Go Back
The secret to a great birria taco lies in its ingredients. Each component plays a crucial role in building the dish's depth of flavor and overall satisfaction. Here’s a closer look at what makes birria tacos truly special:

My Fave Birria Tacos

Indulge in the ultimate comfort food with these mouthwatering Birria Tacos! Made with tender beef chuck roast marinated in a rich blend of guajillo and ancho chilies, this dish is bursting with flavor. Serve your tacos hot with fresh cilantro, lime wedges, and crunchy radishes for a delightful crunch. Pair them with the savory dipping broth for an authentic experience. Perfect for gatherings or a cozy meal at home, these tacos will impress everyone!
Print Recipe Pin Recipe

Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chilies

2 dried ancho chilies

1 onion, quartered

4 cloves of garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp black pepper

1 tsp salt

4 cups beef broth

2 bay leaves

12 corn tortillas

Fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Sliced radishes (for serving)

Shredded onion (for serving)

Instructions
 

Prepare the Chilies: Remove the stems and seeds from the guajillo and ancho chilies. Heat a dry skillet over medium heat and toast the chilies for about 1-2 minutes until fragrant. Then, soak them in warm water for about 15 minutes until soft. Drain and set aside.

    Make the Marinade: In a blender, combine the soaked chilies, quartered onion, minced garlic, cumin, oregano, black pepper, and salt. Blend until smooth, adding a bit of beef broth to help blend.

      Marinate the Beef: In a large bowl, coat the beef chunks with the chili mixture. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

        Cook the Beef: In a large pot or Dutch oven, heat some oil over medium heat. Add the marinated beef and sear on all sides until browned, about 5-6 minutes. Pour in the remaining beef broth, add the bay leaves, and bring to a boil. Lower the heat, cover, and simmer for about 2.5 hours, or until the beef is tender and easily shredded.

          Shred the Beef: Remove the beef from the pot and let it cool slightly. Shred the meat with two forks. Strain the broth and set it aside for dipping.

            Prepare the Tacos: Heat a skillet over medium heat. Lightly toast the corn tortillas on both sides until warm and flexible. Fill each tortilla with shredded beef and fold in half.

              Serve: Serve the tacos hot, garnished with chopped cilantro, and alongside lime wedges, sliced radishes, and shredded onions. Don't forget to serve the reserved broth as a dipping sauce.

                Prep Time: 30 mins | Total Time: 3 hours | Servings: 8