Go Back
Birria tacos are more than just a culinary dish—they are a celebration of tradition, flavor, and the rich cultural tapestry of Mexico. Originating from the western state of Jalisco, these tacos have garnered immense popularity not only in their homeland but also around the world, becoming a staple in food trends and culinary discussions. With their vibrant flavors and comforting qualities, birria tacos invite you to indulge in a sensory experience that speaks to both heart and palate.

My Fave Birria Tacos

Get ready to savor these delicious Birria Tacos! Tender, juicy beef chuck roast and short ribs are simmered to perfection in a rich, flavorful broth infused with aromatic spices and chilies. Simply shred the meat and fill crispy corn tortillas, then top with fresh cilantro and onions. Serve with lime wedges and the savory broth for an unforgettable taco experience. Perfect for family gatherings or taco night! Enjoy every bite!
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

3 cloves garlic, minced

1 medium onion, chopped

4 cups beef broth

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon ground cinnamon

4 whole cloves

2 bay leaves

Salt and pepper to taste

Corn tortillas

Chopped cilantro and onions for garnish

Lime wedges for serving

Instructions
 

Prepare the Chiles: Heat a skillet over medium heat. Toast the guajillo and ancho chilies for a few seconds until fragrant. Remove from heat and let them soak in hot water for about 15 minutes until softened.

    Blend the Spice Paste: In a blender, combine the soaked chilies, minced garlic, onion, cumin, oregano, cinnamon, cloves, and a pinch of salt. Blend until smooth, adding a bit of the beef broth if needed to achieve a sauce-like consistency.

      Brown the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chuck roast and short ribs with salt and pepper. Sear the meat in the pot until browned on all sides, then remove and set aside.

        Cook the Birria: In the same pot, add the blended chili mixture and cook for a couple of minutes until fragrant. Pour in the beef broth and stir to combine. Add the seared meat back to the pot along with bay leaves. Bring it to a boil, then reduce to a simmer.

          Simmer: Cover and let it simmer for 2-3 hours until the meat is tender and shreds easily. Skim off any excess fat that floats to the surface.

            Shred the Meat: Once the meat is cooked, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and mix it with the broth.

              Prepare the Tacos: In a skillet, heat some oil over medium heat. Dip corn tortillas in the Birria broth and then cook them in the skillet until slightly crispy. Spoon a generous amount of the shredded beef onto each tortilla.

                Garnish and Serve: Top the tacos with chopped cilantro and onions. Serve with lime wedges and the remaining Birria broth (consommé) on the side for dipping.

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