In case you haven’t seen or heard of them yet, birria tacos are a classic Mexican beef stew in which the meat is slowly cooked until tender and juicy before serving. as a filling for tacos. This meaty treat was stuffed into a taco, then dipped in the stew and fried. As if that wasn’t enough, they had a huge blast. Birria tacos, on the other hand, are so delicious that you will be making them regularly.

Do not miss the process of dipping the tortilla in the stew and frying it until it is crispy. Tacos are delicious, but few people outside of the Southwest know that they only reach their full potential when the tortilla is fried in lard. Traditional methods call for butter or lard, but we use the fat from the top of the stew to add a little extra flavor. Crispy fried tacos will change your life forever.



To make the best possible birria tacos, use a high-quality beef leg. In this case, there is no room for negotiation. You can, and should, experiment with a different cut to add texture and diversity to your dish. For tacos, I like a leaner cut of meat, so I used an inexpensive roast like sirloin; however, Steph would prefer to use short ribs. However, since she is not in the kitchen, we had to settle for a sirloin steak.

Dried Guajillo Chiles

These sun-dried peppers can be found in the Mexican section of your local grocery store and add an authentic Mexican flavor to any dish (if you live in the US). You don’t have to worry about them at all as they are like mild bell pepper and don’t add much heat. They can be substituted with dry Mexican or Southwestern chiles, such as ancho, New Mexico, California or pasilla. You can skip them if you can’t locate them, but you have to look for them!

Chipotle peppers in adobo.

Salty, sweet, and spicy snacks are packed in a convenient container. They are the base of many Mexican stews and marinades, and you can find them all over the world. Just for all pastor tacos, we usually have three or four cans on hand.

mexican oregano

If you’re already in the Mexican section, pick up a bag of this oregano, which is usually 99 cents cheaper and pretty much always fresher and better than the one in the spice department.

How to make birria tacos

  • Cut your meats. Turn them into fritters, if desired. However, if you want your meat to be exceptionally crispy and hot, this is the place to do it.
  • Your tortillas need to be warmed up before serving. As a result, they become malleable and soft. Alternatively, microwave them for 30 seconds wrapped in damp paper towels if you don’t have a tortilla warmer.
  • Dip in and out. The fat in the soup is close to the surface, so you don’t have to dip the tortillas too deeply, but you do want to make sure they are well coated. Add meat, onion, cilantro (if desired), and cheese to the other half of the tortilla (optional)
  • Frying and folding is all that is required. Tacos should be fried in a nonstick skillet over medium heat for about 2-3 minutes on each side to crisp up. Provide some of the stew on the side so guests can dip their bread in it.

What to serve with Tacos de Birria?

Birria tacos are so delicious that you could easily eat many at once. If you want to offer them as a side dish, you can serve them with handmade tortilla chips, Mexican rice, and even birria tortilla soup. Or, if you like, my current favorite: Birria Pork Ramen Noodle Soup.

Leave a Comment