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Birria tacos have taken the culinary world by storm, captivating taste buds with their rich flavors and vibrant history. Originally hailing from the state of Jalisco, Mexico, birria is a traditional stew that has seamlessly evolved into a taco form, becoming a beloved dish across various cultures. The irresistible combination of slow-cooked, seasoned meat enveloped in warm tortillas creates a tantalizing experience that has led to their rise in popularity, both in Mexican eateries and home kitchens around the globe.

My Fave Birria Tacos

Get ready to indulge in these mouthwatering Birria Tacos! This recipe features tender chunks of beef slow-cooked to perfection in a rich and flavorful marinade made with guajillo, ancho, and chipotle chiles. Served in crispy corn tortillas and topped with fresh cilantro, diced onion, and lime wedges, these tacos are perfect for any occasion. Enjoy the deliciousness with a side of savory consomé for dipping. A must-try for taco lovers!

Ingredients
  

3 lbs beef chuck roast, cut into chunks

1 lb beef shank (optional, for extra flavor)

6 dried guajillo chiles, stems, and seeds removed

2 dried ancho chiles, stems, and seeds removed

2 dried chipotle chiles, stems, and seeds removed

1 large white onion, quartered

4 cloves garlic, minced

2 cups beef broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground cinnamon

1 tablespoon apple cider vinegar

Salt and pepper to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles until fragrant, about 2-3 minutes. Be careful not to burn them. Let them cool slightly, then soak in hot water for 15 minutes until softened.

    Make the Marinade: In a blender, combine the soaked chiles, onion, garlic, beef broth, cumin, oregano, cinnamon, apple cider vinegar, salt, and pepper. Blend until smooth.

      Cook the Meat: In a large Dutch oven, add the beef chuck and shank. Pour the blended marinade over the meat, ensuring everything is well coated. Cover and cook on medium heat for 3-4 hours, or until the meat is tender and shreds easily with a fork. Alternatively, you can transfer everything to a slow cooker and cook on low for 8 hours.

        Shred the Meat: Once tender, remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot to soak in the juices for added flavor.

          Prepare the Tacos: Heat a non-stick pan over medium heat. Dip each corn tortilla in the savory broth (consomé) for a few seconds, then place it in the skillet. Add a generous amount of shredded beef on one half and fold the tortilla over to create a taco. Cook until crispy and golden, about 2 minutes on each side.

            Serve: Serve the tacos hot, garnished with chopped cilantro and diced onion, alongside lime wedges and a small bowl of the reserved broth (consomé) for dipping.

              Prep Time: 30 minutes | Total Time: 5 hours | Servings: 6-8 tacos