Birria Tacos

Birria tacos are made from tender lamb or beef in a rich adobo sauce. Make this recipe for a delicious dinner with authentic Mexican flavor!

Entree Definition for Birria Tacos

Birria is a hearty red stew, originating from Jalisco, Mexico, and traditionally made with lamb or goat.

Traditionally, the meat marinates in a rich adobo sauce, then it’s braised in banana leaves and soaked in more sauce for serving. To shorten what is otherwise a multi-day process, this recipe skips the braising. Instead, we pressure cook the meat, which locks the flavor into the meat in less than 30 minutes!

Because both lamb and goat can be expensive and are more difficult to find, it’s become common for people to use beef instead.

Either way, each bite is full of flavor from the chiles and spices used throughout the cooking process.

Difference between birria and barbacoa

The traditional cooking method for both is the same – lamb or goat is wrapped in banana leaves and cooked in an underground oven until tender.

However, barbacoa is essentially just cooked meat, while birria also flavors the meat by submerging it in a spiced sauce.

The end result is a stew that can be eaten as-is or used to make birria tacos.

INGREDIENT NOTES AND SUBSTITUTIONS

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Lamb loin chops – For a less expensive option, use beef shank, short ribs or chuck roast. You’ll need to purchase more per weight to have the same amount of meat at the end.
• Cascabel chiles – These are large round chiles that are bright or deep red in color with a sweet flavor. You can find them at most Mexican markets, otherwise, guajillo chiles are the closest substitute.
• Mexican Oregano – While any oregano you have on hand will do just fine, this particular variety is preferred. It has notes of citrus and licorice, as opposed to mint, which creates a more authentic Mexican flavor in the adobo.

How to make birria tacos (birria queso tacos)

NOTE: To save time, feel free to make the adobo paste up to five days before you need it.

INSTRUCTIONS

Make the adobo paste

1. Either boil or soak the ancho chiles in boiling water, using a plate to keep them submerged.
2. Toast the garlic, sesame seeds, and spices in a dry skillet over medium heat until they’re fragrant. Watch them closely to prevent them from burning.
3. Then, blend all of the ingredients together until you have a smooth, thick paste. Use fresh water as needed to get the right consistency.

Sear and cook the meat

1. Cover all sides of the meat with kosher salt, then, if desired, sear the meat (in batches) in an Instant Pot, or use a Dutch oven on the stove top. NOTE: Searing is optional but it results in juicier birria.
2. Coat the meat with half of the adobo sauce and cook on high pressure for 45 minutes.
3. Transfer the meat to a dish, shred and put back into the Instant Pot. Reserve the cooking liquid for the dipping sauce.

Make the sauce

1. Char the cascabel chiles and add the garlic, tomatoes and remaining adobo paste. Simmer for 10 minutes.
2. Transfer to a blender and puree.
3. Combine the chile mixture and half of the cooking liquid from the meat to the Instant Pot with shredded meat.
4. Press Sauté and simmer for 20 minutes, uncovered, stir to coat.
5. Mix remaining half of the chile mixture sauce with remaining half of the cooking liquid. This is your consommé for dipping.

Serve

1. Dip the tortillas in the consommé and pan fry until pliable.
2. Build the tacos with cheese, meat and toppings of choice.
3. Dip into a bowl of consommé and eat!

Recipe notes

• Storage – Keep leftover meat and sauce in an airtight container and refrigerate for 3 to 4 days. Or, freeze for up to 3 months and thaw in the refrigerator before reheating.
• Reheating – Heat in the microwave or simmer on the stove until warmed through.
• Make ahead – The adobo paste can be made up to 1 week ahead of time. Store in a jar in the refrigerator until you’re ready to use.
• Handing peppers – Wear gloves when seeding the chiles to protect your hands from the spicy oils in the skin. These oils can burn when transferred to the skin or eyes, and it’s easy to miss some spots when washing with soap and water.

OTHER DELICIOUS TACO RECIPES

If you like this birria taco recipe, try my Yucatan Pork. It’s prepared in a similar way as the birria, and the meat is just as tender and flavorful.

Or, here are some other tacos make with marinated or shredded meat:

• Mojo Carne Asada Tacos
• Chicken Tinga Tacos
• Tacos al Pastor
• Instant Pot Chicken Mole Tacos

Birria Taco Recipe Video

Birria Tacos

Birria tacos are made from tender lamb or beef in a rich adobo sauce. Make this recipe for a delicious dinner with authentic Mexican flavor!

4.43 from 63 votes

Print Pin Rate

Course: Main, Tacos

Cuisine: Mexican

Keyword: birria tacos

Prep Time: 25 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 45 minutes

Servings: 16

Calories: 794kcal

Author: Kevin Is Cooking

Ingredients

Birria Adobo Paste

• 20 dried ancho chiles stemmed and seeded (See Note 1)
• 8 garlic cloves
• 6 bay leaves
• 3 tbsp sesame seeds
• 1 tbsp black peppercorns
• 1 tsp cloves
• 4 tsp thyme
• 4 tsp Mexican oregano
• 2 tsp ground ginger
• 1 tsp cumin
• 1 cup water
• 1/4 cup vinegar

Birria

• 6 lbs beef chuck or lamb (See Note 2)
• salt (See Note 3)
• 2 tbsp vegetable oil
• 1/2 adobo paste (see above)
• 1 medium white onion remove skin, cut into quarters
• 6 garlic cloves
• 3 bay leaves
• 1 tsp black peppercorns

Consommé

• 12 cascabel chiles stemmed and seeded
• 1/2 remaining adobo paste (see above)
• 28 oz roasted tomatoes
• 3 garlic cloves

Serving

• 16 corn tortillas
• 1 cup cilantro chopped
• 1 medium white onion diced
• pickled red onion optional

Instructions

Adobo Sauce

• Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside.
• In a skillet over medium high heat toast the garlic, bay leaves, sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.
• Transfer toasted garlic and spices, thyme, oregano, ginger and cumin, drained chiles, water and vinegar to a blender and puree. Add water as needed for a smooth, thick paste consistency (See Note 4). Strain through a sieve and discard any debris if needed (I use a Vitamix that does a great job, so no need to strain). This can be made 1 week in advance stored covered in refrigerator.

Birria

• Season lamb or beef all over liberally with salt. Searing meat first is optional (I prefer the browned meat myself, but to save time skip this step). Sear meat all over in a Dutch oven or large skillet with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
• Remove meat if seared and or place salted meat into the Instant Pot along with onion, garlic cloves, bay leaves and peppercorns. Pour in half of the adobo paste, and cover with water by 1 inch. Cook on Meat/Stew setting, High, for 45 minutes. Allow for Natural steam release.
• Remove the meat, reserving the cooking liquid, and shred. Transfer shredded meat back into the Instant Pot and cover to keep warm. Set reserved cooking liquid aside.
• To a skillet over medium high heat, add the cascabel chiles. Cook and turn often, chiles should turn a bright red color, for about 2 minutes. Add the garlic, roasted tomatoes and remaining half of the adobo paste and simmer for 10 minutes.
• Transfer tomato chile mixture and half of the reserved cooking liquid to a blender and puree until smooth. Strain through a sieve and discard any debris if needed.
• To the Instant Pot add half the strained chile puree to the shredded meat. Set to Saute and cook meat and chile sauce, uncovered for 20 minutes.

Consommé

• Add the remaining half the strained chile puree to the remaining half of the reserved cooking liquid, this is your consommé for dipping. Thin with water or beef stock if needed.

Serve

• Dip tortilla in consommé and pan fry with some oil, turning to cook both sides. Add some birria and shredded Oaxaca cheese or Monterey Jack to each tortilla to warm. Using a spatula, remove from pan and top with cilantro, onion and pickled onions (optional). Serve with a cup of the consummé to dip the tacos in. Tear tacos in half and dip into sauce. Can be eaten as a stew as well.

Baking Version (Preheat oven to 325°F)

• Season lamb or beef all over liberally with salt. Searing meat first is optional (I prefer the browned meat myself, but to save time skip this step). Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
• Add all meat to the Dutch oven along with the onion, garlic cloves, bay leaves and peppercorns. Pour in half of the adobo paste and cover with water by 1 inch. Cover with lid and transfer to oven. Bake for 3 hours, or until the meat is very tender and pulls easily with a fork.
• Remove the meat, reserving the cooking liquid, and shred. Transfer shredded meat back into the Dutch oven and cover to keep warm. Set reserved cooking liquid aside.
• To a skillet over medium high heat, add the cascabel chiles. Cook and turn often, chiles should turn a bright red color, for about 2 minutes. Add the garlic, roasted tomatoes and remaining half of the adobo paste and simmer for 10 minutes.
• Transfer tomato chile mixture and half of the reserved cooking liquid to a blender and puree until smooth. Strain through a sieve and discard any debris if needed.
• To the Dutch oven add half the strained chile puree to the shredded meat. Simmer meat and chile sauce, uncovered for 20 minutes.

Consommé

• Add the remaining half the strained chile puree to the remaining half of the reserved cooking liquid, this is your consommé for dipping.

Serve

• Dip tortilla in consommé and pan fry with some oil, turning to cook both sides. Add some birria and shredded Oaxaca cheese or Monterey Jack to each tortilla to warm. Using a spatula, remove from pan and top with cilantro, onion and pickled onions (optional). Serve with a cup of the consummé to dip the tacos in. Tear tacos in half and dip into sauce. Can be eaten as a stew as well.

Notes

1. If you do not have enough ancho chiles, you can also use guajillo chiles, just be sure to use 20 chiles total (as seen in video I used 16 ancho and 4 guajillo chiles).
2. Birria is a rich red stew traditionally made with lamb or goat. Some birrerias use beef, chicken and pork. Lamb loin chops are fantastic. Beef Shank, Short ribs and beef chuck are great alternatives. If using beef short ribs, purchase 8 pounds total weight. For lamb, leg or shoulder are great.
3. I use kosher salt, typically 1 tsp per pound of meat.
4. I thin with water, not the soaking liquid as it gets too bitter in my opinion.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 794kcal | Carbohydrates: 52g | Protein: 36g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 126mg | Sodium: 236mg | Potassium: 1296mg | Fiber: 17g | Sugar: 22g | Vitamin A: 11872IU | Vitamin C: 17mg | Calcium: 115mg | Iron: 7mg

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