Birria tacos have taken social media by storm, and it's easy to see why: meltingly tender, chili-braised meat in crispy tortillas dipped in red consommé. It takes time – but almost all of it is waiting time, and the result is spectacular.
What is birria?
Birria is a traditional stew from Jalisco, Mexico, originally made with goat, now most often with beef. The meat is braised for hours in a sauce of dried chilies, tomato, and spices until it falls apart. The broth – the consommé – is half the experience.
Ingredients (6 servings)
- 1.5 kg chuck roast or beef shank
- 4–6 dried chilies (guajillo/ancho) – see dried chilies and spices
- 1 can chopped tomatoes, 1 onion, 4 cloves garlic
- 2 tsp cumin, 2 tsp oregano, 2 bay leaves, 1 cinnamon stick
- Small corn tortillas, shredded cheese, onion, and cilantro
Instructions
- Soak the chilies in warm water, then blend them smooth with the tomato, onion, garlic, and spices.
- Brown the meat, pour over the sauce and enough water to cover. Braise on low heat for 3–4 hours (or in a pressure cooker for 1 hour) until the meat can be shredded with a fork.
- Dip tortillas in the red fat from the pot, fill with meat and cheese, and fry them crispy in a pan.
- Serve with a cup of consommé for dipping, topped with onion and cilantro.
Birria ramen – the viral variant
Leftovers the next day? Cook instant noodles, but replace the water with birria consommé. Top with meat, onion, cilantro, and lime. Two viral dishes in one pot.
You can find all chilies, tortillas, and accessories in our Mexico selection.
