Birria Tacos

Ingredients

• 454 glamb ribs, bone-in
• 907 gbeef shank
• 1 tablespoonsalt
• 1 tablespoonground black pepper
• 1 teaspoonground cumin
• 1chipotle pepper, seeds removed
• 5ancho chiles, seeds removed
• 5guajillo chiles, seeds removed
• 1 teaspoonthyme
• 1 teaspoonmarjoram
• 1 teaspoonoregano
• 2bay leaves
• 1 teaspoonground ginger
• 1/2 teaspoonground cumin
• 1/2 teaspoonground cinnamon
• 10 clovesgarlic
• 4tomatoes
• 1/2onion
• 1 1/2 tablespoonssalt
• 60 ml (1/4 cup)apple cider vinegar
• 473 ml (2 cups)water
• 4–6corn tortillas
• 2 tablespoonschopped onion
• 1lime, sliced
• to tastefresh coriander

Instructions

1. 1

   Season the meat

   Season all the meat with the salt, pepper and cumin.

2. 2

   Toast the chiles

   Cook the seeded chiles in an oiled pan for 2–3 minutes.

3. 3

   Soften the chiles

   Boil the cooked chiles in a saucepan for 10 minutes, or until slightly softened.

4. 4

   Cook the aromatics

   Meanwhile, lightly brown the onion in a pan. Add the garlic, bay leaves and all the spices except the ginger and cumin, then stir over medium heat for 5 minutes.

5. 5

   Blend the sauce

   Blend the spiced onion mixture with the softened chiles, ginger, cumin, apple cider vinegar and water until smooth.

6. 6

   Marinate the meat

   Pour the sauce over the meat in a large bowl and coat it completely. Cover with plastic wrap and marinate in the refrigerator overnight.

7. 7

   Cook until tender

   Cook the meat in a large covered pot over medium heat for 2–3 hours, or until tender and falling off the bone.

8. 8

   Shred and serve

   Shred the meat with two forks. Serve it with the tortillas, chopped onion, fresh coriander and lime slices.

What are birria tacos?

Birria is a Mexican slow-cooked meat dish associated with Jalisco, traditionally made with goat. This version uses lamb ribs and beef shank, cooked in a sauce of dried chiles, tomatoes, spices and vinegar.

The long, covered cook softens the meat and gives it time to take on the sauce’s savoury, gently spiced flavour. Tucked into corn tortillas with fresh toppings, it makes a hearty meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 65g protein, 38g carbs, 38g fat.

The meat supplies most of the protein and much of the fat, while the corn tortillas contribute most of the carbohydrate. The sauce adds some carbohydrate and the recipe’s salt contributes substantially to the sodium. For a more balanced plate, serve the tacos with a fresh vegetable side and choose a portion of tortillas that suits your appetite.

Building the chile sauce

Dried chiles: briefly cooking them in an oiled pan before boiling helps soften them for blending. Keep them moving and take care not to scorch them, which can make the sauce taste bitter.

Aromatics and spices: browning the onion and stirring the garlic, bay leaves and spices for 5 minutes creates the base for the sauce. The ginger and cumin are blended in later, as directed.

Getting the marinade right

Smooth sauce: blend the softened chiles with the spiced onion mixture, vinegar and water until there are no large pieces. A smooth sauce coats the meat evenly.

Overnight rest: cover the meat well and leave it in the refrigerator overnight. This gives the sauce time to season the surfaces before the slow cook.

Slow-cooking the meat

Covered pot: keep the pot covered as the meat cooks over medium heat for 2–3 hours. Check that it is cooking gently and not sticking to the bottom.

Doneness: the meat is ready when it is tender enough to fall off the bone. If it is still firm, continue cooking until it shreds easily with two forks.

Serving the tacos

Tortillas: spoon the shredded meat into corn tortillas and finish with chopped onion, fresh coriander and lime. The recipe gives a range of 4–6 tortillas, so the tacos can be filled generously or divided into smaller portions.

Fresh toppings: lime adds a bright contrast to the rich meat, while onion and coriander bring freshness. Serve any remaining meat alongside the tortillas.

Planning the timing

The recipe needs an overnight marinade, followed by 2–3 hours of cooking; the total time is not specified. Make the sauce and marinate the meat the day before you plan to serve it.

The chiles are softened while the onion mixture is cooked, so those preparation tasks can happen in parallel. Allow time for the cooked meat to be shredded before assembling the tacos.

Recipe notes & tips

• Remove the chile seeds before cooking, as specified, to keep them out of the blended sauce.
• Turn the chiles while they cook so they do not catch in the oiled pan.
• Blend the sauce thoroughly for an even coating on the meat.
• Use a large bowl so you can coat all the meat with the marinade.
• Check the meat after 2 hours and keep cooking if it is not yet falling off the bone.
• Shred the meat with two forks once it is tender.

Variations

• Milder sauce: use less chipotle for a less smoky, hot flavour.
• More chile flavour: keep the listed chiles but blend the sauce especially thoroughly.
• Extra lime: serve additional lime wedges for a brighter finish.
• Fresh topping: add more chopped onion and coriander at the table.
• Smaller tacos: divide the filling among 6 tortillas rather than 4.

Common mistakes to avoid

• Scorching the chiles: cook them for just 2–3 minutes and keep them moving in the pan.
• Skipping the softening: boil the cooked chiles for 10 minutes, or until slightly soft, before blending.
• Leaving the meat partly coated: turn it in the sauce until every piece is covered before marinating.
• Cooking uncovered: keep the pot covered during the 2–3 hour cook so the meat can become tender.
• Stopping too soon: continue cooking if the meat does not yet fall easily off the bone.
• Shredding too early: wait until the meat is tender, then pull it apart with two forks.

How to store

Refrigerate leftover meat and sauce in a covered container for up to 3 days. Reheat gently in a covered pan with a little of the sauce until hot throughout; store tortillas and fresh toppings separately.

Frequently asked questions