Easy Birria Tacos

1. Toast the Dried Chiles: Begin by lightly toasting the dried guajillo and ancho chiles in a dry skillet over medium heat. This process enhances their natural flavors and aromas. Be careful not to burn them; a quick toast for about 1-2 minutes should suffice. Once they are fragrant, remove them from the skillet and set them aside to cool.

Dive into the delicious world of birria tacos, a culinary gem from Mexico's Jalisco region that combines rich flavors and cultural traditions. This savory treat features tender, slow-cooked meat enveloped in crispy tortillas, creating a mouthwatering experience. Discover the art of preparing these tacos with high-quality ingredients, including spices and fresh garnishes, and enjoy them served with a flavorful broth for dipping. Perfect for any occasion, birria tacos are a delightful blend of heritage and innovation that everyone will love.

Print Recipe Pin Recipe

Ingredients

2 lbs beef chuck roast, cut into chunks

1 lb beef short ribs

4 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 tablespoon cumin seeds

1 tablespoon dried oregano

1 teaspoon black peppercorns

1 large onion, quartered

4 garlic cloves

4 cups beef broth

2 bay leaves

1 tablespoon apple cider vinegar

Salt to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Sliced radishes (optional, for garnish)

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, transfer them to a bowl and cover with hot water. Let soak for about 15-20 minutes until soft.

Make the Sauce: Drain the chiles and add them to a blender along with cumin seeds, oregano, black peppercorns, onion, garlic, 1 cup of beef broth, and apple cider vinegar. Blend until smooth, adding more broth if necessary. Adjust salt to taste.

Brown the Meat: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Season the beef chunks and short ribs with salt. Brown the meat on all sides (about 5-7 minutes). Remove the meat and set aside.

Combine Ingredients: In the same pot, add the blended sauce along with the meat, bay leaves, and the remaining beef broth. Stir to combine.

Simmer: Bring the mixture to a simmer, then cover and reduce heat to low. Cook for about 2.5 to 3 hours until the meat is tender and easily shredded. Alternatively, you can also cook in a slow cooker on low for 6-8 hours.

Shred the Meat: Remove the meat from the pot and let it cool slightly before shredding it with two forks. Strain the cooking liquid to remove any solids, and reserve the broth for dipping the tacos later.

Prepare the Tacos: Lightly toast the corn tortillas on a flat skillet or griddle until warm and pliable. Add a generous amount of shredded meat to each tortilla.

Serve: Garnish with chopped cilantro and diced onion. Serve the tacos hot with lime wedges on the side and the reserved broth for dipping.

Prep Time, Total Time, Servings: 30 minutes | 3 hours 30 minutes | 6-8 servings