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Birria tacos are an explosion of flavor that encapsulate the essence of Mexican cuisine, making these delectable bites a must-try for food enthusiasts around the world. Originating from the state of Jalisco, Birria is traditionally a slow-cooked stew made from meat, often goat or beef, which is marinated in a vibrant blend of spices and chilies. Served with warm tortillas and a variety of accompaniments, these tacos have gained immense popularity, transcending their humble beginnings to become a favorite street food and a staple in many households.

My Fave Birria Tacos

Dive into the world of flavor with these mouthwatering Birria Tacos! Featuring tender beef chuck and short ribs marinated in a rich blend of spices and dried chiles, each bite is an explosion of taste. Serve them with warm corn tortillas, fresh onions, cilantro, and zesty lime. Perfect for gatherings or a cozy night in, these tacos promise to be a crowd favorite. Don't forget the dipping sauce to elevate your taco experience! Enjoy your culinary adventure!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into large chunks

1 lb beef short ribs

5 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

1 medium onion, quartered

4 cloves garlic

2 tsp cumin

2 tsp oregano

1 tsp thyme

4 cups beef broth

Salt and pepper to taste

2 tbsp apple cider vinegar

For the Tacos:

Corn tortillas

Shredded beef birria

Chopped onions

Chopped cilantro

Lime wedges

Salsa (your choice)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 15 minutes until softened.

    Make the Marinade: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, thyme, apple cider vinegar, and a pinch of salt. Blend until smooth, adding a little water if necessary to make a thick paste.

      Marinate the Meat: In a large bowl, coat the beef chunks and short ribs with the chile marinade. Cover and refrigerate for at least 2 hours, or preferably overnight for optimum flavor.

        Cook the Birria: In a large pot or Dutch oven, add the marinated meat along with the beef broth. Bring to a boil, then reduce heat to low, cover, and let it simmer for 2 to 3 hours, or until the meat is tender and easily shreddable. Alternatively, you can cook it in a pressure cooker for 1 hour.

          Shred the Meat: Once cooked, remove the meat from the pot and let it cool slightly. Shred the beef using two forks. Reserve the cooking liquid for dipping.

            Assemble the Tacos: Heat a comal or skillet over medium heat. Lightly toast a corn tortilla on one side, then flip it and add a generous amount of shredded birria and a sprinkle of chopped onions and cilantro. Fold the tortilla in half and cook until crispy.

              Serve: Serve the tacos hot with a side of the reserved cooking liquid for dipping, along with lime wedges and salsa.

                Prep Time: 20 mins | Total Time: 6 hours (including marination and cook time) | Servings: 8-10 tacos