Got leftover brisket? Don’t just reheat it – resurrect it. This bold Brisket Birria Taco recipe takes your smoked leftovers and throws them headfirst into a rich, smoky Mexican consommé, slow-cooked to perfection in the Ninja 15-in-1, then crisped up on the Blackstone with molten cheese and crispy tortillas. Perfect for feeding a crowd, impressing the in-laws, or just treating yourself like the taco royalty you are. It’s indulgent, messy, and absolutely banging – just the way we like it. Serve with lime, coriander, and that glorious dipping broth, and prepare to make enemies of anyone not invited.
Brisket Birria Tacos (Ninja 15-in-1 & Blackstone Version)
Ingredients
For the Sauce & Brisket:
For the Tacos:
Optional Pickled Red Onions:
Instructions
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Step 1: Toast & Soak the Chillies
Start by removing the stems and seeds from the guajillo and ancho chillies. Toast them in a dry pan or in the Ninja (Sear/Sauté mode) for about 30 seconds each side – until they're fragrant and smoky. Transfer to a bowl, cover with boiling water, and let them soak for 20 minutes to soften.
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Step 2: Sauté the Aromatics
Fire up the Ninja 15-in-1 on Sear/Sauté. Add a splash of oil and cook the chopped onion and garlic for about 5–6 minutes until soft and golden. Tip in the chopped tomatoes and simmer for another 5–7 minutes to thicken slightly.
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Step 3: Blend the Birria Sauce
Drain the soaked chillies. Chuck them in a blender with the tomato-onion mix, chipotle (if using), cumin, black pepper, paprika, oregano, vinegar, salt, and a splash of beef stock. Blitz it smooth – it should be thick and bold.
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Step 4: Braise the Brisket
Drop the brisket chunks into the Ninja pot. Pour the blended sauce over the top. Add the remaining stock, bay leaves, cinnamon stick, and any leftover brisket tallow/juices. Set Ninja to Slow Cook - LOW for 4 hours. After 4 hours, shred the brisket straight in the pot, then slow cook on LOW for another 2 hours so it soaks up all that flavour.
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Step 5: Skim & Prep for Taco Glory
While the Blackstone’s heating up, skim the fat from the top of the consommé and save it in a bowl – that’s your tortilla gold. Pull the shredded brisket out and keep warm in a bowl. Ditch the bay leaves and cinnamon stick.
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Step 6: Crisp Those Tacos
Preheat the Blackstone to medium-high (around 160°C surface temp). Brush one side of your tortillas with the reserved birria fat. Place them fat-side down. Add a spoon of shredded brisket and a handful of cheese to one half. Fold, press gently, and cook 1.5–2 mins each side until golden, crispy, and the cheese is fully melted.
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Step 7: Serve & Smash
Top the tacos with diced onion, chopped coriander, and a squeeze of lime. Serve with a ramekin of warm consommé on the side for that essential dip. Make extra napkins available – these bad boys get messy.
Equipment
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Note
Pickled Red Onions Tip: Combine all ingredients and let them sit at room temp for 30 mins or longer in the fridge. They’ll keep for a week and add zingy crunch to your tacos.
Cheese Tips: Mozzarella works, but Oaxaca or Monterey Jack are great if you can get them.
Consommé Hack: Too thick? Add a splash of water or beef stock to thin it back out. Too thin? Simmer uncovered to reduce it.
