Easy Birria Tacos
Crispy, cheesy, juicy, and packed with bold flavor these Birria Tacos deliver everything you crave in a single bite. Made with tender beef and a rich, slow-cooked sauce, all wrapped in golden-fried tortillas, they redefine comfort food with an exciting twist.
Prep Time: 30 minutes mins
Cook Time: 1 hour hr 20 minutes mins
Total Time: 1 hour hr 50 minutes mins
Servings: 9 Tacos
Ingredients
- ▢ 2.2 lbs taco meat brisket and flank steak could both be good options!
- ▢ 1/4 cup onion cut into thin strips.
- ▢ 3 cups mozzarella cheese
- ▢ 8 medium tomatoes quartered.
- ▢ 1 whole head garlic one crushed whole head.
- ▢ 1 tbsp cumin
- ▢ 2 cloves garlic cloves
- ▢ 2 stick cinnamon stick
- ▢ 1 1/3 cups cooking oil grape seed oil and avocado oil are healthier choices.
- ▢ 1 tbsp salt
- ▢ 2.3 oz guajillo chiles
- ▢ 1.4 oz pasilla chiles
- ▢ 1½ tbsp chipotle chile
- ▢ 1.1 oz ancho chiles
- ▢ a pinch black pepper
- ▢ 1 tbsp dried oregano
- ▢ 2 cup water
- ▢ 1 tbsp stock powder
Instructions
- Prep Ingredients: Slice onions, quarter tomatoes, crush garlic. Clean chiles by removing seeds and veins.1/4 cup onion, 8 medium tomatoes, 2.3 oz guajillo chiles, 1.4 oz pasilla chiles, 1½ tbsp chipotle chile, 1.1 oz ancho chiles, 1 whole head garlic
- Toast Spices:In a dry pan, toast cumin, garlic cloves, oregano, and cinnamon over medium heat for about 5 minutes until fragrant.1 tbsp cumin, 2 cloves garlic cloves, 2 stick cinnamon stick, 1 tbsp dried oregano
- Sear the Meat: Sear meat in oil until browned. If using refrigerated meat, let it come to room temperature first.2.2 lbs taco meat, 1 1/3 cups cooking oil
- Make the Sauce Base: In the same oil, sauté garlic until golden brown, then add onions. Cook until they become translucent, then add tomatoes, chiles and spices. Allow to simmer for 10 minutes.
- Blend and Strain: Blend the mix until smooth, then strain for a silky sauce. Add salt to taste.1 tbsp salt
- Pressure Cook: Place meat and sauce in pressure cooker, add water mixed with stock powder. Cook on medium-high for 72 minutes. Release steam carefully.2 cup water, 1 tbsp stock powder
- Shred the Meat: Remove, shred, and return to a pan with two scoops of sauce. Season with salt and pepper to taste, fry over medium-high until coated.a pinch black pepper
- Assemble the Tacos: Sprinkle cheese in a non-stick pan, dip the tortillas in sauce, and place them over the cheese. Cook for 1 minute on each side.3 cups mozzarella cheese
- Top and Serve: Fill with meat, fresh onion, cilantro, and a side of dipping sauce.
Notes
- TIPS:
Don’t be shy make extra birria! The sauce is so flavorful, you’ll want leftovers for quesadillas, tacos, or even over fries (trust me). - Meat Tip:
If you’re prepping ahead, let the meat chill in the sauce overnight before cooking. It deepens the flavor and makes everything extra tender. - No Pressure Cooker?
You can totally use a slow cooker (8 hours on low) or bake in a covered Dutch oven at 160°C for about 3–4 hours until fork-tender. - Cheese Swap:
Mozzarella is classic, but you can go bold with Oaxaca cheese or a mild cheddar. Even Monterey Jack melts beautifully and adds a nice stretch. - Make It Your Own:
This recipe is super adaptable. Not feeling beef? Try lamb shoulder or chicken thighs. Craving spice? Add more Chipotle or a splash of hot sauce to the consommé. - Storage:
Leftover birria and sauce keep in the fridge for up to 4 days, and they freeze like a dream. Just reheat gently before using to bring the flavors back to life. - Reheat Tip:
To re-crisp tacos, heat them in a dry skillet for a few minutes per side. They’ll be just as good if not better the next day.
Nutrition
Calories: 681kcal |
Carbohydrates: 23g |
Protein: 33g |
Fat: 53g |
Saturated Fat: 9g |
Polyunsaturated Fat: 11g |
Monounsaturated Fat: 29g |
Trans Fat: 0.1g |
Cholesterol: 91mg |
Sodium: 1558mg |
Potassium: 1029mg |
Fiber: 8g |
Sugar: 11g |
Vitamin A: 4849IU |
Vitamin C: 14mg |
Calcium: 221mg |
Iron: 6mg |
Nutrition information is automatically calculated, so should only be used as an approximation.