My Fave Birria Tacos

If you’ve ever tasted the mouthwatering flavors of birria tacos, you know why they have captured the hearts (and appetites) of food lovers everywhere. Originating from the vibrant culinary landscape of Mexico, birria tacos are a delightful combination of tender meat, rich spices, and savory dipping broth. This dish has transcended its humble beginnings to become a beloved staple in Mexican gastronomy and street food culture. As a lifelong enthusiast of Mexican cuisine, birria tacos hold a special place in my heart. They are not just a meal; they are an experience steeped in tradition, flavor, and community.

Discover the ultimate guide to making delicious birria tacos, a beloved staple of Mexican cuisine. This comprehensive article walks you through the rich history and variations of birria, the key ingredients for authentic flavor, and a detailed step-by-step recipe. Learn how to marinate meat to perfection and assemble your tacos with amazing toppings. Perfect for both seasoned chefs and beginners, this recipe brings a taste of tradition to your kitchen. Enjoy the vibrant flavors and shareable experience that birria tacos offer!

Print Recipe Pin Recipe

Ingredients

For the Birria:

2 lbs beef chuck roast, cut into large chunks

1 lb beef short ribs

6 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 onion, quartered

4 cloves garlic, minced

2 tsp ground cumin

1 tsp dried oregano

1 tsp black pepper

2 bay leaves

4 cups beef broth

1 cup water

2 tbsp apple cider vinegar

Salt to taste

For the Tacos:

12 corn tortillas

1 cup chopped onion

1 cup chopped fresh cilantro

1-2 limes, cut into wedges

Queso fresco or shredded cheese for topping

The reserved broth from cooking the birria for dipping

Instructions

Prepare the Chiles:

- In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, flipping them to prevent burning. They should become fragrant but not dark. Remove from heat and soak them in hot water for about 15-20 minutes until soft.

Make the Marinade:

- In a blender, combine the soaked chiles, quartered onion, garlic, cumin, oregano, black pepper, apple cider vinegar, and a pinch of salt. Blend until smooth, adding a bit of the soaking liquid if needed to reach a saucy consistency.

Marinate the Meat:

- In a large bowl, combine the beef chuck roast and short ribs with the blended marinade, making sure all the meat is well coated. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.

Cook the Birria:

- In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the marinated meat and sear on all sides until browned. Add the bay leaves, beef broth, and water; bring to a simmer.

- Reduce heat to low, cover, and let it cook for about 3-4 hours until the meat is tender and can be shredded easily. Alternatively, you can use a pressure cooker for about 1 hour under high pressure.

Shred the Meat:

- Once fully cooked, remove the meat from the pot and let it cool slightly before shredding it with two forks. Strain the broth and reserve it for dipping.

Prepare the Tacos:

- Heat the corn tortillas on a griddle until warm and pliable. Fill each tortilla with shredded birria meat, and top with chopped onion, cilantro, and cheese.

Serve:

- Serve the tacos with lime wedges and a small bowl of the reserved broth for dipping. Enjoy your homemade birria tacos!

Prep Time, Total Time, Servings: 30 mins | 4 hours | 12 tacos