Name: Birria Tacos Recipe
Prep time: 45 min
Cook time: 4 h 30 min
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 6 dried Guajillo chiles (stemmed and deseeded); 4 dried Ancho chiles (stemmed and deseeded; can substitute canned chipotles); 4 cups low sodium beef broth; ½ cup orange juice; ¼ cup apple cider vinegar (or lemon juice); 1 cinnamon stick; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon chili powder; 3 pounds chuck roast (cut into 4 chunks); 1 ½ pounds bone-in short ribs; Kosher salt (to taste); Ground black pepper (to taste); 2 tablespoons vegetable oil (divided); 3 vine tomatoes (quartered); 1 white onion (quartered); 8 cloves garlic (peeled and smashed); 15 corn tortillas (flour or cassava flour tortillas can also be used); 2 cups shredded Monterey Jack cheese; 1 cup chopped yellow onion; ½ cup chopped fresh cilantro; Fresh lime wedges (for serving)

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Introduction

Birria tacos are a flavorful Mexican dish featuring tender, slow-cooked beef soaked in a rich, spiced broth. Crispy on the outside and juicy inside, these tacos are perfect for a comforting meal that impresses family and friends alike.

A white plate filled with eight folded tacos aligned closely, each taco showing a golden orange crispy outer layer with some darker browned spots and charred edges; they are sprinkled with small pieces of white onion and chopped green cilantro. The tacos have dark brown shredded meat peeking out slightly from the folds. On the top right corner of the plate is a white bowl filled with a dark red-brown sauce topped with chopped cilantro. Lime wedges sit next to the tacos for garnish, and the plate rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 dried Guajillo chiles (stemmed and deseeded)
4 dried Ancho chiles (stemmed and deseeded; can substitute canned chipotles)

3 pounds chuck roast (cut into 4 chunks)
Kosher salt (to taste)

Ground black pepper (to taste)
2 tablespoons vegetable oil (divided)

3 vine tomatoes (quartered)
1 white onion (quartered)
8 cloves garlic (peeled and smashed)

4 cups low sodium beef broth
1 ½ pounds bone-in short ribs
1 tablespoon ground coriander

2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon chili powder

1 cinnamon stick
½ cup orange juice
¼ cup apple cider vinegar (or lemon juice)

15 corn tortillas (flour or cassava flour tortillas also work)
2 cups shredded Monterey Jack cheese
1 cup chopped yellow onion

½ cup chopped fresh cilantro
Fresh lime wedges (for serving)

Instructions

Step 1: Soak the Guajillo and Ancho chiles in a bowl of near-boiling water for at least 30 minutes until soft.

Step 2: Season the chuck roast chunks with kosher salt and ground black pepper.
Step 3: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In two batches, sear the chuck roast on all sides until browned, adding more oil if needed. Transfer the seared meat to a plate and set aside.
Step 4: Add the remaining oil to the pot along with the quartered tomatoes, white onion, and smashed garlic cloves. Cook for 2-3 minutes until fragrant.

Step 5: Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Step 6: Drain the soaked chiles and add them to the pot along with the short ribs, ground coriander, cumin, oregano, chili powder, and cinnamon stick. Bring to a boil, then reduce heat to maintain a gentle simmer for 30 minutes.
Step 7: Remove the short ribs and transfer them to the plate with the seared chuck roast. Skim any impurities from the surface of the pot, remove and discard the cinnamon stick.

Step 8: Transfer about 1½ to 2 cups of the braising liquid to a separate bowl, cover, and refrigerate for dipping later.
Step 9: Use an immersion blender to blend the remaining chile and tomato mixture in the pot until smooth.
Step 10: Return the short ribs, seared chuck roast, and any juices to the Dutch oven. Add orange juice, apple cider vinegar, and season with salt and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for 3 to 4 hours until the meat is tender.

Step 11: Remove bones from the short ribs and shred all the meat using two forks.
Step 12: For assembly, remove the reserved braising liquid from the refrigerator. One at a time, dip each tortilla in the braising liquid and place it on a medium-heated skillet.
Step 13: On half of each tortilla, add 1-2 tablespoons of shredded Monterey Jack cheese, 2-3 tablespoons of shredded beef, and a sprinkle of chopped onion and cilantro. Fold the tortilla over to close.

Step 14: Cook the tacos for 30 to 45 seconds on each side until crispy. Transfer to a serving platter and squeeze fresh lime juice over the top.
Step 15: Repeat with remaining tortillas. Serve with the remaining braising liquid on the side for dipping.

Tips & Variations

Substitute canned chipotles in adobo sauce for ancho chiles for a smoky twist.

Use flour or cassava flour tortillas if corn tortillas are not available or for a different texture.
For a spicier birria, add more chili powder or a fresh serrano pepper to the braising liquid.
Leftover birria makes excellent quesadillas or can be added to soups and stews for extra flavor.

Storage

Store leftover birria meat and broth in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, covered, adding a little broth if needed to keep the meat moist. Tortillas are best stored separately and warmed just before serving to maintain crispness.

How to Serve

A white oval plate holds nine folded quesadillas arranged in a slightly overlapping pattern, each quesadilla having a golden orange crispy outer layer with some darker charred edges and sprinkled with chopped white onions and green cilantro leaves. The quesadillas' filling peeks out slightly, showing a rich, darker color. Three lime wedges are placed around the plate, adding fresh green pops. Two small white bowls sit on the plate, one filled with a dark red-brown sauce topped with chopped cilantro, and the other filled with finely chopped green cilantro. The whole setting rests on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos in a slow cooker?

Yes, after searing the meat and preparing the sauce, transfer everything to a slow cooker and cook on low for 6-8 hours until tender.

What can I use if I can’t find Guajillo or Ancho chiles?

If those dried chiles are unavailable, you can substitute with pasilla or chipotle chiles, adjusting the quantity to your taste for heat and smokiness.