Name: Authentic Birria Tacos Recipe
Prep time: 45 min
Cook time: 4 h 30 min
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 6 dried Guajillo chiles (stemmed and deseeded); 4 dried Ancho chiles (stemmed and deseeded; substitute with canned chipotles if needed); 1 tablespoon ground coriander; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon chili powder; 1 cinnamon stick; 3 pounds chuck roast (cut into 4 chunks); 1 ½ pounds bone-in short ribs; 4 cups low sodium beef broth; 3 vine tomatoes (quartered); 1 white onion (quartered); 8 cloves garlic (peeled and smashed); Kosher salt (to taste); Ground black pepper (to taste); 2 tablespoons vegetable oil (divided); ½ cup orange juice; ¼ cup apple cider vinegar (or lemon juice); 15 corn tortillas (flour or cassava flour tortillas also work); 2 cups shredded Monterey Jack cheese; 1 cup chopped yellow onion; ½ cup chopped fresh cilantro; Fresh lime wedges (for serving)

Jump to Recipe

Introduction

Birria tacos are a flavorful Mexican favorite, featuring tender stewed beef packed with rich spices. These crispy, cheese-filled tacos served with a savory dipping broth make for an irresistible meal that’s perfect for sharing.

The image shows eight golden-brown folded tacos arranged closely on a white oval plate. Each taco has a slightly crispy, textured tortilla with spots of darker toasting and is filled with rich, dark shredded meat peeking out at the edges. The tacos are garnished with small white onion pieces and green chopped cilantro sprinkled on top. Two halves of fresh lime with a vibrant green color sit on the plate corner, adding a fresh touch. Two small white bowls are placed on the plate, one filled with dark red-brown dipping sauce topped with herbs, and the other with finely chopped green cilantro. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 dried Guajillo chiles (stemmed and deseeded)
4 dried Ancho chiles (stemmed and deseeded, can substitute canned chipotles)
3 pounds chuck roast (cut into 4 chunks)
Kosher salt (to taste)
Ground black pepper (to taste)
2 tablespoons vegetable oil (divided)
3 vine tomatoes (quartered)
1 white onion (quartered)
8 cloves garlic (peeled and smashed)
4 cups low sodium beef broth
1 ½ pounds bone-in short ribs
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon chili powder
1 cinnamon stick
½ cup orange juice
¼ cup apple cider vinegar (or lemon juice)
15 corn tortillas (flour or cassava flour tortillas also work)
2 cups shredded Monterey Jack cheese
1 cup chopped yellow onion
½ cup chopped fresh cilantro
Fresh lime wedges (for serving)

Instructions

Step 1: Soak the Guajillo and Ancho chiles in a bowl of near-boiling water for at least 30 minutes until softened.
Step 2: Season the chuck roast chunks with kosher salt and ground black pepper to taste.
Step 3: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In batches, sear the chuck roast cubes on all sides until browned. Add more oil if needed. Transfer the meat to a plate and set aside.
Step 4: In the same pot, add the remaining oil, quartered tomatoes, onion, and smashed garlic. Cook for 2-3 minutes until fragrant.
Step 5: Pour in the beef broth to deglaze the pot, scraping up any browned bits.
Step 6: Drain the soaked chiles and add them to the pot along with the short ribs, coriander, cumin, oregano, chili powder, and cinnamon stick. Bring to a boil, then reduce heat to a gentle simmer for 30 minutes.
Step 7: Remove the short ribs and set them aside with the seared roast. Skim any impurities from the surface of the pot, remove and discard the cinnamon stick. Reserve about 1 ½ to 2 cups of the braising liquid, cover, and refrigerate.
Step 8: Use an immersion blender to puree the remaining pepper and tomato mixture in the pot until smooth.
Step 9: Return the short ribs, seared chuck roast, and accumulated juices back to the pot. Add orange juice, apple cider vinegar, and season with additional salt and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for 3 to 4 hours until the meat is very tender.
Step 10: Once cooked, remove the short rib bones and shred all the meat finely with two forks.
Step 11: For the tacos, remove the reserved braising liquid from the refrigerator. Dip one tortilla at a time in the liquid, then place it on a hot skillet over medium heat.
Step 12: On half of each tortilla, sprinkle 1-2 tablespoons shredded cheese, 2-3 tablespoons shredded beef, chopped onion, and cilantro. Fold the tortilla over to enclose the filling.
Step 13: Cook each taco for 30-45 seconds on each side until the tortilla is crispy and the cheese is melted. Transfer to a serving platter and squeeze fresh lime juice on top.
Step 14: Repeat with remaining tortillas and serve with the reserved braising liquid on the side for dipping.

Tips & Variations

Substitute canned chipotles if dried Guajillo or Ancho chiles are unavailable, but reduce quantity to avoid overpowering heat.
For extra smoky flavor, add a small dried chipotle or smoked paprika to the spice mix.
Flour or cassava flour tortillas can be used if corn tortillas are not preferred.
Serve with pickled onions or a fresh salsa for added brightness.

Storage

Store leftover birria meat and broth separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of reserved broth to keep the meat moist. Cooked tacos are best enjoyed fresh but can be reheated briefly in a skillet to restore crispiness.

How to Serve

Four tacos with crispy, golden-brown folded tortillas filled with dark brown shredded meat mixed with small, translucent white onion pieces, all sprinkled with fresh bright green cilantro leaves. The tacos are arranged on a white rectangular plate with a sprig of green cilantro to the upper right. To the left of the plate is a white bowl filled with a rich, red-brown sauce. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for birria?

Yes, after searing the meat and preparing the sauce, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender and shreddable.

What can I substitute if I don’t have dried chiles?

Canned chipotle peppers in adobo can be used as a substitute but use fewer since they are spicier. Alternatively, smoked paprika and chili powder can add flavor but will alter the authentic taste.