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Birria Tacos Recipe

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★★★★★

4.6 from 140 reviews

Authentic Birria Tacos feature tender, slow-simmered beef cooked in a rich and flavorful chili-spiced broth, served on crispy corn tortillas filled with melted Monterey Jack cheese and fresh toppings. This traditional Mexican recipe offers a perfect balance of smoky, tangy, and savory flavors, ideal for a comforting meal that combines braising and skillet crisping techniques.

Ingredients

Scale

Chiles and Spices

  • 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

Meat and Broth

  • 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

Vegetables and Liquids

  • 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)

Tacos Assembly

  • 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

  1. Soak Chiles: Place the Guajillo and Ancho dried chiles in a bowl filled with near-boiling water. Let them soak for at least 30 minutes until softened.
  2. Season Meat: While the chiles soak, season the chuck roast chunks generously with kosher salt and ground black pepper to your taste.
  3. Sear Meat: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In two batches, sear the chuck roast pieces on all sides until browned, adding more oil if needed. Transfer the seared meat to a plate and set aside.
  4. Sauté Vegetables: Add the remaining tablespoon of oil to the Dutch oven along with the quartered tomatoes, quartered onion, and smashed garlic cloves. Cook for 2-3 minutes until fragrant and slightly softened.
  5. Deglaze Pot: Pour in the low sodium beef broth to deglaze the pot, scraping up any browned bits from the bottom.
  6. Add Chiles and Spices: Drain the soaked chiles and transfer them to the pot. Add the bone-in short ribs, ground coriander, cumin, oregano, chili powder, and cinnamon stick. Bring the mixture to a boil, then reduce heat to a gentle simmer and cook uncovered for 30 minutes.
  7. Remove Short Ribs and Skim: Take out the short ribs and place them with the seared chuck roast. Skim off any impurities or fat from the surface of the cooking liquid. Remove and discard the cinnamon stick.
  8. Reserve Braising Liquid: Transfer about 1 ½ to 2 cups of the braising liquid into a separate bowl, cover, and refrigerate—it will be used later for dipping tortillas.
  9. Blend Sauce: Using an immersion blender, purée the remaining pepper and tomato mixture in the pot until smooth.
  10. Simmer Meat: Return the short ribs, seared chuck roast, and any meat juices back to the Dutch oven. Add the orange juice, apple cider vinegar, and season with salt and pepper to taste. Cover and maintain a low simmer for 3 to 4 hours until the meat is tender and falling apart.
  11. Shred Meat: Once cooked, remove the short rib bones and shred all the meat finely using two forks.
  12. Prepare Tacos: Remove the reserved braising liquid from the refrigerator. Dip each corn tortilla individually into the braising liquid to soak briefly.
  13. Assemble Tacos: Place the dipped tortilla on a large skillet over medium heat. On one half of the tortilla, add 1-2 tablespoons of shredded Monterey Jack cheese, 2-3 tablespoons of shredded beef, and sprinkle with chopped yellow onion and fresh cilantro. Fold the tortilla in half to enclose the filling.
  14. Cook Tacos: Cook each taco for 30 to 45 seconds per side until the tortilla is crisp and the cheese is melted. Transfer cooked tacos to a serving platter and squeeze fresh lime juice over the top.
  15. Serve: Repeat the dipping and cooking process with remaining tortillas. Serve with any leftover braising liquid on the side as a flavorful dipping sauce.

Notes

  • Soaking the dried chiles softens them, releasing their smoky and rich flavors into the broth.
  • The long simmering time ensures the beef becomes tender and flavorful, ideal for shredding.
  • Using bone-in short ribs enriches the broth with deep meaty undertones.
  • The reserved braising liquid doubles as a dipping consomé, adding moisture and flavor to each taco.
  • Corn tortillas are traditional, but flour or cassava tortillas are acceptable substitutes.
  • Tacos can be served with extra lime wedges, chopped onions, and cilantro on the side for customization.

Keywords: Birria Tacos, Mexican Tacos, Slow Simmered Beef, Braised Beef Tacos, Guajillo Chiles, Ancho Chiles, Spicy Beef Tacos, Comfort Food

Find it online: https://frommamamaya.com/birria-tacos-recipe/