Birria tacos are one of my favourite tacos without a doubt. Ultra slow cooked beef, a super-rich and deeply spiced consommé, crispy consommé-dipped tortillas and oozing Oaxaca cheese.
It’s a serious combination of ingredients that really packs a punch and is sure to have the whole table feeling satisfied. This one is great to prep ahead of time, as once the meat is braised and shredded, all you need to do is fill and fry the tacos on a plancha.
There are a lot of ingredients here, so I recommend hitting this recipe as a mini weekend project!
A few things to know before you start:
Beef: Use a combination of cuts that are ideal for slow cooking. Marbled, ultra gelatinous beef is best. You want a complex flavour profile here and I’ll go through my preferred cuts in some detail below.
Chillies: This recipe calls for three types of dried chilli: Guajillo, ancho, and arbol work together in harmony for a balance of heat, smokiness and fruitiness.
Rest the beef: After the long braise, don’t shred the meat straight away. Leave the beef to rest before going at it. More on this later.
Broth: Use it for dipping, for cooking and sipping – it’s one of the stars of the show here and you can’t have birria tacos without it.
This recipe makes around 8-10 tacos, depending on how much filling you use — enough for 3-4 people.
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