Trader Joes Birria Recipe

This crispy, cheesy Trader Joes Birria Recipe is made with corn tortillas, melting cheese, and ready in just 15 minutes. The rich, spiced consommé drips onto the skillet as the cheese melts into golden, crunchy edges. I rely on this shortcut whenever I crave authentic street tacos without an all-day simmer.

Restaurant-Quality At Home

I used to think making proper birria tacos required hours of slow braising and complex chili pastes. Using this pre-made beef birria completely altered my weeknight dinner routine.

The biggest lesson I learned was to not skimp on dipping the tortillas. Soaking them directly in the warm consommé before frying creates that signature bright red, crispy shell.

Trader Joes Birria Recipe Ingredients

• 1 tub (16 oz) Trader Joe’s Beef Birria
• 6 white corn tortillas
• 1 cup Oaxaca or Monterey Jack cheese, shredded
• 1/4 cup white onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon vegetable oil (for the skillet)
• 1 lime, cut into wedges

How To Make Trader Joes Birria Recipe

1. Heat the Birria: Microwave the Trader Joe’s birria according to package instructions until fully heated and the broth is liquid.
2. Prep the Skillet: Heat a large non-stick skillet or griddle over medium heat and brush lightly with vegetable oil.
3. Dip the Tortillas: Using tongs, carefully dip a corn tortilla into the warm birria broth, coating both sides.
4. Build the Tacos: Place the dipped tortilla in the skillet. Add a handful of cheese, a spoonful of shredded beef, onions, and cilantro to one half.
5. Fold and Fry: Fold the tortilla over the filling and cook for 2 minutes per side until the shell is crispy and cheese is completely melted.

Recipe Tips

• Use a hot skillet: A properly heated pan ensures the tortilla gets crispy rather than soggy from the broth.
• Save the extra broth: Serve the remaining liquid in small bowls for dipping the tacos as you eat.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.

What To Serve With Birria Tacos

Serve these rich tacos with a bright, acidic side like a crisp radish salad or Mexican street corn. A cold, refreshing glass of agua fresca helps cut through the heavy, savory flavors of the beef.

How To Store

Keep the leftover beef and broth separate from the tortillas in an airtight container in the fridge for up to 3 days. Always assemble and fry the tacos fresh, as pre-made ones will become incredibly soggy in the fridge.

FAQs

Can I use flour tortillas?

Corn tortillas are traditional and hold up much better to being dipped in broth. Flour tortillas tend to fall apart quickly when soaked.

Where is the beef birria at Trader Joe’s?

You can typically find the pre-cooked beef birria in the refrigerated deli section near the fresh pastas and prepared meats.

Is the Trader Joe’s birria spicy?

It has a mild to medium heat level from the traditional dried chilies. Most people find the spice level very approachable.

Nutrition

• Calories: 320 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 55 mg
• Sodium: 650 mg
• Total Carbohydrate: 22 g
• Protein: 18 g

Trader Joes Birria Recipe

Recipe by Nate Collins

Servings

3

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

This Trader Joes Birria Recipe yields crispy, cheesy tacos using corn tortillas, shredded Oaxaca cheese, and rich beef consommé in just 15 minutes. It is a fantastic fast weeknight dinner when you crave authentic street food flavors.

Ingredients

• 1 tub (16 oz) Trader Joe’s Beef Birria

• 6 white corn tortillas

• 1 cup Oaxaca or Monterey Jack cheese, shredded

• 1/4 cup white onion, finely diced

• 1/4 cup fresh cilantro, chopped

• 1 tablespoon vegetable oil (for the skillet)

• 1 lime, cut into wedges

Directions

• 1. Heat the Birria: Microwave the Trader Joe’s birria according to package instructions until fully heated and the broth is liquid.
• 2. Prep the Skillet: Heat a large non-stick skillet or griddle over medium heat and brush lightly with vegetable oil.
• 3. Dip the Tortillas: Using tongs, carefully dip a corn tortilla into the warm birria broth, coating both sides.
• 4. Build the Tacos: Place the dipped tortilla in the skillet. Add a handful of cheese, a spoonful of shredded beef, onions, and cilantro to one half.
• 5. Fold and Fry: Fold the tortilla over the filling and cook for 2 minutes per side until the shell is crispy and cheese is completely melted.