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Birria tacos have taken the culinary world by storm, captivating food enthusiasts with their rich flavors and satisfying textures. Originating from the Mexican state of Jalisco, these savory tacos are a delightful combination of succulent beef, aromatic spices, and fresh toppings, all wrapped in warm corn tortillas. The unique allure of birria tacos lies in their duality: they are both a traditional dish steeped in history and a modern favorite that has found its way into the hearts and stomachs of food lovers around the globe.

My Fave Birria Tacos

Indulge in the mouthwatering goodness of my favorite Birria Tacos! These flavorful tacos feature tender, marinated beef chuck and shank, slow-cooked to perfection in a rich blend of spices and chiles. Serve them in warm corn tortillas, topped with fresh cilantro and diced onions, and don’t forget the side of savory broth for dipping! Perfect for gatherings or a cozy dinner at home, this recipe will surely impress your family and friends. Enjoy!
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Ingredients
  

4 lbs beef chuck roast, cut into chunks

1 lb beef shank

4 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 dried pasilla chile, stems and seeds removed

5 cloves garlic, minced

1 large onion, quartered

2 tsp ground cumin

2 tsp dried oregano

1 tsp cinnamon

4 cups beef broth

1/4 cup apple cider vinegar

Salt and pepper, to taste

Corn tortillas

Chopped cilantro, for garnish

Diced onion, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chiles: In a skillet over medium heat, toast the guajillo, ancho, and pasilla chiles until fragrant, about 1-2 minutes per side. Be careful not to burn them. Remove from heat and let cool slightly.

    Blend the Marinade: In a blender, combine the toasted chiles, minced garlic, onion, cumin, oregano, cinnamon, beef broth, and apple cider vinegar. Blend until smooth. Season with salt and pepper to taste.

      Marinate the Meat: In a large bowl, place the beef chuck and shank. Pour the blended marinade over the meat, ensuring it is fully covered. Cover tightly and marinate in the refrigerator for at least 4 hours or overnight for the best flavor.

        Cook the Beef: Preheat your oven to 300°F (150°C). Transfer the marinated meat and marinade to a Dutch oven or an oven-safe pot. Cover and cook in the oven for 4 hours until the meat is tender and shreds easily.

          Shred the Meat: Once cooked, remove the pot from the oven and let the meat cool slightly. Shred the beef using two forks and mix it back into the sauce. Adjust seasoning if needed.

            Prepare the Tacos: In a heated skillet, lightly warm the corn tortillas until pliable. For added flavor, dip each tortilla in the birria broth before filling.

              Assemble: Place a generous amount of the shredded beef mixture in the center of a tortilla. Top with chopped cilantro and diced onions. Fold the tortilla over to form a taco.

                Serve: Serve the tacos hot with a side cup of the warmed birria broth for dipping. Enjoy with lime wedges on the side.

                  Prep Time: 20 minutes, Total Time: 5 hours (including marinating and cooking time) | Servings: 8-10 tacos