Beef Birria Tacos have become a beloved dish, capturing hearts and taste buds with their rich flavors and tender textures. These tacos, filled with juicy beef brisket, are infused with a medley of chilies and spices, making them perfect for any gathering. Whether you’re hosting a party or enjoying a cozy dinner at home, the aroma of slow-cooked beef will fill your kitchen and entice everyone. Let’s explore how to make these delicious tacos that promise an explosion of flavors!
Why You’ll Love This Beef Birria Tacos
Here are a few reasons to love this dish:
- Authentic Flavor: Experience the richness of traditional Mexican cuisine with every bite.
- Versatile: Perfect for any occasion, whether a casual weeknight meal or a festive gathering.
- Comforting: The combination of tender beef and savory spices makes it a comforting meal.
- Easy to Customize: Add your favorite toppings for a personalized touch.
- Healthier Option: Gluten-free and packed with protein, making it a nutritious choice.
- Delicious Consommé: Enjoy the flavorful broth alongside your tacos.
With these attributes, it’s no wonder why Beef Birria Tacos are rising in popularity!
Ingredients for Beef Birria Tacos
Gather these items:
- 4 chilies de arbol
- 3 dried Guajillo chilies
- 2 dried Pasilla chilies
- 3 pounds brisket
- to taste salt and pepper
- 2 tablespoons oil
- 1 medium onion (chopped)
- 5 garlic cloves (minced)
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 tablespoons tomato paste
- 1 cinnamon stick
- 2 bay leaves
- 6 cups chicken stock
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 16 corn tortillas
- 4 cups shredded Monterey Jack cheese
How to Make Beef Birria Tacos Step-by-Step
- Step 1: Preheat oven to 325 degrees F.
- Step 2: Place the dried chili de arbol, guajillo, and pasilla chilies in a heat-safe bowl and add enough boiling water to cover the chilies. Place another bowl on top to keep the chilies submerged. Let sit for 30 minutes. Drain the water and discard the stems and seeds. Set aside.
- Step 3: Season the brisket generously with salt and pepper. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add the brisket and sear on all sides until golden brown. Remove from heat and set aside.
- Step 4: Reduce heat to medium. In the same pan, add the chopped onion and sauté until softened, about 4-5 minutes. Add the garlic, coriander, cumin, oregano, and tomato paste, stirring to combine. Add back the brisket along with the rehydrated chilies, cinnamon stick, bay leaves, and chicken stock. Cover and bring to a boil. Turn off the heat and continue cooking the brisket in the oven for 2 1/2 hours or until the meat is fall-apart tender.
- Step 5: Remove the brisket from the pot and shred the meat using two forks. Strain the braising liquid, discarding the ingredients but keeping the liquid. Ladle 1/2 cup of the braising liquid over the shredded beef, tossing to coat.
- Step 6: Combine chopped onion and cilantro in a medium bowl. Season with lime juice and salt. Set aside.
- Step 7: Heat a nonstick sauté pan over medium heat. Carefully dip the tortilla in the top part of the braising liquid where the fat resides. Place the tortilla in the pan and cook for 1 minute or until lightly browned. Flip over and top with shredded brisket and shredded cheese on one half of the tortilla. Fold over to create a taco and cook until lightly browned on both sides. Remove taco and repeat with remaining ingredients.
- Step 8: Serve with warm au jus for dipping and onion cilantro topping.
Pro Tips for the Perfect Beef Birria Tacos
Keep these in mind:
- Use fresh ingredients for the best flavor.
- Allow the brisket to rest after cooking for easier shredding.
- Experiment with different chilies for added heat.
- Prepare the consommé in advance to enhance the flavors.
Best Ways to Serve Beef Birria Tacos
Here are some ideas:
- Serve with a side of rice and beans for a complete meal.
- Top with fresh avocado slices and crumbled queso for added richness.
- Pair with a refreshing Mexican drink like horchata for a delightful experience.
How to Store and Reheat Beef Birria Tacos
For storing, keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the tacos in a hot skillet until warmed through. This method helps maintain their crispy texture while preserving the delicious flavors.
Frequently Asked Questions About Beef Birria Tacos
What’s the secret to perfect Beef Birria Tacos?
The secret lies in the slow cooking process, allowing the flavors to meld beautifully while the beef remains tender. Using quality ingredients, including a mix of chilies, enhances the overall taste. This method ensures your Beef Birria Tacos are succulent and full of depth.
Can I make Beef Birria Tacos ahead of time?
Absolutely! You can prepare the brisket and consommé a day in advance, letting the flavors deepen. Just reheat before serving. This is a fantastic way to save time for gatherings where you want to impress your guests with minimal effort.
How do I avoid common mistakes with Beef Birria Tacos?
Common mistakes include rushing the cooking time or skimping on seasoning. Allowing the brisket to slow cook ensures it becomes tender, while generous seasoning enhances the flavors. Don’t forget to let it rest before shredding!
Creative Variations of Beef Birria Tacos You Can Try
Explore these tasty variations:
- Chicken Birria Tacos: Substitute chicken for brisket for a lighter option.
- Vegetarian Birria Tacos: Use jackfruit or mushrooms for a plant-based twist.
- Spicy Beef Tacos: Add jalapeños for extra heat.
- Birria Tacos with Consommé: Serve with a side of the rich broth for dipping.
For more delicious recipes, check out Hearty Beef Shepherd’s Pie or Creamy Cajun Shrimp Pasta. You can also explore Creamy Pumpkin Pasta for a delightful twist on flavors.
Additionally, if you’re looking for a refreshing drink to pair with your tacos, consider making Mexican Street Corn Salad for a perfect side dish!
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Beef Birria Tacos: 16 Amazing Ways to Enjoy This Dish
- Total Time: 3 hours
- Yield: 16 tacos 1x
- Diet: Gluten Free
Description
Delicious brisket tacos infused with a medley of chilies and spices, perfect for any gathering.
Ingredients
- 4 chilies de arbol
- 3 dried Guajillo chilies
- 2 dried Pasilla chilies
- 3 pounds brisket
- to taste salt and pepper
- 2 tablespoons oil
- 1 medium onion (chopped)
- 5 garlic cloves (minced)
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 tablespoons tomato paste
- 1 cinnamon stick
- 2 bay leaves
- 6 cups chicken stock
- 1 medium onion (chopped)
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 16 corn tortillas
- 4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 325 degrees F.
- Place the dried chili de arbol, guajillo, and pasilla chilies in a heat safe bowl and add enough boiling water to cover the chilies. Place another bowl on top to keep the chilies submerged. Let sit for 30 minutes. Drain the water and discard the stems and seeds. Set aside.
- Season the brisket generously with salt and pepper. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add the brisket and sear on all sides until seared. Remove from heat and set aside.
- Reduce heat to medium. In the same pan, add the chopped onion and saute until softened, about 4-5 minutes. Add the garlic, coriander, cumin, oregano, and tomato paste, stirring to combine. Add back the brisket along with the rehydrated chilies, cinnamon stick, bay leaves, and chicken stock. Cover and bring to a boil. Turn off the heat and continue cooking the brisket in the oven for 2 1/2 hours or until the meat is fall-apart tender.
- Remove the brisket from the pot and shred the meat using two forks. Strain the braising liquid, discarding the ingredients but keeping the liquid. Ladle 1/2 cup of the braising liquid over the shredded beef, tossing to coat.
- Combine chopped onion and cilantro in a medium bowl. Season with lime juice and salt. Set aside.
- Heat a nonstick saute pan over medium heat. Carefully dip the tortilla in the top part of the braising liquid where the fat resides. Place the tortilla in the pan and cook for 1 minute or until lightly browned. Flip over and top with shredded brisket and shredded cheese on one half of the tortilla. Fold over to create a taco and cook until lightly browned on both sides. Remove taco and repeat with remaining ingredients.
- Serve with warm au jus for dipping and onion cilantro topping.
Notes
- Prep Time: 30 minutes
- Cook Time: 2 hours and 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg