My Fave Birria Tacos

Birria tacos are not just a dish; they are a celebration of flavors, history, and culture that encapsulates the heart of Mexican cuisine. Traditionally originating from the state of Jalisco, Mexico, Birria is a delectable stew made with tender, slow-cooked meat and a rich, aromatic broth. In recent years, Birria tacos have taken the culinary world by storm, captivating food lovers with their deep flavors and the irresistible allure of dipping them in a savory consomé. This growing popularity can be attributed to their unique blend of spices, the tender texture of the meat, and the simple joy of enjoying a taco that is both comforting and satisfying.

Indulge in the rich flavors of my favorite Birria Tacos! Made with tender beef chuck roast and short ribs, simmered in a savory blend of toasted chiles, spices, and beef broth, these tacos are a crowd-pleaser. Wrap the juicy meat in warm corn tortillas and top with fresh cilantro, diced onions, and a sprinkle of queso fresco. Don't forget the lime and radishes on the side! Perfect for family gatherings or a cozy dinner at home. Enjoy this delicious traditional dish!

Pin Recipe Print Recipe

Ingredients

2 lbs beef chuck roast, cut into large chunks

1 lb beef short ribs

3 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

2 dried chipotle chiles, stems and seeds removed

1 onion, quartered

4 cloves garlic, peeled

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground cinnamon

1 bay leaf

6 cups low-sodium beef broth

Salt and pepper, to taste

12 corn tortillas

1 cup chopped fresh cilantro

1 cup diced onion (for topping)

Lime wedges (for serving)

Sliced radishes (for serving)

Crumbled queso fresco (optional, for serving)

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles for about 2 minutes, turning frequently until fragrant. Be careful not to burn them. Remove from the heat.

Blend the Sauce: In a blender, add the toasted chiles, onion, garlic, cumin, oregano, cinnamon, and about 1 cup of the beef broth. Blend until smooth.

Cook the Meats: In a large heavy pot or Dutch oven, heat some oil over medium-high heat. Season the beef chunks and short ribs with salt and pepper. Sear the meat on all sides until browned, about 5-7 minutes.

Add the Sauce: Pour the blended chile sauce over the seared meats in the pot. Add the bay leaf and the remaining beef broth. Stir to combine.

Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 3 hours or until the meat is tender and falling apart.

Shred the Meat: After cooking, remove the meat from the pot and shred it with two forks. Discard any excess fat and bone from the short ribs. Return the shredded meat to the pot, stirring to combine with the broth.

Prepare the Tortillas: In a dry skillet over medium heat, warm the corn tortillas one by one for about 30 seconds on each side until pliable.

Assemble the Tacos: Fill each tortilla with a generous amount of the shredded birria meat. Top with chopped cilantro, diced onion, and any additional toppings you desire (like queso fresco).

Serve: Serve the tacos with a small bowl of the reserved broth for dipping, alongside lime wedges and sliced radishes on the side.

Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 4-6