Birria Tacos Recipe

What type of meat can be used for birria tacos?

Birria tacos can be prepared with different types of meat, each bringing unique characteristics to the dish:

Beef

It's currently the most popular and widespread version, preferred for its mild flavor and ideal consistency for slow cooking. Its high collagen and intramuscular fat content makes it perfect for achieving that characteristic shredded texture. The best cuts are:

Flank (contains ideal fat and collagen). Excellent for prolonged cooking and adds a robust, deep flavor to the consommé.
Shank (rich in connective tissue). Perfect for slow cooking and develops a smooth, honeyed texture.
Brisket (provides juiciness from its fat content). Ideal for birria due to its marbling and ability to absorb flavors.
Shin (tender cut with high gelatin content). Excellent for giving body to the consommé and velvety texture.

Lamb

It's the original traditional version from Jalisco, appreciated by dish connoisseurs.
The leg is recommended primarily for its perfect balance between lean meat and fat.
Provides a more intense and characteristic flavor that enhances the traditional marinade seasonings.

Goat

It's the ancestral preparation from Jalisco, considered the most authentic and traditional recipe.
Ideal for special occasions and festivities due to its unique flavor and culinary tradition.
Offers a stronger and distinctive flavor that perfectly complements the spices.

Pork

It's a more modern adaptation that has gained popularity due to its accessibility and price.
Using leg with some fat is recommended for better flavor and ideal juicy texture.
Should maintain a good proportion of fat to maintain juiciness and flavor during prolonged cooking.

Beef is considered the best option for preparing birria tacos, especially for beginners, due to its versatile flavor, availability, and ability to absorb the marinade flavors.

Some Secrets for Making a Good Consommé

The consommé is one of the most important elements of birria tacos. Here are the secrets to achieving an exceptional consommé:

Selecting the Chiles

Combine different types of chiles: ancho, guajillo, chipotle, and arbol. The ancho and guajillo chiles are essential for achieving that characteristic intense red color.
The chiles should be lightly toasted to develop smoky flavors and ensure the color intensifies during cooking.
Remove the seeds and veins from the chiles to control the heat level and maintain flavor balance without affecting the color.

The Cooking Process

Cook the chiles together with tomatoes and spices over medium heat to extract all flavors. The exact cooking time is crucial for achieving the desired intensity.
Reserve the chile cooking liquid for blending the sauce. This liquid contains the natural pigments that will give the characteristic color.
Let the meat cook on low heat for 2.5 to 3 hours so it releases all its juices and perfectly blends with the flavors.

The Characteristic Red Color

Toast the chiles until they change color but without burning them. The exact point is when they release their aroma and the color intensifies.
Add a bit of natural achiote to enhance the red color without altering the traditional flavor.
Maintain a constant and prolonged cooking time so the natural oils from the chiles are completely released.

Special Techniques

Brown the chile mixture in oil before adding the rest of the ingredients. This step is crucial for developing deep flavors and intense color.
Don't waste the fat that forms on the surface; save it for dipping the tortillas. This fat concentrates the dish's color and flavor.
Strain the consommé to achieve a silky, lump-free texture. A well-strained consommé enhances presentation and improves the experience.

The Final Touch

Let the consommé rest in refrigeration for at least two hours. This time allows the flavors to settle and the color to stabilize.
Adjust the salt and add a touch of sugar if necessary to balance the acidity. Flavor balance is key for a good consommé.
Always serve hot with diced onion and fresh cilantro. The proper temperature enhances flavors and maintains perfect consistency.

How to Achieve Perfect Shredded Meat Texture

To achieve an ideal texture in shredded meat, it's important to follow these steps:

Meat Selection

Choose cuts with good collagen and fat content such as flank, brisket, or beef shank. These cuts are ideal because they have the perfect amount of connective tissue that turns into gelatin during cooking.
Ensure the meat has at least 20% fat content to maintain juiciness. This percentage is crucial for achieving a soft and juicy texture in the final result.

Pre-preparation

Cut the meat into uniform medium-sized pieces for even cooking. This ensures all pieces cook uniformly and reach the desired texture.
Remove excess fat and membranes, but leave some fat for flavor. The remaining fat will help maintain moisture during prolonged cooking.

Cooking Technique

Cook the meat on low heat for 2.5 to 3 hours until it releases all its juices. This time allows the collagen to break down completely.
Use a slow cooker or pressure cooker to tenderize the meat. These methods help maintain moisture and ensure uniform cooking.
Add enough liquid and spices to enhance flavor during cooking. The liquid helps keep the meat moist and absorb flavors.

Shredding Process

Let the meat cool slightly before shredding to facilitate the process. The right temperature makes the meat easier to handle without burning.
Use two forks or clean hands to shred the meat into fine strands. This technique allows better control over the size of the strands.
Ensure the strands are uniform for consistent texture. Uniformity guarantees better presentation and eating experience.

Final Touches

Incorporate some of the cooking broth into the shredded meat to keep it juicy. This step is crucial to prevent the meat from drying out.
Briefly sauté the shredded meat with onion and spices to enhance its flavor. This final step adds an additional layer of flavor and improves texture.

Following these steps, you'll achieve shredded meat with a soft, juicy texture perfect for tacos, burritos, enchiladas, and other delicious dishes.

Ingredients

Birria tacos require a careful selection of ingredients that, when properly combined, create that characteristic and deep flavor that has made them famous. This recipe serves 4 people (3 tacos per person).

Meat: 2.2 lbs of flank steak or beef shank - Provides the main base of the dish and adds juicy texture.
Guajillo chile: 2 pieces - Provides intense red color and sweet smoky flavor.
Ancho chile: 2 pieces - Adds depth and characteristic earthy flavor.
Chipotle chile: 1 piece - Adds smoky and spicy touch.
Tomatoes: 2 large pieces - Balance acidity and add body to the consommé.
White onion: 1/2 large piece - Aromatic base and natural sweetness.
Garlic: 3 cloves - Base flavor and aromatic properties.
Cinnamon: 1/2 stick - Adds sweet notes and warmth to the dish.
Cumin: 1/2 tablespoon - Adds depth and earthy aroma.
Mexican oregano: 1/2 tablespoon - Provides traditional herbal notes.
Bay leaves: 1 piece - Adds aroma and deep flavor.
Apple cider vinegar: 1 oz - Tenderizes meat and balances flavors.
Cloves: 2 pieces - Add sweet and spicy touch.
Black pepper: 1/2 teaspoon - Enhances all flavors.
Corn tortillas: 12 pieces - Base for forming tacos.
Salt: To taste - Enhances all flavors.
Vegetable oil: 1 oz - For frying and searing meat.
Fresh cilantro: 1/2 bunch - Final decoration and freshness.
Limes: 2 pieces - Adds acidity when serving.
Diced onion: 1/2 piece - Traditional garnish.

How to Make Birria Tacos Step by Step

The preparation of birria tacos requires patience and attention to detail. This step-by-step process will help you achieve juicy and flavorful birria tacos, perfect for 4 people.

Step 1: Preparing the Chiles

Clean the chiles (2 guajillo, 2 ancho, 1 chipotle) by carefully removing seeds and veins. Lightly toast them on a hot comal until they change color and release their characteristic aroma, turning them constantly to prevent burning.
Soak the chiles in hot water for 20-30 minutes until soft and pliable. Reserve the soaking water for later use in the consommé, as it contains valuable flavors and pigments.

Step 2: Preparing the Meat

Cut 2.2 lbs of beef into uniform medium-sized pieces, approximately 2-3 inches. Remove excess fat but leave a thin layer to maintain juiciness and flavor during cooking.
Season the meat with salt and pepper (1/2 teaspoon) on all sides, ensuring each piece is well covered. Let it rest while preparing the marinade so the seasonings penetrate the meat.

Step 3: Preparing the Marinade

Blend the hydrated chiles with 2 large tomatoes, 1/2 onion, 3 garlic cloves, 1/2 cinnamon stick, 2 cloves, 1/2 tablespoon each of cumin and oregano until you get a homogeneous and aromatic paste.
Strain the mixture using a fine-mesh strainer to get a smooth, lump-free paste. Add 1 oz of apple cider vinegar to balance flavors and help tenderize the meat.

Step 4: Marinating the Meat

Completely cover the meat with the marinade, massaging well to ensure all pieces are well coated and the marinade penetrates the meat.
Let the meat marinate for at least 4 hours or ideally overnight in the refrigerator, turning occasionally for even marination.

Step 5: Cooking the Birria

Heat 1 oz of oil in a large pot and sear the marinated meat on all sides until golden and an aromatic crust forms on the surface.
Add 1 bay leaf and enough water to completely cover the meat. Cook on low heat for 2.5-3 hours, maintaining a gentle simmer until the meat is very tender and easily falls apart.

Step 6: Preparing the Consommé

Remove the meat when ready and strain the broth using a fine-mesh strainer. Reserve the fat floating on top for use when preparing the tacos.
Adjust the consommé's flavor with salt and a touch of vinegar if needed, tasting and adjusting until achieving the perfect balance of flavors.

Step 7: Shredding the Meat

Let the meat cool slightly until you can handle it and shred it using two forks or your hands, ensuring uniform and juicy strands.
Mix the shredded meat with some consommé to keep it juicy and flavorful, also incorporating some of the reserved fat for extra flavor.

Step 8: Assembling the Tacos

Dip the corn tortillas (12 pieces) in the consommé with fat for a few seconds and place them on a hot comal until golden and crispy on both sides.
Fill each tortilla with a generous portion of shredded meat and fold to form tacos, ensuring they are well sealed.

Step 9: Serving

Serve the tacos accompanied by hot consommé in a separate container for dipping, ensuring the consommé maintains the proper temperature.
Garnish with 1/2 finely diced onion, 1/2 bunch of fresh chopped cilantro, and 2 limes cut into quarters so each diner can customize their tacos.

The key to success in this recipe lies in patience during cooking and maintaining proper temperatures at each step. Remember that a good birria taco should be juicy inside and crispy outside, with a perfect balance between meat, consommé, and seasonings.

Tips for Crispy and Juicy Tacos

Consommé Management

Reserve the fat floating on the surface of the consommé for brushing the tortillas, this step is essential to achieve the characteristic color and flavor.
Keep the consommé hot throughout the taco preparation process, this will help maintain the tortillas at ideal temperature.

Tortilla Preparation

Dip the corn tortillas in the consommé with fat for a few seconds and place them on a hot comal or skillet until golden brown on both sides and develop a crispy texture.
Use the fat floating on the surface of the consommé to brown the tortillas, this will give them that distinctive reddish color and characteristic flavor of birria tacos.

Temperature and Browning Technique

Heat a skillet or griddle over medium-high heat to ensure the tortillas become crispy and develop a uniform golden texture.
Maintain a constant temperature in the skillet or comal to achieve uniform browning and prevent some parts from burning while others remain raw.

Meat Consistency

Mix the shredded meat with some consommé before filling the tacos to keep it juicy and prevent it from drying out during the process.
Make sure the meat is hot when assembling the tacos, this will help maintain the ideal temperature of the dish.

Filling and Assembly

Place a generous portion of hot shredded meat in each tortilla, making sure to distribute it evenly for a well-balanced taco.
If adding cheese, wait until it melts completely before folding the taco, this will create a creamy and enveloping texture.

Serving

Serve the tacos immediately after browning to maintain the crispy texture and prevent them from becoming soft.
Keep the remaining ingredients and consommé hot throughout service for an optimal experience.

Traditional Accompaniments and Alternatives

Essential Accompaniments

Hot and fresh corn tortillas for forming tacos, ensuring they are soft and flexible for the best experience.
Finely diced white onion and fresh chopped cilantro that add freshness, aroma, and characteristic texture to the dish.
Limes cut into quarters to add acidity and enhance the intense flavors of freshly served birria.

Sauces and Condiments

Traditional chile de árbol sauce prepared with toasted dried chilies, roasted garlic, and a touch of vinegar for the perfect heat.
Fresh guacamole made to order with ripe avocados, onion, cilantro, and lime to balance the strong flavors.
Freshly prepared pico de gallo with tomatoes, onion, cilantro, and serrano chile to add freshness and crunchy texture.

Traditional Garnishes

Chiles toreados prepared with jalapeños or serranos roasted until soft and slightly charred for spice lovers.
Pickled chilies marinated in vinegar with carrots and onions to provide an acidic and spicy contrast.
Thinly sliced radishes to add a crispy, fresh, and slightly spicy touch to the dish.

Modern Alternatives

Fresh cabbage slaw with shredded carrots and a touch of lime to balance the intense flavors of birria.
Cooked cactus paddle salad with onion, tomato, and cilantro offering a fresh and nutritious option.
Mexican red rice prepared with tomatoes, garlic, and onion that perfectly complements the consommé.

Additional Complements

Traditionally prepared refried or whole beans as a hearty and comforting side dish.
Golden and crispy tostadas that serve as an alternative to soft tortillas or for making mini tacos.
Steamed vegetables seasoned with lime and salt for a lighter and healthier option.

How to Keep Tacos Hot and Crispy When Serving

Using Proper Containers

Use a traditional tortilla warmer specially designed to maintain heat, making sure to close the lid tightly to preserve the ideal temperature.
Alternatively, use a thermal container that will help maintain temperature for longer without losing their crispy texture.

Wrapping Techniques

Wrap the tacos in aluminum foil with the shiny side facing inward to reflect heat, this will maintain the temperature for up to two hours.
Cover the tacos with a clean cloth napkin or cotton cloth before placing them in the container to better retain heat.

Temperature Management

Keep tacos in an electric food warmer if you plan to serve them over an extended period, this will help maintain a constant temperature.
Place the tacos in layers, separating them with wax paper to prevent them from sticking or losing their crispy texture.

Serving Tips

Serve the tacos immediately after browning to maintain their ideal crispy texture.
If you need to reheat them, do so in a comal or skillet over medium-high heat for 2-3 minutes per side, avoiding the microwave.

Important Considerations

Drain excess oil well before storing to maintain the crispy texture.
Avoid stacking too many tacos together, as the weight can cause them to lose their crispiness.

Frequently Asked Questions (FAQs)

Q: What is the best cheese for birria tacos?

A: Oaxaca cheese is the best choice for its melting properties and mild flavor. If you can't find it, you can use quesillo or mozzarella as alternatives, as they have similar melting properties and a neutral flavor that complements birria well.

Q: Can I prepare birria in advance?

A: Yes, birria can be prepared 1-2 days in advance and its flavor actually improves. Store it in an airtight container in the refrigerator along with its consommé, and when ready to use, reheat it over low heat.

Q: How do I keep tacos crispy when making many?

A: Keep the tacos in a preheated oven at 200°F/95°C while preparing the rest. Place them on a tray without stacking and avoid covering them to maintain their crispy texture.

Q: Can birria be frozen?

A: Birria can be frozen for up to 3 months in airtight containers along with its consommé. Thaw slowly in the refrigerator and reheat over low heat, adding a bit of broth if needed to maintain juiciness.