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A platter of birria tacos filled with shredded meat, topped with cilantro and onions, served with lime wedges and a bowl of rich consommé garnished with fresh herbs.
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Birria Tacos

Learn to make delicious birria tacos with tender, slow-cooked meat, crispy tortillas, and a rich consommé for dipping, a classic of Mexican cuisine
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method

Ingredients
  

Marinade
  • 4 dried guajillo chilies
  • 2 dried ancho chilies
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cups beef or chicken broth
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 bay leaves
  • Salt and pepper to taste
Meat:
  • 2 lbs beef shank or goat shoulder
Tacos
  • Corn tortillas
  • Fresh cilantro, chopped
  • 1 medium onion, diced
  • Lime wedges for serving

Equipment

  • Pressure cooker
  • Skillet or Frying Pan

Method
 

  1. Prepare the Marinade: Toast chilies in a skillet, then soak them in hot water for 15 minutes. Blend with garlic, onion, cumin, oregano, and broth until smooth.
  2. Marinate the Meat: Pour the marinade over the meat and let it sit for at least 2 hours or overnight.
  3. Cook the Meat: Simmer the meat in a pot or pressure cooker until tender, about 3 hours.
  4. Prepare the Consommé: Strain the cooking liquid and adjust seasoning.
  5. Assemble the Tacos: Heat tortillas, dip them in consommé, and fill with shredded meat. Garnish with cilantro and onion.
  6. Serve: Pair with a bowl of consommé for dipping and lime wedges.