Birria Tacos are a beloved Mexican dish that originated in the state of Jalisco. Here’s a description of these mouthwatering tacos:

Birria Tacos start with tender, flavorful meat that has been slow-cooked until it’s meltingly tender. Traditionally, the meat used for birria is goat or lamb, but beef is also commonly used. The meat is seasoned with a blend of aromatic spices, including chili peppers, garlic, cumin, cloves, and Mexican oregano, which infuse it with rich, complex flavors.

The key to Birria Tacos is the cooking method, which involves slow-cooking the meat in a savory broth until it’s fall-apart tender. This process allows the meat to absorb the flavors of the spices and become incredibly tender and juicy.

Once the meat is cooked, it’s typically shredded or chopped into bite-sized pieces and then stuffed into corn tortillas. The tortillas are then dipped in the flavorful cooking broth, which adds an extra layer of richness and flavor to the tacos.

Birria Tacos are often served with a side of consomé, which is the cooking broth that the meat was cooked in. The consomé is rich, savory, and full of flavor, making it the perfect accompaniment to the tacos. Dipping the tacos into the consomé before taking a bite adds an extra burst of flavor and moisture.

To finish off the tacos, they’re usually garnished with freshly chopped cilantro, onions, and a squeeze of lime juice, which adds brightness and freshness to the dish. Some people also like to add a dollop of spicy salsa or a sprinkle of crumbled queso fresco for added flavor.

Birria Tacos are a delicious and comforting dish that’s perfect for any occasion. Whether enjoyed as a street food snack or as a hearty meal, these tacos are sure to satisfy your cravings for authentic Mexican flavors.

Ingredient :

  • 20 dried ancho chiles stemmed and seeded
  • 8 garlic cloves
  • 6 bay leaves
  • 3 tbsp sesame seeds
  • 1 tbsp black peppercorns
  • 1 tsp cloves
  • 4 tsp thyme
  • 4 tsp Mexican oregano
  • 2 tsp ground ginger
  • 1 tsp cumin
  • 1 cup water
  • 1/4 cup vinegar


  • 6 lbs beef chuck or lamb (See Note 1)
  • salt (See Note 2)
  • 2 tbsp vegetable oil
  • 1/2 adobo paste (see above)
  • 1 medium white onion remove skin, cut into quarters
  • 6 garlic cloves
  • 3 bay leaves
  • 1 tsp black peppercorns


  • 12 cascabel chiles stemmed and seeded
  • 1/2 remaining adobo paste (see above)
  • 28 oz roasted tomatoes
  • 3 garlic cloves


  • 16 corn tortillas
  • 1 cup cilantro chopped
  • 1 medium white onion diced
  • pickled red onion optional


Adobo Sauce:
1: Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside.
2: In a skillet over medium high heat toast the garlic, bay leaves, sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.
3: Transfer toasted garlic and spices, thyme, oregano, ginger and cumin, drained chiles, water and vinegar to a blender and puree. Add water as needed for a smooth, thick paste consistency (See
*Note: Strain through a sieve and discard any debris if needed (I use a Vitamix that does a great job, so no need to strain). This can be made 1 week in advance stored covered in refrigerator.
1: Season lamb or beef all over liberally with salt. Searing meat first is optional (I prefer the browned meat myself, but to save time skip this step). Sear meat all over in a Dutch oven or large skillet with a little oil. Work in batches so the meat sears and doesn’t steam due to over crowding pot.
2: Remove meat if seared and or place salted meat into the Instant Pot along with onion, garlic cloves, bay leaves and peppercorns. Pour in half of the adobo paste, and cover with water by 1 inch. Cook on Meat/Stew setting, High, for 45 minutes. Allow for Natural steam release.
3: Remove the meat, reserving the cooking liquid, and shred. Transfer shredded meat back into the Instant Pot and cover to keep warm. Set reserved cooking liquid aside.
4: To a skillet over medium high heat, add the cascabel chiles. Cook and turn often, chiles should turn a bright red color, for about 2 minutes. Add the garlic, roasted tomatoes and remaining half of the adobo paste and simmer for 10 minutes.
5: Transfer tomato chile mixture and half of the reserved cooking liquid to a blender and puree until smooth. Strain through a sieve and discard any debris if needed.
6: To the Instant Pot add half the strained chile puree to the shredded meat. Set to Saute and cook meat and chile sauce, uncovered for 20 minutes.
Enjoy !!

Leave a Comment