Name: Birria Tacos Recipe
Prep time: 40 min
Cook time: 4 h 30 min
Total time: 5 h 10 min
Cuisine: Mexican
Ingredients: 6 dried Guajillo chiles (stemmed and deseeded); 4 dried Ancho chiles (stemmed and deseeded; substitute canned chipotles if needed); 1 tablespoon ground coriander; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon chili powder; 1 cinnamon stick; 3 pounds chuck roast (cut into 4 chunks); 1 ½ pounds bone-in short ribs; Kosher salt (to taste); Ground black pepper (to taste); 2 tablespoons vegetable oil (divided); 4 cups low sodium beef broth; 3 vine tomatoes (quartered); 1 white onion (quartered); 8 cloves garlic (peeled and smashed); ½ cup orange juice; ¼ cup apple cider vinegar (or lemon juice); 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 (for serving)

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Introduction

Birria tacos are a flavorful Mexican dish featuring tender, slow-cooked beef in a rich, spicy sauce. These crispy tacos, filled with shredded meat and melted cheese, are perfect for a satisfying meal or festive gathering.

The image shows a white plate filled with six folded tacos arranged closely, each taco golden brown with a slightly crispy texture and browned spots, dusted with chopped green herbs and small bits of white onion. Inside the tacos, dark brown shredded meat peeks out, adding a rich, tender look. Two lime wedges rest on the side of the plate, their green color bright against the white. Two small white bowls sit on the same plate, one filled with dark reddish-brown sauce garnished with herbs, and the other with fresh green chopped herbs. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 dried Guajillo chiles (stemmed and deseeded)
4 dried Ancho chiles (stemmed and deseeded; substitute canned chipotles if needed)
3 pounds chuck roast (cut into 4 chunks)
Kosher salt (to taste)
Ground black pepper (to taste)
2 tablespoons vegetable oil (divided)
3 vine tomatoes (quartered)
1 white onion (quartered)
8 cloves garlic (peeled and smashed)
4 cups low sodium beef broth
1 ½ pounds bone-in short ribs
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)
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 (for serving)

Instructions

Step 1: Place the Guajillo and Ancho chiles in a bowl of near-boiling water. Let them soak for at least 30 minutes until softened.
Step 2: While the chiles soak, season the chuck roast chunks with salt and pepper.
Step 3: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In batches, sear the chuck roast pieces on all sides until browned. Transfer to a plate and set aside.
Step 4: Add the remaining oil, tomatoes, quartered onion, and smashed garlic to the pot. Cook for 2 to 3 minutes, stirring occasionally.
Step 5: Pour in the beef broth to deglaze the pot, scraping up any browned bits.
Step 6: Drain the soaked chiles and add them to the pot along with the short ribs, ground coriander, cumin, oregano, chili powder, and cinnamon stick. Bring to a boil, then reduce heat and simmer gently for 30 minutes.
Step 7: Remove the short ribs and place them with the chuck roast on the plate. Skim any impurities from the surface of the pot. Discard the cinnamon stick. Transfer about 1½ to 2 cups of the braising liquid to a bowl, cover, and refrigerate.
Step 8: Use an immersion blender to blend the remaining pepper and tomato mixture in the pot until smooth.
Step 9: Return the short ribs, seared chuck roast, and any accumulated juices to the Dutch oven. Add orange juice, apple cider vinegar, and season with salt and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for 3 to 4 hours until the meat is very tender.
Step 10: When the meat is cooked, remove bones from the short ribs and shred all the meat with two forks.
Step 11: Remove the reserved braising liquid from the refrigerator. Working one tortilla at a time, dip it into the liquid, then place it on a skillet over medium heat.
Step 12: On half of the tortilla, add 1 to 2 tablespoons of shredded cheese, 2 to 3 tablespoons of shredded beef, and a sprinkle of chopped onion and cilantro. Fold the tortilla in half.
Step 13: Cook each taco for 30 to 45 seconds per side until the tortilla is crisp and the cheese melts. Transfer to a serving platter and squeeze fresh lime juice on top.
Step 14: Repeat with remaining tortillas. Serve the tacos with any leftover braising liquid on the side for dipping.

Tips & Variations

For extra smoky flavor, try substituting Ancho chiles with chipotle peppers in adobo sauce.
Slow cooker can be used for the braising step; cook on low for 6 to 8 hours.
Try flour or cassava flour tortillas for a different texture and flavor.
If you prefer less heat, reduce the number of dried chiles or remove all the seeds before soaking.

Storage

Store leftover birria meat and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of reserved braising liquid to keep the meat moist. Tortillas are best warmed fresh, but can be wrapped in foil and reheated in the oven.

How to Serve

A close-up view of a grilled triangular tortilla chip with a crispy texture and dark charred edges being dipped into a small white bowl filled with a rich reddish-brown sauce garnished with chopped green herbs. The chip shows a golden-brown surface with spots of darker grill marks and some scattered green herb bits. The bowl sits on a white plate with more chips underneath, sprinkled with small pieces of chopped white onion. The background is a white marbled texture and a woman's hand is holding the chip, ready to dip. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos with other meats?

Yes, birria is traditionally made with beef or goat, but you can also use lamb or pork. Adjust cooking times accordingly to ensure the meat becomes tender.

How spicy are birria tacos?

Birria has a rich and mildly spicy flavor thanks to the combination of dried chiles. The heat level can be adjusted by reducing the number of chiles or removing their seeds before soaking.