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Birria tacos have taken the culinary world by storm, captivating food lovers with their rich flavors and tantalizing aromas. Originating from the Jalisco region of Mexico, these delicious tacos are traditionally made with slow-cooked, marinated meat, typically goat or beef, and served with a side of savory consomé for dipping. In recent years, birria tacos have surged in popularity, becoming a street food staple not just in Mexico but across the globe, thanks to their unique blend of spices and the satisfying experience of dipping each taco into the flavorful broth.
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My Fave Birria Tacos

Discover the rich culinary world of Birria Tacos with this ultimate guide! Learn about the history, cultural significance, and step-by-step recipe to create mouthwatering tacos that are perfect for any occasion. With slow-cooked beef, aromatic spices, and a delightful dipping broth, these tacos bring the flavors of Mexico to your kitchen. Join the birria craze today! #BirriaTacos #MexicanFood #TacoRecipe #Foodie #CulinaryJourney #FoodLovers #HomeCooking

Ingredients

3 lbs beef chuck roast, cut into large cubes

2 dried guajillo chiles

2 dried ancho chiles

2 dried pasilla chiles

1 medium onion, quartered

4 cloves garlic

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon cinnamon

4 cups beef broth

2 tablespoons apple cider vinegar

Salt, to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Chopped onions (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for about 1–2 minutes until fragrant. Remove from heat, stem, seed, and place them in a bowl. Cover with hot water and let them soak for about 20 minutes.

    Blend the Marinade: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, smoked paprika, black pepper, cinnamon, beef broth, and apple cider vinegar. Blend until the mixture is smooth.

      Marinate the Beef: Place the beef cubes in a large bowl or a zip-top bag. Pour the blended marinade over the beef, ensuring all pieces are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

        Cook the Beef: In a large pot or Dutch oven, add the marinated beef along with all the marinade. Add extra beef broth if needed to cover the meat. Bring to a simmer over medium heat, then reduce to low, cover, and cook for about 3–4 hours until the beef is tender and easily pulls apart with a fork.

          Shred the Beef: Once done, remove the beef from the pot and shred using two forks. Strain the broth and reserve it for dipping.

            Prepare the Tacos: Heat a skillet over medium-high heat. Dip a corn tortilla in the reserved broth, and then place it on the skillet. Fill with a generous amount of shredded beef and fold the tortilla in half. Cook for about 1–2 minutes on each side until crispy and warmed through.

              Serve: Remove from the skillet and serve with chopped onions, fresh cilantro, and lime wedges. Don’t forget to offer a small bowl of the flavorful broth for dipping!

                Prep Time, Total Time, Servings: 20 mins | 4 hrs | 8 servings