The Beginner’s Guide to Making Birria Tacos (Quesabirria)

There’s something truly magical about biting into a Birria taco: the crunch of the tortilla, the melt-in-your-mouth tenderness of the meat, and the burst of flavors from the consomé and toppings. These tacos, originally hailing from the state of Jalisco, Mexico, have taken the culinary world by storm, becoming a fan favorite in food trucks, restaurants, and home kitchens alike. But what makes Birria tacos so irresistible? The answer lies in the rich, aromatic flavors of the slow-cooked meat paired with the crispy, cheesy tacos that are dipped into a warm, flavorful broth.

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For beginners, tackling a recipe like this might seem intimidating. The long cook time, the spices, and the step-by-step assembly may feel overwhelming at first glance. However, this guide is designed to break everything down into simple, manageable steps. By the end of this article, you’ll feel confident enough to recreate this dish in your own kitchen, impressing family and friends with your culinary skills.

Why Birria Tacos Are Perfect for Beginners

What sets Birria tacos apart as an excellent dish for beginner cooks is their forgiving nature. The meat is slow-cooked for hours, ensuring tenderness even if you don’t have much experience handling proteins. The recipe is highly customizable, allowing you to adjust spices and toppings to your liking. Most importantly, the end result is a guaranteed crowd-pleaser. The flavors are bold, the process is rewarding, and the experience of dipping a taco into consomé is pure joy.

This version of Birria tacos uses beef chuck roast, making it both accessible and easy to cook. If you’re looking to substitute the meat, chicken thighs work wonderfully, offering a lighter but equally flavorful alternative. Now, let’s dive into the ingredients and preparation.

Ingredients and Preparation

Ingredients for Birria Meat (Beef or Chicken)

• 4 lb chuck roast, cut into 3 to 4-inch chunks (can substitute with bone-in chicken thighs for a lighter version)
• 2 tablespoons olive oil
• 10 guajillo peppers, washed, stemmed, and seeded
• 5 ancho chili peppers, washed, stemmed, and seeded
• 1–2 arbol peppers, washed, stemmed, and seeded (optional for added spice)
• 1 medium white onion, roughly chopped
• 3 large Roma tomatoes, whole
• 2 bay leaves
• 6–8 cloves garlic
• ½ Mexican cinnamon stick (Ceylon cinnamon preferred)
• 1 tablespoon whole black peppercorns
• 3 teaspoons dried Mexican oregano (or regular oregano if unavailable)
• 3 teaspoons ground cumin
• ½ teaspoon ground cloves
• 5–6 cups beef broth (or chicken broth for the chicken version)
• 3 tablespoons apple cider vinegar
• 3 teaspoons kosher salt (adjust to taste)
• Freshly ground black pepper, to taste

For the Tacos

• 12 corn tortillas
• 1½ cups Oaxacan cheese (or any melty cheese like mozzarella or Monterey Jack)
• Fresh cilantro, diced white onion, and lime wedges for serving

Step-by-Step Instructions

Step 1: Preparing the Peppers and Aromatics

The foundation of a good Birria lies in the bold, smoky flavors of the dried peppers. Start by washing the guajillo, ancho, and arbol peppers. Use kitchen shears to remove the stems, then slice them open to scrape out the seeds. This step reduces bitterness and keeps the sauce smooth. If you prefer a spicier dish, leave some seeds in the arbol peppers.

Add the cleaned peppers to a medium saucepan along with the chopped onion, whole Roma tomatoes, garlic cloves, bay leaves, cinnamon stick, and whole black peppercorns. Cover everything with water and bring it to a boil over medium-high heat. Once boiling, reduce the heat, cover, and let it simmer for about 10 minutes. This softens the peppers and allows the aromatics to release their flavors.

Step 2: Searing the Meat

For the beef version, season the chunks of chuck roast generously with salt and freshly ground black pepper on all sides. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, sear the meat in batches, making sure not to overcrowd the pot. Each piece should develop a golden-brown crust, which adds depth to the final dish. Set the seared beef aside on a plate.

If using chicken, follow the same process, but note that chicken thighs require less searing time. Aim for about 2 minutes per side.

Step 3: Making the Sauce

Using a slotted spoon, transfer the softened peppers and aromatics from the saucepan to a high-speed blender. Add ½ cup of the boiling liquid, the cumin, ground cloves, apple cider vinegar, and 4 cups of broth. Blend on high until smooth, about 1–2 minutes. The result should be a vibrant, aromatic sauce.

Pour the sauce through a fine mesh strainer into the Dutch oven, discarding any solids left behind. Add the seared meat back to the pot, ensuring the sauce covers at least halfway up the protein. If necessary, add more broth.

Step 4: Slow Cooking the Meat

Bring the pot to a boil over high heat, then reduce the heat to low. Cover and let the meat simmer gently for 3½–4 hours if using beef, or 1½–2 hours if using chicken. The meat is ready when it’s fork-tender and easily shredded. Remove the meat from the pot and shred it using two forks.

Strain the remaining liquid to create a smooth consomé. This will be used for dipping and frying the tortillas.

Beginner Tips and Notes

1. Avoid Overcrowding When Searing
   Searing the meat in batches is crucial. Overcrowding the pot lowers the temperature, causing the meat to steam rather than brown.
2. How to Tell if the Meat is Done
   For beef, it should shred effortlessly with a fork. For chicken, the internal temperature should reach 165°F, and the meat should easily pull away from the bone.
3. Adjusting Spice Levels
   If you’re sensitive to heat, reduce or omit the arbol peppers. For more spice, keep some seeds or add a pinch of cayenne pepper to the sauce.
4. Time-Saving Tip
   If you’re short on time, use an Instant Pot to pressure-cook the meat. Set it to high pressure for 45 minutes (beef) or 20 minutes (chicken).

Assembling the Tacos

1. Heat a medium skillet or cast-iron pan over medium-high heat.
2. Dip both sides of a tortilla into the consomé, allowing it to absorb the flavors.
3. Place the tortilla onto the hot skillet. Sprinkle 2 tablespoons of cheese on one half, followed by a generous amount of shredded Birria meat.
4. Fold the tortilla in half and cook until crispy, flipping once to ensure even browning. Repeat with the remaining tortillas.
5. Serve the tacos with diced onion, fresh cilantro, and a squeeze of lime juice.

Serving Suggestions

Birria tacos are incredibly versatile and pair well with a variety of sides. Consider serving them with:

• Mexican Rice: A flavorful side dish to balance the richness of the tacos.
• Refried Beans: Creamy beans add a hearty complement.
• Pickled Onions: Their tanginess cuts through the richness of the meat.

For leftovers, store the shredded meat and consomé separately in airtight containers. The meat can be repurposed for enchiladas, nachos, or even Birria ramen.

Conclusion: Bring the Taste of Mexico to Your Kitchen

Birria tacos are more than just a meal; they’re an experience. From the slow-cooked, flavorful meat to the crispy, cheesy tortillas, every bite is a celebration of Mexican culinary traditions. For beginners, this recipe offers a chance to experiment with new ingredients and cooking techniques while delivering impressive results.

So, roll up your sleeves, gather your ingredients, and give this recipe a try. We’d love to hear about your experience! Did you make any adjustments or come up with creative ways to serve your tacos? Share your thoughts in the comments below and inspire others to embark on their own Birria journey.