Birria Tacos Recipe

• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried pasilla chiles (optional, for more depth)
• 3 cloves garlic, peeled
• 1 medium onion, roughly chopped
• 2 tomatoes, chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups beef broth
• 2 tablespoons apple cider vinegar (for a touch of acidity)
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

For the Tacos:

• 12 small corn tortillas
• Fresh cilantro, chopped
• White onion, finely diced
• Lime wedges
• Salsa (optional)
• Queso fresco or Mexican crema (optional, for added richness)

How to Make Birria Tacos

1. Prepare the Dried Chiles

Start by removing the stems and seeds from the dried guajillo, ancho, and pasilla chiles (if using). Heat a dry skillet over medium heat and toast the chiles lightly for about 30 seconds, just until they become fragrant. Be careful not to burn them! After toasting, place the chiles in a bowl and cover them with hot water to rehydrate for about 15 minutes.

Once rehydrated, blend the chiles in a blender with garlic, chopped onion, tomatoes, cumin, cinnamon, oregano, and about 1 cup of beef broth until smooth. This is your rich and flavorful marinade for the meat.

2. Marinate the Meat

Cut your beef chuck into large chunks and season with salt and pepper. Place the beef in a large bowl or resealable bag, and pour the chile marinade over the meat. Massage the marinade into the beef, making sure it’s well-coated. Let the meat marinate for at least 1 hour, or preferably overnight in the fridge for maximum flavor.

3. Cook the Birria Stew

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef and set it aside.

Add the remaining beef broth (about 3 cups) and the bay leaf to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, along with any juices from the marinating process. Bring to a simmer, cover the pot, and cook the stew for about 3-4 hours on low heat, or until the beef is tender and easily shreds with a fork.

Alternatively, you can cook the stew in a slow cooker on low for 8 hours or in an Instant Pot on high pressure for about 45 minutes.

4. Shred the Meat

Once the beef is cooked and tender, remove it from the pot and use two forks to shred the meat. Discard any bones, if using short ribs. Reserve the braising liquid (consomé) for dipping the tacos later.

5. Prepare the Tacos

To assemble the tacos, heat a griddle or large skillet over medium heat. Lightly dip each corn tortilla in the hot consomé, making sure it’s coated on both sides. This adds flavor and helps crisp up the tortilla as it cooks.

Place the dipped tortilla on the hot skillet and cook for about 1 minute per side, just until golden brown and crispy. Repeat with the remaining tortillas.

6. Assemble the Birria Tacos

Once the tortillas are crisp and golden, add a generous amount of the shredded birria meat to each tortilla. Top with chopped cilantro, diced onion, and a squeeze of fresh lime. If you like, you can add a dollop of Mexican crema or queso fresco for added richness.

For an extra burst of flavor, serve the tacos with a small bowl of the consomé on the side for dipping. This is an essential part of the experience—dipping the taco into the broth adds even more depth and flavor, making each bite a little more indulgent.

7. Serve and Enjoy!

Serve your Birria Tacos hot with a side of salsa (if desired), and enjoy the explosion of flavors with every bite. The savory meat, crunchy tortillas, and tangy lime create a perfect balance of textures and tastes.

Tips for Perfect Birria Tacos

• Use Bone-In Meat: If possible, opt for bone-in beef (like short ribs or shank) for an even richer, more flavorful broth. The marrow adds a depth of flavor to the consomé that you won’t get with boneless cuts.
• Adjust the Heat: Birria can be spicy, depending on the types of chiles you use. If you prefer a milder version, feel free to reduce the number of dried chiles or omit the hotter ones like guajillo or pasilla.
• Double the Recipe: Birria is one of those dishes that gets better with time. If you have leftovers, you can use the meat in tacos, burritos, or even over rice. The consomé also makes a great base for soups.
• Tortilla Tips: If you can, use freshly made tortillas or high-quality store-bought corn tortillas. They will hold up better and have a more authentic flavor.
• Make-Ahead: You can prepare the birria stew a day ahead and store it in the refrigerator. The flavors will continue to develop overnight, making the dish even tastier.

Why Birria Tacos Are So Special

Birria tacos are not just a meal—they’re an experience. The process of slowly braising the beef, soaking the tortillas in the consomé, and then savoring the combination of crispy tacos and tender, flavorful meat is what makes this dish so irresistible.

The rich, savory braised beef combined with the crispy tortillas and the tangy consomé creates a sensory delight in every bite. Plus, the ability to customize with toppings like cilantro, onion, and lime gives you the freedom to tailor the tacos to your personal taste.

Whether you’re serving them for a special occasion or just craving something comforting and flavorful, Birria Tacos are always a hit. They’re perfect for gatherings, family dinners, or just a hearty meal to enjoy with friends.

So gather your ingredients, get your slow cooker or Dutch oven ready, and treat yourself to these amazing tacos—your taste buds will thank you!