Birria Tacos Houston TX have exploded on Instagram and TikTok thanks to a combination of savory stew meat, melted cheese and crispy tortillas. The result is a perfectly balanced meal that’s just as satisfying as it is indulgent.
Their mouthwatering beef birria is served on paper-thin tortillas ($4 small/$5 large). Be sure to try their consomme and esquites (street corn) on the side.
In recent years tacos have become the food craze of the century. From classic al pastor to gourmet fusion, there is no limit to the creativity of this culinary phenomenon. One of the latest additions to the growing list of popular taco options is Birria Tacos, a hearty beef based stew that is dipped in a rich tortilla and then pan fried for delicious crispy caramelization. The combination is a flavor explosion that is sure to delight the senses!
While there are many ways to enjoy birria, the traditional way to serve it is as a stew. To prepare, place the short ribs in a heavy pot and cover them with water. Season with salt and bring to a boil. Skim the foam that forms on the surface and reduce the heat to low. Simmer the meat until it is tender, about 3 hours.
When the meat is tender, remove it from the pot and allow to cool slightly. Strain the broth, reserving the fat. Return the strained broth to the pot and skim the fat from the surface. Spoon this top layer of fat into a shallow bowl. Spoon the birria into the bowl and garnish with diced white onions and cilantro, then serve.
For a quicker version of this recipe, skip the baking in the oven and make this dish in a slow cooker instead. Follow the instructions up until just before adding the beef. Add the beef, chili sauce and remaining broth to a lightly greased 6-quart slow cooker and cook on high for 4 hours or on low for 6 to 8 hours until the meat is tender.
The ingredients in this version of birria are a little more modern than the traditional recipe but still retain all of the flavor and texture that you love about it. Guajillo peppers are added to give the broth some spice but the amount of chiles can be adjusted according to taste. Carrots are also included to add some sweetness and color to the stew, and again, the amount can be adjusted.
Contemporary Method
Birria tacos have taken Southern California by storm in recent years. Served with a cup of consomme on the side for dipping, they are filled with tender slow-cooked meat and a flavorful blend of spices. The most common version is made with goat, but beef and mutton are also used. The traditional method of making birria is time-consuming, but the results are worth it.
This recipe is a quick and easy way to make a delicious meal without all the fuss of cooking a whole pot of stew. The key to the success of this recipe is using a lean cut of meat that can be tenderized by stewing over a long period of time. The spices add the necessary flavors without being overpowering. The final result is a flavorful, creamy, slightly spicy dish that can be eaten in any number of ways.
Most birria recipes will include dried red chiles, which need to be toasted on a dry comal or skillet, then rehydrated in hot or boiling water and pureed into the broth. These chiles give the broth its characteristic reddish color and add a mild heat that helps cut through the richness of the stew meat. The other ingredients that are commonly found in birria are cinnamon sticks, bay leaves and garlic cloves. Some recipes may call for a variety of different herbs and spices depending on personal preference and the type of birria being made.
To serve birria tacos, the tortillas are lightly pan fried until crispy, and then filled with shredded birria meat and toppings of your choice. The tortillas are dipped in the chili consome (braising liquid) before they are topped with ingredients like sliced radish, white onion and cilantro. A small cup of birria consomme is served on the side for dipping.
For a cheesier variation, you can add some grated oaxaca cheese to the mixture before you fill your tacos. This will create a melty, cheesy layer that is delicious with the beef and other ingredients. Eating birria tacos can be messy, but it is a fun and delicious experience. Just remember to have a plate or bowl for any spills, and use a spoon when scooping up the consomme so you don’t overfill your taco.
Chicken Quesadillas
When it comes to birria tacos, it’s not just about the mouth-watering braised beef. What really makes them stand out are those crispy, crunchy tortillas – and the dipping sauce. It’s a messy, delicious meal that everyone needs to try.
Birria is traditionally made with goat meat, but you can also use beef if you prefer. It’s a tough cut that can hold up to slow cooking and the bold spices used in birria. In fact, many recipes call for a mixture of red chiles (which you’ll toast on a dry comal or skillet, rehydrate in hot or boiling water and puree) as well as other common ingredients like bay leaves, onions and garlic, marjoram, cumin and peppercorns.
The resulting consomme is often a deep red color thanks to the dried chiles, and you can add tomatoes to balance the richness. Some recipes also call for vinegar or lemon juice to add acidity. And since birria is typically simmered for an extended amount of time, it will naturally develop a bit of sweetness.
Traditionally, birria is served either as a soup or in tacos. The latter is called birria consome and it’s made by scooping shredded beef into corn tortillas, then drizzling the hot broth over the tacos. Birria consome is then topped with chopped white onion and cilantro and a squirt of fresh lime juice.
While you can serve birria tacos as is, it’s more traditional to dress them up with the condiments mentioned above. The squirt of lime is crucial to brighten up the savory flavors. You can also top the tacos with salsa, guacamole or other dipping sauces to add even more flavor.
Birria quesadillas are easy to make and perfect for a weeknight dinner. To make the quesadillas, heat a dollop of butter in a large skillet. Place a flour tortilla in the pan and sprinkle with shredded cheese. Next add a quarter of the chicken and veggie mixture, then cover with more cheese. Cook until the tortilla is crisp on both sides. Remove from the pan and repeat with remaining tortillas. Serve birria tacos topped with reserved white onion, cilantro and a squirt or two of lime juice.
Sauces
Birria Tacos are a delicious way to enjoy this rich and flavorful stew. The tacos are essentially like the Mexican version of a French Dip. You take a tortilla, add the meat and cheese, then dip it in the consomme. It’s a great appetizer or meal for any occasion and can be made ahead of time. It also makes for a nice potluck dish since it’s easy to prepare and serve.
The main ingredients in these tacos are the birria consomme, shredded beef from the birria stew, and tortillas. You can also add any number of other toppings to make the tacos your own. Some of my favorites include pickled onions, fresh cilantro, and lime wedges for dipping.
While this recipe uses beef, you can use lamb or goat meat instead for a more traditional flavor. You can also swap out the paprika for smoked paprika to give it more of a smoky flavor.
Another way to change up the flavors is by adding some chiles. Try adding in some arbol chiles or piquin chiles for a little heat. For a nice smoky taste you can even add in some dried chiles in adobo.
If you don’t have a slow cooker you can make this dish on the stovetop just as easily. It takes a bit longer but it is still very easy and quick to make.
You can make the birria de res and consomme a day or two in advance and store it in the refrigerator. It’s a great dish to make ahead of time for weeknight dinners or to serve at a party.
Birria is a delicious stew that can be served in many different ways. This is a delicious variation on the classic dish that everyone will love. Make sure to have some paper towels on hand as these tacos are messy! They’re so good though that it’s worth it. You’ll be making these again and again.