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Birria Tacos Recipe

Birria Taco Recipe


  • 1 Birria Taco Seasoning Mix from Mama Wang’s Pantry
  • 2 medium onions (one peeled and quartered and the other diced for serving)
  • 9 garlic cloves
  • 2 tbsp vinegar
  • 2 cups water
  • 8-10 oz tomatoes
  • 7-8 lb beef chuck roast, beef short ribs, or goat.
  • 2 tbsp Kosher salt
  • 1 tbsp vegetable oil
  • 2 cubes chicken flavor Bouillon
  • 30-40 corn tortillas
  • 2 lb Oaxaca cheese or Monterey Jack
  • 1 cup chopped cilantro


To make Adobo Paste 

Can be made in advance. Recipe is meant for an entire serving of up to 8 pounds of meat. If making a smaller portion, you can freeze half of the paste for later use.

  1. Remove stems and seeds from chiles, then roast in a large skillet over medium heat. Stir until fragrant, about 3-4 minutes, then transfer to a large sauce pot. Add the peeled and quartered onion.
  2. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Drain then transfer to a blender. Discard the water.
  3. Cut open the herb pouch and roast the contents in the skillet over low heat until sesame seeds are lightly browned. Remove from heat and pour herbs into the blender.
  4. Add garlic cloves, vinegar, and water to the blender. Purée to a smooth paste, adding water as needed. Strain and discard the debris, you may add more water if needed.
  5. Cut open the spice pouch and add to the adobo paste. Mix it well. Pour the entire adobo paste to the cookware (Instant Pot, Slower Cooker, or Dutch Oven) you plan to use. 

Cooking the meat

  1. Preheat oven to 450°F. Cut tomatoes in half and roast for 10 minutes. Set aside.
  2. Rub meat with kosher salt. In a large skillet, add 1 tbsp of oil and sear meat all over. Transfer to an Instant Pot, Dutch Oven, or Slow Cooker.
  3. In the same skillet, add ½ cup of water and scrape the bottom of the pan with a wooden spatula, then add chicken flavor Bouillon. Pour the liquid over the meat. Cover the meat with water by 1 inch.
  4. If using Instant Pot, set on High, Meat/Stew for 45 minutes. Release the steam naturally. Let rest for 30 minutes. If using Slow Cooker, set on High for 5 hours. If using Dutch Oven, set to 325°F and cook for 3 hours.
  5. Remove and transfer the meat to another pot and shred. Then add just enough of the cooking liquid to cover the meat. Sauté and uncover for 5 minutes. Reserve the remaining cooking liquid for later.
  6. Remove 2 cups of the cooking liquid and place into a blender. Add roasted tomatoes into the blender as well. Purée the contents then pour the puréed liquid back into the reserved cooking liquid. Stir and mix well. This will be your consommé. Keep the consommé warm for later use.

Assembling the tacos

  1. Preheat a large flat cooking pan. Over medium-high heat add 1 tbsp of cooking oil and spread evenly.
  2. Coat one tortilla at a time with the consommé by dipping the tortilla in the sauce or brush the tortilla on both sides. Place the coated tortilla on the heated pan.
  3. Immediately after, add shredded meat and cheeses on half of the tortilla, then fold the other half of the tortilla over. Press the taco gently with a spatula to keep the taco in place for about 30 seconds then flip and brown the other side (if you prefer crispier taco shells, let it brown longer on the pan). Set aside on a large plate.
  4. Repeat until you make as many tacos as you wish.


  1. Top each taco with diced onions and cilantro.
  2. Pour consommé in a small bowl and add diced onion and cilantro.
  3. Dip tacos with the consommé and enjoy!!


  • Yields about 30+ tacos if 8 pounds of meat is cooked and entire adobo paste is used.
  • Freeze leftover tacos and consume them within a month.
  • Reheat frozen tacos on a greased pan or in an Air Fryer for best result.
  • Birria can also be served as a meat stew. Taste delicious with rice and beans.