions, cilantro (optional), and cheese (optional).
  4. Fold and fry. Fry your tacos in a non stick skillet over medium heat until they crisp up, 2-3 minutes per side. Serve with a side of the stew to use as a dip.

Birria Tacos Recipe | www.iamafoodblog.com

What to serve with Birria Tacos?

These birria tacos are good enough to eat dozens on their own. If you wanted to do a side though, you can serve them up with homemade tortilla chips, mexican rice, and you even have all the ingredients necessary to make a birria tortilla soup.

Birria Tacos Recipe | www.iamafoodblog.com

Birria Tacos Recipe

5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs

Ingredients

  • 1.5 lb beef shank
  • 1 lb cab sirloin or other roast/steak

Marinade

  • 3 dried guajillo peppers see notes
  • 1 can chipotle peppers in adobo
  • 1/4 cup vinegar
  • 1/2 cup crushed tomatoes
  • 5 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp cumin

Stew

  • 1 medium onion chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • chicken stock to cover sodium free, about 1 quart

Tacos

  • 4" corn or flour tortillas
  • 1 medium onion chopped, optional
  • 1 bunch cilantro chopped, optional
  • 1 cup mexican cheese blend grated, optional

Instructions

  • Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your cab sirloin, then season both the steak and the shank with salt and pepper. Set aside.
    Birria Tacos Recipe | www.iamafoodblog.com
  • Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
    Birria Tacos Recipe | www.iamafoodblog.com
  • Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
  • Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours.
    Birria Tacos Recipe | www.iamafoodblog.com
  • When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones.
    Birria Tacos Recipe | www.iamafoodblog.com
  • Warm up some tortillas, then dip the tortillas in the stew. Build your tacos, top with any optional toppings, then fry over medium heat on a nonstick skillet. Enjoy immediately, preferably with a margarita or cold Mexican beer.
    Birria Tacos Recipe | www.iamafoodblog.com

Notes

If you can’t find dried guajillo peppers, sub any dried mexican/southwestern peppers you can find, such as ancho, new mexico, california, or pasilla.

9 Comments

  1. I’ve never heard of these but they look delicious!!! We are taco lovers and this recipe looks like a potential new family staple. Can’t wait to try!!!

  2. Tammy says:

    how many servings does this recipe yield? I would love to try!!

    1. Stephanie says:

      i would say it makes enough meat for about 12 generous tacos!

  3. That looks incredibly good. Gonna try it out soon. Thank you for the recipe oh btw i really like your picture :D Have a nice day!

  4. Barbara says:

    Can I substitute beef for pork? With the pandemic, there is never any beef at the stores. All I have is a beautiful boneless Boston butt.
    It’s 5.83 lbs.

    1. Stephanie says:

      hi barbara,
      you can definitely sub pork butt :)

  5. Jay Behrendt says:

    How many ounces are your cans of chipotle peppers and crushed tomatoes?

    1. Mike says:

      Hi Jay, it’s the 7oz cans for the chipotle in adobo. The crushed tomatoes are 1/2 cup, which is 4oz, though I don’t think you can find smaller than 6oz cans for those.

  6. Gigi says:

    5 stars
    Absolutely amazing recipe and so complete and well explained! Thank you! Desde PR :)

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Birria Tacos Recipe | www.iamafoodblog.com