My Fave Birria Tacos

In recent years, Birria Tacos have taken the culinary world by storm, transforming from a traditional Mexican dish into a beloved favorite across the globe. Their irresistible blend of flavors, tender meat, and the unforgettable dipping broth make them a must-try for any taco enthusiast. Originating from the western state of Jalisco, these tacos have evolved into a cultural phenomenon, captivating taste buds with their rich history and complex flavors. As they gain popularity, many people find themselves drawn not only to their deliciousness but also to the stories they tell about Mexican heritage and community.

My Fave Birria Tacos

Discover the ultimate comfort food with my favorite Birria Tacos! These mouthwatering tacos feature tender, flavorful beef cooked low and slow in a rich chili sauce, served on soft corn tortillas. Top them off with fresh onion, cilantro, and crumbled queso for an irresistible bite. Perfect for gatherings or a cozy night in, don’t forget the lime wedges and dipping broth! Get ready to impress your friends and family with this delicious dish.

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Ingredients

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 lb bone-in short ribs

6 dried guajillo chiles

4 dried ancho chiles

2 dried chipotle peppers

1 medium onion, quartered

4 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp thyme

1 tsp black pepper

4 cups beef broth

1 cup water

Salt, to taste

2 bay leaves

For the Tacos:

12 small corn tortillas

1 cup diced onion

1 cup chopped cilantro

1 cup crumbled queso fresco (or cotija)

Lime wedges, for serving

Instructions

Prepare the Chilies:

In a dry skillet, toast the guajillo, ancho, and chipotle chiles over medium heat for 2-3 minutes or until fragrant. Be careful not to burn them. Remove from heat, remove stems and seeds, and place them in a bowl. Pour boiling water over the chiles and let them soak for about 20 minutes.

Blend the Sauce:

Once softened, drain the chiles and transfer them to a blender. Add the quartered onion, minced garlic, cumin, oregano, thyme, black pepper, and 1 cup of beef broth. Blend until smooth. Set aside.

Brown the Meat:

In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef and short ribs with salt and brown them in batches until nicely seared on all sides. Remove the meat and set aside.

Combine Ingredients:

Add the blended chili sauce to the same pot and cook for about 5 minutes, stirring often. Then, return the browned meat to the pot, add the remaining beef broth, bay leaves, and water. Bring to a boil, then reduce heat to low and cover.

Cook the Birria:

Allow the mixture to simmer for 3-4 hours or until the meat is tender and shreds easily. Adjust seasoning with additional salt if needed.

Shred the Meat:

Once cooked, remove the short ribs and beef chunks from the pot. Shred the meat using two forks, discarding any large pieces of fat. Set aside. Strain the remaining broth to separate the liquid from any solids, and reserve the liquid for dipping.

Prepare the Tacos:

Heat the corn tortillas on a skillet over medium heat until warm. Place some shredded meat on one half of each tortilla, then fold the tortilla in half.

Serve:

Serve the tacos with diced onion, chopped cilantro, and crumbled queso fresco on top. Don’t forget to provide lime wedges and a small bowl of the reserved broth for dipping!

Prep Time, Total Time, Servings: 30 minutes | 4 hours | 4-6 servings