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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. These savory tacos, known for their rich flavors and mouthwatering presentation, have captivated food enthusiasts and social media users alike, becoming a staple at food festivals, pop-up eateries, and home kitchens everywhere. The rise in popularity can be attributed not only to their tantalizing taste but also to the immersive experience they offer—each bite tells a story of tradition, culture, and the love of cooking.

My Fave Birria Tacos

Indulge in delicious Birria Tacos with this simple recipe that brings the rich flavors of Mexico to your kitchen. Using tender beef chuck roast and shank simmered with a blend of guajillo and ancho chiles, this dish is packed with authentic taste. Top your warm corn tortillas with shredded meat and serve with fresh cilantro, diced onions, lime wedges, and radishes. Perfect for gatherings, these tacos are sure to impress everyone at the table!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

1 lb beef shank (with bone for added flavor)

6 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

4 cloves garlic, minced

1 large onion, quartered

2 tsp ground cumin

2 tsp dried oregano

1 tsp black pepper

1 tsp salt (adjust to taste)

4 cups beef broth

2 bay leaves

1 tbsp apple cider vinegar

Corn tortillas

Fresh cilantro, chopped (for garnish)

Diced onions (for garnish)

Lime wedges (for serving)

Sliced radishes (for serving)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Transfer to a bowl and cover with warm water to soak for 15-20 minutes.

    Make the Sauce: Once the chiles are soft, drain them and add to a blender with minced garlic, quartered onion, cumin, oregano, black pepper, salt, and apple cider vinegar. Blend until smooth, adding a little reserved soaking water if necessary to achieve a pourable consistency.

      Sear the Meat: In a large pot or Dutch oven over medium-high heat, heat a little oil. Season the beef chunks and shank with salt and pepper. Sear the meat on all sides until browned, about 5-7 minutes.

        Combine and Simmer: Pour the blended sauce over the seared meat. Add beef broth and bay leaves, bringing the mixture to a simmer. Cover and reduce the heat to low. Let it cook for 3-4 hours, or until the meat is tender and easily shredded.

          Shred the Meat: Once cooked, remove the meat from the pot. Allow it to cool slightly, then shred using two forks, discarding any large pieces of fat.

            Serve the Tacos: Warm the corn tortillas on a dry skillet. Add a generous scoop of shredded meat to each tortilla and dip them briefly in the broth for added flavor. Fold the tortillas and serve with chopped cilantro, diced onions, lime wedges, and sliced radishes on the side.

              Enjoy: You can dip the tacos in the rich consommé left in the pot for a flavorful experience!

                Prep Time, Total Time, Servings: 30 mins | 4-5 hours | 8-10 servings