Beef Birria Tacos

About This Recipe

Birria (from the Nahuatl 'birria', meaning a mess of something) originated in the state of Jalisco, Mexico, where it was traditionally made with goat meat slow-braised in a complex dried chilli sauce and served as a festive stew for celebrations and weddings. The birria taco — tortillas dipped in the fat that rises to the surface of the consommé, fried until crispy, filled with shredded birria meat and cheese, and served with the consommé for dipping — became a viral sensation in the early 2020s, spreading from Tijuana taco trucks across the world and inspiring countless restaurant menus.

Ingredients

Serves 6

• 1.5 kgbeef chuck(cut into large chunks)
• 6dried guajillo chillies(stems and seeds removed)
• 3dried ancho chillies(stems and seeds removed)
• 2dried chilli de arbol(for heat)
• 4 largetomatoes(roughly chopped)
• 1 largeonion(quartered)
• 6 clovesgarlic
• 1 litrebeef stock
• 2 tbspapple cider vinegar
• 1 tspcumin
• 1 tsporegano
• 3cloves(whole)
• 3bay leaves
• 24 smallcorn tortillas
• 300 gmozzarella or Oaxacan cheese(grated)
• 1 smallwhite onion(finely diced, to serve)
• 1 large bunchfresh coriander(chopped, to serve)
• 1 to servelime wedges

Instructions

1. 1

   Toast and soak chillies

   Toast dried chillies in a dry pan 30 seconds each side. Soak in hot water 20 minutes until softened.

2. 2

   Blend the sauce

   Blend soaked chillies with tomatoes, onion, garlic, vinegar, cumin, oregano and cloves until smooth.

3. 3

   Sear the beef

   Sear beef chunks in a hot pot until browned all over.

4. 4

   Braise

   Pour blended chilli sauce over beef. Add stock and bay leaves. Bring to a simmer.

5. 5

   Slow cook

   Cook covered on low heat for 3–4 hours until beef is falling-apart tender. Skim fat from surface and reserve it.

   Reserving the fat from the surface is essential — it is used to fry the tacos.

6. 6

   Shred beef

   Remove beef and shred. Strain cooking liquid (consommé) into bowls for dipping.

7. 7

   Fry tacos

   Dip tortillas in reserved fat. Fry in a pan until crispy. Add cheese and shredded beef, fold in half.

8. 8

   Serve

   Fry tacos until cheese melts and outside is crispy. Serve with consommé for dipping, onion, coriander and lime.

Variations

• •

  Use goat meat for the traditional Jalisco version.

• •

  Make quesabirria (with more cheese) for maximum indulgence.

• •

  Use lamb for a deeper, gamier flavour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Birria meat and consommé keep in the fridge for 4 days. Assemble tacos fresh each time.

Frequently Asked Questions