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These birria tacos have completely ruined regular tacos for me because once you've experienced that crispy, juice-soaked tortilla filled with tender, fall-apart beef and melted cheese, everything else feels like a downgrade. The process of dipping the tortilla in the rich stew before frying it creates this incredible combination of textures and flavors that I can't stop thinking about between taco nights. I made these for the first time after seeing them all over social media and wondering what the hype was about, and now I understand completely why they've taken over the taco world.
My husband used to be perfectly content with ground beef tacos until he tried these, and now he specifically requests birria tacos at least twice a month. Watching him dip each bite into the consommé and close his eyes in appreciation makes me feel like a taco genius even though the recipe does most of the work.
Ingredients You'll Need
- Beef shank: (about two pounds, this is essential) - Provides that gelatinous richness and becomes incredibly tender when slow cooked; this cut is non-negotiable for authentic birria
- Beef sirloin or short ribs: (about one to two pounds for variety) - Adds different texture and more meat; sirloin is leaner while short ribs are richer, both work beautifully
- Dried guajillo peppers: (about four to six peppers) - Brings authentic Mexican flavor with mild heat and deep color; look in the Mexican aisle or substitute ancho or New Mexico peppers
- Chipotle peppers in adobo: (two to three peppers from a can) - Provides smoky, spicy depth that forms the flavor foundation; these canned peppers are available almost everywhere
- Chicken stock or broth: (enough to cover the meat, about four cups) - Creates the stew base that becomes the dipping consommé
- White onion: (one large, diced) - Sautéed onions form the flavor base for the stew
- Fresh garlic: (several cloves, minced) - Adds aromatic depth throughout the stew
- Tomatoes: (fresh or canned, about two to three) - Contributes acidity and body to the sauce
- Mexican oregano: (about a tablespoon) - More flavorful than regular oregano and worth seeking out in the Mexican section
- Cumin, bay leaves, cinnamon stick, and cloves: - The spice blend that makes birria distinctive and complex
- Salt and pepper: - For seasoning the meat and adjusting the stew
- Street-sized corn tortillas: - Small corn tortillas are traditional and perfect for dipping and frying
- Oaxaca cheese or mozzarella: (for quesabirria version) - Melts beautifully and creates that coveted cheese pull
- Fresh cilantro, diced onion, and lime wedges for serving: - Classic taco toppings that add freshness
Step-by-Step Instructions
- Soak the dried peppers until softened
- Bring a pot of water to a rolling boil, then remove it from the heat and drop in your dried guajillo peppers, pushing them down so they're submerged. Let them soak for about fifteen to twenty minutes while you prep the meat, which softens them and makes them easy to blend. The peppers will plump up and become pliable, changing from brittle and dried to soft and workable. This soaking step is crucial for getting a smooth marinade without any tough bits.
- Season and cube the meat
- While the peppers soak, trim any excess fat from your beef shank and sirloin, then cut both into roughly two-inch cubes so they cook evenly. Season all the meat generously with salt and pepper on all sides, really coating it well because this is your first opportunity to build flavor. Don't be shy with the seasoning because the meat needs it to taste properly seasoned throughout rather than just on the surface.
- Make the marinade in a blender
- Once your peppers have softened, remove them from the water and let them cool enough to handle safely. Hold each pepper by the stem over the sink and use kitchen scissors to snip off the top, letting the seeds fall out naturally. Drop the seeded peppers into your blender along with the chipotle peppers with some of their adobo sauce, tomatoes, garlic, cumin, Mexican oregano, a splash of the pepper soaking water, and a good pinch of salt. Blend everything on high speed for a minute or two until you have a completely smooth, thick paste with no chunks of pepper or tomato remaining. The marinade should be deep red and aromatic.
- Marinate the beef for maximum flavor
- Pour your blended marinade over the seasoned beef cubes in a large bowl or container, using your hands or a spoon to toss everything together until every piece of meat is completely coated. Cover the bowl tightly with plastic wrap and refrigerate for at least two hours, though overnight is significantly better for developing deep flavor. The longer the meat marinates, the more the spices penetrate and tenderize it, so plan ahead if possible.
- Sauté onions until golden and fragrant
- When you're ready to cook, set your Instant Pot to sauté mode or heat a large Dutch oven over medium heat, adding a tablespoon of oil. Add your diced onions and cook them slowly for about eight to ten minutes, stirring occasionally, until they're completely translucent and starting to turn golden brown at the edges. Don't rush this step because properly caramelized onions are the foundation of flavor for the entire stew, and taking the time to cook them right makes an enormous difference.
- Add meat, stock, and spices to create the stew
- Add all of your marinated beef to the pot with the onions, scraping in every bit of that marinade clinging to the bowl because it's pure flavor. Pour in enough chicken stock to just cover the meat, then add your bay leaves, cinnamon stick, and whole cloves. If using an Instant Pot, secure the lid and set it to high pressure for forty-five minutes, allowing natural release for ten minutes before quick releasing any remaining pressure. For a Dutch oven, bring to a simmer, cover, and either cook on the lowest stove setting or transfer to a 200-degree oven for four to six hours until the meat is fall-apart tender.
- Shred the meat and skim the fat from stew
- Once the meat is cooked and incredibly tender, use tongs or a slotted spoon to transfer it to a large bowl, leaving the liquid in the pot. Use two forks to shred the meat into bite-sized pieces, discarding any bones or large chunks of fat. Let the cooking liquid sit for a few minutes so the fat rises to the top, then skim off about half a cup of that fat into a small bowl to use for dipping and frying the tortillas. Strain the remaining liquid through a fine-mesh strainer to remove the whole spices and any solids, creating a smooth consommé for dipping.
- Dip tortillas in fat and fill with meat and cheese
- Heat a large non-stick skillet over medium heat while you prepare your first taco. Dip a corn tortilla into your reserved fat, coating both sides but focusing on getting good coverage without it dripping everywhere. Lay the dipped tortilla flat on your work surface and add a generous amount of shredded beef to one half, followed by a handful of shredded Oaxaca cheese if making quesabirria, plus diced onions and cilantro if desired. Fold the tortilla in half over the filling, pressing gently to seal.
- Fry until crispy and the cheese melts
- Carefully transfer your filled and folded taco to the hot skillet and cook for two to three minutes on the first side without moving it, allowing the tortilla to crisp up and turn golden brown. Flip it carefully with a spatula and cook the second side for another two to three minutes until equally crispy and the cheese inside is completely melted and gooey. The tortilla should be deeply golden and crispy enough that it makes a satisfying crunch when you bite through it. Repeat this process with remaining tortillas and filling, working in batches and adding more of the reserved fat to the pan as needed.
- Serve with consommé for dipping
- Arrange your crispy birria tacos on a serving platter and pour the hot, strained consommé into small bowls for dipping. Serve everything immediately while the tacos are still crispy and hot, with lime wedges, extra cilantro, and diced onions on the side for people to customize. Watch as everyone takes that first bite, then immediately dunks their taco into the consommé for the full experience.
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I tried making these once with just regular stew meat instead of beef shank, and while they were good, they lacked that incredible richness and body that the shank provides. Now I always make sure to get proper beef shank even if it means going to a butcher or Mexican market.
Understanding Traditional Birria
Birria originated in the Mexican state of Jalisco as a way to cook goat meat, which was abundant but could be tough and gamey. The long, slow cooking process in a richly spiced stew tenderizes the meat while the chilies and spices mask any strong flavors. When Mexican immigrants brought birria to the United States, beef became more common than goat simply because it's easier to find and more familiar to American palates. The technique of dipping the tortilla in the stew and frying it is a more recent innovation that exploded in popularity on social media, transforming birria from a humble stew into a viral taco phenomenon. Traditional birria is often served as a stew with the meat and broth in bowls, with tortillas on the side.
Choosing Your Cooking Method
While I prefer the Instant Pot for its speed and ability to lock in flavors, each cooking method has advantages depending on your equipment and schedule. The Instant Pot finishes in under an hour total including pressurization time, making it perfect for weeknight dinners when you didn't plan ahead. A Dutch oven on the stove or in the oven takes four to six hours but requires minimal attention once it's simmering, ideal for lazy weekends when you're home all day. A slow cooker is the ultimate set-it-and-forget-it option, cooking on low for eight hours while you're at work or sleeping. All three methods produce incredibly tender meat and flavorful stew, so choose based on your timeline and available equipment.
The Magic of Frying in Stew Fat
What elevates these from good tacos to absolutely incredible tacos is that step of dipping the tortillas in the fat from the stew before frying them. That fat is infused with all the spices, chilies, and meat flavors from the stew, so when you fry the tortillas in it, those flavors get absorbed into the tortilla itself. The fat also helps the tortilla crisp up beautifully instead of just drying out, creating a shell that's crunchy but not hard, with a rich flavor that complements the filling. If you've ever wondered why restaurant tacos taste so much better than home tacos, this technique is a major part of the secret. Traditional Mexican cooks have known forever that cooking tortillas in flavorful fat transforms them completely.
Quesabirria Versus Regular Birria Tacos
The cheese-filled quesabirria version has become even more popular than traditional birria tacos, and it's easy to understand why when you bite into one. Oaxaca cheese melts into these incredible strings that stretch when you pull the taco apart, creating that viral cheese pull moment everyone loves to photograph. The melted cheese adds richness and creaminess that balances the spiced meat, while providing textural contrast against the crispy tortilla. Mozzarella works as a substitute with similar meltability, while cheddar brings sharper flavor but doesn't pull quite as dramatically. Cotija cheese crumbled on top adds salty, tangy notes that cut through the richness. You can absolutely make these without cheese and they're still fantastic, so don't feel pressured to add it if you prefer traditional tacos or are dairy-free.
Tortilla Selection and Preparation
The tortillas you use dramatically affect the final taco quality, so it's worth seeking out good ones if possible. Locally made corn tortillas from Mexican markets are ideal, with fresh masa flavor and pliability that mass-produced versions can't match. Some stores carry uncooked tortillas in the refrigerated section, which you cook yourself on a griddle for ultimate freshness. Among mass-produced brands, La Tortilla Factory and Mission Foods are reliable options available nationwide. Corn tortillas are traditional and have the right texture for birria tacos, though flour tortillas work if you prefer them. The key is warming them before filling so they're pliable and won't crack when you fold them, either by wrapping in damp paper towels and microwaving or heating on a griddle.
Serving Suggestions Beyond Tacos
While tacos are the main attraction, that deeply flavored birria stew can be repurposed into several other amazing dishes. Birria ramen has become incredibly popular, adding the shredded meat and consommé to ramen noodles with traditional toppings for a Mexican-Japanese fusion that's mind-blowing. Birria tortilla soup uses the stew as a base, adding tortilla strips, avocado, and cheese for a hearty meal. You can use the meat as filling for quesadillas, burritos, or even on nachos. The consommé itself is delicious sipped as a soup with a squeeze of lime. Making a double batch and freezing portions means you can have birria tacos or any of these variations whenever a craving hits.
Storage and Reheating
Both the stew and assembled tacos store well, making this practical for meal prep or feeding crowds over multiple days. The stew keeps in the refrigerator for up to five days or frozen for three months, actually improving in flavor as it sits and the spices meld. Store the meat and consommé separately if possible for maximum flexibility. Assembled but unfried tacos can be refrigerated for a day and fried fresh when ready to eat. Leftover fried tacos lose their crispiness but can be reheated in a skillet over medium heat to crisp them back up somewhat, though they're never quite as perfect as fresh. The consommé reheats beautifully on the stove or in the microwave.
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These birria tacos have become the meal I make when I want to impress people or treat myself to something special, and the fact that they're not actually that difficult despite tasting so complex makes them even better. The combination of tender, flavorful meat, crispy fat-fried tortillas, melted cheese, and that incredible dipping consommé creates a taco experience that's so good it feels almost unfair to other tacos, and once you've made them a few times, the process becomes second nature and you'll understand why they've taken over the taco world.
Frequently Asked Questions
- → Can I make birria tacos without an Instant Pot?
- Yes, you can use a slow cooker on low for 4 to 6 hours or simmer on the stovetop in a heavy pot until the meat is tender and falls apart easily.
- → What can I use instead of guajillo peppers?
- You can substitute ancho, New Mexico, California, or pasilla peppers. Any dried Mexican pepper will work and give you similar flavor and color.
- → Should I use corn or flour tortillas?
- Either works great. Corn tortillas are more traditional and hold up well when dipped in the broth, but flour tortillas get nicely crispy when fried.
- → How do I store leftover birria?
- Keep the meat and broth in separate containers in the fridge for up to 4 days. Reheat the broth and meat together on the stove before assembling fresh tacos.
- → Can I freeze birria for later?
- Absolutely. The shredded meat and broth freeze beautifully for up to 3 months. Thaw overnight in the fridge and reheat before making your tacos.
- → Do I have to fry the tacos?
- No, but frying gives them that crispy texture and caramelized edges that make birria tacos special. You can skip it if you prefer softer tacos.