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Birria Beef Tacos with Brisket – The Recipe

This recipe is a fantastic base to customise – swap in different chillies, add more heat, go heavy on garlic, or keep it kid-friendly. However you serve it, Birria Beef Tacos with brisket are guaranteed to impress.

Course Main
Cuisine Mexican
Keyword Beef, taco
Servings 48 tacos

Ingredients

For the Beef:

  • 1 kg beef brisket unrolled and cut into large chunks

For the Marinade

  • 1 can chipotle peppers in adobo approx. 200g chipotle peppers in adobo
  • 60 ml white wine vinegar
  • 120 g chopped tomatoes
  • 5 garlic cloves
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tsp ground cumin

Gravy / Stew Base:

  • 1 medium onion chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • 1 dried ancho chilli stemmed and deseeded
  • 500 ml chicken stock or just enough to cover the meat

Instructions

Marinate the Beef

  1. Blend the marinade ingredients into a smooth sauce.
  2. Place the brisket chunks into a bowl or container and coat thoroughly.
  3. Cover and refrigerate for at least 2 hours, but overnight is best for full flavour.

Build the Stew

  1. In your slow cooker or a large heavy-based pot, layer the onion, cinnamon stick, bay leaves, cloves, and ancho chilli.
  2. Add the marinated beef and all of the marinade.
  3. Pour in just enough chicken stock to cover the meat.

Slow Cook

  1. Cover and cook on low for 12–16 hours, until the beef is fall-apart tender.
  2. Once cooked, remove the bay leaves, cinnamon stick, and ancho chilli.

Shred the Meat

  1. Shred the beef in a bowl or directly in the pot.
  2. Do not skim the fat from the stew – this is where the taco magic happens. The red fat floats to the top and gives the tortillas their incredible crispy coating.

Optional: Fry for Crispy Bits

  1. For extra flavour and texture, toss the shredded beef into the hot frying pan with the taco shells before assembling the tacos. The crispy caramelised edges are totally worth it.

Make Birria Tacos

  1. Warm your tortilla and dip one side into the top layer of the stew (where the fat rises).

  2. Place it into a hot frying pan and cook for about a minute and turn over.

  3. Add shredded beef (and a sprinkle of cheese if you like).

  4. Fold the tortilla over and fry until golden and crispy on both sides.

  5. Serve with a small bowl of the stew for dipping – this is the consomé and it’s utterly addictive.

Recipe Notes

Tips & Add-Ons:

  • Cheese: Try melting mozzarella or Monterey Jack inside your taco for cheesy birria bliss.

  • Toppings: Finely chopped onions, coriander, pickled red onions, or a squeeze of lime work beautifully.

  • Leftovers: The stew freezes brilliantly and makes amazing nachos, quesadillas, or burrito fillings.