Birria Tacos (Hungry Hussey Style)
- Matthew Hussey
- Jan 24
- 2 min read
Updated: Feb 7
These Birria Tacos might just be the most flavorful tacos I’ve ever made at the Hussy House. We’re talking slow-cooked, tender beef shredded down and dipped into rich, savory birria consommé. Then, we griddle them until crispy with melty cheese and fold them into tacos that absolutely slap. Crunchy on the outside, juicy on the inside, and dunked straight into that broth… yeah, these are dangerously good groceries.
In this video, I walk you through how to make authentic-style birria tacos on the griddle. From seasoning and braising the beef to building those crispy, cheese-crusted tacos the right way, I’ve got you covered. If you’ve ever wondered how restaurants get that deep red color, insane flavor, and perfect crisp, this one’s for you. No gatekeeping here—just simple steps, real tips, and food that makes people real quiet at the table.
Yield and Timing
Prep Time: 45 minutes
Cook Time: 3 hours (plus overnight rest)
Total Time: ~4 hours active + overnight
Serves: 6–8 people
Ingredients
3 lb chuck roast
3–4 beef short ribs
2 (28 oz) containers beef stock
5 guajillo chiles
5 Ancho chilies
20 cloves garlic
1 tbsp ginger paste (or thumb-sized fresh ginger)
5 Roma tomatoes, quartered
1 yellow onion, quartered
1 cinnamon stick
¼ cup Hussey Fiesta Dust
½ tbsp Mexican oregano
¼ cup apple cider vinegar
1 tbsp tomato & chicken bouillon
3–4 bay leaves
Salt, to taste
Oil (olive or avocado)
Corn tortillas
Oaxaca, Monterey Jack, or mozzarella cheese (shredded)
White onion, diced
Fresh cilantro, chopped
Limes, for serving
Instructions
Crush garlic with salt in a molcajete until a paste forms. Mix in ginger.
Toast guajillo chiles lightly in oil. Remove and set aside.
Sauté onion with salt until lightly charred. Add tomatoes and cook down.
Return chiles to the pan. Add garlic/ginger paste, cinnamon stick, oregano, vinegar, bouillon, and water. Simmer for 3–4 minutes.
Blend the mixture until smooth. Taste and adjust salt.
Add meat to the stock pot. Pour sauce over meat. Add beef stock and bay leaves.
Simmer covered for about 3 hours until the meat is fall-apart tender.
Remove meat. Strain broth. Refrigerate both overnight.
Skim solidified fat and reserve for frying.
10. Shred the meat. Warm it with a little consommé.
11. Dip corn tortillas in fat, fry, fill with meat and cheese, fold, and crisp.
12. Serve with onions, cilantro, lime, and warm consommé for dipping.
The Perfect Pairing
When you serve these tacos, consider pairing them with a refreshing drink. A classic Mexican soda or a simple agua fresca can complement the rich flavors beautifully.
Why Birria Tacos?
Birria tacos have become a favorite for many. They bring together the warmth of family gatherings and the joy of sharing a meal. Each bite is a reminder of the love and care that goes into cooking.
Conclusion
These birria tacos are not just a meal; they are an experience. Whether you’re cooking for family or friends, these tacos will surely impress. So, grab your Blackstone griddle or Big Green Egg, and let’s get cooking!
Don’t forget to check out my YouTube channel, The Hungry Hussey, for more recipes and tips.
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