Beef Birria and Birria Tacos Recipe

Emma

Food Blogger | Recipe Enthusiast🍲
Best Beef Birria and Birria Tacos Recipe

This rich and vibrant flavors of Mexican cuisine with this authentic Beef Birria and Birria Tacos Recipe. Perfect for family gatherings or a cozy night in, this recipe offers a delightful blend of spices and tender meat, served as a hearty stew or transformed into crispy, cheesy tacos.

Explore more flavors with our Mexican Pizza, a perfect complement to the Beef Birria and Birria Tacos Recipe.

Beef Birria and Birria Tacos Ingredients

For the Beef Birria:

  • 4 lbs chuck roast, cut into large chunks
  • 2 lbs short ribs (bone-in)
  • 1 large white onion, halved
  • 1 garlic bulb, top cut off
  • 1 carrot, quartered
  • 5 bay leaves
  • 8 guajillo chiles, stems and seeds removed
  • 3 tbsp chicken bouillon
  • 1-2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • Salt (adjust to taste)

For Quesabirria Tacos:

  • 14-16 white corn tortillas
  • 2 cups quesadilla cheese or any good melting cheese
Beef-Birria-and-Birria-Tacos-Recipe

Directions

  1. Combine Ingredients for Birria: In a large pot, add meat, onion, garlic, carrots, bay leaves, and dried peppers. Cover with hot water.
  2. Add Seasonings: Stir in chicken bouillon, oregano, cumin, and salt. Bring to a boil.
  3. Skim Impurities: After boiling for 30 minutes, skim off any foam from the top.
  4. Blend Peppers: Remove softened peppers, blend until smooth, and strain if needed.
  5. Simmer: Add blended peppers to the broth. Simmer for about 3 hours until meat is tender.
  6. Reserve Grease: Skim grease from the broth for tacos.
  7. Prepare Stew: Remove onion, garlic, carrots, and bay leaves. Serve meat with broth, topped with onion and cilantro.
  8. Make Tacos: Chop meat finely. Heat a skillet, dip tortillas in reserved grease, and fry with meat and cheese until crisp.
  9. Serve Tacos: Serve with a bowl of broth, topped with onions and cilantro.

Notes

  • Adjust Spices: Feel free to adjust the amount of chili powder and cumin based on your taste preferences.
  • Storage: Leftover Birria can be stored in the refrigerator for up to 3 days.
Beef-Birria-and-Birria-Tacos-

Nutrition

Per Serving:

  • Calories: 857 kcal
  • Carbohydrates: 24 g
  • Protein: 77 g
  • Fat: 51 g
  • Saturated Fat: 25 g
  • Cholesterol: 269 mg
  • Sodium: 857 mg
  • Potassium: 1232 mg
  • Fiber: 4 g
  • Sugar: 2 g
  • Vitamin A: 2305 IU
  • Vitamin C: 2 mg
  • Calcium: 511 mg
  • Iron: 8 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

FAQs

Q1: Can I make this recipe in a slow cooker? A: Yes, Beef Birria can be made in a slow cooker. Combine all ingredients and cook on low for 6-8 hours.

Q2: What can I substitute for guajillo chiles? A: If guajillo chiles are unavailable, you can use Ancho chiles or Pasilla chiles as a substitute.

Print
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Best Beef Birria and Birria Tacos Recipe

Beef Birria and Birria Tacos Recipe

Experience the rich and savory flavors of traditional Mexican cuisine with this Beef Birria and Birria Tacos recipe. Perfect for a comforting meal or a festive gathering, this recipe offers a delicious blend of spices, tender beef, and the option to enjoy as a stew or as crispy, cheesy tacos.

  • Total Time: 3 hours 30 minutes
  • Yield: 68 servings 1x

Ingredients

Scale

For the Beef Birria:

  • 78 cups hot water
  • 4 lbs chuck roast, cut into large chunks
  • 2 lbs short ribs (bone-in)
  • 1 large white onion, halved
  • 1 garlic bulb, top cut off
  • 1 carrot, quartered
  • 5 bay leaves
  • 8 guajillo chiles, stems and seeds removed
  • 3 tbsp chicken bouillon
  • 12 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • Salt (to taste)

For Quesabirria Tacos:

  • 1416 white corn tortillas
  • 2 cups quesadilla cheese or any good melting cheese

Instructions

  1. In a large pot, combine meat, onion, garlic, carrots, bay leaves, and dried peppers. Cover with hot water.
  2. Stir in chicken bouillon, oregano, cumin, and salt. Bring to a boil.
  3. After boiling for 30 minutes, skim off any foam.
  4. Remove softened peppers, blend until smooth, and strain if needed.
  5. Add blended peppers to the broth. Simmer for about 3 hours until meat is tender.
  6. Skim grease from the broth for tacos.
  7. Remove onion, garlic, carrots, and bay leaves. Serve meat with broth, topped with onion and cilantro.
  8. For tacos, chop meat finely. Heat a skillet, dip tortillas in reserved grease, and fry with meat and cheese until crisp.
  9. Serve tacos with a bowl of broth, topped with onions and cilantro.

Notes

  • Adjust chili powder and cumin to taste.
  • Store leftover Birria in the refrigerator for up to 3 days.
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 857 kcal
  • Sugar: 2 g
  • Sodium: 857 mg
  • Fat: 51 g
  • Saturated Fat: 25 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Protein: 77 g
  • Cholesterol: 269 mg

Keywords: Beef Birria, Birria Tacos, Mexican Cuisine, Traditional Recipe