Get ready to spice up your dinner routine with these mouthwatering birria taco recipes! Birria, a popular Mexican dish originating from Jalisco, has gained worldwide recognition for its rich flavors and tender meat. And what better way to enjoy this beloved recipe than in the form of tacos?
In this article, we’ll take you on a culinary journey through 23 unique birria taco recipes that cater to different tastes and dietary preferences. From classic beef birria tacos with consommé to vegetarian mushroom birria tacos, there’s something for everyone. Whether you’re a meat-lover, a spice-seeker, or a vegan looking for plant-based options, we’ve got you covered.
In the following pages, we’ll dive into each recipe, providing step-by-step instructions and mouthwatering visuals that will make your taste buds do the salsa. So go ahead, grab a tortilla, and let’s get this birria party started!
Classic Beef Birria Tacos with Consommé
Classic Beef Birria Tacos with Consommé: A traditional Mexican dish from Jalisco, this recipe combines tender beef brisket in a rich consommé with soft tacos and crunchy toppings.
Ingredients:
– 2 lbs beef brisket, cut into large pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 cup consommé (beef broth)
– 1/4 cup orange juice
– 2 tbsp tomato paste
– 2 tsp ground cumin
– Salt and black pepper, to taste
– 8-10 corn tortillas
– Lime wedges, for serving
– Chopped cilantro, onion, and radish (optional)
Instructions:
1. In a large Dutch oven, brown the beef in batches over medium-high heat. Remove from pot.
2. Add onion, garlic, and jalapeño to the pot; cook until softened.
3. Add consommé, orange juice, tomato paste, cumin, salt, and pepper. Stir to combine.
4. Return the beef to the pot and simmer for 1-2 hours or until tender.
5. Shred the beef with two forks.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble tacos with beef, consommé for dipping, and desired toppings.
Cooking Time: 2-3 hours
Cheesy Birria Quesatacos with Guacamole
Elevate your taco game with this creamy, cheesy, and savory recipe that combines the rich flavors of birria with the comfort of quesadillas.
Ingredients:
– 1 pound beef or pork birria meat (homemade or store-bought)
– 8-10 corn tortillas
– 2 cups shredded cheese blend (Cheddar, Monterey Jack, and Colby)
– 1/4 cup chopped onion
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, diced
– Salt and pepper to taste
– Guacamole ingredients: ripe avocados, lime juice, salt, and pepper
Instructions:
1. Preheat a large skillet or griddle over medium heat.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble quesadillas by placing a spoonful of birria meat onto the center of each tortilla, followed by shredded cheese and a sprinkle of onion, cilantro, and jalapeño.
4. Fold tortillas into quarters and cook for 2-3 minutes on each side, until cheese is melted and tortillas are crispy.
5. Serve with fresh guacamole made from ripe avocados, lime juice, salt, and pepper.
Cooking Time: Approximately 15-20 minutes
Slow-Cooked Lamb Birria Tacos
Birria is a beloved Mexican stew originating from the state of Jalisco. This recipe takes the traditional lamb birria to the next level by slow-cooking it in a rich and aromatic broth, perfect for serving with crispy tacos and your favorite toppings.
Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup beef broth
– 1 cup water
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese, lime wedges
Instructions:
1. Preheat slow cooker to low heat.
2. In a large bowl, combine lamb, onion, garlic, beef broth, water, tomato paste, cumin, paprika, salt, and pepper. Mix well.
3. Place the mixture in the slow cooker and cook for 8-10 hours or overnight.
4. Shred the cooked lamb with two forks.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the lamb mixture onto a warmed tortilla, followed by your desired toppings.
Cooking Time: 8-10 hours (slow cooker) or 2-3 hours (instant pot)
Crispy Birria Tacos Dorados
Experience the bold flavors of Mexico with this recipe for Crispy Birria Tacos Dorados, a twist on traditional birria tacos. Tender beef short ribs are slow-cooked in a rich tomato-based sauce and served in crispy taco shells with creamy sour cream and tangy lime crema.
Ingredients:
– 1 pound beef short ribs
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for frying
– Sour cream, for serving
– Lime crema (see note), for serving
– Optional: shredded lettuce, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, brown the short ribs in olive oil over medium-high heat. Remove and set aside.
3. Add onion and garlic to pot; cook until softened. Add cumin, salt, and pepper. Cook 1 minute.
4. Add beef broth, diced tomatoes, and browned short ribs to pot. Simmer for 2-1/2 hours or until meat is tender.
5. Fry taco shells in hot oil until crispy. Drain on paper towels.
6. Assemble tacos by placing braised short ribs onto fried tortillas. Top with sour cream, lime crema, and desired toppings.
Cooking Time: 2-1/2 hours (braising) + 10 minutes (frying taco shells)
Spicy Chorizo and Beef Birria Tacos
Experience the bold flavors of Mexico with this unique combination of spicy chorizo and tender beef birria, wrapped in a crispy taco shell.
Ingredients:
– 1 lb beef brisket or shank, cut into small pieces
– 1/2 cup lard or vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4-6 corn tortillas
– Chorizo sausage, sliced
– Optional toppings: cilantro, onion, lime wedges, sour cream
Instructions:
1. Preheat the oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
3. Brown the beef in batches until browned on all sides, about 5 minutes per batch. Remove from pot and set aside.
4. Add the onion, garlic, jalapeño, cumin, paprika, salt, and pepper to the pot. Cook until the onion is translucent, about 5 minutes.
5. Add the browned beef back to the pot and cover with a lid or foil. Simmer for 2-3 hours or overnight.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing birria meat onto a warmed tortilla, topping with sliced chorizo, and adding desired toppings.
Cooking Time: 2-3 hours or overnight
Vegetarian Mushroom Birria Tacos
Experience the rich flavors of Mexico with this vibrant vegetarian twist on traditional birria tacos. This recipe combines tender mushrooms, savory spices, and tangy consommé for a truly authentic taste.
Ingredients:
– 1 pound mixed mushrooms (such as cremini, shiitake, and button)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 corn tortillas
– 1 cup vegetable broth
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add mushrooms, cumin, paprika, salt, and pepper. Cook until mushrooms release their liquid and start to brown, about 10-12 minutes.
3. Stir in broth and bring to a simmer. Reduce heat to low and let cook for 15-20 minutes or until sauce has thickened slightly.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by spooning the mushroom mixture onto tortillas and topping with cilantro (if using).
Cooking Time: Approximately 30-40 minutes.
Birria Tacos with Homemade Corn Tortillas
Experience the bold flavors of Mexico with this recipe that combines tender beef, rich consommé, and fresh homemade corn tortillas. Perfect for a cozy gathering or a spontaneous snack, these birria tacos are sure to delight.
Ingredients:
– 1 pound beef brisket or shank, cut into large chunks
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and black pepper
– 4 cups beef consommé
– 8-10 corn tortillas (homemade or store-bought)
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, brown the beef in a little oil until browned. Remove from heat.
2. Add onion, garlic, jalapeño, oregano, cumin, paprika, salt, and black pepper to the pot. Cook until the onion is translucent.
3. Pour in the consommé and bring to a boil. Reduce heat and simmer for 2-3 hours or overnight.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning birria onto warmed tortillas, garnishing with chopped cilantro if desired.
Cooking Time: 2-3 hours (simmering time) + 10 minutes to assemble the tacos
Pork Shoulder Birria Tacos with Pickled Onions
This recipe takes a traditional Mexican dish, birria, and gives it a modern twist by serving it in tacos with tangy pickled onions. The slow-cooked pork shoulder falls-apart tender, richly flavored with spices and chilies.
Ingredients:
– 2 lbs pork shoulder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper
– 4 corn tortillas
– Pickled onions (see below)
– Optional: lime wedges, cilantro
Pickled Onions:
– 1 large onion, thinly sliced
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon sugar
– Salt and pepper
Instructions:
1. Preheat oven to 300°F.
2. In a Dutch oven, brown the pork shoulder in some oil, then add diced onion, garlic, jalapeño, cumin, paprika, salt, and black pepper. Cover and braise for 3 hours or until tender.
3. Meanwhile, prepare pickled onions by combining sliced onions with apple cider vinegar, water, sugar, salt, and pepper. Let sit at room temperature for at least 30 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by shredding the pork shoulder and spooning it onto warmed tortillas with pickled onions.
Cooking Time: 3 hours (braising) + 30 minutes (pickling) = 3.5 hours total
Goat Birria Tacos with Salsa Verde
Experience the bold flavors of Mexico with this hearty goat birria taco recipe, topped with a tangy and herby salsa verde.
Ingredients:
– 1 pound goat meat (shredded or ground), cooked according to package instructions
– 2 cups beef broth
– 2 tablespoons lard or vegetable oil
– 2 onions, diced
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Salsa Verde (see below)
– Optional toppings: cilantro, lime wedges, sour cream, shredded cheese
Salsa Verde:
– 1 cup fresh parsley leaves and stems
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. In a large pot, combine goat meat, beef broth, lard or oil, onions, garlic, and oregano.
2. Bring to a simmer and cook until the flavors have melded together and the meat is tender (about 30 minutes).
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning goat birria onto a warmed tortilla, followed by a dollop of Salsa Verde and your choice of toppings.
Cook Time: 30-40 minutes
Birria Ramen Tacos Fusion
Experience the bold flavors of Mexico and Japan in this innovative Birria Ramen Tacos Fusion recipe. Tender beef, rich birria broth, and creamy ramen noodles come together in a harmonious blend of textures and tastes.
Ingredients:
– 1 lb beef brisket or flank steak
– 2 cups birria broth (homemade or store-bought)
– 4 oz ramen noodles
– 1/4 cup crema Mexicana (Mexican sour cream)
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
– Tortillas for serving
Instructions:
1. Cook the beef in birria broth until tender, about 2 hours.
2. Cook ramen noodles according to package instructions.
3. Assemble tacos by placing cooked beef, noodles, crema Mexicana, cilantro, and a squeeze of lime juice onto tortillas.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 2 hours (beef cooking time) + additional time for noodle and taco assembly.
Air Fryer Birria Tacos for a Quick Fix
Get a flavor-packed fix with these easy-to-make Air Fryer Birria Tacos! This recipe combines the rich flavors of Mexican birria with the convenience of air-frying.
Ingredients:
– 1 pound beef or pork birria meat (homemade or store-bought)
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– Salt and pepper to taste
– Optional: lime wedges, sour cream, and shredded cheese for topping
Instructions:
1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, mix together birria meat, olive oil, onion, garlic, and corn kernels.
3. Cook in the air fryer for 10-12 minutes, stirring occasionally, until the mixture is heated through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the birria mixture onto warmed tortillas and topping with cilantro, salt, and pepper to taste.
6. Serve immediately, and add optional toppings as desired.
Cooking Time: 10-12 minutes
Birria Tacos with Pineapple Salsa
Experience the bold flavors of Mexico with this twist on traditional birria tacos, elevated by a sweet and tangy pineapple salsa. This recipe combines tender goat meat in a rich consommé with crispy tortillas, fresh cilantro, and a dollop of creamy sour cream.
Ingredients:
– 1 pound goat meat (or beef or pork), cut into small pieces
– 2 medium onions, chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes with green chilies
– 1 cup consommé broth
– Salt and black pepper, to taste
– 8-10 corn tortillas
– Pineapple Salsa (recipe below)
– Sour cream, for serving
– Cilantro leaves, for garnish
Instructions:
1. Brown the goat meat in a large pot over medium-high heat.
2. Add onions, garlic, cumin, paprika, and cayenne pepper. Cook until onions are translucent.
3. Add diced tomatoes with green chilies and consommé broth. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning birria onto a warmed tortilla and topping with pineapple salsa, sour cream, and cilantro.
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt, to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Breakfast Birria Tacos with Scrambled Eggs
Start your day with a flavorful twist on traditional breakfast tacos by combining the bold flavors of birria with scrambled eggs and crispy tortillas.
Ingredients:
– 1 pound beef brisket or beef shank, cut into small pieces
– 2 medium onions, diced
– 3 garlic cloves, minced
– 1 jalapeño pepper, diced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 eggs
– 8 corn tortillas
– Fresh cilantro leaves for garnish
– Salsa, lime wedges, and sour cream (optional)
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat. Add onions, garlic, and jalapeño; cook until the vegetables are softened.
2. Add chili powder, cumin, salt, and pepper to the pot. Stir to combine.
3. Simmer the birria mixture for 30 minutes or until the meat is tender.
4. Crack eggs into a bowl and scramble them with a fork. Heat a non-stick skillet over medium heat and cook the eggs until set.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning scrambled eggs onto a warmed tortilla, followed by a spoonful of birria. Garnish with cilantro and add desired toppings.
Cooking Time: 1 hour
Seafood Birria Tacos with Shrimp and Calamari
Experience the bold flavors of Mexico’s Baja Peninsula with this seafood twist on traditional birria tacos, featuring succulent shrimp and tender calamari.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 pound cleaned and sliced calamari
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup chopped fresh cilantro
– 1 lime, juiced
– 8 corn tortillas
– Vegetable oil for frying
– Salt and pepper to taste
– Optional toppings: sliced radishes, diced avocado, sour cream, queso fresco
Instructions:
1. In a large skillet, heat 2 tablespoons of oil over medium-high. Add shrimp and calamari; cook until pink and opaque, about 3-4 minutes per side.
2. Remove seafood from skillet and set aside.
3. Reduce heat to medium; add diced onion and minced garlic to skillet. Cook until softened, about 3-4 minutes.
4. Stir in beef broth and chopped cilantro. Bring mixture to a simmer.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with seafood, birria sauce, and desired toppings.
Cooking Time: 15-18 minutes
Birria Tacos with Chipotle Crema
This recipe combines the rich flavors of slow-cooked goat meat with the creamy spiciness of chipotle crema, all wrapped up in a crispy corn tortilla. Perfect for a cozy dinner or weekend brunch.
Ingredients:
– 1 pound goat meat (or beef or pork), cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 corn tortillas
– Chipotle crema (recipe below)
– Fresh cilantro leaves, for garnish
Birria Tacos:
1. In a large Dutch oven or pot, heat oil over medium-high. Add onion and cook until softened, about 5 minutes.
2. Add goat meat, cumin, paprika, salt, and pepper. Cook, stirring occasionally, until browned, about 10 minutes.
3. Add 4 cups water and bring to a boil. Reduce heat to low and simmer for 1 hour or overnight.
Chipotle Crema:
1. In a blender or food processor, combine 1/2 cup sour cream, 1 chipotle pepper in adobo sauce, and 1 tablespoon lime juice.
2. Blend until smooth and adjust seasoning with salt and pepper.
Assembly:
1. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. Spoon birria onto a tortilla and top with chipotle crema, cilantro, and any desired additional toppings (such as diced onion or crumbled queso fresco).
3. Serve immediately.
Cooking Time: 1 hour (Birria) + 5 minutes (Chipotle Crema)
Sweet Potato and Black Bean Birria Tacos
Sweet Potato and Black Bean Birria Tacos: A flavorful fusion of Latin American and Southern comfort food, these tacos bring together roasted sweet potatoes, tender black beans, and rich birria broth.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 corn tortillas
– Birria broth (store-bought or homemade)
– Optional toppings: diced radishes, lime wedges, cilantro, crumbled queso fresco
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, chili powder, and paprika. Roast for 20-25 minutes or until tender.
2. In a large skillet, cook onion and garlic over medium heat until softened. Add black beans and cook for an additional 2-3 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning roasted sweet potatoes and black bean mixture onto tortillas, then ladling birria broth over the top. Add desired toppings.
Cook Time: 25-35 minutes
Birria Tacos with Mango Habanero Sauce
Experience the bold flavors of Mexico and the Caribbean in this unique fusion recipe, featuring tender birria tacos served with a sweet and spicy mango habanero sauce.
Ingredients:
For the Birria:
– 1 pound beef or goat meat (optional), cut into small pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
For the Mango Habanero Sauce:
– 2 ripe mangos, diced
– 1/4 cup habanero peppers, seeded and chopped
– 1/4 cup red onion, finely chopped
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a large pot, combine birria ingredients and bring to a boil. Reduce heat and simmer for 2 hours or until meat is tender.
2. Meanwhile, prepare Mango Habanero Sauce by combining all ingredients in a blender. Blend until smooth.
3. Warm tortillas according to package instructions.
4. Assemble tacos by spooning birria onto tortillas and topping with sauce, cilantro, and lime wedges. Serve immediately.
Cooking Time: 2 hours (birria), 5 minutes (sauce)
Birria Taco Sliders with Mini Tortillas
This recipe brings together the bold flavors of birria and the convenience of sliders, all wrapped up in bite-sized mini tortillas. Perfect for a party or gathering, these slivers are sure to be a hit.
Ingredients:
– 1 lb beef brisket or beef shank, slow-cooked in birria broth
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 2 tablespoons lime juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Mini tortillas (about 20-25)
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. Slice the slow-cooked beef into thin strips.
2. In a pan, heat the chopped onion over medium-high heat until caramelized.
3. Add the garlic, tomato paste, and lime juice to the pan; cook for 1 minute.
4. Stir in the cooked beef, oregano, salt, and pepper.
5. Warm the mini tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the sliders by spooning the beef mixture onto the tortillas and adding desired toppings.
Cooking Time: 10 minutes (assembly only)
Turkey Birria Tacos for a Lighter Option
This recipe is a twist on the traditional Mexican dish, birria, which typically features slow-cooked goat meat. By using lean turkey breast and reducing the amount of fat, we’ve created a lighter version that still packs plenty of flavor.
Ingredients:
– 1 pound boneless, skinless turkey breast
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup reduced-sodium chicken broth
– 1/4 cup tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Lime wedges, for serving
– Optional toppings: diced radishes, sliced avocado, crumbled queso fresco
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add turkey and cook until browned, about 5 minutes.
3. Add onion, garlic, chicken broth, tomato paste, cumin, smoked paprika, salt, and pepper. Simmer for 10-15 minutes or until the turkey is cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing the turkey mixture into thin strips and placing onto tortillas. Serve with lime wedges and desired toppings.
Cooking Time: 25-30 minutes
Birria Tacos with Mexican Street Corn
Experience the bold flavors of Mexico with this recipe that combines tender birria beef, crunchy street corn, and vibrant toppings. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
For Birria:
– 1 pound beef brisket or shank
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup water
– 1 tablespoon tomato paste
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– Salt and pepper
For Mexican Street Corn:
– 4 ears corn, husked and silked
– 2 tablespoons mayonnaise
– 1/4 cup crumbled Cotija cheese
– 1/2 teaspoon smoked paprika
– Salt and pepper
– Lime wedges, for serving
Instructions:
1. Preheat oven to 300°F (150°C).
2. Brown the beef in oil, then add onion, garlic, broth, water, tomato paste, cumin, and oregano. Simmer for 2 hours.
3. Grill or boil corn until slightly charred. Slather with mayonnaise, sprinkle with cheese, paprika, salt, and pepper.
4. Assemble tacos by shredding the birria beef and serving with street corn, lime wedges, and your favorite toppings.
Cook Time: 2 hours (for birria) + 10 minutes (for street corn)
Spicy Birria Tacos with Ghost Pepper Salsa
This recipe combines the rich flavors of slow-cooked beef birria with a spicy kick from ghost pepper salsa, all wrapped up in crispy tacos. Perfect for adventurous eaters who crave bold flavor.
Ingredients:
For the Birria:
– 2 lbs beef brisket or shank, cut into large pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons lard or vegetable oil
For the Ghost Pepper Salsa:
– 1 cup diced tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup ghost peppers, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a large Dutch oven or pot, brown the beef in lard or oil over medium-high heat.
2. Add onion, garlic, broth, tomato paste, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2-3 hours or until tender.
3. Meanwhile, prepare the salsa by combining tomatoes, onion, jalapeño, ghost peppers, and lime juice in a bowl. Season with salt to taste.
4. Warm tortillas according to package instructions.
5. Assemble tacos by spooning birria onto tortillas and topping with ghost pepper salsa. Serve immediately.
Cooking Time: 2-3 hours (birria), 15 minutes (salsa)
Birria Tacos with Cilantro Lime Rice
This recipe combines the rich flavors of Mexican birria (braised goat meat) with the bright, citrusy notes of cilantro lime rice. Perfect for a weekend dinner or special occasion.
Ingredients:
For the Birria:
– 1 pound beef brisket or beef shank, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/4 cup red wine vinegar
– 1/4 cup beef broth
– Salt and pepper, to taste
For the Cilantro Lime Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Salt, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat oil over medium-high. Brown the beef, then add onion and garlic; cook until softened.
3. Add cumin, oregano, vinegar, and broth. Bring to a boil, then cover and transfer to the preheated oven. Braise for 2-3 hours or until tender.
4. Cook rice according to package instructions. Mix in oil, cilantro, lime juice, and salt.
5. Assemble tacos by shredding the birria meat and serving with cilantro lime rice, your favorite toppings, and warm tortillas.
Cooking Time: 2-3 hours (birria) + 20 minutes (rice)
Vegan Jackfruit Birria Tacos
Birria, a popular Mexican dish, gets a plant-based makeover with the use of tender jackfruit. This recipe combines the rich flavors of birria with the convenience of tacos, making for a delicious and satisfying meal.
Ingredients:
– 1 cup jackfruit (canned or fresh), drained and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 2 tablespoons tomato paste
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: chopped cilantro, lime wedges, diced radishes, shredded lettuce
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened.
2. Add cumin, smoked paprika, chili powder, and cayenne pepper; cook for 1 minute.
3. Stir in jackfruit, diced tomatoes, vegetable broth, and tomato paste. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the jackfruit mixture onto a warmed tortilla and topping with desired toppings.
Cook Time: 25-30 minutes
Summary
Get ready to spice up your dinner routine with these mouthwatering birria taco recipes! From classic beef and lamb options to vegetarian and vegan variations, there’s something for everyone. Try making crispy dorados, slow-cooked pork shoulder, or even breakfast birria tacos with scrambled eggs. Or, if you’re feeling adventurous, try some of the more unique options like seafood birria tacos with shrimp and calamari or sweet potato and black bean birria tacos. Whatever your taste buds desire, these 23 recipes are sure to satisfy!