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In recent years, Birria Tacos have skyrocketed in popularity, captivating food enthusiasts and taco lovers alike. Originally hailing from the vibrant region of Jalisco, Mexico, Birria Tacos have transitioned from traditional comfort food to a must-have dish across various culinary scenes. Their rich, savory flavors coupled with the satisfying crunch of a taco shell create an unparalleled dining experience that has people talking. What sets Birria Tacos apart from your average taco is their unique preparation and the depth of flavor they offer, thanks to a slow-cooked, spiced meat filling that is often served with a hearty broth for dipping.

My Fave Birria Tacos

Indulge in the rich and flavorful delight of homemade Birria Tacos! This recipe features tender marinated beef, slow-cooked to perfection and served in warm corn tortillas. With a smoky blend of guajillo, ancho, and pasilla chilies, each bite is packed with taste. Complete your taco feast with fresh cilantro, onions, and a squeeze of lime. Perfect for gatherings or a cozy family meal, these tacos will be a favorite at your table!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into large chunks

1 lb beef shank (optional for additional flavor)

4 dried guajillo chilies, stems & seeds removed

2 dried ancho chilies, stems & seeds removed

1 dried pasilla chili, stems & seeds removed

1 medium onion, quartered

4 cloves garlic, peeled

2 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground cinnamon

1/4 tsp ground cloves

4 cups beef broth

2 tbsp apple cider vinegar

Salt and pepper, to taste

For Serving:

Corn tortillas

Chopped cilantro

Diced onions

Lime wedges

Sliced radishes (optional)

Salsa (optional)

Instructions
 

Prepare the Chiles:

    In a dry skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chilies for about 2-3 minutes, or until fragrant. Be careful not to burn them. Remove from heat and place chilies in a bowl; cover with hot water and let them soak for 20 minutes.

      Blend the Marinade:

        Once the chiles are softened, drain and place them in a blender. Add onion, garlic, cumin, oregano, cinnamon, cloves, apple cider vinegar, salt, and pepper. Pour in 1 cup of beef broth and blend until smooth.

          Marinate the Beef:

            In a large bowl or zip-top bag, combine the beef chunks and the blended marinade. Ensure the beef is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

              Cook the Birria:

                In a large pot or Dutch oven over medium-high heat, add the marinated beef and any leftover marinade. Pour in the remaining beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until the beef is fork-tender. Alternatively, you can cook in a pressure cooker for about 45 minutes.

                  Shred the Meat:

                    Once the beef is tender, remove it from the pot. Shred the meat using two forks and set aside. Strain the broth and reserve the liquid for dipping.

                      Prepare the Tacos:

                        Heat a skillet over medium heat. Warm the corn tortillas in the skillet for about 30 seconds on each side. For added flavor, dip them in the reserved broth before laying them in the skillet.

                          Assemble the Tacos:

                            Place a generous amount of shredded beef on half of each tortilla. Fold the tortilla over and cook for another minute on each side until crispy and golden.

                              Serve:

                                Serve the tacos hot with chopped cilantro, diced onions, lime wedges, and a side of the reserved broth for dipping. Add sliced radishes and salsa if desired.

                                  Prep Time: 20 minutes | Total Time: 6-8 hours (including marination) | Servings: 6-8 tacos