Go Back
Birria tacos are not just a dish; they are a celebration of culture, tradition, and the art of cooking. Originating from the western state of Jalisco, Mexico, birria is a flavorful stew traditionally made with goat meat, although variations using beef, lamb, or pork have gained popularity. The dish has become synonymous with warmth and togetherness, often served during family gatherings, holidays, and special occasions.
Print

My Fave Birria Tacos

Discover the rich flavors of Birria Tacos de Amor, a celebration of Mexican culture and tradition. This mouthwatering recipe features tender meat cooked in a savory sauce made from dried chilies and spices, enveloped in crispy corn tortillas. Served with fresh garnishes and a warm broth for dipping, these tacos are perfect for any gathering. Explore the authentic steps to create this beloved dish that brings loved ones together. #BirriaTacos #MexicanCuisine #ComfortFood #RecipeIdeas #Foodie

Ingredients

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 lb bone-in beef shanks

4 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 onion, quartered

4 cloves garlic

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground cloves

2 bay leaves

6 cups beef broth (or water)

Salt and pepper to taste

For the Tacos:

12 corn tortillas

1 cup chopped cilantro

1 cup diced onion

Lime wedges, for serving

Sliced radishes, for garnish

Cheese (optional, like Oaxaca or American)

Instructions

Prepare the Chilies:

    - In a dry skillet over medium heat, toast the guajillo and ancho chilies for 2-3 minutes until fragrant. Soak them in hot water for 15 minutes until softened.

      Blend the Sauce:

        - In a blender, combine the softened chilies, onion, garlic, cumin, oregano, cloves, and a small amount of beef broth. Blend until smooth and set aside.

          Cook the Meat:

            - In a large pot, add the beef chuck, beef shanks, bay leaves, and the blended chili sauce. Pour in the remaining beef broth and season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours or until the meat is tender and easily shredded.

              Shred the Meat:

                - Once cooked, remove the meat from the pot and shred it with two forks. Strain the broth and set it aside. Skim the fat off the top of the broth if desired.

                  Prepare the Tacos:

                    - In a skillet over medium heat, add a little of the strained broth. Dip one corn tortilla in the broth, then place it on the skillet. Add a generous amount of shredded beef in the center and sprinkle with cheese if using. Fold the tortilla in half and cook until golden and crispy, about 2-3 minutes each side.

                      Serve:

                        - Serve the birria tacos piping hot, garnished with chopped cilantro, diced onion, and lime wedges. Serve the reserved broth in small bowls as a dipping sauce for the tacos. Enjoy with sliced radishes on the side!

                          Prep Time: 30 minutes | Total Time: 4 hours | Servings: 6