Birria Tacos Recipe (Quesa Tacos)

This traditional Birria Tacos Recipe combines slow-braised lamb and beef with chilis and spices, then filled into crispy tacos for the ultimate Mexican dish. Once you try it, it will quickly become your favorite taco.

We love to make and serve tacos in the most traditional way possible. If you love making the real deal, check out my Baja Fish Tacos or Chicken Tinga.  

 

Birria Tacos

Birria tacos come from birria consomé, a zesty shredded meat stew in Jalisco, Mexico. The meat is then cooked inside corn tortillas dipped in the stew liquid, seared in a hot pan with shredded Oaxaca cheese, and often garnished with diced yellow or white onions and chopped cilantro. 

These flavorful tacos will have slight nuances in flavor depending on which Mexican restaurant or street cart you get them from, but rest assured—they are all delicious. This traditional breakfast or lunch taco is classically made with goat, but nowadays, it is most often made with beef or lamb meat. I used a combination of beef and lamb in my birra taco recipe.

Ingredients and Substitutions

• Birria Consomé – You will need the cooked meat that is shredded or chopped from birria consomé, as well as the consomé for serving.
• Tortillas — Corn tortillas are the traditional tortillas. However, you could use flour tortillas if available.
• Cheese – I used shredded Oaxaca cheese. You could also use chihuahua, panel, queso fresco, or cotija cheese.
• Onions – A yellow, white, sweet, or red onion can be used.
• Cilantro – Fresh cilantro is traditionally used as a garnish.
• Citrus – You can use lemon or limes.

Is It the Same as Barbacoa?

Barbacoa is a cooking method, and birria is the final product of that cooking method. Classically, barbacoa is the process where meat is marinated or not and cooked wrapped in banana leaves in a dug hole that has a fire in it. The meat would cook for several hours or until very tender.

Birria is made by placing that meat cooked using that specific method, which is then served in a flavorful broth, which is where you get birria consomé from.  

This can be a challenging cooking method, so nowadays, birria is often cooked in a pot on the stove.  However, if you do get a chance to make it the Barbacoa way, then I highly recommend it. 

How to Make Birria Tacos

Brown the seasoned meat in a large pot and set aside.

Next, caramelize onions in the pot for about 20 minutes and then stew with the garlic, tomatoes, chiles, and spices until the chiles are soft and tender.

Blend the chile mixture until very smooth. Then, place it back in the pot along with water or beef stock, salt and pepper, and the meat, and cook for 2 hours over medium heat or until very tender.

Remove the beef and roughly chop or shred using forks. 

Strain the remaining liquid and return it to the pot.

Lightly dip a corn tortilla in the liquid and place it in a hot cast-iron skillet. 

Immediately add on cheese, chopped meat, and optional onions and cilantro.

Fold the taco cover in the pan and sear until it is shut.

Serve the tacos with a bowl of meatless consomé liquid seasoned with freshly squeezed lemon juice, onions, and cilantro.

Make-Ahead and Storage

Make-Ahead: The tacos are meant to be eaten immediately, but you can make them up to 30 minutes ahead and keep them warm, covered in foil at the lowest temperature in the oven.

How to Store: It is best to store the cooked meat separately from the tortilla shells. Store the meat covered for up to 6 days in liquid or consomé. This will freeze very well covered for up to 6 months in its liquid, or consomé. Thaw in the refrigerator for 1 day before reheating. 

How to Reheat: Place the desired amount of meat in its liquid, or consomé, in a medium-size pot and heat over low heat until hot. 

More Beef Recipes

• Beef and Barley Soup
• Steak au Poivre
• Chicken Fried Steak
• Corned Beef
• Italian Beef