Near a popular park and library in a busy urban area stands a colorful taco truck serving up an increasingly popular dish—birria tacos. Birria is a rich, slow-cooked stew made with dried chilies, spices, and tender meat, usually served with tortillas for a satisfying, flavorful meal. The tacos are made by folding corn tortillas over shredded meat and melted cheese, then dipping them in the birria broth, or consomme, for a unique twist.
The preparation of birria involves slow-cooking the meat until it becomes tender and flavorful. The broth is made rich by adding a variety of ingredients, including dried chiles, tomatoes, onions, garlic, and fresh herbs like cilantro. Common spices like cumin and oregano provide warmth and depth, while a hint of ginger, cinnamon, and bay leaves add a gentle sweetness, creating a well-balanced flavor profile. Treat yourself to a feast at Space City Birria Tacos and More.
Birria tacos have spread from their origins to many parts of the world and can now be found at street vendors, restaurants, and in home kitchens. While recipes vary slightly, the core technique remains the same. Typically, the shredded meat is placed in a warm tortilla, which is dipped in the consomme and then pan-fried with cheese. Finally, the tacos are topped with fresh cilantro and onion and served with a small bowl of the consomme for extra dipping.
For the meat, cooks often recommend a cut that will become very tender after slow cooking, such as beef shank. However, alternative meats like lamb, goat, or even oxtail are sometimes used for those seeking different flavors. The choice of cheese also varies, with Oaxaca cheese being a traditional favorite, though mozzarella or Monterey Jack can work well as substitutes.
Once the birria is cooked, it’s often blended until smooth, giving the sauce a silky texture and mellowing the flavors of the dried chiles. High-quality cuts of meat are recommended to achieve the best flavor, ideally sourced from organic or grass-fed options if possible.
The birria can be served immediately or stored for later use. The broth and sauce can be kept in an airtight container in the fridge for up to three days, or frozen for longer storage. To assemble the tacos, a skillet is heated over medium heat, and tortillas are dipped in the sauce to coat both sides before placing them in the skillet. A portion of the shredded meat and a sprinkle of cheese are added, and the tortilla is folded and cooked on each side until crispy with the cheese melted. These are then served with a small bowl of consomme for dipping.
Traditionally, birria is prepared as a stew, and it can be made either on the stovetop or in a slow cooker. For tacos, the recipe typically calls for tougher cuts of meat, which soften and become flavorful after hours of cooking. The recipe also requires dried chiles, which can be found at many Latin grocery stores or purchased online. Although the cooking process may take some time, the result is worth the effort.
To prepare the meat, it is seasoned with salt, pepper, and other spices, then rubbed thoroughly. The seasoned meat is placed in a pot and simmered until very tender, after which it is shredded with two forks. The shredded meat is then mixed with a bit of the cooking liquid and kept warm.
For a slow cooking method, the birria can be prepared in the oven at a low temperature for several hours, or quickly in an Instant Pot by pressure-cooking it briefly. In either case, the resulting dish is rich, hearty, and perfect for a satisfying meal.
Once the meat is shredded, it’s time to prepare the tortillas. Cast iron skillets are ideal for frying the tortillas, as they help achieve a nice crisp texture. Adding a bit of oil to the skillet can also enhance the crunch.
When the tacos are done, they’re typically served with a side of consomme for dipping. They’re garnished with a simple mix of white onions, fresh cilantro, radish slices, and lime wedges. With each bite, the rich flavors of the birria infuse the tortilla, creating a comforting meal ideal for a chilly evening.
Though it takes time to prepare, birria can be made ahead, making it a convenient option for busy weeknights. It also freezes well, so you can make a large batch and store it for future meals.
In many taco shops, or taquerias, around the world, birria tacos are often served with a red salsa known as Salsa Roja. This sauce complements the tacos with its bright color and spicy kick, which enhances the flavor of the birria without overpowering it.
To make Salsa Roja, the ingredients are blended until smooth, with optional peeled tomatoes for a silkier texture. The salsa’s heat level can be adjusted to taste by varying the number of chiles used. When served warm, the salsa has a stronger kick, which mellows as it cools and pairs well with the savory birria tacos.
This recipe can also be made ahead of time for added convenience. After making the birria and shredding the meat, the dish only needs to be reheated when you’re ready to serve. For storage, it’s recommended to pour the sauce into a glass container with a thin layer of oil on top to prevent staining. When ready to serve, just warm the salsa and birria, and they’re ready to go.
As birria has grown in popularity beyond its place of origin, chefs have adapted the recipe to local ingredients and preferences. In some areas, the original goat meat has been swapped for beef, and the stew is often thickened to suit regional tastes. In other locations, the tacos are filled with shredded birria meat, folded into tortillas, and dunked in the signature red-tinged consomme.
A classic birria recipe usually begins with a combination of beef cuts, slow-cooked in a deeply flavorful broth made with an array of dried chiles. To bring out the chiles’ best flavor, they’re often toasted on a dry skillet, soaked in hot water, and blended before being added to the pot with the meat. This mixture is simmered until the meat is tender enough to pull apart with ease.
In addition to chiles, tomatoes are commonly included, which add depth and acidity. Ancho chiles, known for their mildly spicy, smoky flavor, are often used, along with cumin, oregano, and sometimes annatto paste for added color. Onion and tomatoes are also common additions, which round out the flavor profile.
Once the birria is fully cooked, it’s typically strained to remove the solids, and any excess fat is skimmed from the top. The remaining liquid becomes the birria consomme, served as a dip with the tacos. This consomme can be garnished with shredded cheese, chopped onions, fresh cilantro, and lime wedges for extra flavor.
Birria and the shredded meat can be prepared up to a few days in advance, making it easier to enjoy the dish on a busy day. When you’re ready to assemble the tacos, simply reheat the birria and prepare the tortillas as described. If time is short, a slow cooker can be used to cook the birria, and then it only needs to be warmed before assembling the tacos. Alternatively, the tacos can be assembled and stored for a day or two in the refrigerator, or even frozen for longer storage.
For freezing, place the tacos in an airtight container and store them in the freezer for up to six months. When you’re ready to eat, thaw them overnight in the fridge, then reheat the birria and tortillas in the oven at a low temperature until they’re warm and pliable.
Whether you’re making a simple stew or creating birria tacos with crispy, cheese-filled tortillas, this beloved dish offers a flavorful, comforting meal that is worth the time and effort.