Birria Tacos

Birria Tacos



  • 2lbs Beef for Stew
  • ½ Jar of Salsitas Mendoza Red Chile Sauce
  • ½ Onion diced
  • 2 Cloves of Garlic
  • Water, an inch above the meat
  • 2 Bay Leaves
  • 1 ½ tsp Ginger
  • 1 tsp Chicken Bullion
  • Salt to taste
  • Corn Tortillas
  • Mozzarella Cheese


  • Diced onion, cilantro, and Salsitas Mendoza salsa of your choice!
  1. Add all of the above listed ingredients to a pot, stir and bring to a boil. If at any point your broth gets too low, add some water to keep the meat submerged.
  2. Lower to medium heat and let it cook with a lid for 2 hours.
  3. Once the meat is tender, taste and adjust salt as needed.
  4. Warm up a comal with some oil, while that’s heating, remove some meat from the broth and dice.
  5. Dip your corn tortilla into the consommé (broth) and put onto the comal.
  6. Add your mozzarella cheese and diced meat. Fold in half and fry until both sides are crispy. 
  7. Serve tacos with a side of consommé, rice and beans. Then garnish with your choice of toppings. 

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