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Birria tacos have taken the culinary world by storm, captivating food lovers with their rich flavors and comforting appeal. Originating from the western region of Mexico, particularly the state of Jalisco, these tacos are traditionally made using goat meat or beef, simmered slowly with a blend of aromatic spices and herbs. The result is a tender, flavorful meat that is often served with a savory consomé for dipping, making it a truly indulgent dish.

My Fave Birria Tacos

Savor the rich flavors of my favorite Birria Tacos! This delicious recipe features tender chuck roast and short ribs simmered in a flavorful chili sauce, creating a perfect filling for soft corn tortillas. Top with fresh cilantro and diced onion, and serve with lime and radishes for a festive touch. Best of all, you get a savory dipping broth. Perfect for gatherings or a cozy night in, these tacos are sure to impress! Enjoy this mouthwatering dish with family and friends.
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Ingredients
  

For the Birria:

2 lbs chuck roast, cut into large chunks

2 lbs short ribs

4 dried guajillo chiles

2 dried ancho chiles

1 medium onion, quartered

4 cloves garlic

4 cups beef broth

1 tablespoon apple cider vinegar

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon ground cinnamon

Salt and pepper, to taste

2 bay leaves

For the Tacos:

Corn tortillas

Chopped fresh cilantro, for garnish

Diced onion, for garnish

Lime wedges, for serving

Sliced radishes, for serving

Instructions
 

Prepare the sauce: Start by removing the stems and seeds from the dried guajillo and ancho chiles. In a dry skillet over medium heat, toast the chiles for 1-2 minutes until fragrant, making sure not to burn them.

    Blend the chili paste: In a blender, combine the toasted chiles, quartered onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, salt, and pepper. Add about a cup of beef broth and blend until smooth.

      Cook the meat: In a large pot or Dutch oven, place the chunked chuck roast and short ribs. Pour the blended chili mixture over the meat, followed by the remaining beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 2.5-3 hours, until the meat is tender and shreds easily.

        Shred the meat: Once the meat is cooked, remove it from the pot and shred using two forks. Discard any bones and return the shredded meat to the pot, mixing it back into the broth to absorb all the flavors.

          Prepare the tacos: Heat a skillet over medium heat. Warm the corn tortillas one by one until pliable. On one half of each tortilla, add a generous portion of the birria meat, fold the tortilla over to create a taco, and allow it to crisp slightly on both sides in the hot skillet.

            Serve: Plate the tacos and garnish with chopped cilantro and diced onion. Serve with lime wedges and sliced radishes on the side, and don't forget to include a bowl of the remaining broth for dipping!

              Prep Time, Total Time, Servings: 30 mins | 4 hours | 8 servings