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Birria tacos have captured the hearts and palates of food lovers around the world, transforming from a traditional Mexican dish into a modern culinary sensation. These tacos are not just a meal; they represent a rich cultural heritage, laden with flavors that evoke the spirit of Mexico. As you take a bite of a birria taco, you are transported to the bustling streets of Mexico, where the aroma of simmering spices fills the air, and the vibrant colors of local markets tantalize the senses.
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My Fave Birria Tacos

Discover the incredible flavors of Birria Tacos with my favorite recipe that's perfect for any occasion. This delightful dish, steeped in rich Mexican tradition, features slow-cooked, spiced beef enveloped in crispy, cheesy tortillas and served with a savory dipping broth. Perfect for gatherings or a cozy dinner at home, these tacos promise a culturally immersive culinary experience. Dive into the world of flavors! #BirriaTacos #MexicanTradition #Foodie #TacoLover #ComfortFood #CookingAtHome #RecipeOfTheDay

Ingredients

For the Birria:

2 lbs chuck roast, cut into large pieces

1 lb bone-in beef shank

3 dried guajillo chiles, stems removed

2 dried ancho chiles, stems removed

1 dried chipotle pepper

4 cloves garlic, minced

1 medium onion, chopped

2 tsp ground cumin

2 tsp dried oregano

1 tsp paprika

1 tsp ground cinnamon

4 cups beef broth

2 tbsp apple cider vinegar

Salt and pepper to taste

For the Tacos:

Corn tortillas

Chopped onion, for garnish

Chopped cilantro, for garnish

Lime wedges, for serving

Queso fresco or shredded cheese, optional

Instructions

Prepare the Chiles: In a dry skillet over medium heat, lightly toast the guajillo, ancho, and chipotle chiles for about 2 minutes until fragrant. Remove from heat, then place into a bowl and cover with hot water. Let them soak for about 20 minutes.

    Make the Birria Sauce: Once the chiles are softened, blend them with garlic, onion, cumin, oregano, paprika, cinnamon, apple cider vinegar, and a pinch of salt until smooth. Add a little beef broth if necessary to help the blending process.

      Cook the Meat: In a large pot, add the chuck roast and beef shank. Pour the blended sauce over the meat, followed by the remaining beef broth. Season the mixture with additional salt and pepper. Bring to a boil, then reduce to a simmer.

        Simmer: Cover and simmer for 2-3 hours, or until the meat is tender and easily shredded. You can also cook this in a slow cooker on low for 6-7 hours for even more tender meat.

          Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Strain the broth to keep it smooth and free of solids.

            Make the Tacos: Heat the corn tortillas in a skillet over medium heat. Once warm, dip each side into the reserved broth for added flavor and moisture. Add a generous amount of shredded meat to the center of each tortilla.

              Garnish: Top each taco with chopped onion, cilantro, and a sprinkle of queso fresco if using.

                Serve: Serve the tacos with lime wedges and a small bowl of the dipping broth on the side for extra flavor and moisture. Enjoy every bite!

                  Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 8-10 tacos