Go Back
Birria tacos have taken the culinary world by storm, capturing the hearts and taste buds of food enthusiasts everywhere. A traditional Mexican dish, birria tacos are more than just a meal; they represent a rich cultural heritage that dates back centuries. Originating from the western state of Jalisco, Mexico, these tacos are often filled with tender, slow-cooked meat and served alongside a fragrant broth, known as consomé, for dipping. The interplay of savory flavors and textures creates an irresistible dining experience that has made birria tacos a staple in both restaurants and home kitchens.

My Fave Birria Tacos

Discover the deliciousness of homemade Birria Tacos with this savory recipe! Featuring tender beef chuck and short ribs marinated in a rich blend of spices and dried chiles, these tacos are a crowd-pleaser. Slow cook for ultimate tenderness, then assemble with warm corn tortillas and top with fresh cilantro, onions, and lime. Serve with the flavorful dipping broth for an irresistible meal. Perfect for gatherings or a cozy night in!
Print Recipe Pin Recipe

Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into large chunks

1 lb bone-in beef short ribs

2 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 medium onion, quartered

4 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp ground cinnamon

1 tsp black pepper

4 cups beef broth

2 tbsp apple cider vinegar

Salt to taste

2 tbsp vegetable oil

For Tacos:

12 corn tortillas

Chopped cilantro, for garnish

Chopped onions, for garnish

Lime wedges, for serving

Sliced radishes, for serving

Salsa (optional)

Instructions
 

Prepare the Chiles:

    - In a small skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes, flipping them until fragrant but not burnt. Remove and transfer them to a bowl of hot water to soak for 15 minutes.

      Make the Marinade:

        - In a blender, combine the soaked chiles (including some soaking water if needed), onion, garlic, cumin, oregano, cinnamon, black pepper, apple cider vinegar, and a pinch of salt. Blend until smooth.

          Brown the Meat:

            - In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the beef chuck and short ribs, browning on all sides. Remove the meat and set aside.

              Combine Ingredients:

                - In the same pot, pour in the birria marinade and cook for about 5 minutes, stirring frequently. Add the beef broth and the browned meat back into the pot. Bring to a boil, then reduce to a simmer.

                  Slow Cook:

                    - Cover the pot and let it simmer on low heat for about 3 hours, until the meat is tender and falls apart easily. Alternatively, you can cook in a slow cooker on low for 6-8 hours.

                      Shred the Meat:

                        - Once cooked, remove the meat and shred it using two forks. Strain the cooking liquid to separate the fat from the broth. Reserve the broth for dipping.

                          Assemble the Tacos:

                            - Heat a skillet over medium heat. Lightly toast each tortilla for about 30 seconds on one side, flip, and add a generous amount of the shredded meat and some cheese (if desired) on the other side. Fold the tortilla and press slightly to seal.

                              Serve:

                                - Serve the tacos hot, garnished with chopped cilantro and onions. Accompany with lime wedges, sliced radishes, and the reserved dipping broth.

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