My Fave Birria Tacos

Birria tacos have taken the culinary world by storm, capturing the hearts and taste buds of food lovers everywhere. This vibrant dish hails from Mexico, where it is revered not only for its rich flavors but also for its cultural significance. Traditionally enjoyed during festive occasions, birria has transcended borders, making its way into various cuisines and becoming a staple at food trucks, restaurants, and home kitchens alike. The allure of these tacos lies in their tantalizing combination of tender meat, aromatic spices, and fresh garnishes, all wrapped in a warm tortilla.

Discover the ultimate comfort food with my fave Birria Tacos! These flavorful tacos feature tender beef chuck roast and bone-in beef shank, simmered with aromatic spices and dried chiles for a rich, delicious filling. Serve them crispy, dipped in savory broth, and topped with fresh cilantro, onions, and a squeeze of lime. Perfect for taco night or any gathering. Get the full recipe and enjoy a taste of Mexico at home! 🌮❤️

Pin Recipe Print Recipe

Ingredients

2 lbs beef chuck roast, cut into large chunks

1 lb bone-in beef shank

4 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

1 medium onion, roughly chopped

4 cloves garlic, minced

2 cups beef broth

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp cinnamon

2 bay leaves

Salt and pepper to taste

Corn tortillas (for serving)

Chopped fresh cilantro (for garnish)

Diced onions (for garnish)

Lime wedges (for serving)

Queso fresco or shredded cheese (optional)

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2 minutes until fragrant, turning frequently. Remove from heat and soak them in hot water for 15 minutes until softened.

Make the Sauce: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, cinnamon, and 1 cup of beef broth. Blend until smooth. Set aside.

Brown the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chunks and shank with salt and pepper. Brown the meat on all sides, about 5-7 minutes. Remove and set aside.

Combine Ingredients: Return the browned meat to the pot. Pour the blended chili sauce over the meat. Add the remaining beef broth, bay leaves, and enough water to cover the meat. Bring to a boil then reduce to a simmer. Cover and cook for about 2-3 hours until the beef is tender and shreds easily.

Shred the Meat: Once done, remove the meat from the pot and shred it using two forks. Discard the bay leaves.

Prepare Tacos: In a skillet, heat up a small amount of the birria broth. Dip each corn tortilla in the broth and then place it in the skillet. Add some shredded meat and cheese (if using) to one side of the tortilla. Fold and cook until golden and crispy, about 2-3 minutes per side.

Serve: Serve the tacos hot with chopped cilantro, diced onions, and lime wedges on the side. Pour some of the reserved broth in small bowls for dipping.

Prep Time: 20 mins | Total Time: 3 hrs 30 mins | Servings: 8 tacos