What is a birria taco made of? This question has gained popularity as birria tacos continue to spread across food trucks, restaurants, and home kitchens worldwide. These tacos are known for their crispy, golden tortillas filled with tender, flavorful meat and served with a side of rich, spicy consomé for dipping.
Originally from Jalisco, Mexico, birria was traditionally prepared as a slow-cooked stew using goat meat. Over time, birria evolved into tacos, with beef becoming the most commonly used meat. But with so many variations today, many people still ask, what is a birria taco made of? Most versions feature slow-braised beef marinated in a blend of dried chilies and spices, stuffed into tortillas dipped in consomé, then fried until crispy. While some variations use pork, goat, or chicken, beef remains the most popular choice.
In this guide, we will explore the origins of birria tacos, the best meats to use, and how they are made step by step. Whether you are new to birria or looking to perfect your homemade tacos, this article will cover everything you need to know.
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1: The Origins of Birria Tacos
The History of Birria in Mexican Cuisine
Birria has been a staple in Mexican cuisine for centuries, with its origins tracing back to Jalisco during the Spanish colonization of Mexico. When the Spanish introduced goats to the region, the indigenous people found that the meat was tough and gamey. To make it more palatable, they developed a slow-cooking method using a blend of dried chilies, garlic, herbs, and spices, resulting in a tender, flavorful dish.
This slow-cooked stew, known as birria, was traditionally served in a spicy broth called consomé. Over time, it became a beloved dish, commonly enjoyed during celebrations, holidays, and family gatherings.
How Birria Evolved into Tacos
For many years, birria was primarily eaten as a stew, but as Mexican street food culture grew, vendors began experimenting with new ways to serve it. Instead of serving birria in a bowl, they started using the tender, shredded meat as a taco filling. To enhance the flavor and texture, they dipped the tortillas in the rich, spiced consomé before frying them on a griddle, creating the now-famous birria taco.
This new way of serving birria became a game-changer, combining the deep flavors of the traditional stew with the crispy texture of a taco. The addition of melted cheese in some variations, known as quesabirria, further elevated the dish, making it even more popular.
Why Beef Became the Most Common Choice
While birria was originally made with goat meat, beef eventually became the preferred protein for birria tacos. There are several reasons for this shift:
- Availability – Beef is more accessible and affordable than goat meat, especially outside of Mexico.
- Flavor and Fat Content – Beef has a richer, juicier texture that holds up well during slow cooking and frying.
- Popularity in the U.S. – When birria tacos started trending in the United States, restaurants and food trucks used beef because it was more familiar to American consumers.
Today, beef birria tacos are the most widely recognized version, though some regions in Mexico still prepare them with goat or even pork.
2: What is a Birria Taco Made Of?
The Essential Ingredients in Birria Tacos
Birria tacos are unique because of their combination of slow-cooked, flavorful meat and crispy, golden tortillas. The key ingredients used in making these tacos are what give them their rich taste and signature texture.
- Meat – Traditionally, birria was made with goat, but today, beef is the most common choice. Some variations use pork or chicken, but beef provides the best balance of flavor and tenderness.
- Consomé – This is the flavorful broth made from the meat’s juices, dried chilies, tomatoes, garlic, and spices. It is used both for cooking the meat and for dipping the tacos before frying.
- Tortillas – Corn tortillas are traditionally used for birria tacos. They are dipped in the consomé before being filled with the shredded meat and then fried on a griddle until crispy.
- Cheese (optional) – Some birria tacos, known as quesabirria, include melted cheese, usually Oaxaca or mozzarella, adding a creamy texture and extra richness.
- Spices and Seasonings – A blend of dried guajillo, ancho, and pasilla chilies, along with garlic, cumin, oregano, bay leaves, and vinegar, gives birria its deep, smoky flavor.
- Toppings – Chopped onions, fresh cilantro, and a squeeze of lime juice are essential for balancing the richness of the tacos with freshness and acidity.
The Role of Birria Meat in the Tacos
The slow-cooked, marinated meat is the heart of a birria taco. The cooking process allows the meat to absorb the deep flavors of the chili-based marinade while becoming incredibly tender. After hours of braising, the meat is shredded and placed inside tortillas that have been dipped in consomé. This process ensures that every bite is packed with bold, savory flavors.
While beef is the most common choice for birria tacos today, some variations still use goat for a more traditional taste, while pork provides a slightly sweeter and softer texture. The type of meat used can influence the final flavor of the tacos, but the slow-cooking process ensures that any protein becomes juicy and flavorful.
How the Consomé Enhances the Flavor
One of the most defining elements of birria tacos is the consomé. This broth, infused with spices, dried chilies, and the natural juices from the meat, is served alongside the tacos for dipping. The combination of crispy tortillas, juicy meat, and the rich, spicy broth creates a flavor experience unlike any other.
The consomé is not just a dipping sauce—it also plays a key role in the cooking process. Before frying, the tortillas are lightly dipped in the broth, giving them their signature golden-red color and enhancing their crispiness when cooked on a hot griddle.
3: The Best Meat for Birria Tacos
Traditional Meats Used in Birria
Birria was originally made with goat meat, which was abundant in Jalisco when the dish was first created. Goat meat has a slightly gamey flavor and a lean texture, making it ideal for slow cooking. However, as birria spread to different regions, variations using other meats became more common.
Today, beef is the most popular choice for birria tacos, particularly in the United States. Some cooks also use pork or lamb, each offering a unique flavor profile. The key to choosing the right meat for birria tacos is selecting a cut that becomes tender and flavorful after slow cooking.
Why Beef is the Most Popular Option
Beef has become the preferred meat for birria tacos for several reasons. It is widely available, affordable, and has a higher fat content than goat, which makes it juicier and more flavorful when slow-cooked. Beef also holds up well when shredded and fried, making it perfect for tacos.
Popular beef cuts for birria tacos include chuck roast, short ribs, and brisket. These cuts have enough marbling to stay tender and absorb the rich, smoky flavors of the marinade. The slow-cooking process breaks down the connective tissues, resulting in meat that is easy to shred and packed with flavor.
Best Cuts of Meat for Birria Tacos
Choosing the right cut of meat is essential for making the best birria tacos. Here are some of the top cuts used for different types of birria:
- Beef chuck roast – A well-marbled cut that becomes tender after hours of slow cooking.
- Beef short ribs – Adds a rich, deep flavor to the consomé due to the bones and fat content.
- Beef brisket – Known for its high fat content, which makes the tacos extra juicy.
- Pork shoulder – A great option for pork birria, as it has a good balance of fat and meat.
- Goat leg or shoulder – The traditional choice for an authentic Jalisco-style birria.
Each cut provides a slightly different texture and flavor, but slow cooking ensures that any meat used in birria tacos will be tender and delicious.
Learn more about choosing the best meat for birria tacos. Read here.
4: How to Make Birria Tacos Step by Step
Preparing the Meat for Birria
The first step in making birria tacos is preparing the meat. The meat needs to be marinated in a blend of dried chilies, garlic, vinegar, and spices to infuse it with deep flavors. For the best results, marinate the meat for at least four hours, or preferably overnight.
To prepare the marinade, dried guajillo, ancho, and pasilla chilies are toasted to bring out their natural oils, then soaked in hot water to soften. They are then blended with garlic, vinegar, cumin, oregano, and bay leaves to create a thick, flavorful paste that coats the meat.
Once the meat is marinated, it is slow-cooked for several hours in a broth made with tomatoes, onions, and additional spices. This process allows the meat to become fork-tender while developing a rich, savory consomé that will later be used for dipping the tacos.
Making the Consomé
The consomé is one of the most important elements of birria tacos. It is made by simmering the marinated meat in a broth infused with chilies, tomatoes, and spices. As the meat cooks, it releases its juices into the broth, creating a deeply flavorful dipping sauce.
To enhance the flavor, some cooks add cinnamon sticks, cloves, and bay leaves to the broth. Once the meat is fully cooked and tender, it is removed from the broth and shredded, while the consomé is strained to remove any solid bits, leaving a smooth, rich broth for dipping.
Assembling and Frying the Tacos
Once the meat and consomé are ready, it’s time to assemble and fry the tacos. The tortillas are first dipped into the consomé to absorb the flavors and take on their signature red color. They are then placed on a hot griddle or skillet and filled with shredded meat. Some variations include cheese, such as Oaxaca or mozzarella, to create a quesabirria taco.
The tacos are folded and fried until crispy, with the cheese melting inside. The final step is serving them alongside a bowl of warm consomé for dipping, along with fresh toppings like onions, cilantro, and lime wedges.
5: What Makes Birria Tacos Unique?
The Importance of Dipping Tortillas in Consomé
One of the most recognizable features of birria tacos is their red, crispy exterior. This comes from dipping the tortillas in the flavorful consomé before frying them. Unlike traditional tacos, where tortillas are simply warmed up, birria tacos are infused with extra flavor at every step of the process.
The consomé not only adds color but also enhances the texture of the tortillas, making them crispier when fried. This technique helps bind the flavors of the meat and spices, creating a taco that is juicy on the inside and crunchy on the outside.
The Crispy Texture of Birria Tacos
Birria tacos stand out because of their crispy texture. Unlike soft tacos, which are served fresh and pliable, birria tacos are fried to achieve a golden, crunchy shell. The slight crispiness contrasts perfectly with the tender, juicy meat inside, creating a satisfying bite.
The frying process also helps caramelize the natural sugars in the consomé, adding an extra layer of depth to the flavor. The end result is a taco that is rich, smoky, and packed with bold, savory notes.
The Role of Cheese in Quesabirria Tacos
While traditional birria tacos do not include cheese, the addition of melted cheese has become a popular variation known as quesabirria. The cheese is added to the tortilla before the meat, allowing it to melt and create a creamy, stretchy texture that enhances every bite.
Oaxaca cheese is the most commonly used, as it has a mild flavor and melts beautifully. Some recipes use mozzarella or Monterey Jack as substitutes. The combination of melted cheese, crispy tortillas, and juicy birria meat makes quesabirria tacos a favorite among taco lovers.
6: The Best Side Dishes and Toppings for Birria Tacos
Cilantro, Onions, and Lime
One of the simplest yet most essential toppings for birria tacos is a combination of chopped cilantro, diced onions, and fresh lime wedges. The cilantro adds a hint of herbal freshness, the onions provide a bit of crunch and sharpness, and the lime juice balances the richness of the meat with a touch of acidity. This trio enhances the overall flavor of the tacos without overpowering the slow-cooked birria.
Radishes and Pickled Onions
Radishes and pickled onions are often served alongside birria tacos to add a crisp, slightly tangy contrast to the deep, smoky flavors of the meat and consomé. Thinly sliced radishes provide a fresh crunch, while pickled red onions bring a sweet and tangy element that helps cut through the richness of the fried tortillas and melted cheese.
Mexican Rice and Refried Beans
For a heartier meal, many people enjoy birria tacos with a side of Mexican rice and refried beans. Mexican rice, cooked with tomatoes, garlic, and spices, adds a mildly spiced and fluffy complement to the tacos. Refried beans, whether made from black beans or pinto beans, provide a creamy, savory contrast that pairs well with the crispy texture of the tacos.
Salsas for Extra Heat
While birria tacos are already packed with flavor, adding a homemade salsa can take them to the next level. Some of the best salsa options include:
- Salsa roja – A spicy red salsa made with roasted tomatoes, chilies, garlic, and onions.
- Salsa verde – A tangy green salsa made from tomatillos, jalapeños, and cilantro.
- Avocado salsa – A creamy, mild salsa that blends avocado, lime, and jalapeños for a smooth texture.
Each salsa brings a unique flavor that can enhance the smoky and spicy notes of the birria. Many people enjoy experimenting with different salsas to find their perfect match.
Corn Tortillas vs. Flour Tortillas
Traditionally, birria tacos are made with corn tortillas, which hold up well when dipped in consomé and fried. However, some people prefer flour tortillas for their softer texture and slightly sweet taste. While both types of tortillas can be used, corn tortillas remain the more authentic and widely preferred option due to their ability to crisp up beautifully on the griddle.
7: The Rise of Birria Tacos in the U.S.
How Birria Tacos Became a Food Trend
Birria tacos have experienced a massive surge in popularity over the last decade, especially in the United States. While birria has been a staple in Mexican cuisine for centuries, its transformation into crispy, cheesy tacos dipped in consomé turned it into a viral food sensation. Social media platforms like Instagram, TikTok, and YouTube played a huge role in making birria tacos one of the most talked-about dishes in the food industry.
Food trucks and taquerias in cities like Los Angeles and San Diego were among the first to introduce birria tacos to a wider audience. As customers shared videos of tacos being dipped into rich, steaming consomé, demand skyrocketed. Today, birria tacos can be found in many major cities across the U.S., from New York to Houston, with restaurants specializing in their own versions of the dish.
Why Birria Tacos Became So Popular
There are several reasons why birria tacos have gained such a devoted following. The combination of tender, slow-cooked meat, crispy tortillas, and a flavorful dipping broth makes them unlike any other taco. The textures and flavors work together in a way that keeps people coming back for more.
Another reason for their popularity is their visual appeal. The deep red color of the tortillas, the golden crispy edges, and the melted cheese in quesabirria tacos make them highly photogenic. Food bloggers and influencers played a big role in spreading the trend, with thousands of posts showcasing the satisfying moment of dipping a taco into consomé.
Where to Find the Best Birria Tacos in the U.S.
As birria tacos have grown in popularity, more restaurants and food trucks have started serving them. While Los Angeles is often considered the epicenter of the birria taco movement in the U.S., cities like Austin, Chicago, and Las Vegas have also developed strong birria scenes. Some restaurants offer traditional birria, while others experiment with fusion versions, incorporating birria into burritos, ramen, and even pizza.
For those who want to try making birria tacos at home, many Mexican markets now carry the essential ingredients, including dried chilies, authentic tortillas, and the right cuts of meat. Whether enjoyed at a restaurant, food truck, or homemade, birria tacos continue to be one of the most exciting and flavorful dishes in modern Mexican cuisine.
8: FAQs
What makes a birria taco?
A birria taco is made by filling a tortilla with tender, slow-cooked birria meat, usually beef, then dipping the tortilla in the rich, spiced consomé before frying it on a griddle. This process gives the taco its signature crispy texture and deep red color. Some variations include melted cheese, known as quesabirria tacos, which add a creamy, savory element to the dish. The tacos are typically served with fresh toppings like chopped onions, cilantro, and lime, along with a side of consomé for dipping.
What kind of meat is birria made of?
Traditionally, birria was made with goat meat in Jalisco, Mexico. However, as the dish gained popularity in different regions, beef became the most common choice, especially in the United States. Beef cuts such as chuck roast, short ribs, and brisket are preferred because of their rich fat content and ability to become tender when slow-cooked. Some variations use pork, lamb, or even chicken, but beef remains the most widely used meat for birria tacos.
What is the difference between a birria taco and a regular taco?
The main difference between a birria taco and a regular taco is how the tortilla is prepared and cooked. Regular tacos are typically made with fresh, warm tortillas filled with meat and toppings, but they are not fried. In contrast, birria tacos are dipped in the flavorful consomé before being fried on a griddle, giving them a crispy, golden-brown texture. The filling also differs, as birria tacos use slow-cooked, marinated meat that has been simmered for hours in a chili-based broth, making it much more tender and flavorful compared to grilled or sautéed taco meats.
What is the sauce made of for birria tacos?
The sauce, known as consomé, is made by simmering the meat with a blend of dried chilies, tomatoes, garlic, onions, and aromatic spices such as cumin, oregano, bay leaves, and cloves. As the meat slowly cooks, it releases its juices into the broth, creating a rich, flavorful sauce that is used for both cooking and dipping. Some variations of consomé include additional ingredients like cinnamon or vinegar to enhance the depth of flavor. The result is a slightly spicy, smoky, and deeply savory broth that perfectly complements the crispy birria tacos.
9: Conclusion
Why Birria Tacos Stand Out
Birria tacos have become one of the most beloved dishes in Mexican cuisine, thanks to their rich flavors, crispy texture, and satisfying combination of tender meat and savory consomé. Unlike regular tacos, which are typically served with fresh tortillas, birria tacos go through a unique process where the tortillas are dipped in consomé and fried until golden and crispy. This technique enhances the overall flavor and texture, making every bite irresistible.
The slow-cooked, spiced meat used in birria tacos adds to their appeal. Whether made with beef, goat, or pork, the marinated meat absorbs the deep, smoky flavors of dried chilies and aromatic spices, resulting in a dish that is both comforting and complex. The addition of melted cheese in quesabirria tacos has further elevated the dish, making it even more popular among taco lovers.
The Ongoing Popularity of Birria Tacos
While birria tacos originated in Mexico, they have taken the global food scene by storm, especially in the United States. Food trucks, restaurants, and home cooks have embraced the dish, creating their own versions and experimenting with different flavors. Social media has also played a huge role in birria tacos’ rise in popularity, with viral videos showcasing the satisfying experience of dipping a crispy taco into steaming consomé.
As more people discover and enjoy birria tacos, their influence continues to grow. They have inspired creative dishes such as birria ramen, birria pizza, and even birria burritos, proving that this traditional dish has endless possibilities.
Final Thoughts
Birria tacos are more than just a food trend—they represent a perfect fusion of tradition, technique, and bold flavors. Whether you enjoy them with beef, goat, or pork, served as tacos or quesabirria, there’s no denying that birria tacos are here to stay. If you haven’t tried them yet, now is the perfect time to experience the crispy, juicy, and flavorful delight of authentic birria tacos.