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Birria Tacos Recipe

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★★★★★

4.5 from 105 reviews

Birria Tacos are a savory Mexican dish featuring slow-simmered, tender beef cooked in a rich, flavorful chile and tomato broth. The meat is shredded and served inside corn tortillas dipped in the flavorful braising liquid, then filled with cheese, onions, and cilantro, and lightly crisped on a skillet to create the perfect combination of juicy, cheesy, and crispy textures. This recipe captures the authentic taste of traditional birria with a home-cooked touch.

Ingredients

Scale

Chiles and Broth

  • 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

Meat

  • 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)

Vegetables and Aromatics

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

Taco Assembly

  • 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)

Instructions

  1. Soak Chiles: Place the Guajillo and Ancho chiles in a bowl with near-boiling water. Let them soak for at least 30 minutes until softened.
  2. Season Meat: While the chiles soak, season the chuck roast chunks generously with kosher salt and ground black pepper.
  3. Sear Meat: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In two batches, sear the chuck roast pieces on all sides until browned. Remove the seared meat and set aside.
  4. Sauté Vegetables: Add the remaining tablespoon of oil to the pot, then add the quartered tomatoes, onion, and smashed garlic. Cook for 2-3 minutes to soften and release aroma.
  5. Deglaze Pot: Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
  6. Add Chiles and Spices: Drain the soaked chiles and add them to the pot along with the bone-in short ribs, ground coriander, ground cumin, dried oregano, chili powder, and the cinnamon stick. Bring the mixture to a boil, then reduce heat and maintain a gentle simmer for 30 minutes.
  7. Remove Short Ribs and Skim: Take out the short ribs and add to the plate with the seared chuck roast. Skim off any impurities or fat on the surface of the braising liquid. Discard the cinnamon stick.
  8. Reserve Braising Liquid: Transfer about 1 ½ to 2 cups of the braising liquid to a bowl, cover, and refrigerate for later use.
  9. Blend Sauce: Use an immersion blender to puree the remaining pepper and tomato mixture in the pot until smooth.
  10. Simmer Meat: Return the short ribs, seared chuck roast, and any juices back to the Dutch oven. Stir in the 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 3-4 hours until the meat is very tender.
  11. Shred Meat: Once cooked, remove the short rib bones and shred all the meat with two forks.
  12. Prepare Tacos: Remove the reserved braising liquid from the refrigerator. Dip one tortilla at a time in the braising liquid, then place it on a preheated large skillet over medium heat.
  13. Assemble Tacos: On half of the 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 in half over the filling.
  14. Cook Tacos: Cook each taco for 30-45 seconds on each side until the tortilla is crisp and the cheese melts. Transfer to a serving plate and squeeze fresh lime juice over the top.
  15. Serve: Repeat with remaining tortillas and serve the tacos with any leftover braising liquid on the side for dipping.

Notes

  • Substitute dried Ancho chiles with canned chipotle chiles if unavailable, but note the flavor will be smokier and spicier.
  • For the best texture, use corn tortillas traditional to birria tacos; flour or cassava flour tortillas are suitable alternatives.
  • Make sure to skim the braising liquid to remove excess fat for a cleaner sauce.
  • Leftover birria meat and broth can be refrigerated for up to 3 days or frozen for longer storage.
  • If you don’t have an immersion blender, transfer the mixture to a blender in batches, being careful with hot liquids.
  • Adjust the level of spiciness by using more or fewer chiles or substituting milder peppers.

Keywords: Birria Tacos, Mexican Beef Tacos, Slow Cooked Beef, Guajillo Chile, Ancho Chile, Braised Meat Tacos, Monterey Jack Cheese Tacos

Find it online: https://flavorsbymaya.com/birria-tacos-recipe/