Birria tacos have taken social media by storm, and it's easy to see why: meltingly tender, chilli-braised meat in crisp-fried 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Birria is a traditional stew from Jalisco in Mexico, originally made with goat, now most often with beef. The meat is braised for hours in a sauce of dried chillies, tomato and spices until it falls apart. The broth – the consommé – is half the experience.
Ingredients (serves 6)
- 1.5 kg beef chuck or shoulder
- 4–6 dried chillies (guajillo/ancho) – see dried chillies and spices
- 1 tin of chopped tomatoes, 1 onion, 4 cloves of garlic
- 2 tsp cumin, 2 tsp oregano, 2 bay leaves, 1 cinnamon stick
- Small corn tortillas, grated cheese, onion and coriander
How to make it
- Soak the chillies in hot water, then blend them smooth with the tomatoes, onion, garlic and spices.
- Brown the meat, pour over the sauce and enough water to cover. Braise over low heat for 3–4 hours (or 1 hour in a pressure cooker) until the meat shreds with a fork.
- Dip the tortillas in the red fat from the pot, fill with meat and cheese, and fry them crisp in a pan.
- Serve with a cup of consommé for dipping, topped with onion and coriander.
Birria ramen – the viral variation
Leftovers the next day? Cook instant noodles, but swap the water for birria consommé. Top with meat, onion, coriander and lime. Two viral dishes from one pot.
You'll find all the chillies, tortillas and accompaniments in our Mexico selection.
