Birria Taco Seasoning

Birria Taco Seasoning is an impressive balance of traditional Mexican spices and herbs, combined into one savory blend. It is also called birria spice mix, birria seasoning mix, or quesabirria taco seasoning.

What is Birria Taco Seasoning?

Birria Taco Seasoning is a seamless seasoning blend of more than a dozen herbs and spices that takes the guesswork out of flavoring quesabirria tacos. This blend is spicy, warm, earthy, smoky and sweet, with woody depth and spry, citrus top notes. The rich blend that makes up Birria Taco Seasoning ensures that you can experience a cornucopia of Mexican flavors from the start of your meal to the finish.

The Story of Birria Taco Seasoning

Birria Taco Seasoning emerged from the kitchens of Jalisco, Mexico, and is based on the hearty, heavily seasoned stew served at Jalisco-area celebrations, like weddings or baptisms. Topped with onions served with tortillas on the side, birria was just a short jump away from being reimagined as a taco.

Taco trucks did just that, as they took birria westward to Tijuana circa 2009. The Tijuana truck chefs initially made their birria tacos with traditional goat, but by 2016 business was expanding northward into Los Angeles, and then the San Francisco Bay area. As they continued their trek through California, truck chefs switched to spicy-sweet and aromatic braised beef, which holds greater appeal for the American palate. Christened the quesabirria, these tacos are made with a tortilla crisped in fat skimmed off of the braised beef, and stuffed with shredded, braised meat and a decadent handful of melted cheese. Served with braising liquid on the side like a taco au jus, this dish rose to fame on Instagram, and began working its way to the east coast. Today this taco can be found from Mexico to Canada, and from California to Florida, bringing its abundant appeal and myriad flavors with it along the way.

What does Birria Taco Seasoning Taste Like?

Birria Taco Seasoning opens with a burst of fragrant sweetness from tomato and cinnamon, followed by the chocolatey essence of ancho chiles. Berry-like, smoky chipotles and heat from de arbol chiles bring peppery flair. Built on a foundation of garlic and onions, this seasoning blend hits all the right notes. It gets gentle citrus from coriander, a hint of caramel from brown sugar, flaky bites of smoky salt, and the woodsy pepper of allspice. Oregano’s good-natured bitterness and the energetic zing of celery seed provide a high-note finish for this seasoning blend.

What is the Difference Between Birria and Barbacoa?

Birria and barbacoa share many similarities; they are both highly seasoned dishes, tossed with chiles and herbs that combine sweet, smoky, spicy, and savory flavors. They are traditionally cooked in an earthen pit; the resultant meat is silky, rich, and can be served dressed with a highly seasoned broth or consommé on the side.

Barbacoa was originally made by taking a selection of meat—either beef, lamb, or goat—and steaming it over large pots sunk into the earth. The meat is covered with maguey or agave leaves and cooked for up to eight hours, until it is succulent and tender. A pot of stew cooks alongside the barbacoa to dress the meat as people prepare to eat it. Today, barbacoa is successfully cooked in a Dutch oven or a crock pot, and is usually a rump roast or pork shoulder. Season it with our Barbacoa Rub, packed with spicy peppers and fragrant, flavorful herbs and spices, for an easy way to assemble the mosaic of flavors in traditional barbacoa. When shredded, the meat makes a delicious soft taco (we like to use pork!), and can also be eaten on a torta, a type of crusty sandwich roll. It is often finished with raw onions and cilantro and comes with small bowl of the stewed liquid on the side for dipping.

Birria was traditionally made with goat’s meat that’s cooked in a similarly large earthen pit, where the meat is braised in a stewing liquid instead of steamed. It is served in a bowl, as a hearty stew, with tortillas on the side. Today, birria is primarily made with braised beef or pork. It can still be served as a stew, though it’s popularly served on a cheese-stuffed taco that’s crisped in the fat skimmed off the braising liquid. The consommé comes on the side for an extra boost of juicy flavor. Birria can withstand a wide array of toppings; try it with raw or pickled onions, some jalapeños, and a fresh cabbage slaw.

How to Use Birria Taco Seasoning

Our Birria Taco Seasoning is a natural blend to use for Quesabirria Tacos. It would be excellent on any slow-cooked meat; try it on brisket, ribs, or chuck roast, or use to season a whole leg of lamb. Rub onto a butterflied flank steak and roll around a stuffing of roasted chiles and pepper jack cheese; bind with butcher’s twine and grill. Stir into homemade Mexican rice. Add to onions that have been sweated for a savory tortilla soup. Blend into black bean cakes, sprinkle over corn and zucchini to roast. Work this into your chili seasoning rotation. Whisk with lime juice and oil to make a dressing for Tex-Mex pasta salad. Mix into cream cheese and make stuffing for jalapeño poppers. It’s wonderful on tacos, but can be used for grilled or roasted vegetables, stirred into salad dressings, or tossed over beans. Use it wherever you’d like regular taco seasoning—with a twist.

Hungry for more information?

The Ultimate Guide to Mexican Spices
Intro to Authentic Mexican Cuisine
The Culinary Regions of Authentic Mexican Cuisine
Flavorful Latin Food: More than Just Tacos and Jamaican Jerk Seasoning!