A traditional Mexican taco recipe, birria tacos are made with savory beef and tortillas dipped in a warm, rich broth. Once you realize how delicious and easy birria tacos are to make, you’ll be making them again and again.
We grew up eating authentic Mexican food because my dad went to college in Guadalajara. He also did his medical residency in Tucson (where I was born!) so we would often cross the Mexico border during our frequent family vacations to Arizona.
One of my favorite authentic Mexican dishes is birria tacos made traditionally with savory beef or goat stew and tacos that have been soaked in consommé before being fried in a pan. While the traditional recipe is a bit in-depth and takes a lot of time, I’ve created a quick and easy weeknight version of birria tacos made with my Slow Cooker Beef Barbacoa.
What does birria mean?
Birria is a well-known, traditional Mexican dish, typically made with goat meat, but you will also see it prepared with veal, lamb, pork or beef. It can be served as a stew or as a taco filling. The word birria translates to “Exquisite savory dish, full of culture and tradition
The key element to preparing birria tacos at home is that the tortillas are dipped in a savory beef broth or consommé before hitting the griddle.
Time Saving Tip:
Instead of preparing the traditional beef stew or consommé, I simply reserve the rich and delicious cooking liquid from the Slow Cooker Beef Barbacoa and use that to soak the tortillas.
Next, simply heat the soaked tortillas over the hot griddle to gently warm.
Once you’ve warmed the tortillas slightly, begin to fill them with your barbacoa meat or toppings of choice.
We love to add a little shredded cheese at this stage because nothing beats a warm tortilla with savory beef and gooey, melted cheese with crisp edges. Trust me on that, folks.
Don’t believe me? Just ask my boys. They couldn’t stop eating these birria tacos!
Yes absolutely! This recipe is traditionally made with goat but pork, lamb or veal would all work as well.
You can simply make a homemade beef consommé or use store-bought beef broth.
I don’t recommend preparing birria tacos in advance. They should be eaten warm and served immediately.
No forks required.
Beef Birria Tacos
- 8 corn tortillas white or yellow
- 16 ounces beef broth reserved from barbacoa beef
- 24 ounces beef barbacoa shredded
- minced onion, cilantro, shredded cheese optional garnishes
- Warm the beef broth that you've reserved from cooking the barbacoa beef. Heat a large non-stick griddle over medium-high heat.
- To prepare the tortillas, carefully dip them in the broth to coat using tongs. Place on the hot griddle to warm, about 60-90 seconds per side. Fill the tortillas with the barbacoa beef and any additional toppings then gently fold in half and continue to heat until warmed through and/or cheese is melted (if using.) Serve warm.