Authentic Birria Tacos with Rich Broth Recipe

Step-by-step instructions

Ready to dive into this delicious cooking adventure? Here’s how to prepare your Authentic Birria Tacos with Rich Broth:

1. In a large pot, add the meat, onion halves, garlic bulb, carrots, bay leaves, and dried guajillo peppers. Fill the pot with hot water, covering everything.
2. Stir in the chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the mixture to a boil over medium-high heat.
3. Once boiling, let it cook for about 30 minutes. Skim off any foam and impurities that come to the top to clarify the broth.
4. Remove the softened peppers, onion, garlic cloves (squeezed out from the bulb), and carrots from the pot. Blend them until smooth, adding up to 1/4 cup of the broth if needed to assist blending.
5. Strain the blended mixture if necessary, then return it to the pot and stir to combine thoroughly.
6. Add chili powder to deepen the red color and flavor of the broth, then cover and simmer for about 3 hours, stirring every 40 minutes until the meat is tender and shreds easily.
7. Skim the fat from the top of the broth and save it; this will be used to crisp your tortillas.
8. Remove the meat from the broth, discarding any bones. Cut into large chunks or finely chop for tacos.
9. For a stew option, place a couple of meat pieces in a bowl, ladle broth over, and top with diced onion and cilantro. Serve with lime wedges.
10. Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the reserved grease, place it on the hot surface, and layer chopped meat and cheese on one half. Fold the tortilla gently and press with a spatula.
11. Cook until the bottom is crispy and golden (about 2-3 minutes), flip, and cook the other side until similarly crispy. Add more grease as needed for color and crispness.
12. Allow the tacos to cool briefly, garnish with fresh cilantro and diced onion, serve with broth on the side for dipping, and enjoy!

Best ways to enjoy it

Birria tacos are perfect for a casual gathering or special family dinner. Serve them with a side of fresh lime wedges, diced onions, and cilantro for that bright burst of flavor. Pair with classic Mexican accompaniments like elote (corn on the cob), rice and beans, or a fresh avocado salad. Enjoying these tacos as a dip or stew will surely elevate your meal experience.

How to store & freeze

Want to enjoy these delicious tacos later? To store leftovers, let the broth and meat cool completely before placing them in an airtight container. Store in the refrigerator for up to 4 days. You can also freeze the broth and meat separately for up to 3 months. Make sure to reheat the broth until steaming hot and thoroughly cook the meat before serving. Remember to always use safe food handling practices!

Helpful cooking tips

Here are a few tips to ensure your Authentic Birria Tacos turn out perfectly:

• If you’re short on time, consider using your pressure cooker to speed up the broth cooking process.
• For deeper flavors, let the broth sit overnight; it’ll develop more richness.
• Don’t hesitate to adjust the spices to your taste! Adding more guajillo chiles will increase the heat, while more chicken bouillon amps up the savory flavor.

Creative twists

While the authentic version is incredible on its own, consider trying these variations:

• Vegetarian Option: Use mushrooms and jackfruit to replicate the texture and flavors of the meat.
• Different Cheeses: Experiment with different melting cheeses, such as pepper jack for a spicy kick or cheddar for a different flavor profile.
• Spice it Up: Add diced jalapeños or chili flakes for an extra heat boost.

Your questions answered

What is the prep and cook time for Birria Tacos?

Expect about 30 minutes of prep time, followed by 3 to 4 hours of cooking time. The long simmer is what yields the best flavor!

Can I use other meats for this recipe?

Absolutely! You can use lamb or goat, which are traditional in some regions. Just adjust your cooking times accordingly as different cuts may cook faster or slower.

What’s the best way to reheat the tacos?

Reheat in a skillet over medium heat until the tortillas are crispy again. You can warm the broth separately in a saucepan.

Now you’re all set to make your own Authentic Birria Tacos! Enjoy the process and the delightful flavors that await you.

Birria Tacos

Experience the warmth and tradition of Authentic Birria Tacos, featuring a blend of rich flavors from slow-cooked meat and a savory broth, perfect for any gathering or cozy dinner.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 8 tacos

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Broth

• 7-8 cups hot water
• 4 lbs chuck roast (cut into 4 large chunks)
• 2 lbs short ribs (bone-in) or back ribs (bone-in)
• 1 large white onion (dry skins removed, cut in half crosswise)
• 1 bulb garlic (narrow top cut off, no need to peel)
• 1 carrot (cut in half crosswise, then cut in half again)
• 5 dried bay leaves
• 8 guajillo chiles (stems and seeds removed)
• 3 tbsp chicken bouillon
• 1-2 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp salt (adjust to taste)

For the Tacos

• 14-16 white corn tortillas
• 2 cups quesadilla cheese (or any good melting cheese like Monterey Jack, Mozzarella, Oaxaca)
• Fresh cilantro (diced)
• Fresh lime juice
• White onion (diced)

Method

 

Preparation

1. In a large pot, add the meat, onion halves, garlic bulb, carrots, bay leaves, and dried guajillo peppers. Fill the pot with hot water, covering everything.
2. Stir in the chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the mixture to a boil over medium-high heat.
3. Once boiling, let it cook for about 30 minutes. Skim off any foam and impurities that come to the top to clarify the broth.
4. Remove the softened peppers, onion, garlic cloves (squeezed out from the bulb), and carrots from the pot. Blend them until smooth, adding up to 1/4 cup of the broth if needed to assist blending.
5. Strain the blended mixture if necessary, then return it to the pot and stir to combine thoroughly.
6. Add chili powder to deepen the red color and flavor of the broth, then cover and simmer for about 3 hours, stirring every 40 minutes until the meat is tender and shreds easily.
7. Skim the fat from the top of the broth and save it; this will be used to crisp your tortillas.
8. Remove the meat from the broth, discarding any bones. Cut into large chunks or finely chop for tacos.

Cooking

1. For a stew option, place a couple of meat pieces in a bowl, ladle broth over, and top with diced onion and cilantro. Serve with lime wedges.
2. Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the reserved grease, place it on the hot surface, and layer chopped meat and cheese on one half. Fold the tortilla gently and press with a spatula.
3. Cook until the bottom is crispy and golden (about 2-3 minutes), flip, and cook the other side until similarly crispy. Add more grease as needed for color and crispness.
4. Allow the tacos to cool briefly, garnish with fresh cilantro and diced onion, serve with broth on the side for dipping, and enjoy!

Notes

To store leftovers, let the broth and meat cool completely before placing them in an airtight container. Store in the refrigerator for up to 4 days. You can also freeze the broth and meat separately for up to 3 months.