My Fave Birria Tacos

Birria tacos have become a sensational dish that transcends borders, captivating food enthusiasts across the globe. This savory Mexican creation pairs succulent, tender beef with a medley of rich and aromatic spices, all nestled within crispy corn tortillas. While the dish has deep roots in the culinary traditions of Jalisco, Mexico, where it was originally prepared with goat meat, the beef variant has surged in popularity, appealing to those who crave its bold flavors and satisfying textures. Whether you're enjoying them at a local food truck or trying your hand at making them at home, birria tacos offer a unique blend of comfort and authenticity that keeps people coming back for more.

Discover the delicious world of birria tacos, a flavorful Mexican dish that's taking the culinary scene by storm. This savory treat features tender beef slow-cooked with aromatic spices, wrapped in crispy corn tortillas. Originating from Jalisco, birria tacos symbolize community and celebration. Whether you're enjoying them at a food truck or preparing them at home, this guide will help you master the art of crafting these mouthwatering tacos, perfect for any occasion. Dive into the rich flavors and cultural significance that make birria tacos an unforgettable experience!

Print Recipe Pin Recipe

Ingredients

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 onion, quartered

4 cloves garlic, minced

4 cups beef broth

1 tsp ground cumin

1 tsp dried oregano

1 tsp paprika

1 tbsp apple cider vinegar

Salt and black pepper to taste

12 corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

1 cup diced onion (for topping)

1 cup crumbled queso fresco (optional)

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Remove from heat and place in a bowl, covering with hot water to rehydrate for about 15 minutes.

Blend the Sauce: In a blender, combine the rehydrated chiles, onion, garlic, beef broth (about 1 cup), cumin, oregano, paprika, apple cider vinegar, and a pinch of salt and black pepper. Blend until smooth.

Cook the Meat: In a large pot or Dutch oven, add the chunks of beef chuck roast. Pour the blended sauce over the meat, ensuring it's well coated. Add the remaining beef broth and bring to a simmer.

Simmer: Cover the pot and reduce heat to low. Allow the meat to simmer gently for about 2-3 hours, or until it's tender and easily shreddable.

Shred the Beef: Once the meat is cooked, remove it from the pot and use two forks to shred it. Return the shredded beef to the pot and mix it with the broth.

Prepare the Tacos: In another skillet, heat a bit of oil over medium heat. Dip each corn tortilla into the broth briefly to soften, then place them in the skillet. Add a generous amount of the shredded beef mixture to one half of each tortilla.

Fold and Crisp: Fold the tortillas over the filling and cook until golden and crispy on both sides, about 2-3 minutes per side.

Serve: Serve the birria tacos hot, garnished with chopped cilantro, diced onions, and lime wedges on the side. You can also sprinkle with queso fresco if desired.

Prep Time: 20 mins | Total Time: 3 hrs 30 mins | Servings: 12 tacos