Go Back
Birria tacos have taken the culinary world by storm, captivating food lovers with their rich flavors and comforting essence. Originating from the vibrant culture of Mexico, these tacos are not just a meal; they are an experience that combines tradition, family, and the warmth of home-cooked comfort food. The rising popularity of birria tacos, particularly in North America, has made them a staple in food trucks and restaurants, where eager diners flock to savor their unique taste.

My Fave Birria Tacos

Indulge in the rich flavors of my favorite Birria Tacos! This mouthwatering recipe features tender beef slow-cooked in a spice-infused broth, served in crispy corn tortillas. With a blend of guajillo and ancho chiles, cumin, and garlic, each bite is a burst of deliciousness. Perfectly garnished with fresh cilantro, diced onions, and zesty lime, these tacos are a crowd-pleaser. Get ready to impress your friends and family with this authentic taste of Mexico!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 lb beef shank (or short ribs for added flavor)

4 dried guajillo chiles, stems removed

2 dried ancho chiles, stems removed

2 tsp cumin seeds

1 tsp black peppercorns

1 tsp dried oregano

2 cloves garlic, minced

1 onion, quartered

4 cups beef broth

2 bay leaves

Salt to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Diced onions (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, flipping occasionally until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover with hot water to soften for about 15 minutes.

    Make the Spice Paste: In a blender or food processor, combine the softened chiles (along with their soaking water), cumin seeds, black peppercorns, dried oregano, minced garlic, and a pinch of salt. Blend until smooth.

      Brown the Meat: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Sear the beef chuck and shank pieces on all sides until browned. Remove the meat and set aside.

        Sauté Aromatics: In the same pot, add the quartered onion and sauté until softened. Add the blended spice paste and cook for about 5 minutes, stirring occasionally to develop the flavors.

          Combine Ingredients: Return the meat to the pot along with the beef broth and bay leaves. Bring to a boil, then reduce to a simmer. Cover and let it cook gently for about 2.5 to 3 hours, or until the meat is fork-tender.

            Shred the Meat: Once done, remove the meat from the pot and shred or chop it into bite-sized pieces. Strain the broth to get a smooth consommé, discarding the solids.

              Assemble the Tacos: Heat a skillet over medium heat. Dip a corn tortilla into the reserved consommé to coat, then place it on the skillet. Add a generous amount of the shredded beef and fold the tortilla in half. Cook for about 1-2 minutes on each side, until crispy and golden.

                Serve: Serve the birria tacos hot, garnished with chopped cilantro and diced onions. Offer lime wedges on the side and a small bowl of the reserved consommé for dipping.

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