{"id":31384,"date":"2025-05-30T05:45:50","date_gmt":"2025-05-30T12:45:50","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=31384"},"modified":"2025-05-30T05:44:22","modified_gmt":"2025-05-30T12:44:22","slug":"birria-tacos-recipe","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/birria-tacos-recipe\/","title":{"rendered":"Birria Tacos Recipe"},"content":{"rendered":"

Birria tacos are so good and so easy you\u2019ll be making them every week. They’re juicy, cheesy, and incredibly flavorful.<\/strong><\/p>\n

Because Steph still has RSI, I\u2019ve been making all our dinners while we chat and watch youtube each night, and in our house that always means taco nights. While my go-to tacos are al pastor<\/a>, carnitas<\/a>, carne adovada<\/a>, barbacoa<\/a>, and carne asada<\/a>, Steph asked to mix things up a bit with something a little more modern, and suggested birria tacos. It was so good I think this just jumped to the top of my list for all of our future taco nights.<\/span><\/p>\n

What are Birria Tacos?<\/h2>\n

Birria is traditionally a spicy and super savory Mexican beef or goat stew that\u2019s slow cooked until the meat is tender and fall-apart juicy and delicious. Someone had the amazing idea to stuff this meaty goodness into a taco shell, and then dip the whole thing into the stew and fry it up. These birria tacos blew up after that, and the rest is history.<\/p>\n

\"Birria<\/picture><\/p>\n

Beef birria tacos<\/h2>\n

While birria is traditionally made with goat, for most of us it’s easier to get beef so that’s what I’ve gone with here. Beef is also the safer choice for crowds, but if you’re an adventurous eater and want to go with goat, you should totally go(at) for it. The recipe remains the same, just switch out the beef shank and sirloin for goat.<\/p>\n

The best birria tacos are dipped in the stew and then fried to crispy goodness<\/h2>\n

It\u2019s dipping the tortilla into the stew and frying it to a crisp that the magic happens, so don\u2019t skip this step. Tacos are good but few people who don\u2019t live in the southwest know that tacos only become truly amazing when you cook the tortilla in fat. Traditionally they do this in butter or lard, but here we use the fat from the top of the stew to give it that extra kick. Once you bite into a crisp fried taco shell, you\u2019ll never go back.<\/p>\n

\"Birria<\/picture><\/p>\n

Birria Ingredients<\/h2>\n

Birria tacos don’t need many ingredients and the harder to find ones (which aren’t that hard) are detailed below:<\/p>\n