What is Birria Taco Soup Made Of?

If you’ve ever wondered, “What is Birria Taco Soup made of?”, you’re in for a treat! This dish is the ultimate comfort food mashup. It combines the rich, hearty flavors of traditional birria tacos with the warm, soothing essence of a comforting soup—basically, a cozy hug in a bowl. Whether you’re a taco enthusiast, a soup lover, or both, this flavorful dish is sure to win your heart and your taste buds!

So, what exactly is Birria Taco Soup made of? Grab a seat, maybe a snack (because reading about food makes you hungry, right?), and let’s dive into all the deliciousness of this popular dish. I promise this will be worth the read.

For a fun twist on taco-inspired soups, check out this Taco Soup with Fritos Recipe for a crunchy addition!

Birria Tacos

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• Author: ava
• Total Time: 4 hrs
• Yield: 10

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Description

This Birria Tacos recipe is juicy, cheesy, delicious—a true showstopper. It begins with braising a birria de rez and then making a consomé and frying up tacos with Oaxacan cheese. 

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Ingredients

Birria de Rez:

▢2 pounds boneless chuck
▢1 pound oxtail or bone-in short ribs
▢1 teaspoon neutral oil, (avocado or vegetable oil)

Sauce:

▢7 ancho chiles, (ends trimmed and de-seeded)
▢7 guajillo chiles, (ends trimmed and de-seeded)
▢3 chiles de arbol, (ends trimmed and de-seeded)
▢1 white onion, (peeled and halved)
▢6 garlic cloves, (peeled)
▢4 roma tomatoes
▢1 tablespoon black peppercorns
▢1 teaspoon dried Mexican oregano
▢1 teaspoon cumin seeds
▢1 teaspoon coriander seeds
▢1/4 teaspoon ground cloves
▢1/2 Mexican cinnamon stick, (See note if not using Mexican cinnamon)
▢3 bay leaves
▢1 teaspoon apple cider vinegar
▢3 cups beef broth or water, (divided)

Tacos:

▢1/4 cup minced cilantro
▢1/4 white onion, (minced)
▢Juice from 1 lime
▢Kosher salt
▢Corn tortillas
▢3 ounces Oaxacan cheese, (or mozzarella)

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Instructions

To Sear the Meat:

1. Bring the meat to room temperature, about 30 minutes and then sprinkle liberally on all sides with kosher salt. In a large Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, add the neutral oil. When hot, add the meat and sear on all sides until browned. I like to do a hard sear. You’ll have to do this in batches. Transfer to a bowl.

To Make the Sauce:

1. Meanwhile, in another medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves and add cold water until it covers everything. Place over medium heat and simmer gently for about 15 minutes. Pour through a strainer and transfer the solids (including the whole spices) to a blender. If your blender is small you may need to do this in batches.
   
2. Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes. Add salt to taste (I added about 1 tablespoon of kosher salt).
   
3. *Note: I have a high-powered blender and it resulted in a super smooth sauce. If you have a blender that is meh, you may want to run the sauce through a strainer to discard any big bits the blender didn’t puree. Very optional!

To Braise the Meat:

1. Preheat the oven to 300F. Add the meat back to the pot and pour the sauce over it. To the blender, add the remaining 2 cups of broth or water and swish it around to pick up any leftover sauce and pour it into the pot. Place over medium heat until it reaches a gentle simmer and then immediately cover and transfer to the preheated oven. Cook for about 3 hours, until the meat is tender.

To Assemble the Tacos:

1. Mix together the cilantro, white onion, lime and salt.
   
2. Remove the meat from the sauce and shred using two forks. Ladle the broth into a bowl and add a handful of diced cilantro.
   
3. Add a non-stick skillet over medium heat. Dip the tortilla into the top of the broth (this should be fat) and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add a some of the shredded meat and the shredded cheese. Fold over and cook until pan fried on both sides, about 1 minute. Transfer to a plate and serve alongside the broth.

Notes

To Assemble the Tacos:

• Cuts of meat – You can substitute in goat, lamb or if you can choose oxtail instead of short ribs.
• To make this ahead: I actually think this is a great make-ahead meal. You can make the birria first, shred the meat and store the sauce in the fridge. The fat will solidify on the top. You can use that to the pan with the tortillas if you like. Or you can warm it back up when you’re ready to serve.
• Most of these ingredients like Mexican cinnamon, dried chiles and Mexican oregano at a Latin supermarket.
• If you’re not using Mexican cinnamon, remove it and discard it when you’re done boiling all of the chiles. Mexican cinnamon is very brittle and will easily blend up. But if it’s from say Saigon or somewhere else, it tends to be very hard. I wouldn’t put your blender through that! 
• To Make it in the Slow-Cooker – You can make this recipe in the slow-cooker by adding the meat and sauce to a slow cooker. Add the broth and set it to high and let it braise for 6-7 hours. 
• ​To Make it in the Instant Pot – Sear the meat in the IP. Pour the sauce in, along with the broth. Close the seal, set the setting to “high pressure” and press the “Stew Meat” option. This should be about 50 minutes. Do a natural release. And it should be perfect! 

• Prep Time: 15 minutes
• Cook Time: 3 hrs 30 mins
• Category: Dinner
• Cuisine: American, Mexican

Nutrition

• Serving Size: 1g
• Calories: 250kcal
• Sugar: 1g
• Sodium: 46mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 3mg

The Basics of Birria Taco Soup

Let’s start with the foundation of Birria Taco Soup—it’s all about the beef. Traditionally, birria is a Mexican stew made with slow-cooked beef (sometimes goat) and a rich blend of spices. The meat is tender, the broth is full of flavor, and everything comes together in this incredible combination of savory goodness.

Birria Taco Soup, however, takes the classic dish and adds a twist. It blends the flavors of birria with the heartiness of a soup, plus the joy of tacos. Picture it: A flavorful, spicy broth with shredded beef, veggies, and all the toppings you’d expect on a taco—cilantro, onions, lime, and cheese—gathered together in one glorious, soul-satisfying bowl.

What Goes Into Birria Taco Soup?

Now, let’s break down the ingredients you need to make this mouthwatering soup. You don’t need to be a master chef to throw this together, but the flavors do need time to come together, so plan on a couple of hours to make it.

1. Beef (or sometimes Lamb or Goat)

The star of the show is slow-cooked beef. Some recipes call for beef shank, chuck roast, or short ribs. The key is to use a cut that’s flavorful and can stand up to slow cooking without drying out. You want your beef to be so tender it falls apart when you pull it apart with a fork. For a traditional take, you could also use goat or lamb, but beef is the most common in the U.S.

2. Chiles

This is where the depth of flavor comes in. Dried chiles are essential in giving birria its signature rich, slightly smoky flavor. Common chiles include ancho, guajillo, and pasilla. These chiles get rehydrated in hot water and then blended into a paste that gets added to the broth. Don’t skip this part—you’re going to love the flavor it gives!

3. Onions and Garlic

These are the flavor-builders, adding that savory depth to the broth. Sautéed onions and garlic create the perfect base for the spices and beef to meld together.

4. Tomatoes and Vinegar

Tomatoes provide acidity and sweetness, while vinegar (usually apple cider vinegar) adds a tang that balances out the richness of the beef.

5. Spices and Seasonings

Here’s where it gets fun! Cumin, oregano, cloves, and cinnamon are just a few of the seasonings that give birria its signature taste. The combination of spices helps to create that complex, savory flavor profile we all crave.

6. Broth

The broth is key to any good soup, and this one doesn’t disappoint. After cooking the beef, you’ll have a rich, flavorful broth that’s the perfect base for your soup. Add a little extra water or beef broth if you want it to be soupier, but the richness of the meat will give you all the flavor you need.

7. Veggies

While the beef and broth take center stage, a few vegetables—like potatoes, carrots, and corn—can be added to give the soup some extra texture and flavor. But remember, birria taco soup is about the beef and broth, so keep it simple!

8. Taco Toppings

No taco soup is complete without the toppings, right? For Birria Taco Soup, you’ll want to have the classics:

• Chopped cilantro
• Diced onions
• Lime wedges
• Shredded cheese (like Mexican queso fresco or even mozzarella)
• Corn tortillas, cut into strips (optional, but adds a nice crunchy texture)
• Sour cream or Mexican crema (if you’re feeling extra indulgent!)

The Perfect Combination: Birria + Tacos + Soup

What makes Birria Taco Soup so great is that it brings together the best parts of birria tacos (the juicy beef, the tasty broth, and those familiar taco toppings) with the comfort of a hot bowl of soup. Imagine dipping your tortilla strips into the soup, savoring the broth, and then topping it all off with fresh cilantro and lime. Trust me, it’s a game-changer.

How to Make Birria Taco Soup

Ready to get cooking? Let’s break it down into easy-to-follow steps that’ll have your taste buds dancing in no time.

Step 1: Prepare the Meat

• Brown your beef: Start by browning the beef in a hot pan with a little oil. Don’t rush this step—it’ll give your beef a nice crust, and that extra flavor is key to making the soup taste amazing.
• Cook the beef low and slow: Once the beef is browned, toss it into a slow cooker or a large pot. Add water or beef broth, and let it simmer for at least 2-3 hours until it’s fall-apart tender.

Step 2: Make the Sauce

• Toast and blend your chiles: While the beef cooks, toast the dried chiles in a dry pan until fragrant, then soak them in hot water to soften. Once they’re ready, blend them with garlic, onions, tomatoes, and spices until smooth.
• Add the sauce to the beef: Once your beef is cooked, strain the sauce and pour it over the meat, letting everything simmer for another 30 minutes to meld the flavors together.

Step 3: Add the Vegetables and Broth

• If you want to add some vegetables like carrots, corn, or potatoes, now’s the time. Toss them in and let the soup cook until the veggies are tender.
• If the soup is too thick, add some more broth or water to reach your desired consistency.

Step 4: Finish It Off with Toppings

Once your soup is ready, ladle it into bowls and top it with chopped cilantro, diced onions, lime, and a sprinkle of cheese. For an extra taco vibe, you can fry up some tortilla strips and add those on top too.

Step 5: Serve and Enjoy!

Serve your Birria Taco Soup with extra lime wedges on the side for that refreshing zing, and maybe a dollop of sour cream if you like. Trust me, this soup is all about the layers of flavor, so take your time and enjoy it.

Why Birria Taco Soup is a Must-Try Dish

Birria Taco Soup isn’t just another recipe; it’s a celebration of bold flavors and comfort. The blend of traditional birria spices with the heartiness of soup gives you a dish that’s both familiar and exciting. If you’re someone who loves rich, savory meals with a hint of spice, this soup will hit all the right notes. Plus, it’s a creative way to enjoy the birria craze that’s been sweeping across the U.S.—a trend worth joining, if you ask me!

The History Behind Birria Taco Soup

While Birria Taco Soup is a modern twist, it’s rooted in the rich culinary history of birria itself. Originating from the state of Jalisco in Mexico, birria was traditionally made with goat meat and served during celebrations. Over time, it evolved, with beef becoming a popular substitute, especially in American kitchens. By turning this classic dish into a soup, we’ve found yet another way to appreciate its bold, complex flavors—one spoonful at a time.

Is Birria Taco Soup Healthy?

When you think about comfort food, “healthy” might not be the first word that comes to mind, but Birria Taco Soup can actually fit into a balanced diet. Made with lean beef or other protein options, this soup is packed with nutrients. The addition of fresh vegetables like carrots, corn, and tomatoes boosts its vitamin content, while the chiles and spices bring natural antioxidants to the table. Just go easy on the cheese and sour cream if you’re watching your calorie intake (or don’t—it’s worth it).

Customizing Birria Taco Soup to Your Taste

One of the best things about Birria Taco Soup is how customizable it is. Prefer a milder flavor? Use fewer chiles and focus on the aromatic spices like cumin and cinnamon. Want more veggies? Add zucchini, bell peppers, or even hominy for a twist. And if you’re cooking for a crowd, you can easily double the recipe and serve it with a variety of toppings, letting everyone personalize their bowl. It’s a dish that works for any occasion—from weeknight dinners to family gatherings.

Why Americans Love Birria Taco Soup

Let’s face it, we love tacos and soup, so combining the two is kind of genius. Birria Taco Soup takes everything we adore about Mexican cuisine—bold spices, tender meat, fresh toppings—and makes it easy to enjoy in a single dish. Whether you’re in the mood for a satisfying meal during a chilly winter evening or a fun twist on taco night, this soup has you covered. It’s no wonder it’s become a hit in kitchens across America.

FAQs About What is Birria Taco Soup Made Of?

Conclusion : What is Birria Taco Soup Made Of?

If you’re looking for a dish that’s bursting with flavor, comforting, and downright satisfying, Birria Taco Soup is where it’s at. It’s the perfect combination of rich, tender beef, aromatic spices, and all the toppings you’d pile onto your favorite tacos—brought together in a warm, hearty soup that feels like a big food hug.

This dish is more than just a meal; it’s an experience. Whether you’re making it for a cozy family dinner or impressing your friends at a gathering, Birria Taco Soup will leave everyone asking for seconds (and the recipe). Plus, it’s versatile enough to adjust to your tastes, so you can make it as mild or spicy as you like.

So, grab your slow cooker, stock up on those chiles, and get ready to turn your kitchen into the ultimate taco soup destination. Trust me, once you try it, this recipe is going to be on repeat. Now go on—get cooking and enjoy every bite!

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