Birria Tacos

Mexican recipes

Meat and poultry




Don’t miss these succulent Birria Tacos, with the authentic flavors of Mexico. They're easy to prepare with GOYA® Corn Tortillas that come ready to use, along with delicious GOYA® Chiles, which adds a fantastic touch as well as color and a light spiciness to the meat and consommé. Before serving, first dip the tortillas in the consommé and heat them in a skillet, adding the meat. Finally, fold the tortillas to form the taco and brown them on both sides. When it's time to eat, serve them with more consommé for dipping bite after bite... a delight!

Ingredients Preparation Share


  • 1360 grs beef Chuck, cut into 8 centimeters
  • 1.5 tablespoons of Adobo with GOYA pepper
  • 1 bag ancho chiles, stemmed and seeded
  • 1 bag pasilla chiles, stemmed and seeded
  • 1 tomato cored
  • 1 package powdered beef flavored bouillon
  • 0.5 yellow onion, roughly chopped
  • 1 tablespoon of Garlic Paste
  • 2 tablespoons ground cumin
  • 2 tablespoons ground oregano
  • 0.25 cup red wine vinegar
  • 1 cup vegetable oil
  • 2 bay leaves
  • 1 sticks of Nativo Cinnamon Stick
  • 12 units of Corn Tortillas
  • 0.5 cup diced white onion
  • 0.25 cup finely chopped cilantro
  • 1 lime wedges


  1. In large bowl, toss beef with Adobo seasoning to coat; set aside.
  2. In medium saucepan set over medium-high heat, bring 4 cups water to a boil. Add ancho chiles, pasilla chiles and tomato. Reduce heat to medium-low and simmer, stirring occasionally, until chiles soften, about 5 minutes. Using slotted spoon, transfer solids to blender. Reserve cooking liquid.
  3. To the blender, add bouillon, yellow onion, garlic, cumin, oregano and vinegar. Add 1 cup reserved cooking liquid and blend; add more cooking liquid as needed to achieve a smooth paste constistency.
  4. In large saucepan set over medium-high heat, add oil until shimmering. Add chile mixture and bring to a simmer. Add seasoned beef, bay leaves, cinnamon stick and 4 cups water. Bring to a boil, then cover, reduce heat to a simmer and cook, stirring occasionally, for 2 1/2 to 3 hours or until beef is tender. Discard bay leaves and cinnamon stick.
  5. Using slotted spoon, transfer beef to cutting board and finely chop or pull apart using two forks.
  6. To medium bowl, transfer rendered fat from top of the saucepan. Dip a tortilla in rendered fat, then place in large skillet set over medium heat. Top half of tortilla with 1/4 cup beef mixture. Fold taco over filling, pressing down with spatula to help flatten. Cook, turning once, for 2 to 3 minutes or until lightly browned and crispy. Repeat with remaining tortillas and remaining beef mixture.
  7. Serve with a bowl of the broth topped with onions and cilantro on the side for dipping.

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