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–+ servings

Birria Tacos

These Birria Tacos are flavorful, slow-cooked beef tacos dipped in a rich consommé. They are crispy, juicy, and packed with authentic Mexican flavors, making them a perfect dinner option.
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 450 kcal

Ingredients
  

  • 3 lbs beef chuck roast cut into chunks
  • 1 lb short ribs bone-in, optional for extra flavor
  • 5 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 2 dried pasilla chiles stems and seeds removed
  • 1 medium onion chopped
  • 6 cloves garlic minced
  • 3 medium tomatoes chopped
  • 2 tbsp apple cider vinegar
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 4 cups beef broth
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • Corn tortillas
  • 1 cup shredded Oaxaca or Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced white onion
  • Lime wedges for serving

Instructions
 

Prepare the Chiles

  • In a dry skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant.
  • Transfer to a bowl and cover with hot water. Let them soak for 15 minutes until softened.

Make the Birria Sauce

  • In a blender, add the soaked chiles, chopped tomatoes, garlic, onion, vinegar, oregano, cumin, cinnamon, paprika, bay leaves, and 1 cup of beef broth.
  • Blend until smooth, then strain the sauce to remove any solids.

Cook the Meat

  • Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
  • Season the beef chuck and short ribs with salt and pepper, then sear until browned on all sides.
  • Pour the blended birria sauce over the meat, add the remaining beef broth, and bring to a simmer.
  • Cover and cook on low heat for 3-4 hours until the meat is tender and easily shreds.

Shred the Beef

  • Remove the meat from the pot and shred using two forks.
  • Strain the consommé (cooking broth) and reserve for dipping.

Make the Tacos

  • Heat a skillet over medium heat. Dip corn tortillas into the reserved consommé, then place them on the skillet.
  • Sprinkle cheese over the tortillas, then add the shredded birria meat.
  • Fold the tacos in half and cook until crispy, about 2-3 minutes per side.

Serve

  • Garnish with chopped cilantro and diced white onion.
  • Serve with a side of consommé for dipping and lime wedges for extra flavor.

Notes

  • For an even richer broth, use bone-in short ribs and let the birria simmer longer.
  • You can also make this recipe in a slow cooker (8 hours on low) or Instant Pot (45 minutes on high pressure, then natural release).
  • If you like spicy tacos, add chipotle peppers in adobo to the sauce for extra heat.

Nutrition

Serving: 6gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 90mgFiber: 5g
Keyword beef tacos, birria tacos, crispy tacos, Mexican tacos, slow-cooked beef
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