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My Fave Birria Tacos

Indulge in the flavors of my favorite Birria Tacos! These mouthwatering tacos are made with tender beef chuck and shank, simmered in a rich, aromatic sauce crafted from guajillo and ancho chiles, garlic, and spices. Slow-cooked to perfection, they are shredded and served in warm corn tortillas with fresh cilantro, diced onion, and a squeeze of lime. Perfect for gatherings or a cozy night in! Try this delicious recipe and elevate your taco game.

Ingredients
  

3 lbs beef chuck roast, cut into large chunks

1 lb beef shank or oxtail

6 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

4 cloves garlic, minced

1 medium onion, roughly chopped

2 tsp ground cumin

2 tsp dried oregano

1 tsp ground cinnamon

3-4 cups beef broth (or water)

Salt and pepper, to taste

Corn tortillas

Fresh cilantro, chopped (for serving)

Diced onion (for serving)

Lime wedges (for serving)

Salsa (optional, for serving)

Instructions
 

Prepare the Chile Sauce: In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for about 1-2 minutes, turning frequently to avoid burning. Transfer to a bowl and cover with hot water. Let them soak for 20 minutes until softened, then drain.

    Blend the Sauce: In a blender, combine the soaked chiles, minced garlic, onion, cumin, oregano, and cinnamon. Add 1 cup of beef broth (or water) to help blend. Puree until smooth and set aside.

      Brown the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them for about 3-4 minutes on each side until browned. Remove the meat and set aside.

        Combine Ingredients: In the same pot, add the blended chile sauce and cook for about 2 minutes until fragrant. Return the browned meat to the pot. Pour in enough beef broth (or water) to just cover the meat. Bring to a simmer.

          Slow Cook: Reduce the heat to low, cover, and let it cook for 3-4 hours until the meat is tender and can easily be shredded with a fork. You can also use a slow cooker set on low for about 6-8 hours.

            Shred the Meat: Once cooked, remove the meat from the pot and shred it with two forks. Return the shredded meat to the broth to soak up the flavors.

              Prepare Tacos: In a separate pan, heat some oil over medium heat. Warm each corn tortilla briefly in the oil, then fill with a generous amount of the beef mixture. Add chopped cilantro and diced onions on top.

                Serve: Serve the tacos with lime wedges and your favorite salsa on the side. Drizzle some of the consomme (broth) over the tacos for extra flavor.

                  Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 8-10 tacos