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Birria tacos have taken the culinary world by storm, emerging as one of the most beloved dishes in modern Mexican cuisine. Originating from the state of Jalisco, birria is traditionally a rich and flavorful stew made primarily from goat meat. Over the years, however, this dish has evolved significantly, adapting to different regions and tastes, particularly in the United States, where beef has become a popular alternative. The result is the delicious birria taco, a mouthwatering combination of tender meat, savory broth, and a variety of vibrant toppings.

My Fave Birria Tacos

Try these delicious Birria Tacos for a flavorful twist on taco night! Made with tender beef chuck roast and a blend of aromatic spices, these tacos are bursting with flavor. Toasted dried chiles, garlic, and onion create a rich chili paste that enhances the beef as it simmers to perfection. Serve with warm corn tortillas, fresh onions, cilantro, and a squeeze of lime. Perfect for sharing or enjoying on your own, these tacos are a must-try!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

1 dried pasilla chili, seeds removed

4 cloves garlic, minced

1 medium onion, chopped

1 tsp cumin

1 tsp dried oregano

1 tsp coriander

1/2 tsp cinnamon

4 cups beef broth

2 cups water

2 bay leaves

Salt and pepper to taste

Corn tortillas

Chopped onions, cilantro, and lime wedges for serving

Instructions
 

Start by toasting the dried chiles in a dry skillet over medium heat for about 2-3 minutes until they become fragrant. Be sure to turn them to avoid burning. Remove from heat and let cool.

    Once cooled, add the toasted chiles to a blender along with garlic, chopped onion, cumin, oregano, coriander, cinnamon, and about 1 cup of beef broth. Blend until you have a smooth paste.

      In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them on all sides. Remove the beef and set aside.

        In the same pot, add the chili paste and cook for about 2-3 minutes, stirring frequently. This will deepen the flavors.

          Return the beef to the pot, pour in the remaining beef broth and water. Add bay leaves, then bring to a boil. Once boiling, reduce heat to low and cover, simmering for about 2-3 hours, until the beef is tender and shreds easily.

            Once cooked, remove the beef from the pot and shred it with two forks. Strain the broth into a separate bowl to remove the solids.

              To assemble the tacos, lightly dip a corn tortilla into the strained broth, then place it on the skillet or griddle over medium heat.

                Add a portion of shredded beef, and top with chopped onions and cilantro. Fold the tortilla over and cook until crispy on both sides.

                  Serve hot with a side of the reserved broth for dipping and lime wedges to squeeze over the tacos.

                    Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 6-8 tacos