Tacos de Birria (Res) Receta
If you're craving Tacos de Birria that are rich, savory, and bursting with authentic flavor, this recipe is a must-try. What sets this dish apart is the addition of Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Dark Soy Sauce Premium, which infuse the birria broth with deep umami complexity and irresistible depth. Slow-cooked beef soaks up every drop of the bold seasoning, while the reserved chili-infused grease gives the tacos a golden, crispy finish. Whether you're making these for a weekend feast or impressing guests, this is your go-to recipe for juicy, cheesy, and truly unforgettable Tacos de Birria.
What You Will Need
Ingredients
- ---FOR THE BIRRIA---
- 4 lb. beef chuck roast, cut into large chunks
- 2 lb. bone-in beef short ribs or back ribs
- 1 white onion, halved
- 1 bulb garlic, top trimmed
- 1 carrot, cut into 4 pieces
- 5 bay leaves
- 8 dried guajillo chiles, stems and seeds removed
- 8 cups hot water
- ---FOR THE TACOS---
- 14–16 white corn tortillas
- 2 cups Oaxaca cheese (or other good melting cheese)
- Reserved birria grease (from broth)
- ---FOR SERVING---
- Chopped white onion
- Chopped cilantro
- Lime wedges
Seasoning
- 1 tsp. ground cumin
- 1 tsp. Mexican oregano
- 1–2 tsp. chili powder
- 2 tsp. Lee Kum Kee Dark Soy Sauce Premium
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
Made with
Lee Kum Kee products
How to make it
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In a large stockpot, add beef chuck, short ribs, onion, garlic, carrot, bay leaves, and guajillo chiles. Pour in 8 cups hot water to cover. Stir in cumin, oregano, chili powder, Lee Kum Kee Premium Dark Soy Sauce, and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface during the first 30 minutes of cooking.
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After the chiles are softened (about 30 minutes), remove the chiles, onion, garlic cloves (squeezed from bulb), and carrot. Blend until completely smooth, adding a small amount of broth if needed for blending. Strain the sauce if desired for a silky texture, then stir it back into the simmering pot.
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Cover and simmer the beef mixture for 2½–3 hours, stirring occasionally, until the meat is very tender and shreds easily. Adjust seasoning to taste. Skim off the bright red chile grease floating on top and reserve it in a small bowl for making the tacos.
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Remove the meat from the pot, discard any bones, and shred the beef into bite-sized pieces. Return a few ladles of the broth over the meat to keep it juicy. Keep the remaining birria broth warm for serving as a dipping consommé.
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Assemble and Cook the Tacos: Heat a skillet or griddle over medium heat. Dip tortillas into the reserved birria grease, then lay them on the hot skillet. Add a handful of shredded beef and Oaxaca cheese onto one half of each tortilla. Fold in half and cook until the tortillas are crispy and the cheese is melted, about 2–3 minutes per side. Serve hot with chopped onion, cilantro, lime wedges, and a cup of warm consommé for dipping.