This is finally your chance to make the most delicious homemade birria tacos. It’s so much easier than you think!
There’s a good chance if you’ve been on social media you’ve been following the Birria tacos sensation — they’ve been replicated so many times. These online birria tacos are usually prepared a little differently than in Mexico, where they’re served simply with the birria meat and no other fillings, wrapped in corn tortillas, and dipped in the broth.
This recipe is a beautiful mix of traditional and new ways to make birria tacos with melty cheese and sides. Now I can see why people love them so much and I hope you do too!
To make good birria tacos, you must first make good birria. Birria is a meat stew from Jalisco, Mexico. The meat is slowly cooked in a delicious red chilli broth called consomé. The broth is made with a blend of Mexican dried chilies, flavors like garlic and onions, tomatoes and spices—when cooked with the meat, it becomes a flavorful broth that’s perfect for dipping the birria tacos.
There’s nothing better than Birria Tacos
What makes birria tacos unique is that the corn tortillas are coated in broth and then filled with birria meat (as if they were enchiladas) and shredded cheese. The tacos are fried in a hot, lightly oiled pan until golden brown. As if that didn’t sound delicious enough, they’re then served with a small bowl of warm broth for dipping the tacos.
Do this for the best birria tacos
- When assembling the tacos: In a wide, shallow bowl, add a scoop or two of chilled broth. Dip the tortillas in the broth, which softens them, prevents them from breaking, and adds a layer of flavor.
- While cooking the tacos: Place the filled taco face-up in the heated pan – not folded in half – and once it’s warm you can use a spatula to fold it in half. If you try to fold it when the tortilla is still cold, the tortilla will tear.
- While serving the tacos: Birria tacos must be served with warm broth for dipping. It’s just a requirement! Before serving, heat the broth in a saucepan over medium-high heat.
Garnish the tacos with finely diced white onions and fresh cilantro and lime wedges, along with warm broth for dipping. Of course, this includes a very cold beer.
We LOVE tacos too!
- Easy Fish Tacos
- Breakfast tacos with chorizo and eggs
- Summery vegetarian tacos
- Slow Cooker Mexican Pulled Pork Tacos
- Grilled Shrimp Tacos with Mango Avocado Salsa
Birria Tacos
This recipe calls for birria (meat and broth) which takes about 3 hours to prepare.
ingredients
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5 cups Birria broth
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4 tablespoons olive oil, divided
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16 (4- to 5-inch) corn tortillas
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4 cups Birria meat
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12 ounces (350 g) freshly grated cheddar cheese
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1 medium white onion, finely diced
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1 small bunch of fresh coriander, finely chopped
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4 limes, cut into wedges
method
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Heat broth:
In a medium saucepan over medium-high heat, heat 4 cups of stock. Once it boils, reduce the heat to a simmer and leave the lid on.
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Assemble and cook tacos:
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. When the oil is hot and rippling but not smoking, dip a tortilla in the broth, covering both sides. Fill the tortilla with 2 tablespoons Birria meat and 1 tablespoon cheese. Transfer to the hot pan, don’t fold in half yet.
Once the bottom of the tortilla is lightly golden brown, fold it in half. Fry on both sides until cheese is melted and tortillas are a deeper golden brown. After this process, cook 2 to 3 tacos at a time, adding more oil to the pan as needed.
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Surcharge:
Transfer the tacos to a plate and serve with the onions and cilantro sprinkled on top and the lime wedges on the side. Provide each guest with a small bowl of warm broth for dipping. Enjoy!
The best birria tacos are made fresh, but leftover tacos and consomé can be sealed tightly and refrigerated separately for up to 3 days. To reheat, simply place the tacos in a skillet over medium-high heat and cover with a lid. Warm them up for 2 to 3 minutes on each side. Separately, heat the broth in a small saucepan.
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