Go Back
Birria tacos are a culinary gem that has captivated food lovers around the world, providing a delectable experience steeped in rich cultural significance. Hailing from the vibrant region of Jalisco, Mexico, these tacos showcase the heart and soul of Mexican cuisine through their bold flavors and comforting textures. Traditionally, birria refers to a savory stew made with meat, spices, and chilies, and over the years, this dish has evolved into the beloved street food we know today—birria tacos, where the meat is lovingly tucked into warm tortillas, often served with a side of flavorful broth for dipping.

My Fave Birria Tacos

Indulge in the mouthwatering flavors of My Fave Birria Tacos! This recipe features tender beef chuck marinated in a rich blend of dried chilies and spices, then simmered to perfection. Serve these delicious tacos in warm corn tortillas, topped with fresh cilantro, diced onion, and optional cheese or radishes. Don't forget the flavorful broth for dipping! Perfect for gatherings or a cozy family dinner, these tacos are sure to impress.
Print Recipe Pin Recipe

Ingredients
  

For the Birria Stew:

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chilies

2 dried ancho chilies

1 dried chipotle chili

4 cloves garlic

1 onion, chopped

2 tsp ground cumin

2 tsp dried oregano

1 tsp ground cinnamon

4 cups beef broth

1 tbsp apple cider vinegar

Salt and pepper to taste

2 tbsp vegetable oil

For the Tacos:

Corn tortillas (12)

Chopped fresh cilantro

Diced onion

Lime wedges

Sliced radishes (optional)

Queso fresco or shredded cheese (optional)

Instructions
 

Prepare the Chilis: Remove the stems and seeds from the guajillo, ancho, and chipotle chilies. Toast them in a dry skillet over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them.

    Make the Marinade: In a blender, combine the toasted chilies, garlic, onion, ground cumin, oregano, cinnamon, apple cider vinegar, and about 1 cup of beef broth. Blend until smooth. Season with salt and pepper to taste.

      Marinate the Meat: In a large bowl, coat the beef chunks with the chili sauce. Cover and refrigerate for at least 2 hours, preferably overnight.

        Cook the Stew: In a large pot, heat the vegetable oil over medium heat. Add the marinated beef and sear it on all sides until browned. Pour in the remaining beef broth and bring to a simmer. Cover and cook for about 2-3 hours on low heat, or until the meat is tender and easily shreds.

          Shred the Meat: Once the beef is cooked, remove it from the pot and let it cool slightly. Shred the meat using two forks, then return it to the pot and stir it back in with the broth.

            Prepare the Tacos: Heat a skillet over medium heat. Lightly fry the corn tortillas for a few seconds on each side until warmed.

              Assemble the Tacos: Place a generous amount of the shredded birria meat onto each tortilla. Top with chopped cilantro, diced onion, and any optional toppings like cheese or radishes.

                Serve with Consommé: Ladle some of the flavorful broth (consommé) into small bowls for dipping the tacos. Serve with lime wedges on the side.

                  Prep Time: 30 mins | Total Time: 3 hrs 30 mins | Servings: 12 tacos