This recipe takes hours and makes zero apologies. Birria started as a long simmered, deeply seasoned stew meant to turn tough cuts into something delicious. This version leans into that same idea; tongue and marrow cooked low and slow until the broth becomes rich enough to stain a spoon. Then the meat gets tucked into tortillas, fried in the reserved fat, and served with consomme on the side because birria is meant to be dipped. It’s not extra. It’s tradition.

What is the history of birria?

Birria comes from Jalisco, Mexico where it started as a slow cooked, chile soaked way to turn tougher meats (especially goat) into something rich, tender, and worth gathering around. Traditionally it’s a kind of regional barbacoa, often cooked low and slow until the broth becomes deeply seasoned and the meat pulls apart with no effort. It’s been tied to celebrations for generations; weddings, holidays, big family events, because birria isn’t meant to be eaten quietly - it’s a “feed everyone” dish. Today, the modern taco version (especially the dippable quesabirria) helped push birria into global fame, but the soul of it is still the same: spiced broth, slow time, and meat transformed into something that tastes like devotion.

How to make birria style lengua quesatacos?

Place beef tongue, bone marrow bones, white onion, garlic, carrot, and guajillo chiles in a large pot and fill it with water. Add bay leaves, chili powder, oregano, cumin, paprika, salt, and bouillon cubes. Bring to boil, then lower the heat to medium. Cover and cook for 15-20 minutes. Skim off any foam or impurities. Take out the guajillo chiles and put them in a food processor with 1/2 cup of the cooking liquid, purée until smooth. Push the paste through a fine sieve and discard the solids. Stir the paste into the soup and continue to cook over medium heat for another 3 hours. Occasionally skim the fat off the top and save it in a separate container. Pull out the tongue and let it cool enough to handle it. Peel off the top skin layer and cut off the tongues underpart and discard it. Then cut the meat into small cubes. Skim off rest of the fat from the broth and reserve it, then strain the broth. Discard the solids and return the broth and meat back into the pot. Check seasoning. Cover and continue to simmer on low heat. Place two skillets over medium heat. Once hot, dip tortilla in the reserved fat and cook about 5-10 seconds. Meanwhile, add a little bit of the fat on the other skillet and then using a slotted spoon pull out enough meat from the soup to fill the taco and lightly brown it. Flip the tortilla, and then fill it with the meat on the skillet. Top with shredded cheese, and fold it. Toast on one side for about 5 seconds and then flip it and toast for another 5 seconds. Repeat with the rest. Serve the tacos with a cup of birria to dip in, red onion, cilantro, and lime wedges.

Tips

Make sure to discard impurities from the broth.
Save the fat in a container do not discard it. You will use it for frying the tortillas later.
Browning the meat on the skillet before adding it to the taco will give it a better texture.