Go Back
Birria hails from the state of Jalisco, Mexico, where it was originally made with goat meat. This traditional dish has evolved over the years and has seen variations that include beef, lamb, and even chicken. The word "birria" itself is derived from the Spanish term "berria," which refers to the meat of an animal that is not typically consumed, thus highlighting its humble beginnings. However, its flavor profile and the slow-cooking method have made birria a beloved dish across Mexico and beyond.

My Fave Birria Tacos

Get ready for a taste sensation with these My Fave Birria Tacos! This flavorful recipe features tender beef chuck and short ribs marinated in a rich blend of spices and dried chiles. After simmering, the meat is shredded and served in crispy corn tortillas, perfect for dipping in a delicious consommé. Garnished with fresh cilantro and onions, these tacos are a crowd-pleaser for any occasion. Perfect for sharing with friends and family!
Print Recipe Pin Recipe

Ingredients
  

3 lbs beef chuck roast, cut into chunks

1 lb beef short ribs

4 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

2 dried pasilla chiles, seeds removed

1 onion, roughly chopped

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon salt (more to taste)

2 bay leaves

6 cups beef broth

2 tablespoons apple cider vinegar

2 tablespoons vegetable oil

Corn tortillas

Chopped cilantro (for garnish)

Chopped onions (for garnish)

Lime wedges (for serving)

Instructions
 

Toast the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for about 1-2 minutes until fragrant. Be sure to turn them frequently to prevent burning. Allow to cool, then soak in hot water for 15-20 minutes until softened.

    Prepare the Marinade: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, black pepper, salt, apple cider vinegar, and 1 cup of beef broth. Blend until smooth to create a marinade.

      Marinate the Meat: In a large bowl, combine the beef chuck and short ribs. Pour the marinade over the meat, mixing well to ensure all pieces are coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

        Cook the Meat: In a large pot, heat vegetable oil over medium heat. Once hot, add the marinated meat along with any remaining marinade. Sear the meat for about 5-7 minutes until browned on all sides.

          Add Broth: Pour in the remaining beef broth along with the bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for about 2.5-3 hours, or until the meat is tender and easily shreddable. Adjust salt if needed.

            Shred the Meat: Once the meat is cooked, remove it from the pot and allow it to cool slightly. Shred the beef with two forks and set aside.

              Make the Consommé: Strain the cooking liquid into a bowl or pot, discarding solids. This flavorful broth will serve as your consommé for dipping the tacos.

                Prepare Tacos: In a skillet, heat a little oil or reserved fat from the beef on medium heat. Dip each corn tortilla in the consommé, then place it in the skillet. Fill with shredded meat, fold over, and cook until crispy on both sides, about 2-3 minutes per side.

                  Serve: Serve the tacos hot, garnished with chopped cilantro and onions, alongside lime wedges and a small bowl of consommé for dipping.

                    Prep Time, Total Time, Servings: 20 mins | 4 hours | 8-10 servings