Birria Tacos, something most of us had never heard of until 2020 when these tacos blew up and took the food scene by storm. Easily the most trendy food of 2020, these tacos definitely lived up to the hype (okay not all versions lived up to the hype but my homemade version is 100% worth the hype) #humblebrag. I actually wasn’t blown away the first time I had Birria Tacos at a restaurant but I recognized how much potential they had and decided to try and create my own recipe for them at home. I went to the drawing board and after some trial and error, the final recipe turned out perfect.
I’ll be the first to admit that this recipe looks intimidating at first glance. There are 25 ingredients after all! But although there are a lot of ingredients, this recipe is not difficult to make. It has a lot of steps and does take a lot of time, but it is not complicated. With the right kitchen tools, even the most novice cook can make these tacos. If you want to be guaranteed success with these tacos, I recommend your kitchen has the following tools:
- Instant Pot
- Large Mesh Strainer
- High powered blender (something like a Blendtec or Ninja)
- Kitchen scissors (or clean regular scissors)
- A slotted spoon
- A large skillet and lid for frying
- An apron
As long as you have these tools, the prep and cook will be a breeze. I personally like to split this recipe up into two days. I like to make the marinade the day before, allowing the beef to get a full 24 hours of marinating. The next day I cook the beef and assemble the tacos. This makes it seem like less work and doesn’t feel like you’re in the kitchen all day. I’ve listed a few other tips and tricks below so that you are equipped with everything you need to make killer Birria Tacos at home.
Tips & Tricks:
- You can find the dried peppers in the hispanic isle at your local grocery store. The easiest way to deseed them is to cut the tops off with scissors and shake the peppers above a garbage can to allow the seeds to fall out into the trash.
- I marinade the beef using the Instant Pot insert as my bowl. I just cover it with plastic wrap and pop it in the fridge. This way when it comes time to cook the meat, I just take the insert out of the fridge, remove the plastic wrap and pop it right into the Instant Pot.
- I mentioned above and also in the recipe, but I highly recommend wearing an apron when frying the tacos so you don’t stain your clothes.
- I only fry and assemble the amount of tacos we will be eating that night. I store the leftover broth, meat, onions, cilantro, limes and cheese in the fridge and just make fresh tacos in the frying pan when we want more.
- If you run out of beef but still have lots of broth, you can freeze the leftover broth and use it a second time to make Birria Tacos with a smaller beef roast (like a 3 pounder) without having to completely make the marinade over again. Just thaw it, season a new beef roast with the salt, pepper and cumin and marinade it for a few hours and then repeat the cooking process.
- If you do not have an Instant Pot, you can also make these tacos using a slow cooker. Just cook the meat on low for 8-10 hours until tender.