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Birria tacos have taken the culinary world by storm, becoming a beloved staple not only in Mexico but across the globe. With their rich, savory flavors and comforting textures, these tacos are more than just a meal; they are a culinary experience that brings people together. Traditionally served at celebrations and family gatherings, birria tacos are often the highlight of any feast. As the aroma of slow-cooked meat and spices wafts through the air, it’s hard not to feel a sense of warmth and nostalgia.

My Fave Birria Tacos

Discover the mouthwatering flavors of my favorite Birria Tacos! This delicious recipe features tender beef chuck roast and bone-in short ribs simmered in a rich sauce made from toasted chiles, garlic, and spices. Serve these tacos with warm corn tortillas topped with onions and cilantro, along with a side of dipping broth, lime wedges, and salsa roja. Perfect for taco night or any gathering, this dish is a crowd-pleaser that will have everyone coming back for seconds!
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Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 lb bone-in beef short rib

4 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

2 cloves garlic

1 small onion, chopped

2 tsp ground cumin

1 tsp dried oregano

1 tsp black pepper

2 cups beef broth

2 tbsp white vinegar

Salt to taste

For the Tacos:

Corn tortillas

Chopped onion, for garnish

Chopped cilantro, for garnish

Lime wedges, for serving

Salsa roja, for serving

Instructions
 

Prepare the chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant, watching carefully not to burn them. Once toasted, transfer the chiles to a bowl of hot water and let them soak for 15 minutes until soft.

    Make the sauce: In a blender, combine the soaked chiles (draining excess water), garlic, onion, cumin, oregano, black pepper, and vinegar. Blend until you achieve a smooth sauce. If it's too thick, add a bit of beef broth to loosen it.

      Brown the meat: In a large Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Add the beef chuck and short ribs to the pot, browning on all sides (about 5-7 minutes). Remove the meat and set aside.

        Simmer the birria: Pour the blended sauce into the pot, adding the beef broth. Stir to combine. Return the browned meat to the pot, and add salt to taste. Bring it to a simmer, then cover and reduce the heat to low. Let it cook for about 2-2.5 hours, or until the meat is tender and shreds easily.

          Shred the meat: Once the meat is done, remove it from the pot and shred it using two forks. Strain the cooking liquid and return it to the pot, reserving the shredded meat separately.

            Prepare the tacos: Heat a separate skillet over medium heat. Quickly warm the corn tortillas for about 30 seconds on each side until pliable. Layer a generous amount of shredded beef on each tortilla.

              Serve: To each taco, add chopped onions and cilantro. Serve with a small bowl of the reserved birria broth (consommé) for dipping, alongside lime wedges and salsa roja.

                Prep Time: 30 minutes | Total Time: 3 hours | Servings: 6-8 tacos