what kind of beef for birria tacos

Chuck roast, cooked low and slow, is the best beef for Birria tacos. Braising it to the point of falling apart with chiles and spices, it becomes absolute heaven on a plate (or, in this case, in a tortilla). With beef this good, you don’t need to do much to it—it stands alone as a taco filling.

Birria tacos are so good you’ll be making them every week. Because Steph still has RSI, I’ve been making all our dinners while we chat and watch youtube each night, and in our house that always means taco nights. While our go-to tacos are al pastor, carnitas, carne adovada, and carne asada, Steph asked to mix things up a bit with something a little more modern, and suggested birria tacos. It was so good and so simple I think this just jumped to the top of the list for all of our future taco nights.

Ingredients Needed for Homemade Birria:

what kind of beef for birria tacos

What are Birria Tacos?

Birria is traditionally a spicy and super savory Mexican beef or goat stew that’s 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.

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.

How to make Birria Stew

Making Birria stew is easy and quick:

  • Soak the peppers. Bring a pot of water to a boil and then take it off the heat, soak the dried peppers while you do the next steps.
  • Season the meat. While you wait for the peppers to soak, cube up the roast and season the meat with salt and pepper
  • Make the marinade. Throw together everything left except the cloves, bay leaves, and cinnamon into a blender. Remove the peppers from the now warm water and let them get cool enough to handle. Hold them by the tip over the sink and cut the tops off with scissors. The seeds will just fall right out. Then drop them into the blender too. Blend it all up into a smooth paste.
  • Marinate the beef overnight. Two hours is good enough too, but longer is always better when it comes to stews.
  • Make the stew. Saute the onions. Onions are the base of all flavor, so make sure they are extra delicious – transparent and golden. Take your time. Then add the meats, cover with chicken stock, and add the last few spices. That’s all there is to it!

Chuck roast, cooked low and slow, is the best beef for Birria tacos. Braising it to the point of falling apart with chiles and spices, it becomes absolute heaven on a plate (or, in this case, in a tortilla). With beef this good, you don’t need to do much to it—it stands alone as a taco filling.

FAQ

What cut of beef is best for birria?

Beef: Boneless beef chuck roast, short ribs, stew meet, oxtail, or beef cheeks work great here (or substitute a bone-in cut). In Mexico, it is common to use lamb or goat for Birria, too.

What are birria tacos meat made of?

Birria is a mainstay of Mexican cuisine, a stew that originated in the state of Jalisco traditionally made from goat, beef, or lamb. For this birria tacos recipe, the meat marinates in adobo sauce, then cooks slowly in adobo broth until it’s fork-tender.

What kind of meat is good for beef tacos?

What kind of steak is best for tacos? Sirloin steak is most commonly used for steak tacos but you can also use skirt steak, flank steak, ribeye steak, or flap steak. For a more affordable option, ground beef can be used.

What kind of meat is brisket birria?

QDOBA, a leading fast-casual Mexican restaurant, is bringing the true flavors of Mexico and the hottest trend from food trucks in the U.S. to its menu with the introduction of Brisket Birria, made with tender, shredded beef brisket slow cooked for 10 hours in chiles and garlic to infuse authentic Mexican flavors.

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