Birria Tacos: A Delicious Mexican Treat You Can Make At Home In Australia

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Birria tacos have taken the world by storm, and Australia is no exception. These juicy, flavour-packed tacos boast slow-cooked shredded beef bathed in a rich, fragrant consommé, perfect for dipping or crisping your tortillas. The good news? You can recreate this Mexican masterpiece right in your own Aussie kitchen! This recipe guide will take you through everything you need to know about making birria tacos at home, from the ingredients you can find at your local supermarket to the step-by-step cooking process.


Birria tacos recipe
Birria tacos recipe

For the Birria:

  • 1 kg (2.2 lbs) beef chuck roast, trimmed of excess fat (or beef brisket for a richer flavour)
  • 4 guajillo chillies, seeded and roughly chopped (dried ancho chillies can be substituted)
  • 2 pasilla chillies, seeded and roughly chopped (optional, for extra smokiness)
  • 2 chipotle chillies in adobo sauce, chopped (can be adjusted according to spice preference)
  • 1 white onion, roughly chopped
  • 4 cloves garlic, peeled and minced
  • 1 (400g) can diced tomatoes
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • For the Tacos:
  • 12 corn tortillas
  • 1/2 cup white onion, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Avocado slices (optional)
  • Queso fresco or shredded cheese (optional)

  • Directions:

    1. Prepare the Chillies: In a small saucepan, cover the guajillo and pasilla chillies with boiling water. Let them soak for at least 30 minutes, until softened.
    2. Toast the Spices: While the chillies soak, heat a dry frying pan over medium heat. Add the chipotle chillies and toast them for a minute or two, until fragrant. Set aside.
    3. Blend the Birria Sauce: In a blender, combine the softened guajillo and pasilla chillies (discarding the soaking water), diced tomatoes, onion, garlic, apple cider vinegar, oregano, cumin, coriander, smoked paprika, and bay leaf. Blend until smooth.
    4. Brown the Beef: Heat a large Dutch oven or pot over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the meat on all sides until browned.
    5. Simmer the Birria: Pour the blended sauce into the pot with the browned beef. Add the beef broth and bring to a simmer. Reduce heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is very tender and easily shreds with two forks.
    6. Shred the Beef: Remove the cooked beef from the pot and shred it with two forks. Discard the bay leaf.
    7. Strain the Consommé (Optional): Strain the cooking liquid through a fine-mesh sieve to remove any remaining solids. This will create a cleaner consommé for dipping the tacos. You can skip this step if you prefer a thicker consistency.
    8. Assemble the Tacos: Heat a griddle or frying pan over medium heat. Warm the corn tortillas for a few seconds on each side until softened. Dip each tortilla briefly in the consommé (optional), then fill it with shredded birria. Top with sliced onions, cilantro, and your desired toppings like avocado slices, cheese, or a squeeze of lime.
    9. Crisp Up the Tacos (Optional): Add a little oil to the hot griddle or pan. Place the filled tortillas seam-side down and cook for 1-2 minutes per side, until golden brown and crispy.

    Enjoy your delicious homemade Birria Tacos!

    Nutrition Facts: (Per serving, without optional toppings)

    Calories: Approximately 500-600 (depending on the fat content of the beef)

  • Fat: 30-40g
  • Protein: 40-50g
  • Carbs: 20-30g

  • Conclusion: