Birria Tacos Recipe
I make this traditional Birria Tacos recipe by slow-braising lamb and beef with chilies and spices until tender. The rich, flavorful meat is then tucked into crispy tortillas, creating the ultimate Mexican dish. Once you try them, I’m sure these quesa tacos will become your new favorite.
Ingredients
- ¼ recipe of birria consomé
- 20 corn tortillas
- 2 cups shredded Oaxaca cheese
- 1 peeled and small diced yellow onions
- ½ cup chopped fresh cilantro
- juice of 2 lemons
Instructions
- Prepare the birria consomé but do not add the chopped meat back to the strained liquid in the pot.
- Making 1 taco at a time, lightly dip two corn tortillas into the top part of the consomé liquid and place on top of each other in a cast-iron skillet over medium to medium-high heat.
- Immediately, evenly sprinkle some of the cheese on top of the corn tortilla, followed by evenly adding some of the chopped meat to the one-half side of the taco on top of the cheese.
- At this point, you can also add diced onions and cilantro, but that part is optional.
- Cook for a minute or two and then fold the taco over to help form it. Cook for about one more minute.
- Repeat the process until all of the meat has been used.
- Serve each taco with a small bowl of the consomé liquid that has been garnished with lemon juice, diced onions, and cilantro.
Notes
My top tip for making the best Birria Tacos is to make sure there’s enough fat on top of the consomé before dipping the tortillas. That layer of fat is what gives the tacos their rich flavor and crispy texture, and if it’s missing, they won’t fry up the way they should. If I ever find the broth too lean, I just add a little oil or butter to the pan, and it works like a charm.
Take Your Time with the Broth: Letting the consommé simmer for about three hours or so really lets the flavors develop. I've tried to rush this and didn't get the rich, deeply flavorful broth.
Dry-roasting the chiles in a skillet before blending them brings out a deeper, smokier flavor that makes a huge difference.
Double Up on the Consommé: Go ahead and make extra consommé because it’s perfect for dipping, birria ramen, or even sipping on its own. Leftovers never go to waste.
Use corn tortillas because they hold up best when dipped and fried. Flour tortillas will work, but they won’t get as crispy.
For more heat, add a roasted serrano or jalapeño to the sauce. When I'm cooking for a crowd, I keep the spice on the mild side and let everyone add their own heat with hot sauce if they want it.
Prevent Tearing: If the tortillas feel too delicate, stack two together. It helps them hold up better when dipped in the broth.
Make-Ahead: The tacos are meant to be eaten right away, but you can make them up to 30 minutes ahead of time and keep them warm covered in foil at the lowest temperature in the oven.
How to Store: It is best to store the beef separately from the corn tortilla shells. Store the beef covered for up to 6 days in its 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 beef in its liquid, or consomé, in a medium-size pot and heat over low heat until hot. You can also heat in the microwave until hot.
Nutrition
Calories: 296kcalCarbohydrates: 26gProtein: 14gFat: 15gSaturated Fat: 11gTrans Fat: 1gCholesterol: 20mgSodium: 466mgPotassium: 153mgFiber: 4gSugar: 1gVitamin A: 160IUVitamin C: 1mgCalcium: 73mgIron: 1mg