Go Back
Birria tacos are more than just a delicious dish; they represent a rich tapestry of culture, tradition, and community rooted deeply in Mexican cuisine. These tacos, filled with tender, flavorful meat and enveloped in warm corn tortillas, have gained immense popularity in recent years, transcending borders and captivating taste buds around the world. With their origins tracing back to the state of Jalisco, birria tacos offer a unique blend of spices, herbs, and cooking techniques that create a symphony of flavors and textures.

My Fave Birria Tacos

Discover the deliciousness of my favorite Birria Tacos! These savory tacos are made with tender, shredded beef chuck roast simmered in a flavorful broth infused with guajillo and ancho chilies, cumin, and garlic. Perfectly paired with warm corn tortillas and garnished with fresh cilantro, diced onions, and lime wedges, these tacos are perfect for any occasion. Serve with a side of spicy salsa and enjoy a taste of Mexico at home!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast, cut into large chunks

2 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 onion, quartered

4 cloves garlic, peeled

1 tsp cumin

1 tsp dried oregano

1 tsp black pepper

2 bay leaves

6 cups beef broth

1 tbsp apple cider vinegar

Salt, to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Salsa (for serving)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2 minutes or until fragrant. Be careful not to burn them. Remove from heat and soak them in hot water for 15 minutes until softened.

    Blend the Sauce: In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, black pepper, and 1 cup of beef broth. Blend until smooth, adding more broth if necessary to achieve a pourable consistency.

      Brown the Beef: In a large heavy pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chunks with salt, then brown them on all sides in the pot, removing them once browned.

        Cook the Birria: In the same pot, add the blended sauce and cook for about 5 minutes to let the flavors meld. Return the beef to the pot and add the remaining beef broth, bay leaves, and apple cider vinegar. Bring to a boil, then reduce to a simmer.

          Simmer: Cover the pot and let the mixture simmer on low heat for 2-3 hours, or until the beef is tender and easily shreds apart.

            Shred the Beef: Remove the beef from the pot and shred it using two forks. Discard any large pieces of fat. Strain the broth and set it aside for serving.

              Assemble Tacos: Heat corn tortillas on a skillet until warm. Fill each tortilla with shredded beef, then dip the tacos briefly in the reserved broth for extra flavor.

                Serve: Serve tacos garnished with fresh cilantro, diced onion, lime wedges, and your favorite salsa on the side. Enjoy your delicious birria tacos with a warm cup of broth!

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