Description
This rich and flavorful Birria Tacos recipe features tender, slow-simmered beef chuck roast and short ribs stewed in a vibrant blend of Guajillo and Ancho chiles, tomatoes, and a robust mix of spices. The meat is shredded and served inside tortillas dipped in the flavorful braising liquid and loaded with melted Monterey Jack cheese, fresh onions, cilantro, and a squeeze of lime, creating an irresistible Mexican street-food classic perfect for any occasion.
Ingredients
Scale
Chiles and Spices
- 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
Meat and Broth
- 3 pounds chuck roast (cut into 4 chunks)
- 1 ½ pounds bone-in short ribs
- 4 cups low sodium beef broth
Vegetables and Aromatics
- 3 vine tomatoes (quartered)
- 1 white onion (quartered)
- 8 cloves garlic (peeled and smashed)
- Kosher salt (to taste)
- Ground black pepper (to taste)
Other
- 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)
Instructions
- Soak the Chiles: Place the Guajillo and Ancho chiles in a bowl filled with near-boiling water and let them soak for at least 30 minutes to soften and rehydrate.
- Season the Meat: While the chiles soak, generously season the chuck roast chunks with kosher salt and ground black pepper to enhance the beef’s natural flavor.
- Sear the Meat: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In two batches, sear the seasoned chuck roast chunks on all sides until browned. Add more oil if needed. Transfer the seared meat to a plate and set aside.
- Sauté Vegetables: Add the remaining oil to the Dutch oven along with the quartered tomatoes, white onion, and smashed garlic. Cook for 2 to 3 minutes to release the aromatics and develop flavor.
- Deglaze the Pot: Pour in the low sodium beef broth to deglaze the pot, scraping any browned bits from the bottom to incorporate that deep flavor into the sauce.
- Add Chiles and Spices: Drain the soaked chiles and transfer them into the pot. Add the short ribs, ground coriander, ground cumin, dried oregano, chili powder, and the cinnamon stick. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer for 30 minutes, allowing the flavors to meld.
- Prepare the Braising Liquid: Remove the short ribs from the pot and place them with the seared chuck roast on the plate. Skim off any impurities from the top of the cooking liquid. Discard the cinnamon stick. Transfer about 1 ½ to 2 cups of the braising liquid into a separate bowl and refrigerate for dipping tortillas later.
- Blend the Sauce: Use an immersion blender to carefully blend the remaining chile and tomato mixture in the Dutch oven until smooth, creating a rich, thick sauce base.
- Simmer the Meat: Return the short ribs, seared chuck roast, and any accumulated juices back to the Dutch oven with the blended sauce. Add the orange juice, apple cider vinegar, and season with salt and pepper to taste. Cover, reduce heat to medium-low, and simmer gently for 3 to 4 hours until the meat is tender and easily shreds.
- Shred the Meat: Once cooked through, remove the short rib bones and shred the meat with two forks to create a juicy, flavorful filling.
- Prepare the Tacos: Remove the reserved braising liquid from the refrigerator. One tortilla at a time, dip it in the liquid to soak the surface, then place it on a large skillet over medium heat.
- Assemble Tacos: On half of each tortilla, sprinkle 1 to 2 tablespoons of shredded Monterey Jack cheese, 2 to 3 tablespoons of shredded beef, and a handful of chopped yellow onion and fresh cilantro. Fold the tortilla over to close.
- Cook the Tacos: Cook each folded taco on the skillet for 30 to 45 seconds per side until the tortilla is crisp and the cheese melts inside. Transfer cooked tacos to a serving platter.
- Serve: Squeeze fresh lime juice over the tacos and serve immediately with any remaining braising liquid on the side for dipping, enhancing the authentic Birria experience. Repeat the process with remaining tortillas and fillings.
Notes
- Soaking the dried chiles in hot water is essential to soften them for blending and to develop the authentic Birria flavor.
- Searing the meat before braising locks in juices and adds depth of flavor through caramelization.
- The reserved braising liquid, known as consommé, is traditionally used for dipping the tortillas to create crispy, flavorful shells.
- Use bone-in short ribs for richer flavor; you can substitute with other cuts if unavailable but slow cooking is key.
- Cheese is optional but Monterey Jack adds a creamy, melty contrast that’s delicious in Birria tacos.
- To make this recipe gluten-free, ensure corn tortillas are used and chips/sides are gluten-free.
- Leftover meat and consommé keep well refrigerated for up to 3 days or freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Birria, Tacos, Mexican, Slow Cooked Beef, Guajillo Chiles, Ancho Chiles, Street Food, Comfort Food
