Taco Tuesday’s have a whole new meaning with these outrageously delicious Beef Birria Tacos. If you love food Instagram and food Tiktok then you have seen a video or two about these tacos recently.
These tacos are really nothing new but like most things, during quarantine, they have somehow gone viral. Most Latin food trucks and traditional Mexican restaurants offer a form of Birria Tacos but with everyone being home with nothing to do food bloggers from all over the world have started to make the sensational dish from scratch.
What are Birria Tacos?
Birria tacos stem’s from street food traditionally found in Jalisco, Mexico.
According to vallartaeats.com, Birria is a wonderful traditional Mexican dish, originally made with goat meat, but also made with beef, veal, lamb, or pork. It can be served as a stew or as a taco filling.
In gastronomic terms, the word birria means: “Exquisite savory dish, full of culture and tradition.”
Birria, originates right at the center of the state of Jalisco, in the town of Cocula, located northwest of Lake Chapala, and southwest of Guadalajara.
What set’s these tacos apart?
For me, it’s the delicious stew that is traditionally called consome. Once you dip the corn tortilla in this magical stew and you fry them up, something special really happens. I can’t explain it, you just have to try it for yourself.
This birria taco recipe was a labor of love and I do hope you will give it a try. Don’t be intimated if you can’t find the exact ingredients. You know my motto over here, do what feels good. Use substitutions that make sense and build flavor. If you do that then trust me, you will have amazing results.
I did an IGTV video as a guide to help you on your journey to Beef Birria Taco heaven, enjoy!
Slow Cooked Beef Birria Tacos with Consomé
- 2.5-3 lb chuck roast chopped into large pieces of you can leave it whole
To marinate beef
- 2 tsp of kosher salt
- 1 tbsp ground whole oregano preferably Mexican oregano
- 1 tbsp of smoked paprika
- 1 tbsp of onion powder
- 1 tbsp of garlic powder
- 1 tbsp of dried thyme leaves
- 1/2 tbsp of dried crushed bay leaves or 2 whole bay leaves
- Black pepper to taste
- 2 medium carrots roughly chopped
- 1 large onion quartered
- 5 smashed garlic cloves
- A drizzle of olive oil
For stew (Consome)
- 1 10 oz can of diced fire-roasted tomatoes
- 1 chipotle in adobo pepper
- 2 guajillo peppers
- 1 ancho pepper
- 4-5 de Arbol Chili Peppers
- 1 tbsp of Worcestershire sauce
- 1 tbsp of white vinegar
- 2 tbsp of brown sugar
- 1 inch of fresh ginger
- Pinch of cinnamon
- Salt to taste healthy pinch
- 1 tsp of coriander seeds
- 2 sprigs of thyme
- 1 1/2 cup of pepper liquid
- 2 cubes of chicken bouillon
- 1 tsp of ground cumin
- Enough chicken stock or water to cover the meat in the slow cooker about 1 1/2 cups
- For a milder stew add 1 cup of water, for a slicker stew omit the water
- 8 Small white or yellow corn tortillas *16 if you want to double the tacos for more stability
- 1 8 oz package of shredded Monterey Jack cheese or any melty white cheese
- Bunch of fresh cilantro chopped
- 1/2 cup finely chopped onions
- 2 limes cut into wedges
- To Marinate Beef
- Chop beef and add to a bowl.
- Drizzle beef with olive oil and add all seasoning.
- Add chopped onion, carrots, and garlic.
- Mix thoroughly and add to ziplock back fo marinate overnight.
To Cook Beef
- Next day, brown beef on medium heat until brown on all sides, about 3 minutes per side.
- Remove from skillet and add to the instant pot or slow cooker.
- While the beef is browning in a medium stockpot, add peppers, onions, and carrots, add enough water to cover and bring to a simmer for 20 minutes.
- Remove peppers from liquid and allow it to cool, slice peppers open and remove seeds and stems.
- To a blender, add peppers, onions, garlic, ginger, thyme, Worcestershire sauce, vinegar, brown sugar, and all seasonings listed.
- Pour in pepper liquid and chicken stock. Blend until smooth. *Taste for spice and salt add more as desired
- Add stew to the pot and pour in more liquid as desired according to the heat level you want. Add more water for less spicy. Less water for spicier.
- Taste the sauce and adjust according to taste.
- Slow cook for 4-5 hours until tender and shreddable.
- Remove beef from consomé sauce and shred.
- Reduce the consmmé by simmering for 10-15 minutes until thick.
- Add shredded beef back to the consomé and let it sit.
- Dip the tortilla in the consomé sauce and fry in a skillet on medium heat.
- Add Monterrey jack cheese and then top with about 1/4 cup of shredded beef.
- Close the taco and plate.
- Top with chopped cilantro, onions, and fresh lime juice.
- Serve with a cup of consomé sauce for dipping.
- You can also add some cilantro and chopped onions to the consomé.
P.S. Check out my last recipe here.
Recipe inspired by so many greats! I got guidance from Chef Resha, I am food blog, Cooking con Claudia & briaskitchen Check them all out!
I love birria tacos so much! This version was much better than the local taco shops around here. The consomé was on point!
I’d been trying to get my Birria fix at home, and this was a great recipe to try it with. Thank you for the recipe!
I recently fell in love with Birria tacos, but never thought I could make them on my own! Thanks for the step-by-step instructions. Made it super easy to make.
The flavors in the marinated beef and the consomé were incredible!! I’m so glad I made these. Thanks for this delicious recipe!
I followed your recipe and used goat meat! OH MY GOSH! It was incredible! My family and I loved it!
These tacos came out better than the restaurant ones!! Thanks for such a delicious recipe that I can make at home!
I don’t see a step for dissolving the chicken bouillon to make stock. When does that happen and in how much water? Also do I add the tomatoes to blender or just into the pot with the meat?
Good questions, Cara–thanks for calling that out. You add the tomatoes and bouillon to to the blender. Enough water to cover the meat in the pot, about 2-3 cups.