Get ready to ignite your taste buds with these 18 bold and spicy birria taco recipes! Birria, a traditional Mexican dish from the state of Jalisco, typically consists of slow-cooked meat in a rich, flavorful broth. But when you turn it into tacos, the possibilities are endless. From classic beef to cheesy quesatacos, lamb to goat, and even vegan mushroom options, we’ve got you covered with these mouth-watering recipes.
In this article, we’ll take you on a culinary journey through Mexico’s rich gastronomic heritage, exploring innovative twists on traditional birria tacos that will leave your taste buds craving for more. Whether you’re a seasoned foodie or just looking to spice up your meal routine, these bold and spicy birria taco recipes are sure to satisfy your cravings.
Classic Beef Birria Tacos with Consommé
A staple of Mexican cuisine, birria tacos are a flavorful and hearty treat. This recipe combines tender beef, rich consommé, and crunchy taco shells for a satisfying meal.
Ingredients:
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup water
– 2 tablespoons tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Consommé (recipe below)
– Lime wedges, for serving
– Chopped cilantro, for garnish
Consommé:
– 4 cups beef broth
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add onion, garlic, cumin, paprika, salt, and pepper. Cook until onion is softened.
3. Add beef broth, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or overnight.
4. Shred the cooked beef with two forks.
5. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning beef onto tortillas and serving with consommé, lime wedges, and cilantro.
Cook Time: 1 1/2 hours (plus time to warm tortillas)
Cheesy Birria Quesatacos with Avocado Crema
A twist on traditional quesadillas, this recipe combines the bold flavors of birria (a type of Mexican stew) with melted cheese and crispy tortillas.
Ingredients:
– 8-10 corn tortillas
– 2 cups shredded Oaxaca or Monterey Jack cheese
– 1 cup birria filling (see below)
– 1 ripe avocado, diced
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Birria Filling:
– 1 pound beef brisket or beef shank, slow-cooked in a mixture of beef broth, onions, garlic, and spices (such as cumin, oregano, and chili powder)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Place a tortilla in the skillet and sprinkle with cheese.
3. Spoon birria filling on half of the tortilla, leaving a small border around the edges.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
6. Flip and cook for an additional 2 minutes.
7. Meanwhile, mix diced avocado with heavy cream and a pinch of salt and pepper.
8. Serve quesadillas hot with Avocado Crema spooned on top and garnished with cilantro.
Cooking Time: 15-20 minutes
Slow-Cooked Lamb Birria Tacos with Cilantro Lime Slaw
Experience the bold flavors of Mexico with this hearty and aromatic slow-cooked lamb birria, served with a refreshing cilantro lime slaw. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 cup beef broth
– 1 cup water
– Salt and pepper, to taste
– 8-10 corn tortillas
– Cilantro lime slaw (recipe below)
Cilantro Lime Slaw:
– 1 cup chopped cilantro
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat slow cooker to low.
2. Brown lamb in a pan with olive oil, then transfer to slow cooker.
3. Add onion, garlic, cumin, paprika, and cayenne pepper. Pour in beef broth and water.
4. Cook for 8-10 hours or overnight.
5. Shred lamb with two forks. Serve with tortillas, cilantro lime slaw, and your choice of toppings.
Cooking Time: 8-10 hours
Crispy Birria Tacos Dorados with Pickled Onions
Experience the rich flavors of Mexico with this recipe for crispy birria tacos, filled with tender beef and topped with tangy pickled onions.
Ingredients:
– 1 pound beef brisket or shank, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for frying
– Pickled onions (see below)
– Optional: shredded cheese, cilantro, lime wedges
Pickled Onions:
– 1 large red onion, thinly sliced
– 1 cup white vinegar
– 1/2 cup water
– Salt and pepper, to taste
Instructions:
1. In a Dutch oven or heavy pot, heat oil over medium-high. Brown the beef in batches, then remove.
2. Add more oil if needed, then sauté onion and garlic until softened. Add tomato paste, cumin, paprika, salt, and pepper. Cook 1 minute.
3. Return beef to the pot, cover, and simmer for 2-3 hours or overnight.
4. Fry tortillas in hot oil until crispy, about 30 seconds per side.
5. Assemble tacos by spooning birria onto a fried tortilla and topping with pickled onions. Serve immediately.
Cooking Time: 2-3 hours (simmer time) + 15 minutes (frying)
Spicy Goat Birria Tacos with Homemade Tortillas
Elevate your taco game with this bold and spicy recipe that combines the rich flavors of goat birria with homemade tortillas. Perfect for a cozy night in or a gathering with friends.
Ingredients:
For the birria:
– 1 pound goat meat, shredded
– 2 cups beef broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 chipotle pepper, chopped
– 1 teaspoon cumin
– Salt and pepper, to taste
– 2 tablespoons tomato paste
– 2 tablespoons lime juice
For the tortillas:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
Instructions:
1. In a large pot, combine goat meat, beef broth, onion, garlic, chipotle pepper, cumin, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Preheat oven to 400°F (200°C). Roll out flour mixture on a floured surface to desired thickness. Cook tortillas in the oven for 15-20 minutes or until lightly browned.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
4. Assemble tacos by spooning birria onto a warmed tortilla, topping with your favorite fixings (such as diced onions, cilantro, sour cream).
Cook Time: 45 minutes
Birria Ramen Tacos with Soft-Boiled Egg
This recipe combines the rich flavors of birria, a traditional Mexican stew, with the comforting warmth of ramen noodles and the creaminess of soft-boiled eggs. The result is a unique fusion dish that will satisfy your cravings.
Ingredients:
– 1 lb beef short ribs (or birria-style meat), cut into bite-sized pieces
– 2 cups ramen noodles
– 4 cups birria broth (homemade or store-bought)
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 soft-boiled eggs, sliced
– Corn tortillas, for serving
– Sliced radishes, lime wedges, cilantro, and queso fresco (optional)
Instructions:
1. Cook ramen noodles according to package instructions.
2. In a large pot or Dutch oven, brown the beef short ribs in a little oil. Add onion, garlic, tomato paste, oregano, salt, and pepper. Simmer for 10 minutes.
3. Add birria broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until meat is tender.
4. Assemble tacos by placing cooked noodles and beef short ribs onto corn tortillas, topped with sliced soft-boiled egg and desired toppings.
Cooking Time: 45 minutes
Pork Belly Birria Tacos with Pineapple Salsa
A twist on traditional Mexican birria, this recipe combines tender pork belly with a tangy pineapple salsa and crispy taco shells. Perfect for a unique dinner party or special occasion.
Ingredients:
– 2 lbs pork belly, cut into 1-inch cubes
– 1/4 cup lard or vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can chipotle peppers in adobo sauce
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pineapple Salsa (recipe below)
– Lime wedges, for serving
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat lard or oil over medium-high. Brown pork belly in batches, then remove from pot.
3. Add onion and garlic; cook until softened. Add chipotle peppers, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Return pork belly to the pot and add enough water to cover. Bring to a boil, then cover and simmer for 2-3 hours or until tender.
5. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
Pineapple Salsa:
– 1 cup pineapple chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper, to taste
Combine ingredients in a bowl; refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 3-4 hours (includes simmer time)
Vegan Mushroom Birria Tacos with Cashew Crema
Vegan Mushroom Birria Tacos with Cashew Crema
Elevate your taco game with this rich and flavorful vegan take on traditional birria, featuring tender mushrooms and a creamy cashew crema.
Ingredients:
– 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 8-10 corn tortillas
– Cashew crema (see below)
– Optional toppings: diced avocado, lime wedges, cilantro
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until softened, about 5 minutes.
2. Add the mushrooms, garlic, cumin, smoked paprika, and salt. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 10-12 minutes.
3. Stir in the diced tomatoes and vegetable broth. Bring to a simmer and cook for an additional 5-7 minutes or until the flavors have melded together.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the mushroom mixture onto a tortilla, followed by a dollop of cashew crema (recipe below). Top with desired toppings.
Cashew Crema:
– 1/2 cup soaked cashews
– 1/4 cup water
– 1 tablespoon lemon juice
– Salt to taste
Blend the cashews, water, and lemon juice until smooth. Season with salt to taste.
Cooking Time: About 30-40 minutes
Birria Taco Pizza with Oaxaca Cheese
This recipe combines the rich flavors of Mexico with the comfort of a pizza, featuring tender birria-style beef, crispy tortilla crust, and melted Oaxaca cheese.
Ingredients:
– 1 lb beef short ribs or brisket
– 2 cups birria broth (homemade or store-bought)
– 1/4 cup chopped onion
– 1/4 cup chopped cilantro
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 1 package pizza dough (or homemade crust)
– 1/2 cup Oaxaca cheese, crumbled
– 1/4 cup sour cream
– Chopped fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F.
2. Cook the beef in birria broth until tender, about 2-3 hours. Shred and set aside.
3. Roll out pizza dough to a thickness of 1/4 inch.
4. Spread shredded beef on one half of the crust, leaving a 1-inch border.
5. Sprinkle cumin, chili powder, salt, and pepper over the beef.
6. Top with Oaxaca cheese and sour cream.
7. Fold the other half of the crust to form a triangle or rectangle.
8. Bake for 15-20 minutes, until crust is golden brown.
9. Garnish with cilantro and serve immediately.
Cooking Time: 2 hours (beef cooking time) + 15-20 minutes (pizza baking time)
Birria Taco Stuffed Peppers with Cotija Cheese
Elevate your taco game by stuffing bell peppers with flavorful birria tacos and crumbly Cotija cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef (or substitute)
– 1/2 cup birria seasoning mix (homemade or store-bought)
– 8-10 corn tortillas
– 1/2 cup shredded Cotija cheese
– 1/4 cup chopped cilantro
– Salt and pepper, to taste
– Vegetable oil, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. Cook ground beef in a skillet, breaking it up into small pieces, until browned. Add birria seasoning mix and cook according to package instructions.
4. Stuff each pepper with cooked taco meat, followed by a tortilla, Cotija cheese, and cilantro.
5. Brush the tops of peppers with vegetable oil and season with salt and pepper.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Birria Taco Grilled Cheese with Tomato Soup
Elevate your grilled cheese game by adding the bold flavors of Birria tacos and serving it alongside a rich tomato soup. This unique combination will become your new go-to comfort food.
Ingredients:
– 4 slices of bread (white or whole wheat)
– 2 tablespoons of unsalted butter, divided
– 1/2 cup of shredded Oaxaca cheese
– 1/2 cup of shredded Monterey Jack cheese
– 1/4 cup of Birria taco meat (store-bought or homemade)
– 2 tablespoons of chopped fresh cilantro
– Salt and pepper to taste
– Tomato soup for serving
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Butter one side of each bread slice.
3. Place one slice, butter-side down, on the grill.
4. Top with Oaxaca cheese, Birria taco meat, and cilantro. Repeat with remaining bread slices.
5. Cook for 2-3 minutes or until golden brown. Flip and cook for an additional 2 minutes.
6. Serve immediately alongside warm tomato soup.
Cooking Time: 10-12 minutes
Birria Taco Nachos with Jalapeño Sour Cream
Get ready to level up your nacho game with this unique fusion of Mexican and Italian flavors. This recipe combines the rich flavors of birria (a hearty beef stew) with the comfort of taco nachos, topped with a spicy kick from jalapeño sour cream.
Ingredients:
– 1 pound beef brisket or shank, slow-cooked in birria spices
– 1 package of taco shells
– 1 cup shredded cheddar cheese
– 1/2 cup diced onions
– 1/4 cup diced bell peppers
– 1 jalapeño pepper, seeded and finely chopped
– 1 cup sour cream
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional toppings: diced tomatoes, cilantro, sliced avocado
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slow-cook the beef brisket or shank in birria spices until tender.
3. Arrange taco shells on a baking sheet.
4. Spoon the slow-cooked beef mixture over the taco shells.
5. Top with shredded cheese, diced onions, and bell peppers.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Meanwhile, mix jalapeño pepper with sour cream and lime juice.
8. Serve nachos hot with jalapeño sour cream on the side. Enjoy!
Cooking Time: 20-25 minutes
Birria Taco Empanadas with Chipotle Aioli
Elevate your taco game with these crispy empanadas filled with tender birria, served with a creamy chipotle aioli that will leave you wanting more.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients:
+ 1 pound beef or goat birria (cook according to package instructions)
+ 1 tablespoon lard or vegetable oil
+ 1 onion, diced
+ 2 cloves garlic, minced
– Chipotle aioli ingredients:
+ 1/2 cup mayonnaise
+ 2 chipotle peppers in adobo sauce, finely chopped
+ 1 tablespoon lime juice
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, salt, and shortening. Gradually add warm water until a dough forms.
3. Roll out dough to 1/8 inch thickness. Cut into circles or use cookie cutters for shapes.
4. Place a spoonful of birria filling in the center of each dough circle. Fold and press edges to seal.
5. Brush tops with lard or oil. Bake for 15-20 minutes, or until golden brown.
6. Meanwhile, mix aioli ingredients in a bowl. Refrigerate until ready to serve.
Cooking Time: 30 minutes
Birria Taco Sliders with Mini Brioche Buns
Experience the bold flavors of Mexico in a delightful mini form with these Birria Taco Sliders served on soft, buttery mini brioche buns.
Ingredients:
– 1 pound beef brisket or short ribs
– 2 tablespoons birria spice blend
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– Salt and pepper to taste
– Mini brioche buns
– Lime wedges
– Chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine beef, birria spice blend, onion, garlic, diced tomatoes, and beef broth. Cover and simmer for 2 hours or until meat is tender.
3. Shred beef with two forks and season with salt and pepper to taste.
4. Split mini brioche buns in half and toast lightly.
5. Assemble sliders by spooning shredded beef onto toasted bun halves. Serve immediately with lime wedges and chopped cilantro, if desired.
Cook Time: 2 hours
Birria Taco Pasta with Roasted Garlic Sauce
A fusion of flavors, this recipe combines the rich spices of birria tacos with the comfort of pasta and a creamy roasted garlic sauce. Perfect for a unique twist on dinner.
Ingredients:
– 8 oz pasta (e.g., penne or fusilli)
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup birria spice blend (or homemade mix of chili powder, oregano, cumin, and paprika)
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup beef broth
– 8 oz pasta sauce
– 2 cups roasted garlic sauce (see below for recipe)
– Salt and pepper to taste
– Optional: shredded cheese, chopped cilantro, and crumbled queso fresco for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions.
3. Brown ground beef with onion and garlic; add birria spice blend and cook for 1 minute.
4. Stir in diced tomatoes, beef broth, and pasta sauce. Simmer for 10 minutes.
5. Combine cooked pasta and meat sauce.
6. Top with roasted garlic sauce and desired toppings.
Roasted Garlic Sauce:
– 3 heads garlic, separated into cloves
– 2 tbsp olive oil
– Salt and pepper to taste
Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 30-40 minutes or until tender. Squeeze out garlic pulp and mix with olive oil.
Birria Taco Stuffed Zucchini Boats
Transform traditional taco fillings into a unique and flavorful vegetarian dish by stuffing zucchinis with birria-inspired ingredients.
Ingredients:
– 4 medium-sized zucchinis
– 1 can of birria sauce (or homemade equivalent)
– 1 pound ground beef or substitute (e.g., beans, mushrooms, or tofu)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving about 1/4 inch of flesh.
3. In a skillet, cook the ground beef or substitute until browned, breaking it up into small pieces as it cooks.
4. Add the birria sauce, cheddar cheese, cilantro, and jalapeño to the skillet. Stir until combined and heated through.
5. Stuff each zucchini boat with the taco mixture, dividing it evenly among the four boats.
6. Drizzle the tops with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until the zucchinis are tender and the filling is hot.
Birria Taco Loaded Fries with Guajillo Sauce
Elevate your snack game with this creative twist on traditional loaded fries. Spicy birria tacos and creamy guajillo sauce come together to create a flavor explosion that will leave you craving more.
Ingredients:
– 2 lbs French fries
– 1 lb ground beef (or alternative protein), cooked and seasoned with taco seasoning
– 1 cup shredded cheese blend (Cheddar, Monterey Jack, and Colby)
– 1/4 cup chopped cilantro
– 1/4 cup diced onion
– 1/4 cup diced tomato
– 2 tbsp guajillo sauce (store-bought or homemade)
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook French fries according to package instructions.
3. In a large skillet, cook ground beef until browned, breaking into small pieces as it cooks.
4. Load cooked fries with seasoned ground beef, shredded cheese blend, chopped cilantro, diced onion, and diced tomato.
5. Drizzle guajillo sauce over the top of the loaded fries.
6. Return to oven for an additional 5-7 minutes or until cheese is melted and bubbly.
7. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Birria Taco Breakfast Hash with Fried Eggs
Elevate your breakfast game with this bold and savory recipe that combines the flavors of Mexico with a comforting breakfast hash. This hearty dish is perfect for a weekend brunch or a satisfying morning meal.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup Birria taco seasoning (or regular taco seasoning)
– 8-10 corn tortillas, crushed
– 2 cups cooked hash browns
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the Birria taco seasoning and crushed tortillas. Cook for 1-2 minutes.
5. In a separate bowl, whisk together the cooked hash browns and olive oil. Season with salt and pepper to taste.
6. Add the hash brown mixture to the skillet with the beef mixture and stir until combined.
7. Fry eggs in a separate pan until desired doneness. Serve on top of the Birria Taco Breakfast Hash.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your taco game with these 18 bold and flavorful birria recipes! From classic beef birria tacos with consommé to vegan mushroom birria tacos with cashew crema, and even birria pizza and nachos – there’s something for everyone. Whether you’re in the mood for slow-cooked lamb or crispy dorados with pickled onions, these mouthwatering recipes will take your taste buds on a fiesta. With a range of twists and takes on this popular Mexican dish, you’ll never get bored with birria again!