Barista Tacos with Authentic Birria de Res are a vibrant and flavorful Mexican dish that takes the beloved traditional birria to a whole new level. The slow-cooked beef, marinated in a rich, spiced broth, is shredded and then tucked into crispy, corn tortillas to create the ultimate taco experience. These tacos are perfect for any occasion, whether it’s a family dinner or a festive gathering. Paired with the savory consommé for dipping, these tacos will quickly become a fan favorite!
Why You’ll Love This Recipe
Barista Tacos with Authentic Birria de Res are bursting with flavor and offer the perfect combination of tenderness, spice, and richness. The slow-braised beef is infused with a blend of chili peppers, herbs, and spices, creating a complex flavor profile that’s deep and savory. The addition of melted cheese and crispy tortillas elevates the dish to a whole new level of indulgence. Whether you’re a taco enthusiast or new to birria, this recipe will satisfy your cravings and impress your guests. Plus, the consommé dipping sauce is the perfect finishing touch!
Ingredients
For the Birria de Res:
- 3 lbs beef chuck roast or short ribs, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 3 dried pasilla chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 small onion, quartered
- 6 cloves garlic
- 2 tomatoes, quartered
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 4 cups beef broth (or water)
- Salt to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil
For the Tacos:
- 12 small corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- 1 small onion, finely chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Birria de Res:
- Toast the chiles: In a dry skillet over medium heat, toast the dried guajillo, pasilla, and ancho chiles for about 2-3 minutes, turning them occasionally until fragrant. Be careful not to burn them.
- Make the sauce: Once toasted, place the chiles in a blender with the onion, garlic, tomatoes, bay leaves, cumin, oregano, cinnamon, and apple cider vinegar. Add about 1 cup of beef broth or water to help blend the mixture until smooth.
- Brown the beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks and sear them on all sides for about 5-7 minutes until browned.
- Cook the birria: Pour the blended sauce over the browned beef and stir to coat. Add the remaining beef broth and bring the mixture to a simmer. Cover the pot and reduce the heat to low. Let the beef cook for 2.5 to 3 hours, or until the beef is tender and can be easily shredded with a fork.
- Shred the beef: Once the beef is fully cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir it in the rich, spiced broth. Let it sit in the broth for 10-15 minutes to absorb the flavors.
Prepare the Tacos:
- Fry the tortillas: Heat a large skillet over medium heat and lightly fry the corn tortillas in the beef broth from the birria. Dip each tortilla in the consommé for a few seconds to soak it up, then place it on the skillet. Fry the tortillas for 1-2 minutes on each side until they are crispy and golden brown.
- Assemble the tacos: Once the tortillas are crispy, place a generous amount of the shredded birria on top. Sprinkle with shredded mozzarella or Oaxaca cheese, then fold the tortillas to form tacos.
- Garnish and serve: Top the tacos with finely chopped onions and fresh cilantro. Serve with lime wedges on the side and a small bowl of the consommé for dipping.
Servings and timing
This recipe serves 4-6 people and takes approximately 3-4 hours to prepare and cook, with about 30 minutes for taco assembly.
Variations
- Add other proteins: While birria de res (beef) is the traditional choice, you can also use lamb or goat meat for a different take on birria.
- Spicy version: Add some jalapeños or serrano peppers to the sauce if you want an extra kick of heat.
- Use flour tortillas: If you prefer flour tortillas, you can use them instead of corn tortillas, but keep in mind they won’t be as crispy as the corn tortillas.
- Add pickled onions: For an added burst of flavor, top your tacos with pickled red onions for a tangy contrast to the richness of the beef.
Storage/reheating
Store leftover birria in an airtight container in the refrigerator for up to 3 days. The beef and broth can be reheated on the stovetop over low heat until warmed through. To reheat tacos, it’s best to lightly fry them again in a pan or reheat them in the oven for a few minutes to keep them crispy. If you’re storing the consommé separately, it can also be kept in the fridge for up to 3 days and reheated before dipping.
FAQs
Can I make the birria ahead of time?
Yes, the birria can be made a day ahead and stored in the refrigerator. The flavors will continue to deepen overnight, and you can easily reheat it when you’re ready to assemble the tacos.
What is the difference between barista tacos and regular birria tacos?
Barista tacos are typically made with the birria broth, where the tortillas are dipped into the consommé before frying, which gives them extra flavor and a crispy texture. Regular birria tacos don’t necessarily use this dipping method.
Can I use beef chuck instead of short ribs for the birria?
Yes, beef chuck works well for birria as it’s tender and flavorful when slow-cooked, making it an excellent alternative to short ribs.
Is it necessary to dip the tortillas in consommé before frying them?
Dipping the tortillas in the consommé before frying adds flavor and moisture to the tacos, but if you prefer a less soggy texture, you can skip this step and simply fry the tortillas in oil.
Can I use a slow cooker for the birria?
Yes, you can cook the birria in a slow cooker. Simply add all the ingredients and cook on low for 6-8 hours or until the beef is tender and easily shredded.
Can I make birria tacos without cheese?
Absolutely! The cheese is optional, and the tacos are delicious even without it. If you’re avoiding dairy, simply skip the cheese for a more traditional birria taco.
Can I freeze leftover birria?
Yes, you can freeze the birria and consommé. Place the beef and broth in an airtight container and store it in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm it on the stovetop.
What other toppings can I add to birria tacos?
Aside from onions and cilantro, you can add avocado slices, radishes, or a drizzle of hot sauce for extra flavor.
How can I make the birria spicier?
Add extra chili peppers such as serrano or jalapeño, or increase the amount of dried chiles in the sauce for a spicier result.
Can I use store-bought tortillas for this recipe?
While homemade or fresh tortillas are preferred, store-bought tortillas can also be used for convenience. Just make sure they are heated properly to ensure the best texture.
Conclusion
Barista Tacos with Authentic Birria de Res are a delicious and comforting dish that will bring the flavors of Mexico right to your kitchen. The rich, tender beef paired with the crispy tortillas and savory consommé makes for a taco experience like no other. Whether for a special occasion or just a satisfying meal, these tacos will surely impress your guests and leave everyone craving more.
Print
Barista Tacos with Authentic Birria de Res Recipe
- Prep Time: 30 minutes
- Cook Time: 2.5-3 hours
- Total Time: 3-4 hours
- Yield: 4-6 servings
- Category: Main Course, Mexican Cuisine
- Method: Slow-Cooking, Frying
- Cuisine: Mexican
- Diet: Gluten Free
Description
Barista Tacos with Authentic Birria de Res are the ultimate Mexican dish, combining slow-cooked beef, crispy tortillas, and a rich consommé for dipping. The tender, spiced beef paired with melty cheese and crispy tortillas creates an unforgettable taco experience. Whether you’re hosting a dinner or craving a delicious bite, these birria tacos will become a favorite at every gathering.
Ingredients
For the Birria de Res:
- 3 lbs beef chuck roast or short ribs, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 3 dried pasilla chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 small onion, quartered
- 6 cloves garlic
- 2 tomatoes, quartered
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 4 cups beef broth (or water)
- Salt to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil
For the Tacos:
- 12 small corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- 1 small onion, finely chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Birria de Res:
- Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Place toasted chiles, onion, garlic, tomatoes, bay leaves, cumin, oregano, cinnamon, and apple cider vinegar in a blender. Add 1 cup of beef broth or water and blend until smooth.
- Brown the Beef:
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks for 5-7 minutes, searing on all sides.
- Cook the Birria:
- Pour the blended sauce over the beef and stir. Add the remaining beef broth, bring to a simmer, and cover. Reduce heat to low and cook for 2.5-3 hours until the beef is tender and easily shreds.
- Shred the Beef:
- Remove the beef from the pot and shred it with two forks. Return shredded beef to the pot to absorb the rich broth for 10-15 minutes.
- Prepare the Tacos:
- Heat a large skillet and dip each tortilla into the consommé for a few seconds, then fry in the skillet for 1-2 minutes per side until crispy.
- Assemble the Tacos:
- Place a generous portion of shredded birria on each crispy tortilla, top with shredded cheese, then fold to form tacos.
- Garnish and Serve:
- Garnish with chopped onions and cilantro. Serve with lime wedges and a side of consommé for dipping.
Notes
- Other Proteins: You can swap beef for lamb or goat for an alternative birria.
- Spicy Version: Add jalapeños or serrano peppers for more heat in the sauce.
- Flour Tortillas: Use flour tortillas if preferred, but corn tortillas are traditional and crispier.
- Pickled Onions: Add pickled onions for a tangy contrast to the rich beef.
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