OnlyPans: Birria Tacos
OnlyPans: Birria Tacos!! is a easy Mexican recipe that serves 4. 250 calories per serving. Recipe by Susi Vidal on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $14.10 total, $3.52 per serving
Ingredients
- 1 lb Ground Beef (80% lean, crumbled)
- 1 small Onion (Diced)
- 2 cloves Garlic (Minced)
- 1 tbsp Olive Oil (For sautéing)
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Cloves
- ½ tsp Salt
- ¼ tsp Black Pepper
- 8 each Corn Tortillas (6‑inch, seedless)
- 2 tbsp Fresh Cilantro (Chopped)
- 1 each Lime (Cut into wedges)
- ½ cup Seedless Salsa (Store‑bought or homemade without tomato seeds)
- ½ cup Shredded Cheese (Cheddar or Cotija, optional)
Instructions
Prep Vegetables & Spices
Dice the onion, mince the garlic, and measure out all spices (chili powder, cumin, oregano, cinnamon, cloves, salt, pepper).
Time: PT5M
Toast Aromatics
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté 2 minutes until translucent, then add the minced garlic and toast for another 30 seconds.
Time: PT2M
Temperature: Medium
Brown the Beef & Add Spices
Add the ground beef to the skillet, breaking it up with the wooden spoon. Cook 5‑6 minutes, stirring occasionally, until the meat loses its pink color. Sprinkle the measured spices over the meat, stir well, and continue cooking 2 minutes so the flavors meld.
Time: PT8M
Temperature: Medium‑high
Warm the Tortillas
Push the beef to one side of the skillet or use a second clean skillet. Warm each corn tortilla for about 20‑30 seconds per side over medium heat, stacking them on a plate and covering with a clean kitchen towel to keep warm.
Time: PT3M
Temperature: Medium
Assemble & Serve
Place a spoonful of seasoned beef onto each warm tortilla. Top with seedless salsa, chopped cilantro, a squeeze of lime, and optional shredded cheese. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 25 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Gluten‑free (when using corn tortillas), Dairy‑free (omit cheese), Low‑sugar
Allergens: Corn (tortillas), Dairy (cheese, optional)
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground chicken, Plant‑based mince
- Instead of Onion: Shallot
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Chili Powder: Taco seasoning
- Instead of Ground Cumin: Cumin seeds (ground)
- Instead of Dried Oregano: Mexican oregano
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Corn Tortillas: Flour tortillas, Lettuce leaves
- Instead of Fresh Cilantro: Parsley
- Instead of Lime: Lemon
- Instead of Seedless Salsa: Pico de gallo (seeded)
- Instead of Shredded Cheese: Dairy‑free cheese
Equipment Needed
- Large Skillet
- Wooden Spoon
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Serving Plate
- Tongs (optional)
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Toasting the onion and garlic without burning them.
- Ensuring the beef is browned but not over‑cooked.
- Adding the spice blend at the right moment to release aroma.
- Warming tortillas just enough to stay pliable.
Chef Tips from the Video
- For extra smoky flavor, finish the beef with a quick splash of chipotle adobo sauce.
- Lightly brush tortillas with a little oil before warming for a subtle crisp edge.
- Let the cooked beef rest for 2 minutes before assembling so juices redistribute.
Troubleshooting
Beef turns out dry.
Add a splash of beef broth or water while cooking and avoid over‑cooking. Use 80% lean beef for juicier texture.
Tortillas become soggy.
Warm tortillas on a dry skillet just until pliable and keep them covered with a towel. Store them separately from the meat.
Spice flavor is muted.
Toast the dry spices for 15‑20 seconds before adding to the meat to unlock their aroma.
Storage
Refrigerator: Store cooked beef in an airtight container for up to 3 days. Keep tortillas separate to avoid sogginess.
Freezer: Freeze cooked beef in a freezer‑safe bag for up to 2 months. Thaw in the refrigerator before reheating.
Room temperature: Assembled tacos are best eaten immediately; they can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Cook the seasoned beef a day ahead; reheat gently on the stove or microwave.
- Store tortillas in a sealed bag; warm them just before serving.
- Prepare cilantro, lime wedges, and salsa in advance and keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of beef tacos in Mexican cuisine?
Tacos are a cornerstone of Mexican street food, dating back to the 18th century when they were simple corn tortillas filled with meat, fish or vegetables. Beef tacos became popular in northern Mexico where cattle ranching thrived, and they are now a beloved everyday meal across the country.
What are the traditional regional variations of tacos in Mexican cuisine?
In the north, tacos often feature grilled or stewed beef (carne asada) with simple toppings. In Oaxaca, tacos may be filled with slow‑cooked pork (taco de barbacoa) and topped with mole. Coastal regions favor fish or shrimp tacos with citrus‑based salsas.
How is a traditional Mexican taco typically served?
A classic taco is served on a freshly warmed corn tortilla, filled with the protein, then topped with chopped onion, cilantro, a squeeze of lime, and a spoonful of salsa. It is eaten by hand, often with a side of beans or rice.
During which Mexican celebrations are tacos especially popular?
Tacos are a staple at festivals, family gatherings, and street fairs. They are especially common during Día de los Muertos, Independence Day (Sept 16), and local feria events where vendors set up taco stalls.
What makes this beef taco recipe special compared to other Mexican taco recipes?
This recipe adds a subtle hint of cinnamon, cloves, and oregano, echoing the warm spice blends used in northern Mexican beef dishes. The seedless salsa keeps the filling tidy, and the quick stovetop method makes it ideal for busy home cooks.
What are the most common mistakes to avoid when making beef tacos at home?
Common errors include over‑cooking the ground beef, which makes it dry, and burning the garlic, which adds bitterness. Also, warming tortillas too long can make them brittle, and adding too much liquid sauce can sog the taco shell.
Why does this beef taco recipe use cinnamon and cloves instead of a standard taco seasoning packet?
Cinnamon and cloves provide a warm, aromatic depth that mimics traditional northern Mexican beef stews. Using whole spices lets you control the flavor intensity and avoids the additives often found in pre‑made seasoning mixes.
Can I make the seasoned beef ahead of time and how should I store it?
Yes, the cooked beef can be refrigerated in an airtight container for up to three days or frozen for two months. Reheat gently on the stove, adding a splash of broth if it looks dry, and keep tortillas separate until serving.
What texture and appearance should I look for when the beef is properly cooked?
The beef should be uniformly browned with no pink pockets, crumbly but still moist. The spices should coat the meat, giving it a deep reddish‑brown color and a fragrant aroma.
What does the YouTube channel Susi Vidal specialize in?
The YouTube channel Susi Vidal focuses on approachable home‑cooking videos, often featuring quick, flavorful recipes that blend classic comfort food with occasional international twists.
How does the YouTube channel Susi Vidal's approach to Mexican cooking differ from other Mexican cooking channels?
Susi Vidal emphasizes fast, pantry‑friendly Mexican dishes that use everyday ingredients and minimal equipment, whereas many Mexican cooking channels dive deeper into regional techniques and specialty ingredients.
Last updated: August 31, 2026
