Birria originated in 1519 Jalisco when goat meat was slow-cooked in clay pots underground for 12+ hours.
Beef Birria Tacos
Dive into the delicious world of Beef Birria Tacos, where succulent, slow-braised meat meets a symphony of spices. Wrapped in crispy, golden tortillas, each bite bursts with rich flavor, especially when dipped into the savory consomé. Perfect for a cozy night in or a fun gathering, these tacos are a must-try for any taco lover!
Prep
30
min
Cook
300
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- onion
- pepper (15 ml)
- tomato
- water (960 ml)
🥩Meat & Seafood(1)
- beef short ribs (907 g)
🥛Dairy & Eggs(1)
- cheese (240 ml)
🧂Spices & Seasonings(4)
- bay leaf
- cinnamon
- salt
- thyme (15 ml)
📦Other(1)
- tortillas
👨🍳 Instructions
- 1
First, roast the tomato and onion to give them a smoky flavor.
- 2
Toast the cinnamon, pepper, thyme, and bay leaf.
- 3
Add everything that was roasted to a pot with water and salt, and cook for 20 minutes.
- 4
Blend everything together in a processor.
- 5
In a pot, add the beef short ribs and water along with the prepared adobo.
- 6
Cook on low heat for 5 hours until the meat is tender and delicious.
- 7
Strain the broth and use it to soak the tortillas.
- 8
In a skillet, add cheese and the birria, and toast the tortillas until crispy.
💡 Pro Tips
- ✓Char tomatoes and onions directly over an open flame or under broiler at 500°F for 8-12 minutes until 30-40% of surface is blackened, as the Maillard reaction creates complex smoky compounds that define authentic birria flavor.technique500°F, 30-40% surface charred
- ✓Toast whole spices in a dry pan at medium heat for 2-3 minutes until fragrant but not smoking, as temperatures above 350°F destroy volatile oils that provide depth to the adobo.technique2-3 minutes, under 350°F
- ✓Maintain braising liquid at 190-200°F during the 5-hour cook time because higher temps cause collagen to contract rapidly, making meat stringy instead of silky.timing190-200°F for 5 hours
- ✓Dip tortillas in the fat layer of consommé for exactly 10-15 seconds before filling, as the fat creates a moisture barrier that prevents sogginess while adding richness.technique10-15 seconds
- ✓Sear filled quesabirria on medium heat for 2-3 minutes per side until internal temperature reaches 165°F, ensuring cheese melts completely while tortilla develops proper golden crust without burning.timing2-3 minutes per side, 165°F internal
Share this recipe
Prep
30
min
Cook
300
min
Serves
4
people
Level
intermediate
Share this recipe
Birria originated in 1519 Jalisco when goat meat was slow-cooked in clay pots underground for 12+ hours.
Beef Birria Tacos
Dive into the delicious world of Beef Birria Tacos, where succulent, slow-braised meat meets a symphony of spices. Wrapped in crispy, golden tortillas, each bite bursts with rich flavor, especially when dipped into the savory consomé. Perfect for a cozy night in or a fun gathering, these tacos are a must-try for any taco lover!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- onion
- pepper (15 ml)
- tomato
- water (960 ml)
🥩Meat & Seafood(1)
- beef short ribs (907 g)
🥛Dairy & Eggs(1)
- cheese (240 ml)
🧂Spices & Seasonings(4)
- bay leaf
- cinnamon
- salt
- thyme (15 ml)
📦Other(1)
- tortillas
👨🍳 Instructions
- 1
First, roast the tomato and onion to give them a smoky flavor.
- 2
Toast the cinnamon, pepper, thyme, and bay leaf.
- 3
Add everything that was roasted to a pot with water and salt, and cook for 20 minutes.
- 4
Blend everything together in a processor.
- 5
In a pot, add the beef short ribs and water along with the prepared adobo.
- 6
Cook on low heat for 5 hours until the meat is tender and delicious.
- 7
Strain the broth and use it to soak the tortillas.
- 8
In a skillet, add cheese and the birria, and toast the tortillas until crispy.
💡 Pro Tips
- ✓Char tomatoes and onions directly over an open flame or under broiler at 500°F for 8-12 minutes until 30-40% of surface is blackened, as the Maillard reaction creates complex smoky compounds that define authentic birria flavor.technique500°F, 30-40% surface charred
- ✓Toast whole spices in a dry pan at medium heat for 2-3 minutes until fragrant but not smoking, as temperatures above 350°F destroy volatile oils that provide depth to the adobo.technique2-3 minutes, under 350°F
- ✓Maintain braising liquid at 190-200°F during the 5-hour cook time because higher temps cause collagen to contract rapidly, making meat stringy instead of silky.timing190-200°F for 5 hours
- ✓Dip tortillas in the fat layer of consommé for exactly 10-15 seconds before filling, as the fat creates a moisture barrier that prevents sogginess while adding richness.technique10-15 seconds
- ✓Sear filled quesabirria on medium heat for 2-3 minutes per side until internal temperature reaches 165°F, ensuring cheese melts completely while tortilla develops proper golden crust without burning.timing2-3 minutes per side, 165°F internal