Taco Birria: Tacoen som vant hjerter (og mager)
If there's one taco that's stolen the limelight in recent years, it's the Taco Birria! Juicy, spicy, and with that crispy edge that will have you closing your eyes in pure delight after your first bite. Today, I'm sharing an irresistible recipe so you can make it at home—and feel like you're standing on a street corner in Jalisco, surrounded by mariachi and authentic Mexican flavor.
What is birria?
Birria is a traditional stew from the state of Jalisco in Mexico, made with meat (often beef or goat), dried chilies, spices and lots of love. The secret lies in the deep marinating and slow cooking time, which makes the meat tender, juicy and full of flavor.
And when this birria becomes a taco – fried with cheese on the pan and served with a cup of warm consommé for dipping... then we are no longer talking just about food, but about a heavenly experience.
Ingredients (for 6-8 tacos)
For the birria:
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1 kg beef (preferably sirloin or shoulder)
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3 dried guajillo chilies
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2 dried pasilla chilies
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2 dried ancho chilies
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3 garlic cloves
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½ white onion
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2 ripe tomatoes
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1 teaspoon oregano
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1 teaspoon cumin
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1 cinnamon stick
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3 cloves
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Salt and pepper to taste
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4 cups water or stock
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A splash of white vinegar
For the tacos:
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Corn tortillas
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Oaxaca cheese or grated mozzarella
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Finely chopped onion
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Fresh coriander
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Lime
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And of course – the consommé to dip in!
Procedure:
Prepare the chilies:
Remove seeds and stems from the dried chilies. Boil them for a few minutes until soft.
Make the sauce:
Blend the cooked chilies with the garlic, onion, tomatoes, oregano, cumin, cloves, cinnamon, vinegar, salt and a little of the cooking water. Strain the mixture if you want a smoother consistency.
Marinate the meat:
Place the meat in a large pot and pour the sauce over it. Add water or stock to cover. Cook on low heat for 2–3 hours (or 45 minutes in a pressure cooker), until the meat is falling apart.
Pull the meat and brown it:
Take the meat out, tear it apart and set the consommé aside – don’t throw it away, it’s liquid gold!
Make the tacos:
Heat a frying pan. Dip the tortillas in the consommé, place them in the pan, add the cheese and meat, and fold them like quesadillas. Fry until golden and crispy.
Serve in style:
Top with onion, cilantro and lime – and serve with a cup of warm consommé to dip each bite into.
Tips from La Bodeguita:
You can find dried chilies and the perfect cheese in our online store – check the links here:
If you make birria in large quantities, you can freeze it and enjoy the taste at any time.
If you like intense flavors, add a dash of chipotle to the sauce.
Enjoy!
Once you taste these tacos, there's no going back. They're intense, juicy, and have that street flavor we love. Perfect for a taco night with friends—or just to treat yourself.
Are you going to try it? Feel free to share your results with us and use the hashtag #LaBodeguitaLovers !
