Birria taco recipe- delicious dinner!
Birria is a deeply flavoured, soupy stew that originates from the state of Jalisco in western Mexico, where it holds a special place in both everyday meals and festive occasions. Traditionally, birria is made with tender goat meat, but in modern versions, beef is often used as a more accessible and equally delicious substitute. The meat is slowly simmered in a rich, aromatic adobo sauce made from dried chillies, fragrant spices, and vinegar, which gives the dish its distinctive smoky, tangy depth of flavour.
The cooking process, though simple, requires some patience and care. It takes about 30 minutes to prepare the ingredients and blend the adobo, followed by a slow cooking period that allows the meat to become fall-apart tender and the broth to develop its signature intensity. Once ready, birria can be enjoyed in a variety of ways: served in a bowl as a hearty soup accompanied by chopped onions, cilantro, and lime, or tucked into tacos or quesadillas, often with a side of the savoury consommé for dipping.
This versatile dish perfectly captures the balance of spice, richness, and comfort that defines traditional Mexican cuisine.
Birria taco recipe- ingredient list!
One slice of beef osso buco, or marrowbone-based beef shin
Two tablespoons of sun oil
700g/1lb 9oz of braising beef, sliced into pieces measuring 10cm/4in
For the adobo;
Five guajillo chillies with the stem and seeds cut off
Remove the stalk and seeds from two ancho chillies.
Three plum tomatoes, chopped into pieces
One onion, chopped into pieces
Five peeled garlic cloves
One teaspoon of dried oregano
Six black peppercorns
One teaspoon of ground ginger
One teaspoon of ground cumin
Ground cinnamon, 1 teaspoon
Two cloves
One teaspoon of white vinegar
Sea salt flakes, 15g/½oz
For serving;
18 corn tortillas, two limes, finely chopped ½ onion, a small bunch of warmed fresh coriander, and your preferred spicy salsa sliced into wedges
Birria taco recipe- step by step instruction method!
Step 1
Here’s an expanded and smoother version of your paragraph with richer description and better flow, keeping the original cooking instructions You can make the adobo a day ahead to save time and allow the flavours to deepen overnight. To begin, heat a dry frying pan over a medium heat and lightly toast the chillies for about 15 seconds on each side, just until they become fragrant — be careful not to burn them, as this can make the sauce bitter. Transfer the toasted chillies to a saucepan and add the tomatoes, onion, and garlic along with 400ml/14fl oz of water. Bring the mixture to the boil, then reduce the heat and let it simmer gently for about 5 minutes, allowing the ingredients to soften and their flavours to meld. Once done, turn off the heat and set the mixture aside to cool slightly before blending or using it in your birria.
Step 2
Once cooled, move the garlic, tomatoes, onions, and chillies to a blender using a slotted spoon. Add the salt, vinegar, oregano, and all the spices. Set aside or refrigerate the sauce after rubbing it through a sieve into a bowl. To make the birria, start by preparing the meat. Take the osso buco and carefully cut it into small, bite-sized cubes, which will help the meat cook evenly and absorb the rich flavours of the adobo. As you work, set aside the marrow bone — this will add an extra depth of richness and body to the stew when it simmers. Trimming any excess fat or sinew at this stage will ensure the final dish has a tender, melt-in-the-mouth texture without being greasy.
Step 3
Save the marrow bone and cut the osso buco's meat into small cubes to prepare the birria. Here’s an expanded and more detailed version of that step, keeping the tone consistent with the previous ones. Heat the oil in a large, heavy-based casserole dish — ideally cast iron, as it retains heat evenly — over a medium heat. When the oil is shimmering but not smoking, add a portion of the beef cubes in a single layer. Avoid crowding the pan so the meat sears properly rather than steams. Brown the beef on all sides until it develops a deep, caramelised crust, which will build flavour in the final stew. Once each batch is nicely browned, transfer the pieces to a large plate and continue until all the meat is done. Don’t worry about the browned bits that collect on the bottom of the pan — these will dissolve into the sauce later, enriching the birria with an extra layer of savoury depth.
Step 4
When the meat is done, take it out of the soup and throw away the bone from the marrow. Put the meat on a dish after shredding it. Pour the broth into separate cups to serve. Top your tortillas with chopped coriander, onion, lime juice, and hot salsa after adding some shredded meat. Dip the taco with birria in the broth.