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Birria tacos are a flavorful and rich culinary delight that has captured the hearts and appetites of many across the globe. Originating from the Mexican state of Jalisco, these tacos are traditionally made with tender, marinated meat—often goat or beef—which is slow-cooked for hours until it reaches the perfect level of tenderness. The introduction of birria into contemporary cuisine has led to a vibrant resurgence, especially within taco shops and street food markets, where they are often served with a side of broth for dipping.
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Delicious Birria Tacos Recipe

These delicious birria tacos are filled with tender, flavorful beef and served with a rich broth for dipping. Perfect for a hearty meal.
Course Main Course
Cuisine Mexican
Keyword beef, birria, comfort food, dinner, Mexican, tacos
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6
Calories 300kcal

Ingredients

  • 2 lbs beef chuck roast cut into bite-sized chunks
  • 1 lbs beef short ribs
  • 4 pieces dried guajillo chiles stems and seeds removed
  • 2 pieces dried ancho chiles stems and seeds removed
  • 1 large onion quartered
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 4 cups beef broth
  • 2 pieces bay leaves
  • Salt and pepper to taste
  • Corn tortillas
  • Fresh cilantro chopped for garnish
  • Chopped onion for garnish
  • Lime wedges for serving

Instructions

  • Toast the guajillo and ancho chiles in a dry skillet for 2-3 minutes until fragrant, then soak in hot water for 15 minutes.
  • Blend the softened chiles with onion, garlic, cumin, oregano, paprika, and a pinch of salt until smooth.
  • Heat oil in a large pot, season the beef with salt and pepper, and sear in batches until browned.
  • Add the blended marinade to the pot, scrape up browned bits, then pour in the beef broth and add bay leaves.
  • Return the browned meat to the pot, bring to a simmer, cover, and cook on low for 2-3 hours until tender.
  • Remove the meat, shred it with forks, and strain the broth to reserve the liquid.
  • Warm corn tortillas in a skillet, fill with shredded birria meat, and top with cilantro and onion.
  • Serve tacos with lime wedges and a bowl of reserved broth for dipping.

Notes

Serve with lime wedges for added flavor.