Description
This rich and flavorful Birria Tacos recipe features tender, slow-cooked beef steeped in a complex blend of dried chiles, spices, and aromatic ingredients. The meat is simmered until perfectly tender, then shredded and served in warm, cheese-filled corn tortillas, accompanied by fresh onions, cilantro, and lime wedges. A perfect crowd-pleaser for taco lovers looking to experience authentic Mexican street food flavors in their own kitchen.
Ingredients
Scale
Spice and Sauce Ingredients
- 6 dried Guajillo chiles (stemmed and deseeded)
- 4 dried Ancho chiles (stemmed and deseeded; can substitute canned chipotles)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar (or lemon juice)
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)
Seasonings and Oil
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 tablespoons vegetable oil (divided)
For Serving
- 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
Instructions
- Prepare the chile sauce: Toast the dried Guajillo and Ancho chiles lightly in a dry skillet until fragrant, then soak them in hot water for 15 minutes to soften. Blend the softened chiles with quartered tomatoes, white onion, garlic cloves, orange juice, apple cider vinegar, and spices (ground coriander, cumin, oregano, chili powder, cinnamon stick) until smooth to create a rich, flavorful sauce.
- Sear the meat: Season the chuck roast chunks and bone-in short ribs generously with kosher salt and ground black pepper. Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat on all sides until a deep crust forms, about 3-4 minutes per side. Remove the meat and set aside.
- Cook the birria: In the same pot, add the remaining 1 tablespoon of vegetable oil and sauté the blended chile sauce for 3-4 minutes to deepen its flavor. Return the browned meat to the pot and add the low sodium beef broth. Bring to a simmer, cover, and cook on low heat for about 5 hours or until the meat is falling-apart tender.
- Shred the meat: Remove the meat from the pot and shred it finely using two forks. Strain the cooking liquid if desired to remove any solids, and use it as a warming dip called consommé.
- Assemble the tacos: Heat a skillet or griddle over medium heat. Lightly dip corn tortillas into the consommé or brush with some cooking liquid, then place on the skillet. Layer the tortilla with shredded birria meat and a generous amount of shredded Monterey Jack cheese. Fold the tortillas over and cook until crispy and cheese is melted, about 2-3 minutes per side.
- Serve: Remove the tacos from the skillet and garnish with chopped yellow onion, fresh cilantro, and a squeeze of lime juice. Serve with warm consommé on the side for dipping.
Notes
- Soaking the dried chiles softens them for easier blending and intensifies the flavor.
- Use a heavy-bottomed pot or Dutch oven for even slow cooking and to develop deep flavor.
- Bone-in short ribs add richness and gelatin to the broth creating a luscious consommé.
- Consommé is optional but highly recommended as a dip to enhance the taco experience.
- Flour or cassava flour tortillas can be used as gluten-free alternatives to corn tortillas.
- Leftover birria meat can be refrigerated and used in other dishes like quesadillas or burritos.
