Birria Tacos

Birria Tacos is a type of Mexican tacos where Mexican beef, lamb or goat meat stewed on sweet, sour, spicy and savory broth is pulled apart and used as a filling on corn tortillas together with quesillo, coriander, lime and onions. This social media sensation is one of the best viral dishes I ever tried, melt in your mouth fatty meat sandwiched in stew fat fried tortillas. Fat is ❤️❤️❤️!

There are many dishes that went viral because of social media, some are bad, many are good but few are amazing and will definitely stand the best of time, our post today is one of them. If you have not been following trending food items online, Birria Tacos might seem normal to you, it may look like a well-established recipe that stood the test of time, well it’s not. This type of taco is new and it just exploded last year and it continues to trend up to this date.

Birria had been existing since 1500’s. To cut the story short, basically during the Conquest of Mexico, the Conquistadors were faced with an overpopulation of goats, so they decided to give the animals to the natives. Goat meat was looked down upon by the Conquistadors and was not their first choice of meat. For them it was tough, it had a strong smell, and was hard to digest hence they gave it away. The natives accepted these animals, and to make the meat appetizing and more palatable, they marinated using indigenous spices, using their own native process and cooking it underground. The dishes created were called “birria”, a derogatory term meaning “worthless”, by the Spanish. Moving forward to the 1950’s, Birria started to become more main stream as beef became much more affordable eventually replacing goat as Birria’s main ingredient. Cooking style changed as well, where more liquid is added during the cooking process giving birth to the Tijuana-style Beef Birria. Then recently
someone had this amazing idea of to pull the meat apart and stuff this meaty concoction in a taco shell, what’s even better, he then dipped that tortilla into the fat that floats on the top of the stew eventually frying it up to its crispy goodness. Finally, the braising liquid is served on the side so you can dip the taco on it before putting all of that delicious goodness in your mouth.

I know it sounds insane, because it is insane, this creation is so good, its fatty, its messy, it’s so delicious, you will drop down any type of tacos for it. I had seen this many times on different social media platforms and every time I saw one it made me drool. That is why I decided to make one myself and its one of the best decisions I ever made becuase this thing is so good; I can’t find any other way to taco in the future apart from this one.

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Birria Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours 10 mins
  • Yield: 10 1x
  • Category: Main Course
  • Cuisine: Mexican


Birria Tacos is a type of Mexican tacos where Mexican beef, lamb or goat meat stewed on sweet, sour, spicy and savory broth is pulled apart and used as a filling on corn tortillas together with quesillo, coriander, lime and onions.


Units Scale


  • 750 g beef cheeks
  • 1 kg beef short ribs and/or oxtails
  • salt
  • freshly ground black pepper



  • 2 medium white onions, roughly chopped
  • 6 cloves garlic
  • 2 bay leaves
  • 6 whole cloves
  • 4 cups beef stock
  • oil


  • small corn or flour tortillas, as needed
  • chopped onion, as needed
  • chopped coriander, as needed
  • Oaxaca or Mozzarella cheese, as needed


  1. Season beef with salt and freshly ground black pepper. Set it aside.
  2. Remove seeds from chillies then place it together with the rest on marinade ingredients in a food processor. Blend the marinade into a smooth paste then set it aside.
  3. Place beef in a heavy Ziplock bag, pour all the blended marinade then let the meat marinate overnight.
  4. Prepare a large heavy bottom pot, add oil then sauté the onions and garlic.
  5. Separate beef from marinade, set the marinade aside. Add beef to the pot then gently lightly brown it on all sides.
  6. Pour the marinade back in then add the rest of the stew ingredients. Bring to a boil then pour everything in a pressure cooker. Pressure cook in high setting for 1 hour and 15 minutes.
  7. Once pressure had settled remove the meat from the pressure cooker, shred the meat discarding the bones. Set the meat aside.
  8. Prepare your tacos, dip each tortilla into the fat layer of the stewing liquid, place tortilla on a non-stick pan on medium heat, toast the tortilla on one side. Add a layer of meat, a layer of cheese, some onions and coriander, fold the tortilla then continue to cook until crispy on both sides.
  9. Serve tacos with a bowl filled with the stewing liquid on the side which will serve as a dipping sauce.


8 Responses

  1. I would eat taco because of beef cheek! These indeed look fatty and yummy!

  2. suituapui says:

    I do enjoy Tacos. Will have those once in a while for a change.

  3. Chef Mimi says:

    I’ve made birria but never put the meat in tacos. Why in the world not?!!

  4. I’ve never heard of Birria Tacos (I’m not a trendy guy, after all lol), but this looks and sounds terrific! The combination of flavours and textures sound just perfect to my liking!

  5. Birria tacos are very popular here in Arizona, and they taste amazing. Love your recipe, and they look beautiful on the plate.

  6. Oh my…those tacos looks great! I don’t think I wouldn’t mind the messiness as they have to be delicious.

  7. Yum, maybe this will get me to finally learn to use my Instant Pot!

  8. This is the first I’ve heard of Birria Tacos, but it certainly won’t be the last! Those look amazing. Fat is flavor, after all!

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