Loading...
Tender, slow-cooked beef in a rich, smoky chile sauce, stuffed into cheesy, pan-fried tortillas. Served with a side of the savory consomé for dipping, this dish is the ultimate comfort food.
For 4 servings
Toast and Rehydrate the Chiles
Sear the Beef
Create the Adobo Sauce
Enjoy soft, pliable, and wholesome homemade tortillas. Made with whole wheat flour for extra fiber and a nutty flavor, they are perfect for tacos, burritos, and quesadillas. This simple recipe yields tortillas far superior to any store-bought version.
Smoky, savory black beans and colorful bell peppers sizzle in a zesty homemade spice blend. This hearty vegetarian take on a classic Mexican favorite is perfect for a quick weeknight dinner, ready in under 30 minutes.
Juicy, crispy carnitas piled high on a toasted bolillo roll with creamy refried beans, fresh avocado, and tangy pickled onions. A classic Mexican sandwich that's hearty, flavorful, and incredibly satisfying for lunch or dinner.
A hearty and soulful Mexican stew, featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, and customizable with fresh garnishes.
Tender, slow-cooked beef in a rich, smoky chile sauce, stuffed into cheesy, pan-fried tortillas. Served with a side of the savory consomé for dipping, this dish is the ultimate comfort food.
This mexican recipe takes 285 minutes to prepare and yields 4 servings. At 1651.92 calories per serving with 100.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Birria Stew
Prepare the Meat and Consomé
Assemble and Fry the Tacos
Serve
Traditionally, birria is made with goat meat (birria de chivo). You can also use lamb shoulder or a combination of beef and pork.
To make this in an Instant Pot, sear the meat using the 'Sauté' function, then add the sauce and broth. Cook on high pressure for 45 minutes, followed by a natural release.
For a vegetarian version, substitute the beef with 3 lbs of mixed mushrooms (like oyster and king trumpet) and use a rich vegetable broth. Sauté the mushrooms until browned before adding the adobo sauce.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
This dish contains heme iron from the beef, a form of iron that is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
The dried chiles, tomatoes, and garlic used in the adobo sauce are rich in antioxidants like capsaicin and lycopene, which help combat oxidative stress in the body.
Beef chuck roast is excellent because it's flavorful and becomes incredibly tender when slow-cooked. For even more flavor and richness, use a combination of chuck roast and bone-in beef short ribs or oxtail.
Birria tacos are a rich and indulgent dish. They are high in protein from the beef, but also high in fat and sodium due to the cheese, frying process, and seasoned broth. They are best enjoyed as a special treat rather than a daily meal.
A serving of three birria tacos with consomé can range from 700 to 900 calories, depending on the amount of cheese, the fattiness of the beef cut, and the portion size. This is an estimate and can vary.
Yes. After searing the beef and making the sauce on the stovetop, transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
The vibrant red color comes from the fat that renders from the beef and gets infused with the guajillo and ancho chiles. If your consomé isn't red, you may have used a very lean cut of beef, or you may not have skimmed the top layer of fat effectively.
Store the shredded meat and the consomé in separate airtight containers in the refrigerator for up to 4 days. To reheat, warm the consomé on the stove. You can reheat the meat in the consomé or separately in a skillet before making fresh tacos.