Jesse and I have been having so much fun cooking together lately; it has become one of our favorite things to do. There’s something so special about spending time in the kitchen, working side by side.
Birria Tacos are a delicious Mexican stew that’s been around for ages. Originally from Jalisco, Mexico, birria is made by slow-cooking meat—often beef, lamb, or goat—with a bunch of spices and chilies. It’s super flavorful and usually served with some broth on the side for dipping. It’s one of those comfort foods that we will be going back to again and again.
Jesse and I are originally from Albuquerque, so we decided to put a little New Mexican spin on our Birria. Instead of using the traditional guajillo peppers, we decided to use Hatch red chile pods (it’s also all that we had – so you have to work with what you’ve got!) It’s a bit of a twist on the original recipe, but it was definitely worth it and created such a delicious flavor with a little bit of heat.
One of my favorite parts about these birria tacos was frying the tortillas in the Birria sauce. This step is a game-changer — but they can get a bit soggy so be sure to keep the sauce light.
Next, we top these tacos with shredded mozzarella cheese. The combination of the cheesy, crispy tortillas and the savory birria meat is heavenly. The mozzarella adds a lovely contrast to the spicy, flavorful sauce.
Our boys, Sutton and Saxon, loved these tacos just as mcuh as we did — which is a huge win in our home! We hope you give this recipe a try! It’s perfect for mixing up your usual taco night and can turn a regular dinner into something a bit more exciting. Save it to your Pinterest boards so you can easily come back to it when you’re ready to cook. And if you end up trying it, I’d love to hear how it turns out for you in the comments below!
Cooking as a couple, or even as a family, has become of my favorite things to do, and I hope this meal brings you and your loved ones as much joy as it’s brought us.
Here’s to enjoying some delicious birria tacos and making great memories in the kitchen.
Happy cooking!
Juicy, flavorful, and cheesy Beef Birria Tacos dipped in a flavorful, spicy sauce. You'll never want 'normal' tacos again!
- 1 lbs Boneless Chuck
- 1 lb Boneless Short Ribs
- 1 tsp Avocado Oil
- 7 Ancho Chiles (trimmed and de-seeded)
- 7-10 Hatch Red Chile Pods (trimmed and de-seeded)
- 1 White Onion
- 6 Garlic Cloves
- 3 Roma Tomatoes
- 1 Tbsp. Black Peppercorns
- 1/2 tsp. Cumin
- 1/2 tsp. Coriander
- 1/2 Mexican Cinnamon Stick
- 3 Bay Leaves
- 1 tsp. Apple Cider Vinegar
- 3 Cups Beef Broth
- 1 Tbsp. Kosher Salt
- 1/4 cup Chopped Cilantro
- 1/4 White Onion
- Juice from 1 Lime
- Corn Tortillas
- 1-2 Cups Mozzarella Cheese
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1. Let the meat come to room temperature for about 30 minutes, then season generously with kosher salt on all sides. In a large Dutch oven (or any pot with an oven-safe lid), heat some neutral oil over medium-high heat. Once the oil is hot, add the meat and sear it on all sides until it’s nicely browned. I prefer a thorough sear for the best flavor. You’ll need to do this in batches. After searing, transfer the meat to a bowl.
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1. In a separate medium pot, combine the dried chiles, halved white onion, garlic cloves, tomatoes, spices, and bay leaves. Add enough cold water to cover everything. Heat over medium and let it simmer gently for about 15 minutes. Strain the mixture and transfer the solids (including whole spices) to a blender. If your blender isn't large enough, you might need to process in batches.
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2. Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes. Add salt to taste (I added about 1 tablespoon of kosher salt).
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3. Run the sauce through a strainer to discard any big bits the blender didn’t puree. Very optional! (We ended up keeping our sauce thick because we liked the consistency!)
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1. Preheat your oven to 300°F. Return the meat to the pot and pour the prepared sauce over it.
Add the remaining 2 cups of broth or water to the blender, swish to gather any remaining sauce, and pour it into the pot.
Heat the pot over medium heat until it just begins to simmer. Then, cover the pot and transfer it to the preheated oven. Cook for approximately 3 hours, or until the meat is tender.
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1. Mix together the cilantro, white onion, lime and salt.
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2. Remove the meat from the sauce and shred using two forks. Ladle the broth into a bowl and add a handful of diced cilantro.
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3. Heat a non-stick skillet over medium heat. Dip a tortilla into the surface layer of the broth (which should be the fat) and place it in the skillet. Fry for about 30 seconds on one side, then flip it over. Add some shredded meat and cheese to one half of the tortilla. Fold it over and cook until both sides are crispy and golden, about 1 minute. Transfer the taco to a plate and serve with the broth on the side.
Other Notes:
**Making Ahead:** This birria is perfect for preparing in advance. You can cook the birria, shred the meat, and store the sauce in the fridge. The fat will rise and solidify on top; you can use this fat for frying the tortillas or reheat the sauce when you’re ready to serve.
**Ingredient Notes:** You can find Mexican cinnamon, dried chiles, and Mexican oregano at a Latin grocery store. If you’re using non-Mexican cinnamon, like Saigon, remember to remove and discard it after boiling the chiles. Mexican cinnamon is quite brittle and blends easily, but other types can be very hard and may damage your blender.
**Slow Cooker Method:** To make this recipe in a slow cooker, place the meat and sauce into the slow cooker. Add the broth, set it to high, and let it cook for 6-7 hours.
**Instant Pot Method:** For the Instant Pot, sear the meat directly in the pot. Add the sauce and broth, seal the lid, and set the pot to “high pressure” using the “Stew Meat” option. Cook for about 50 minutes, then allow a natural release. Your birria should come out perfectly!
With Grace,
Lindsey Maestas
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