Tacos Birria (Mexican Beef Tacos with Guajillo and Pasilla Chiles)

mexican-tacosbirria Have you had an opportunity to try birria tacos? These juicy, saucy tacos are loaded with tender shredded meat and served with a side of brothy red consommé. What a treat. If you’ve got that taco craving and there isn’t a taco truck in sight, you’re in luck. I developed a birria tacos recipe that uses ingredients available at any Latin supermarket. So roll up your sleeves and get ready to make a batch of homemade tacos. Birria is a flavourful stew from the Mexican state of Jalisco. It’s traditionally made by marinating lamb or goat in red chile paste overnight, then cooking the meat in a flavourful broth called consommé. The result is fall-off-the-bone, tender, juicy meat that shreds with the touch of a fork. Served in bowls, this stew is considered a celebratory dish and is often served at weddings, quinceañeras and baptisms. The taco version of this Mexican delicacy is called tacos de birria (or quesabirria or quesatacos when made with melted cheese). It typically features beef birria (birria de rez) stuffed inside corn tortillas and served with a side of consommé for dipping. The dish started in food trucks and at taco stands in Mexico, but the recipe for beef birria tacos made its way across the border and is now served throughout the United States.

8 dried guajillo chiles, stems removed
2 dried pasilla chiles, stems removed
4 cups water, hot
1 medium white onion, halved and divided
1 Roma tomato, quartered
4 cloves garlic
1½ tsp. chicken bouillon granules
8 whole peppercorns
1 tsp. dried thyme
1 tsp. dried Mexican oregano
½ tsp. cumin seeds
1 (3 lbs) beef chuck roast, boneless, quartered
1 tsp. sea salt
½ tsp. black pepper, freshly ground
3 bay leaves
20 (6") corn tortillas
Oaxaca cheese, shredded or other melting cheese

Toppings:
chopped onion
chopped cilantro
sliced radishes

To Serve:
lime wedges

In a large bowl, combine chiles and hot water; let stand 30 minutes. In a blender, purée 1 onion half, the tomato, garlic, bouillon, peppercorns, thyme, oregano, cumin and soaked chiles with soaking liquid until smooth. Strain through a fine sieve.

Place beef in a Dutch oven; sprinkle with salt and pepper. Add bay leaves and remaining onion half. Add strained sauce and 2 cups cold water; stir to combine. Refrigerate, covered, 2 hours or up to 24 hours.

Place Dutch oven over medium heat. Bring mixture to a boil; reduce heat and simmer, covered, until beef is tender and starting to fall apart, 1½ -2 hours. Remove meat and set aside; remove onion pieces and bay leaves and discard. Continue to simmer liquid, uncovered, until reduced by half, about 30 minutes. Shred meat with 2 forks; return to pan.

over medium heat. Sprinkle with cheese if desired; cook until cheese melts. Top with beef; fold tortilla over to form a taco.

Serve with toppings, as desired.

Makes 10 servings.

Cook's Notes:

Variations:

Make slow-cooker birria: After the beef has marinated, transfer it and the marinade to a slow cooker. Cook it on low for eight hours or until the meat is tender enough to shred with a fork. Shred the beef as directed.
Make Instant Pot birria: After the beef has marinated, transfer it and the marinade to an Instant Pot. Lock the lid and close the pressure-release valve. Adjust the pot to pressure-cook on high for 40 minutes. Allow the pressure to naturally release for 30 minutes, then quick-release any remaining pressure. Shred the beef as directed.

How to Store Birria Tacos:

Store leftover shredded beef with the cooking liquid in an airtight container. Store any prepared toppings in a separate container. Birria will last up to four days in the refrigerator, or up to three months in the freezer. Let frozen meat thaw in the fridge overnight before reheating it.
Can you make birria tacos ahead of time? Birria is a great make-ahead meal. Prepare the birria as directed and store the shredded meat in the refrigerator. The next day, reheat the meat and liquid in a saucepan over medium heat. Once heated through, prepare the tacos as directed.

Frequently Asked Questions:

What cuts of meat are best for birria tacos? We like to use chuck roast to make this birra tacos recipe, but you can use any cut of beef, goat or lamb. Traditional birra recipes are made with goat or lamb, but birria de rez (beef birra) is more common in the United States. If you want to stick with beef, try using any cut of beef that’s well-suited for braising, like short ribs or brisket. You can also use oxtail, but it doesn’t contain as much meat as other cuts. For goat or lamb, look for cuts from the shoulder or leg.
What dried chiles should you use to make the sauce for birra tacos? Guajillo chiles are an essential chile for making birra because of their fruity, smoky flavour. We also add pasilla chiles for their pleasant earthiness. You should be able to find these chiles at a Mexican market or in well-stocked grocery stores. Feel free to experiment with other types of peppers like ancho, chipotle, chiles de arbol or cascabel chiles.
Can you make birria without Mexican oregano? If you don’t have any Mexican oregano, I recommend substituting marjoram instead of “true” oregano (aka Greek or Italian oregano). Mexican oregano has a bright, floral, citrusy flavour profile, whereas Greek and Italian oregano have a more peppery, pungent bite. Marjoram is a better substitute thanks to its delicate, citrusy flavour.