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Birria Taco Recipes

Healthy Birria Tacos Recipe

Birria, pronounced “BEER-eah,” is an authentic Mexican cuisine consisting of braised meat, traditionally goat, that is slow-cooked until the beef is tender and fall-apart juicy and delicious.
Prep Time: 20 minutes
Cook Time: 5 hours
Course: Main Course
Cuisine: Mexican
Keyword: mexican, tacos
Servings: 12
Calories: 129kcal


  • slow cooker


Birria Taco

  • 2 lbs meat of your choice (preferably goat or cow)
  • 1 lb short rib
  • 1 tsp extra virgin olive oil
  • 7 ancho chiles
  • 7 guajillo chiles
  • 3 chiles de arbol
  • 1 yellow onion
  • 6 garlic cloves
  • 4 Roma tomatoes
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1 tsp coriander
  • ¼ tsp cloves
  • 1 Mexican cinnamon stick
  • 3 bay leaves
  • 1 tbsp apple cider vinegar
  • 3 cups beef broth
  • pickled onions (you can make your own below)
  • 3 ozs Oaxacan cheese
  • salt and pepper to taste
  • cilantro for garnish
  • lime for garnish

Pickled Onions

  • 1 red onion
  • ½ cup apple cider vinegar
  • 1 tbsp Swerve sugar substitute
  • tsp salt
  • 1 cup warm water


  • Sprinkle salt and pepper on both sides of all meat(goat/cow and short ribs).
  • Add oil to pan and heat over medium-high heat. 
  • When the oil is hot, add the meat and do a quick/hard sear on both sides. This is simply to brown (dark brown) the meat but not cook it through to the center.
  • Remove meat from heat.
  • Add dried chiles, onion, garlic cloves, tomatoes, spices, and bay leaves to a pot on the stove top. 
  • Add water until it covers everything. 
  • Simmer for roughly 10 – 15 minutes before removing from heat.
  • Pour everything through a strainer and add to a blender or food processor.
  • Add apple cider vinegar and 1 cup of beef broth to blender. Blend everything until it reaches a smooth consistency.
  • Add meat and pepper mixture to a crockpot, along with remaining 2 cups of broth.
  • Cook in slow cooker for 3 hours on high/6 hours on low, until meat easily shreds.
  • Remove meat and shred.
  • Assemble tacos layering lettuce, cheese, meat, sauce, cilantro, and a squeeze of lime. 

Pickled Onions

  • Slice the red onion as thin as you can. If you have a mandolin, great. If not, thinly sliced will work.
  • Stuff the onion slices into a jar (or bowl).
  • Combine apple cider vinegar, salt, sugar, and water.
  • Stir until all salt and sugar is dissolved.
  • Pour mixture over sliced onions, making sure they are immersed in the liquid.
  • Enjoy!


Chef Notes: You can use more or less peppers, depending on how much heat you want the dish to have. I opted to remove the seeds, but you could also leave them in to really give it a jolt. These peppers can be found in the International aisle of most supermarkets and at many farmers’ markets.
Chef Notes: As mentioned, traditionally this is made with goat meat; however, I used a chuck roast along with the short ribs, and it was TO-DIE-FOR.
Chef Notes: You could also soak the tortillas and fry them if you prefer—for my recipe, I opted not to, but I have had them both ways, and both are equally delicious.
Chef Notes: If you are unable to locate Oaxacan cheese, a good substitute would be mozzarella as both are mild, creamy white cheeses. 


Calories: 129kcal | Carbohydrates: 5g | Protein: 18.5g | Fat: 3.5g | Fiber: 1g
Tried this recipe?Let us know how it was!