Birria Tacos Recipe

Birria Tacos Recipe:

Traditional Birria tacos recipe easy is a fiery, very flavorful Mexican beef or goat stew that is gradually simmered until the flesh is succulent, fall-apart tender, and wonderful. Amazingly, someone came up with the brilliant idea of loading this meaty goodness inside a taco shell, then tossing the entire thing in the stew and cooking it. The rest of history is how these birria tacos took off after that.

 While originally cooked with goat, I’ve chosen to use beef in this recipe because it’s more readily available to most of us. Although goat is an experimental food option, you should definitely go for it even though beef is the safer option for crowds. Just substitute goat for the sirloin and shank of beef in Birria tacos TikTok recipe.

 Don’t skip this step since that’s actually where the magic happens: dipping the tortilla into the stew and crisp-frying it. Birria tacos recipe authentic are tasty, but very few people outside of the southwest are aware that tacos are genuinely transcendent until the tortilla is cooked in lard. The fat from the stew’s top is used in place of the traditional butter or lard to give it an extra spice. You’ll never go back after taking a bite off of a crisp, fried taco shell.

 Instant pot birria:

You may prepare this stew however you please, but I like using the instant pot because it is quicker and more flavor is retained. Those mouth-watering aromas that permeate your home after hours of slow cooking? As flavor particles, those are flavors that aren’t present in your soup. However, no matter how you prepare it, it will be wonderful, so choose the approach that works best for you.

Dutch Oven:

You’ll need a reasonably sized Dutch oven to cook this in. Completely follow the directions before sealing the Instant Pot’s lid. Alternatively, place the covered Dutch oven in a 200°F oven for 4-6 hours or on the lowest heat setting available on your stove.

Mongolian Beef Recipe

Slow Cooker:

Making this in a slow cooker is easy, aside from sautéing the onions. I just decided to skip that step totally. I put all the ingredients in the slow cooker and set the temperature to low for 8 hours. Since the recipe as written didn’t fit in our smaller slow cooker, I cut it in half, but I still believe it will work just as well in a conventional slow cooker. If you try it out, please let me know in the comments.


 1.5 pound beef shank

1 pound sirloin or similar roast or steak


3 dried guajillo peppers see notes

1 can adobo chipotle peppers

one tablespoon vinegar

1/2 cup tomatoes, crushed

5 garlic cloves

1 teaspoon dried oregano

one teaspoon smoked paprika

1 teaspoon cumin


1 medium chopped onion

1 stick cinnamon

two bay leaves

6 whole garlic cloves

1 quart chicken stock to cover sodium-free.


4″ corn or flour tortillas as needed, 12-16

1 medium chopped onion, optional

0ne bunch chopped cilantro, optional

1 cup grated Mexican cheese blend, optional

How to make Birria Stew:

It’s easy and quick to make birria stew.

  1. The peppers should soak While you finish the other steps, the dried peppers should soak in a pot of boiling water.
  2. Add some flavor to the meat. While you wait for the peppers to marinate, cut the roast into cubes and season the meat with salt and pepper.
  3. Assemble the marinade. Except for the cinnamon, bay leaves, and cloves, combine everything that is still in the blender. Remove the peppers from the now-warm water when they are cool enough to handle. Holding the tops by the tips over the sink, cut them off with scissors. The seeds will just naturally sprout.
  4. After that, include them in the blender as well. Making a paste by combining everything.
  5. Let the beef marinate all night. While two hours will do, longer is always preferable when making stews.
  6. Build the stew. Cook the onions. As the foundation of every flavor, onions should be extremely delicious, translucent, and golden in color. Observe patience. The meats are next added, followed by the final few seasonings and a chicken stock cover. That is, simply put, everything!

Sweet and Sour Meatballs

How to make Birria Tacos:

 Making Birria tacos slow cooker is quite simple once you have the stew:

 Shred the meat. If you like your meat extra crispy and hot, you would complete this step here. I omitted it, and it was still OK.

Make the tortillas warm. They become supple and malleable as a result. We use a tortilla warmer, but you could just microwave them for 30 seconds wrapped in wet paper towels.

Dip and fill. You don’t need to dip your tortillas very far because the fat is close to the surface; just make sure they are well covered. Beef, onions, cilantro (optional), and cheese are then placed on the top half of the tortilla.

Flip and fry. Use a nonstick skillet over medium heat to cook your tacos until they are crisp, about two minutes per side. Serve it alongside a serving of stew to be used as a dip.

What should you serve with Birria Tacos?

There are enough of these birria tacos to feed a small village. However, if you wanted to offer them as a side, you could do it with handmade tortilla chips, Mexican rice, and even birria tortilla soup if you had all the ingredients. Alternatively, my current preferred dish is Birria Ramen.


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