The culinary world has been taken by storm by a dish that is as visually stunning as it is delicious. Birria tacos, specifically the “quesabirria” variant, have transitioned from a traditional Mexican celebratory stew to a global social media sensation. Characterized by their deep red, crispy shells and the rich, savory dipping broth known as consomé, these tacos offer a multisensory eating experience. While they may seem intimidating to the home cook, the process is actually a beautiful exercise in patience and layering flavors.
The History and Heritage of Birria
To truly understand how to make birria tacos, one must appreciate their origins. Birria was born in the state of Jalisco, Mexico, during the 16th century. It began as a culinary solution to an ecological problem. Spanish colonizers had introduced goats to the region, and the population grew so rapidly that they began destroying crops. The indigenous people turned to goat meat as a food source, but found it tough and gamey.
To make the meat palatable, they developed a slow-cooking method using earth ovens and a potent blend of aromatic spices and dried chilies. This process transformed the tough fibers into “fall-apart” tender morsels and neutralized the gamey flavor. While goat is still the traditional choice in Jalisco, the beef version (Birria de Res) has become the gold standard in Tijuana and across the United States, favored for its accessibility and rich, fatty profile.
Essential Ingredients for Authentic Flavor
The soul of a birria taco lies in its marinade and the resulting broth. You cannot achieve the signature brick-red hue or the complex smoky-sweet flavor profile without the right selection of dried Mexican chilies.
The Chili Trio
- Guajillo Chilies: These provide the base flavor and the iconic red color. They are mild and earthy with a hint of sweetness.
- Ancho Chilies: These are dried poblano peppers. They add a rich, dark fruitiness reminiscent of raisins.
- Chiles de Árbol: These are used sparingly to provide the heat. If you prefer a milder taco, you can reduce the count or remove the seeds entirely.
The Meat Selection
For the most succulent results, you need cuts of meat that are rich in connective tissue and fat.
- Beef Chuck Roast: This is the most popular choice for its excellent marbling and affordability.
- Beef Shank or Short Ribs: Including bone-in cuts like shank or short ribs is highly recommended. The marrow and collagen from the bones melt into the liquid, giving the consomé a velvety, lip-smacking texture.
Aromatics and Spices
A traditional birria adobo includes garlic, white onion, and a warm spice blend of cinnamon, cloves, cumin, and Mexican oregano. A splash of apple cider vinegar or white vinegar is crucial to provide the acidity needed to cut through the richness of the beef fat.
Step-by-Step Guide to Making the Birria Base
Preparing the Chili Paste
Begin by removing the stems and seeds from your dried chilies. In a dry skillet over medium heat, toast the chili skins for about 30 to 60 seconds per side until they become fragrant—be careful not to burn them, as this will make the sauce bitter. Once toasted, submerge them in boiling water and let them soak for 15 to 20 minutes until soft.
Transfer the softened chilies to a blender. Add the garlic, onion, vinegar, and your spice blend. Use a cup of the chili soaking water or beef broth to help the mixture blend into a perfectly smooth, thick paste. For a professional touch, pass this paste through a fine-mesh strainer to ensure the consomé is silky and free of any remaining chili skin fragments.
Searing and Braising the Meat
Cut your beef into large, uniform chunks and season them generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium-high heat. Sear the meat in batches until a deep brown crust forms on all sides. This “Maillard reaction” is essential for a deeply flavored broth.
Once all the meat is seared, return it to the pot and pour the chili paste over it. Add enough beef broth or water to completely submerge the meat. Toss in a few bay leaves and a cinnamon stick. Cover the pot and simmer on low heat for about 3 to 4 hours. You will know it is ready when the meat offers no resistance to a fork and shreds effortlessly.
Transforming Stew into Crispy Tacos
The transition from birria stew to birria tacos involves a specific technique that sets this dish apart from any other taco.
Shredding and Skimming
Remove the tender meat from the pot and shred it using two forks. Discard any large chunks of fat or bones. Now, look at the top of your cooking liquid. A thick layer of vibrant red fat will have risen to the top. Do not discard this! This seasoned fat is the “liquid gold” used to fry the tortillas.
The Assembly Process
Heat a flat griddle or non-stick skillet over medium heat. Take a corn tortilla and dip it lightly into the top layer of the consomé so it is coated in the red fat. Place the tortilla onto the hot griddle.
Immediately add a healthy sprinkle of shredded Oaxaca cheese (or Monterey Jack) across the surface. Once the cheese begins to melt, place a portion of the shredded beef on one half of the tortilla. Fold the tortilla over to create a half-moon shape. Press down with a spatula and cook for 2 to 3 minutes per side until the shell is crispy and the cheese is oozing.
Serving and The Consomé Ritual
A birria taco is never served alone. It must be accompanied by a small bowl of the strained cooking liquid, topped with freshly chopped cilantro and finely diced white onion.
The ritual of eating involves dipping the crispy, cheesy taco directly into the warm consomé before every bite. The crunch of the fried tortilla, the creaminess of the melted cheese, the acidity of the lime juice squeezed on top, and the deep, savory umami of the broth create what many consider to be the perfect bite.
Frequently Asked Questions
Can I make birria tacos in a slow cooker or Instant Pot?
Yes, birria is very adaptable. For a slow cooker, follow the searing steps and then cook on low for 8 to 10 hours. In an Instant Pot, use the “Saute” function to sear the meat, add your liquids and spices, and then pressure cook on high for 45 to 60 minutes with a natural pressure release.
What is the difference between Birria and Quesabirria?
Birria traditionally refers to the meat stew itself, often served in a bowl with tortillas on the side. Quesabirria is the specific evolution where the meat is tucked into a tortilla with melted cheese and pan-fried until crispy using the fat from the stew.
Is Oaxaca cheese necessary for this recipe?
Oaxaca cheese is traditional because of its excellent melting properties and mild flavor, similar to string cheese. However, if you cannot find it, Monterey Jack, Mozzarella, or even a mild Muenster are excellent substitutes that provide that signature “cheese pull.”
How do I store and reheat leftovers?
Birria actually tastes better the next day as the flavors continue to meld. Store the meat and the consomé in separate airtight containers in the refrigerator for up to 4 days. When reheating, it is best to warm the meat in a little bit of the broth to keep it moist.
Why are my corn tortillas tearing when I dip them?
If your tortillas are cold, they are more brittle. Try warming the tortillas slightly in a microwave between damp paper towels for 20 seconds before dipping them into the hot consomé. This makes them more pliable and less likely to break during the frying process.