Go Back
Birria tacos have taken the culinary world by storm, captivating food lovers with their rich flavors and comforting nature. Originating from the vibrant state of Jalisco, Mexico, birria is a traditional stew that has transformed into a popular street food dish served in taco form. These flavorful tacos are not just a meal but a cultural experience steeped in history, community, and celebration. The combination of tender, slow-cooked meat infused with a variety of spices, coupled with the unique dipping sauce known as consomme, makes birria tacos a beloved choice among both locals and visitors.

My Fave Birria Tacos

Dive into the rich and savory world of Birria Tacos with this delightful recipe! Featuring tender beef chuck roast and short ribs, these tacos are packed with flavor from toasted guajillo and ancho chilies. Simmered to perfection and served with warm corn tortillas, each bite is a mouthwatering experience. Top with fresh cilantro and diced onions, and don’t forget the lime for that extra zing. Perfect for dinner or any special occasion! 🌮✨
Print Recipe Pin Recipe

Ingredients
  

3 lbs beef chuck roast, cut into large chunks

1 lb beef short ribs

2 dried guajillo chilies

2 dried ancho chilies

4 cloves garlic, minced

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground cinnamon

1 bay leaf

4 cups beef broth

1 tablespoon apple cider vinegar

Salt and pepper to taste

Corn tortillas

Chopped cilantro, for garnish

Diced onions, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chilies: Remove the stems and seeds from the guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat until fragrant (about 2-3 minutes). Be careful not to burn them.

    Make the Sauce: Soak the toasted chilies in hot water for about 15-20 minutes until softened. Once soft, blend them with garlic, cumin, oregano, cinnamon, 1 cup of beef broth, and a pinch of salt until smooth.

      Sear the Meat: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Sear the beef chuck and short ribs until browned on all sides. Remove and set aside.

        Sauté Onions: In the same pot, add the chopped onion and sauté until translucent.

          Combine Ingredients: Return the meat to the pot. Pour the blended chili sauce over the meat, add the remaining beef broth, bay leaf, apple cider vinegar, and season with salt and pepper. Stir well.

            Slow Cook: Bring the mixture to a gentle simmer. Cover and cook on low heat for about 3 hours, or until the meat is tender and shreds easily with a fork.

              Shred the Meat: Once cooked, remove the meat from the pot. Shred it using two forks and set aside. Strain the cooking liquid, if desired, to remove solids for a smoother consomme.

                Warm the Tortillas: In a pan, lightly toast the corn tortillas for about 30 seconds on each side until soft and pliable.

                  Assemble Tacos: Place a generous amount of the shredded birria meat onto each tortilla. Top with chopped cilantro and diced onions.

                    Serve: Serve the tacos hot with small bowls of the strained consomme for dipping and lime wedges on the side.

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