Quick and Easy Beef Birria Tacos | Delicious and Flavorful Recipe

Learn how to make Quick and Easy Beef Birria Tacos! This recipe features tender beef in a rich consommé, perfect for dipping. Ready in just a few hours, it's a delicious way to enjoy a classic Mexican dish.

Rich and Flavorful Adobo Sauce:
The adobo sauce in this recipe is made with a blend of tomatoes, chilies, and aromatic spices like cumin, oregano, and cinnamon. This combination creates a deeply rich and complex flavor profile that elevates the tacos to a whole new level.

Versatile Meat Choices:
This recipe uses a mix of short ribs, oxtail, and chuck roast, which are all slow-cooked to perfection. This variety not only enhances the taste and texture but also allows you to use different cuts of beef according to your preference.

FAQs

1. What is Birria? Birria is a traditional Mexican stew made with meat (usually goat, beef, or lamb) that is marinated in a rich adobo sauce, then slow-cooked until tender. It's often served as a soup or as filling for tacos.

2. Can I use other cuts of beef for this recipe? Yes, you can use other cuts like brisket or even a combination of different cuts to add more depth of flavor.

3. How do I store leftovers? Store the meat and consommé separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

4. Can I make this recipe in a slow cooker or instant pot? Yes, you can use a slow cooker or instant pot to make the meat tender. Adjust cooking times accordingly: 8 hours on low for a slow cooker or about 1.5 hours on high pressure for an instant pot.

5. What type of chilies are used in the adobo sauce? This recipe uses ancho chilies and Guajillo or New Mexico chile pods. These add a rich, smoky flavor to the adobo sauce.

6. How can I make the tacos less spicy? Reduce the number of chilies in the adobo sauce and omit the seeds, which carry most of the heat.

7. What can I use instead of Oaxaca cheese? Mozzarella or Monterey Jack are good substitutes if you can't find Oaxaca cheese. They melt well and have a mild flavor.

8. Can I make this dish ahead of time? Yes, you can prepare the meat and consommé a day in advance. Reheat and assemble the tacos just before serving.

9. What can I serve with Birria Tacos? Birria tacos pair well with a simple side of Mexican rice, refried beans, or a fresh salad.

10. How do I reheat the Birria Tacos? Reheat the meat in a pan with some consommé to keep it moist. Warm the tortillas in a skillet before assembling the tacos.

11. Can I use flour tortillas instead of corn tortillas? While traditionally made with corn tortillas, you can use flour tortillas if preferred. They will still taste delicious.

12. What is consommé and how is it used? Consommé is a rich broth made from the braising liquid of the meat. It's served alongside the tacos for dipping, adding an extra layer of flavor.

13. Can I freeze the leftovers? Yes, the shredded meat and consommé can be frozen in separate containers for up to 3 months. Thaw in the refrigerator before reheating.

14. What makes Birria Tacos unique? Birria tacos are unique because they are dipped in the reserved fat from the consommé and cooked until crispy, creating a flavorful and slightly crunchy exterior.

15. Can I use store-bought adobo sauce? While homemade adobo sauce provides the best flavor, you can use store-bought adobo sauce to save time. Adjust the seasoning to your taste.

Watch the video tutorial

Quick and Easy Beef Birria Tacos

Serving: 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

Ingredients

For the Adobo:

2 tablespoons vegetable oil
8 tomatoes, cut into large chunks
1 large onion, roughly chopped
12 garlic cloves
1 tablespoon whole black peppercorns
1/8 teaspoon ground cloves
1 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cinnamon stick
3 bay leaves
8 wide chilies (Ancho)
5 Guajillo chilies or New Mexico chile pods
4 cups beef stock

For the Consommé:

2 lbs short ribs
2 lbs oxtail
2 lbs chuck roast
Salt to taste
4 cups beef stock

For the Tacos:

Corn tortillas
Oaxaca cheese, shredded
Fresh chopped onion and cilantro
Fresh lime juice

Instructions

Prepare the Meat:
- Season the short ribs, oxtail, and chuck roast with salt.
- Heat vegetable oil in a large pot over medium heat. Sear the meat for 2-3 minutes on all sides until browned. Remove the meat from the pot and set aside.
Make the Adobo Sauce:
- In the same pot, add tomatoes, onion, garlic, black peppercorns, ground cloves, cumin, thyme, oregano, cinnamon stick, bay leaves, wide chilies, and Guajillo chilies. Sauté for about 5 minutes.
- Add 4 cups of beef stock, bring to a boil, and cook for 8-10 minutes.
- Blend the mixture until smooth and strain to remove solids.
Cook the Consommé:
- Return the seared meat to the pot and pour in the adobo sauce.
- Add 4 more cups of beef stock. Bring to a boil, reduce the heat to low, and cover. Braise for 1.5 to 2 hours or until the meat is fork-tender.
- Remove the meat, shred it using forks, and set aside.
- Strain the consommé for a clear broth. Skim the fat from the top and reserve the fat for later use.
Assemble the Tacos:
- Dip corn tortillas into the reserved fat from the consommé and place them on a skillet over medium heat. Cook until bubbling, then flip.
- Add shredded Oaxaca cheese to the tortillas and let it melt slightly.
- Add the shredded beef on one side, drizzle with a little consommé, and fold the taco. Cook for 1-2 minutes per side until crispy.
Serve:
- Pour some consommé into a small serving bowl and add fresh chopped onion, cilantro, and a squeeze of lime juice.
- Serve the tacos hot, with the consommé for dipping.

Additional Notes

Meat Options: You can use any combination of beef cuts. The mix of short ribs, oxtail, and chuck roast provides a rich flavor and tender texture.
Storage: Store any leftover meat and consommé in separate airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the meat in a pan with a bit of consommé to keep it moist. Reheat the consommé until warm.
Cheese Substitute: If you can't find Oaxaca cheese, use mozzarella or Monterey Jack.

Nutrition Facts (Per Serving)

Calories: 720
Total Fat: 40g
- Saturated Fat: 18g
Cholesterol: 180mg
Sodium: 1100mg
Total Carbohydrates: 35g
- Dietary Fiber: 5g
- Sugars: 6g
Protein: 55g

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