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If you haven’t yet experienced the rich, savory goodness of Birria Tacos, you’re in for a genuine treat. This beloved dish, originating from the state of Jalisco in Mexico, has taken the culinary world by storm, evolving from a traditional stew into a modern street food sensation. The allure of Birria Tacos lies not just in their mouthwatering flavors but also in the cultural significance they embody. Once a celebratory dish served during special occasions, Birria has seamlessly transitioned into a staple of everyday comfort food, enjoyed by food lovers around the globe.

My Fave Birria Tacos

Discover the mouthwatering flavors of my favorite Birria Tacos! This recipe combines tender chunks of beef chuck roast and juicy beef short ribs marinated in a mix of guajillo and ancho chiles, garlic, and spices. After simmering to perfection, the meat is shredded and served in crispy corn tortillas. Top with fresh cilantro, diced onion, and a squeeze of lime for the ultimate taco experience. Perfect for gatherings or a cozy dinner!
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Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 lb bone-in beef short ribs

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 medium onion, quartered

4 cloves garlic, peeled

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon salt

4 cups beef broth

1 bay leaf

Juice of 1 lime

For the Tacos:

12 small corn tortillas

Chopped cilantro (for garnish)

Diced white onion (for garnish)

Lime wedges (for serving)

Optional: Sliced radishes (for garnish)

Instructions
 

Prepare the Chiles:

    - In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for 1-2 minutes until fragrant. Be careful not to burn them. Transfer the chiles to a bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.

      Blend the Marinade:

        - In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, black pepper, salt, and a little bit of the soaking water. Blend until smooth to create a marinade.

          Marinate the Meat:

            - In a large bowl or resealable plastic bag, add the beef chuck, short ribs, and the marinade. Ensure the meat is well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight for best flavor.

              Cook the Birria:

                - In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Add the marinated meat and brown on all sides for about 5-7 minutes.

                  - Add the beef broth, bay leaf, and lime juice. Bring to a boil, then reduce to a simmer. Cover and let it cook for 2-3 hours, or until the meat is tender and easily shreddable. Alternatively, use a pressure cooker to speed up the cooking time to about 40 minutes.

                    Shred the Meat:

                      - Once cooked, remove the meat from the pot and shred it using two forks. Strain the broth and reserve the liquid.

                        Prepare the Tacos:

                          - In a skillet, heat a small amount of the reserved broth over medium heat. Dip each tortilla into the broth for about 5 seconds to lightly coat then place on the skillet.

                            - Fill one half of the tortilla with shredded birria and fold it over. Cook for 2-3 minutes per side until the tortilla is crispy and golden.

                              Serve:

                                - Serve the tacos hot with chopped cilantro, diced onion, and lime wedges on the side. You can also serve a small bowl of the reserved broth for dipping (consommé).

                                  Prep Time: 30 minutes | Cook Time: 3 hours | Total Time: 3 hours 30 minutes | Servings: 4-6