Go Back
Birria tacos have taken the culinary world by storm, becoming a beloved dish not just in Mexico but across the globe. With their rich flavors and tender, juicy meat, these tacos offer an experience that transcends mere sustenance; they represent a deep cultural heritage that has been cherished for generations. Traditionally originating from the state of Jalisco, birria is a savory stew made primarily with beef, although variations with lamb or goat are also popular. The slow-cooked meat is usually seasoned with a blend of spices and chilies, resulting in a dish that is both comforting and bursting with flavor.

My Fave Birria Tacos

Savor the deliciousness of my favorite Birria Tacos! This recipe features tender beef chuck roast and short ribs marinated in a flavorful blend of dried chilies, garlic, and spices. After simmering to perfection, the meat is shredded and served in crispy corn tortillas, topped with fresh cilantro and onions. Perfect for gatherings or a cozy night in, these tacos come with a side of rich broth for dipping. Enjoy a taste of authentic Mexican cuisine!
Print Recipe Pin Recipe

Ingredients
  

3 lbs beef chuck roast, cut into chunks

1 lb beef short ribs

4 dried guajillo chilies

2 dried ancho chilies

1 dried pasilla chili

4 cloves garlic, minced

1 onion, chopped

3 cups beef broth

1 tbsp apple cider vinegar

2 tsp ground cumin

1 tsp ground oregano

1 tsp smoked paprika

2 bay leaves

Salt and pepper to taste

Corn tortillas

Chopped cilantro, for garnish

Diced onion, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chilis: Remove stems and seeds from the guajillo, ancho, and pasilla chilies. In a dry skillet over medium-high heat, toast them lightly for 2-3 minutes until fragrant. Then, add them to a bowl filled with hot water and let them soak for 15-20 minutes until softened. Drain and set aside.

    Make the Marinade: In a blender, combine the soaked chilis, garlic, onion, beef broth (about 1 cup), apple cider vinegar, cumin, oregano, smoked paprika, salt, and pepper. Blend until you achieve a smooth paste.

      Marinate the Meat: In a large bowl, add the beef chunks and short ribs. Pour the chili marinade over the meat, ensuring it's well coated. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.

        Cook the Meat: In a large Dutch oven, combine the marinated meat and the remaining beef broth (about 2 cups). Add the bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 3 hours until the meat is fork-tender. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.

          Shred the Meat: Once the meat is cooked, remove it from the pot and let it cool slightly. Shred using two forks and return the meat to the broth for extra flavor.

            Prepare the Tacos: Heat a skillet over medium heat. Take a corn tortilla, dip it into the broth briefly, then place it in the skillet. Add a generous portion of the meat, sprinkle with chopped onions and cilantro, and fold the taco over.

              Crisp the Tacos: Cook the folded tacos for about 2-3 minutes on each side until golden and crispy.

                Serve: Serve your birria tacos with a side of warmed broth for dipping, garnished with lime wedges to squeeze over the top.

                  Prep Time, Total Time, Servings: 2 hours marinating | 3 hours cooking | 6 servings