Go Back
Birria Tacos have swiftly become a beloved dish, not just in Mexico but across the globe. This rich, flavorful taco is steeped in tradition and is often associated with celebrations, gatherings, and family meals. The dish originated from the state of Jalisco, Mexico, where it was traditionally made with goat meat, but over time, it has evolved into a versatile culinary masterpiece featuring various meats, with beef being the most popular choice today.

My Fave Birria Tacos

Dive into the deliciousness of My Fave Birria Tacos! Perfectly seasoned beef chuck and shank are slow-cooked with a rich blend of guajillo and ancho chiles, garlic, and spices, creating an irresistible filling. Stuff it into warm corn tortillas and crisp them for extra texture. Serve with fresh cilantro, diced onions, and lime wedges alongside a flavorful dipping broth. It's a taco experience that’s sure to impress and delight your taste buds!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 lb beef shank

7 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

1 onion, quartered

5 cloves garlic

2 cups beef broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 bay leaves

12 corn tortillas

1 cup chopped cilantro

1 cup diced onions (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Make the Sauce: Drain the chiles and blend them in a blender with the quartered onion, garlic, ground cumin, oregano, salt, pepper, and 1 cup of beef broth until smooth.

      Cook the Meat: In a large pot or Dutch oven, add the beef chuck and shank. Pour the blended sauce over the meat and add the remaining beef broth and bay leaves. Bring to a boil.

        Simmer: Reduce the heat to low, cover, and let it simmer for 2-2.5 hours, or until the meat is tender and easily shreds with a fork.

          Shred the Meat: Once cooked, remove the meat from the pot and let it cool slightly before shredding it with two forks. Strain the cooking liquid (the broth) and reserve it for dipping.

            Assemble the Tacos: In a skillet over medium heat, warm the corn tortillas one at a time. Place a generous amount of shredded beef on each tortilla, then fold them in half.

              Optional Crisping: For added texture, you can place the stuffed tacos in the skillet again and fry until they are crispy and golden on both sides.

                Serve: Serve the tacos hot with the reserved broth in small bowls for dipping. Top each taco with fresh cilantro and diced onions, and squeeze lime juice over them for an extra burst of flavor.

                  Prep Time: 30 minutes | Total Time: 3 hours | Servings: 6