Tacos de Birria: A Taste Explosion at @eatoscar 🌮

If there’s one dish that’s swept across tables and ignited taste buds everywhere, it’s Tacos de Birria. This beloved taco isn’t just any taco; it’s a bold, spicy, savory experience that packs the kind of flavor punch that stays with you. At @eatoscar, we love bringing our guests recipes rooted in tradition but crafted with our unique twist. Ready to dive in? Here’s our take on Tacos de Birria.

What Makes Birria Special? 🔥

Birria originated in Jalisco, Mexico, as a hearty goat stew, traditionally spiced with earthy chiles, aromatics, and Mexican herbs. Today, the popular beef birria adaptation has taken over the culinary world, with its flavors intensified by slow cooking and a rich, spicy consommé perfect for dipping. These tacos are meant to be juicy, with crispy, pan-fried tortillas that soak up every ounce of birria’s mouth-watering goodness.

Tacos de Birria Recipe

Ingredients

For the Birria:

• 2 lbs beef short ribs or chuck roast

• 2 dried guajillo chiles, seeded

• 2 dried ancho chiles, seeded

• 1 chipotle chile (optional for extra heat)

• 4 cloves garlic

• 1 large onion, chopped

• 1 cinnamon stick

• 1 tsp black peppercorns

• 1 tsp cumin seeds

• 1 tsp dried oregano

• 4 cups beef broth

• Salt and pepper to taste

For the Tacos:

• 12 corn tortillas

• 1 cup shredded mozzarella cheese

• Fresh cilantro and chopped onions for garnish

• Lime wedges, for serving

Instructions

1. Prepare the Marinade:

Rehydrate the dried chiles by soaking them in hot water for 10 minutes, then drain. In a blender, combine the softened chiles, garlic, chopped onion, cinnamon, black peppercorns, cumin seeds, and oregano with one cup of beef broth. Blend until smooth.

2. Marinate the Meat:

Season the beef with salt and pepper, then pour the marinade over it. Let it marinate for at least 2 hours (or overnight if you have the time).

3. Cook the Birria:

Transfer the marinated beef to a large pot or Dutch oven. Add the remaining beef broth and bring it to a simmer. Cover and let cook on low heat for 3–4 hours, or until the meat is tender and falls off the bone. Skim off any excess fat and reserve it for frying the tacos.

4. Shred the Beef:

Once the meat is tender, shred it with two forks. Return it to the broth and mix well.

5. Prepare the Tacos:

Heat a skillet or griddle over medium heat. Dip each tortilla into the reserved fat from the consommé, then place it on the skillet. Sprinkle with cheese, then add a generous amount of shredded birria. Fold the tortilla over and cook until crispy, flipping to ensure even cooking.

6. Serve:

Garnish with fresh cilantro, chopped onions, and a squeeze of lime. Serve with a small bowl of consommé for dipping.

Why You’ll Love Birria Tacos at @eatoscar

Our version of Tacos de Birria brings out deep, smoky flavors that embody the authentic Jalisco birria style but with a touch of @eatoscar flair. Every bite is a reminder of the tradition and passion that go into Mexican street food.

Want to try these tacos at home or on your next visit to @eatoscar? Either way, you’re in for an unforgettable culinary adventure!