In this savoury stew turned taco (birria is not a taquito) a small corn tortilla is dipped in a cup of reserved birria consome, then topped with shredded beef and good quality melting cheese, preferably Oaxacan, aka quesillo. A sprinkle of sliced white onion and cilantro is added to the stuffed taco, and a side of radish matches is served alongside.
Space City Birria Tacos and More are gaining popularity worldwide due to their unique presentation and flavor-packed meat. Their rise can be attributed to the growing popularity of social media, where food bloggers and influencers share drool-worthy images and videos of this mouthwatering dish. Its unique presentation – with crispy tortillas dipped in the flavorful broth and topped with generous amounts of meat and toppings – makes it a perfect dish for Instagram photos. In addition, birria has several health benefits, including high levels of protein and essential vitamins and minerals such as potassium and iron.
Originally created in the state of Jalisco, this hearty stew was traditionally made using goat meat and slow-cooked for hours with a variety of chiles and spices like oregano, thyme, and cloves to produce a rich, flavorful broth. The stew also contains a smoky, earthy taste from the use of chiles like guajillo, which gives the dish its signature flavor. The smoky taste is further enhanced by the use of maguey leaves (also known as hojas or pencas de maguey), which are often used to add a smoky flavor and tenderize the meat.
The birria recipe has since spread across the world, with each region and family having their own version of this savory stew. It has become a staple of the Mexican cuisine and is considered one of Mexico’s most emblematic dishes, alongside tequila and mariachi.
When making birria, it is important to use only the highest quality meat and ingredients. This is because the stew can take a long time to prepare, and the meat needs to be very tender in order for it to be tasty.
Another important aspect of birria is the sauce that accompanies it. The sauce is made by simmering the leftover juices from cooking the meat with additional seasonings and herbs like thyme, oregano, garlic, bay leaves, and cloves to create a smoky, sweet, and earthy broth that is incredibly flavorful and can be enjoyed on its own or as a dipping sauce for the tacos.
While the original birria is usually made with goat or beef, it can be made with any type of meat. It is also possible to make a vegetarian or vegan version of the dish by using different vegetables, beans, and spices. You can find most of the ingredients needed to make birria, including maguey leaves, guajillo chiles, and cinnamon at a Latin supermarket.
The Ingredients
As with many broth-focused dishes, birria gets much of its flavor from the beef bones and marrow. Jose prefers to use short ribs, which work well for hours of slow braise, but chuck roast or brisket cuts also work great. Cuts like these are easy to find at any grocery store, and they result in juicy and shreddable meat for taco filling.
In addition to the beef, birria is traditionally made with chiles like guajillo and ancho — you can usually find these at any Hispanic supermarket. However, if you are not able to find these dried chiles, a few teaspoons of ground smoked paprika is a great substitute.
For the best birria tacos, you’ll want to serve them with traditional Mexican melty cheese and fresh cilantro and white onion. You can also add a dollop of sour cream or crema for a creamy texture. Cotija cheese is a popular topping, but it does not melt the way that Oaxaca or Mozzarella do, so you should save this for sprinkling on top of your tacos rather than using as a filling.
If you’re a fan of birria, it’s worth trying making your own homemade version. If you’re not ready to invest the time and effort needed to make it, a good quality beef birria from your local restaurant or food truck is an excellent option.
The wild popularity of birria tacos has led to many new variations on the dish, including birria wontons, birria grilled cheese and even birria ramen. But Vasquez and her sisters aren’t worried that the dish will be lost in the shuffle.
“There’s always going to be a place for mom-and-pop restaurants that aren’t afraid to stick with the recipes their papa or granddad taught them,” says Stephanie. And that’s the beauty of a recipe as classic and timeless as birria. While it may have been born of poverty, its flavors and versatility ensure that birria is here to stay.
The Cooking
Birria is traditionally served as a broth-focused stew in bowls or spooned over rice, but the taco version has become increasingly popular thanks to social media. It’s a bit of a challenge to replicate in your home kitchen, but the results are worth the effort! The key is slow simmering with just the right balance of spices and a little bit of heat.
Aside from the beef, the other key ingredient in birria is toasted dried ancho chiles. You’ll need to purchase them from a Mexican or Latin American grocery store, but they are readily available in most areas that carry other dry chilies like chipotle and guajillo. Ancho chiles are a lot less spicy than jalapenos, but they still have plenty of flavor and smoke.
For the meat, Jose recommends using cuts like brisket or top round that are well-suited to hours of braising. Aside from being economical, these cuts will produce a meat that is tender and juicy enough to fill tacos.
To assemble the tacos, you’ll need corn tortillas (I used whole wheat), shredded cheese, and birria consomme or consome. The latter is a rich red liquid that sits on top of the birria and contains more fat, which makes it ideal for frying the tortillas into a crispy shell.
Dip a tortilla in the consome, then place it in a hot skillet or griddle. Once the tortilla starts to crisp, add a layer of cheese and a portion of the shredded beef birria. Fold the other half of the tortilla over the top and cook until it’s completely crisp and the cheese has melted.
Try to use traditional Mexican melting cheeses like Oaxaca or chihuahua if you can find them. Cotija and Mozzarella also work as melty substitutes, but they don’t have the same brick-red color or intense chile flavor that Oaxaca has.
The Finishing Touches
Birria Tacos are a staple on many Mexican food menus, especially in Los Angeles. The savory tacos are usually made with beef meat, although other cuts of meat such as chicken can also be used. They are topped with garnishes such as fresh cilantro and a squeeze of lime. The tacos are then served on soft, crunchy corn tortillas that hold up to the juicy filling. They are often dipped in the delicious birria consomme to enhance the flavor of the dish.
This hearty and warming beef stew recipe is also enjoyed as a meal in its own right. For this, simply spoon the broth into bowls and add shredded stew meat to each one before adding garnishes such as diced white onion and cilantro. Then serve with the top layer of fat from the broth skimmed off. This helps keep the stew moist while allowing it to cool down enough to be eaten comfortably.
Another popular way to enjoy birria is by using the broth as a base for a variety of tacos. It is usually poured over the tacos along with other toppings such as pickled onions, queso fresco, and cilantro. Some cooks even add beans to the birria in order to create a more filling and heartier meal.
Birria is usually seasoned with a mix of spices including Mexican cinnamon, oregano and thyme. It is also commonly flavored with chili peppers such as guajillo or chipotle. Those who want to change up the spice level of their birria can also try using different types of chili peppers or increasing the amount of ancho chiles while decreasing the guajillo chiles for a more complex flavor.
While the birria boom is still in full swing, new restaurants and food trucks are popping up all over the country. One such example is Peter’s Birrieria, a sleek black truck that debuted just above the Jefferson stop on the L in Bushwick. While the truck primarily offers beef birria as tacos, it also serves four other configurations of the dish such as quesabirria tacos, mulitas, tortas and nachos.