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Birria tacos have carved out a special place in the hearts and stomachs of food lovers around the world. Originating from the Mexican state of Jalisco, these tacos are not just a meal; they are a culinary experience steeped in tradition and rich flavor. The dish is a celebration of slow-cooked meat, aromatic spices, and the vibrant culture of Mexico. Traditionally made with goat meat or beef, birria is often served with a side of its own savory broth, allowing diners to dip their tacos for an added layer of flavor.

My Fave Birria Tacos

Savor the rich flavors of my favorite Birria Tacos! This recipe features tender beef chunks seasoned with a mouthwatering blend of spices and served in warm corn tortillas. With hints of guajillo and ancho chiles, garlic, and a touch of cinnamon, every bite is a burst of deliciousness. Don't forget to top them with fresh cilantro, diced onion, and creamy queso fresco. Perfect for a gathering or a cozy dinner, and served with a savory dipping broth for that extra kick!
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Ingredients
  

2 lbs beef chuck roast, cut into chunks

1 lb beef shank (optional, for added flavor)

4 dried guajillo chiles, stemmed and seeds removed

2 dried ancho chiles, stemmed and seeds removed

4 cloves garlic, minced

1 large onion, quartered

2 bay leaves

1 tsp cumin

1 tsp oregano

1 tsp cinnamon

4 cups beef broth

Salt and pepper, to taste

12 corn tortillas

1 cup chopped cilantro

1 cup diced onion

Lime wedges for serving

Queso fresco or Oaxaca cheese for topping (optional)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them. Remove from skillet and place in a bowl; cover with hot water to soak for about 15 minutes.

    Blend the Sauce: In a blender, combine the soaked chiles, minced garlic, quartered onion, bay leaves, cumin, oregano, cinnamon, and a pinch of salt. Add about 1 cup of beef broth to help blend smoothly. Blend until you get a smooth paste.

      Sear the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chunks with salt and pepper, then sear the meat in batches until browned on all sides. Remove and set aside.

        Cook the Birria: In the same pot, add the blended sauce and cook for about 5 minutes, stirring frequently. Return the seared meat to the pot, add the remaining beef broth, and bring to a simmer. Cover, reduce the heat, and let it cook for about 2.5 to 3 hours, or until the meat is fork-tender.

          Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Set aside. Strain the cooking liquid if desired to remove large pieces, or leave it for a more rustic texture.

            Make Tacos: Heat a skillet over medium heat. Lightly grill the corn tortillas until warm. For added flavor, dip the tortillas in the strained cooking liquid briefly before grilling.

              Assemble Tacos: Place a generous amount of shredded birria on each tortilla. Top with chopped cilantro, diced onion, and cheese if using. Squeeze fresh lime juice over the top.

                Serve: Serve the tacos with a small bowl of the birria broth on the side for dipping (consommé). Enjoy your delicious Birria Tacos!

                  Prep Time: 30 mins | Total Time: 4 hours | Servings: 6-8