Buckle up, amigos, because today we’re diving into the delicious world of Birria Tacos.
Not only will we be whipping up a mouthwatering recipe featuring top round roast and beef short ribs, but we’ll also be taking a little trip down history lane.
Let’s make Birria Tacos.
A Mexican dish consisting of tender, juicy beef that’s been slow-cooked in a flavorful broth, Birria Tacos are not your typical tacos.
The beef is then shredded and stuffed into warm corn tortillas, along with cheese, cilantro, and chopped onion.
For the cheese, I used Monterey Jack because the taste is mild and it melts great. Oh, and I had it on hand.
Cheddar would work, Fontina would be great , and Manchego would be fantastic.
And if you’re feeling extra fancy, you can dip your taco into the savory broth, which is usually served on the side.
Actually, it’s mandatory or you’re not eating them correctly.
I’m not sure why the broth looks reddish in my photos – it’s much more brown, and you should expect for yours to be.
It just wasn’t cooperating in photos for some reason.
What are Birria Tacos?
While the exact origins of the dish are a bit murky, it’s believed to have originated in the state of Jalisco, Mexico.
According to historians, Birria was originally created by goat herders, who would slow-cook the tough, lean meat (goat, ew) to make it more tender and flavorful.
The dish soon became a staple in the region and eventually spread throughout Mexico, with various regions putting their own spin on the recipe.
You’ll find that when you research Birria Tacos you’ll find a variety of peppers used, different cuts of meat, sometimes it’s a stew…the variations are endless.
Fast forward to today, and Birria Tacos have taken the world by storm. You can find them on menus at trendy restaurants and food trucks all over the US and beyond.
The fun part is making them your own.
Lucky for us, they’re actually pretty easy to make at home. We will not be using goat, however.
Beef is where it’s at for me.
Here’s your printable –