Birria is an authentic Mexican meat stew originating from the state of Jalisco, Mexico. Birria is normally made out of beef, goat or lamb. While the stew is eaten on its own, people also put the meat from the stew inside tacos. They then use the broth to dip the corn tortillas in before cooking, and to dip the tacos into while eating them. Birria tacos are served with cilantro, and dice onions.

The recipe below is made for people and children who cannot eat hot spicy or heavily spiced dishes. It can also be used if a dish is needed for a large group of people with different tastes. It is very tasty but not spicy.

Stew Ingredients 

3 Pounds Beef Stew Meat

1 6oz Can Tomato Paste

2 Tablespoons White Vinegar

1 Teaspoon Onion Powder

⅛ salt

⅛ Teaspoon Oregano 

⅛ Teaspoon Thyme 

2 Cloves Garlic 

⅛ Teaspoon Cinnamon

4 Whole Cloves

⅛ Teaspoon Black Pepper

⅛ Teaspoon Marjoram

⅛ Teaspoon Cumin

Taco Ingredients

Corn Tortillas

1 Large White Onion Chopped

1 Bunch Cilantro Chopped

1 Cup Shredded Cheese (Suggestions Mexican Blend, Queso asadero, or Mozzarella.)

Lemon or Lime slice into wedges.

Instructions 

Step 1 – Place all of the stew ingredients in an Instant Pot or pressure cooker, and cook on high for 45 minutes or until meat is tender to the point of falling apart. 

Step 2 – Place a pan on the stove and heat to medium heat. 

Step 3 – (Optional but traditional: Dip tortilla in Birria sauce before frying.) Place tortilla in pan and heat one side slightly until tortilla is bendable. Flip tortilla and fill with shredded cheese, place shredded Birria meat onto of cheese and close tortilla. Heat the closed tortilla on both sides until cheese is melted. Repeat with all of the tortillas.

Step 4 – Serve with onion, cilantro, and lemon or lime wedge on the side.