If you have ever wished to bring the irresistible flavors of Mexican street food straight into your kitchen, you absolutely need to try this Birria Tacos Recipe. These tacos boast tender, slow-cooked beef enveloped in a rich, smoky, and slightly spicy broth that makes every bite a delicious celebration. Whether you’re hosting friends or craving a comforting meal, this recipe blends traditional spices, melt-in-your-mouth textures, and vibrant accompaniments that transform simple ingredients into something truly spectacular.
Ingredients You’ll Need
Preparing birria tacos is surprisingly straightforward when you have the right ingredients. Each one plays a crucial role in building depth and character— from the dried chiles that give the dish its signature smoky heat, to the fresh vegetables and fragrant spices that round out the flavor.
- Dried Guajillo chiles: Add a mild smokiness and beautiful red color to the sauce after rehydrating and blending.
- Dried Ancho chiles: Provide deep, fruity warmth; substitute canned chipotles for a smoky kick if needed.
- Chuck roast (3 pounds): The wonderful cut that turns silky after slow cooking, perfect for shredding.
- Kosher salt and ground black pepper: Essential seasoning to enhance all the other flavors.
- Vegetable oil (2 tablespoons): For browning meat and toasty aromatics.
- Vine tomatoes (3, quartered): Bring a subtle acidity and freshness to the vibrant sauce.
- White onion (1, quartered): Adds sweetness and depth when simmered in the broth.
- Garlic cloves (8, smashed): Infuse the sauce with pungent, savory richness.
- Low sodium beef broth (4 cups): Forms the satisfying base of the birria stew.
- Bone-in short ribs (1 ½ pounds): Contribute extra flavor and gelatin for a luscious texture.
- Ground coriander (1 tablespoon): Offers a citrusy note that brightens the earthy spices.
- Ground cumin (2 teaspoons): Warm and earthy, cumin is a birria classic.
- Dried oregano (2 teaspoons): Adds herbal depth and complexity.
- Chili powder (1 teaspoon): Balances heat and smokiness evenly.
- Cinnamon stick (1): Provides a subtle sweetness and warmth in the broth.
- Orange juice (½ cup): Introduces a pleasant citrus tang that cuts through richness.
- Apple cider vinegar (¼ cup): Enhances all the flavors with bright acidity—lemon juice can be used as well.
- Corn tortillas (15): The ideal vessel for the juicy meat and gooey cheese.
- Monterey Jack cheese (2 cups shredded): Melts beautifully into the tacos providing creamy indulgence.
- Chopped yellow onion (1 cup): Used fresh for a crisp, pungent crunch on top.
- Fresh cilantro (½ cup chopped): Adds a herbaceous freshness as a perfect garnish.
- Fresh lime wedges: For squeezing just before eating to elevate each bite.
How to Make Birria Tacos Recipe
Step 1: Prepare the Chiles and Broth
Start by removing stems and seeds from the guajillo and ancho chiles, then soak them in hot water until softened. Blend these rehydrated chiles with quartered tomatoes, onion, garlic, orange juice, and apple cider vinegar to create a rich marinade and sauce. This deeply flavorful base is the heart of your birria, setting the stage for tender, aromatic beef.
Step 2: Brown the Meat
Season the chuck roast chunks and short ribs with salt and pepper, then brown them in vegetable oil over medium-high heat until nicely caramelized. This step locks in juices and develops that irresistible depth of flavor that you want from your Birria Tacos Recipe. Browned meat lays a robust foundation before slow cooking.
Step 3: Combine and Simmer
Place the browned meat in a large pot or slow cooker, pour in the chile-tomato sauce, and add beef broth, cinnamon stick, cumin, coriander, oregano, and chili powder. Cover and simmer gently for about 4 hours or until the meat is fork-tender and easily shreddable. The long, slow cooking infuses the meat with spices and turns the broth into a luscious consommé perfect for dipping.
Step 4: Shred the Meat
Remove the meat from the pot once tender, shred it finely, and discard bones and the cinnamon stick. Return the shredded beef to the broth so it soaks up even more flavor while you prepare to assemble your tacos. This step ensures every mouthful bursts with juicy goodness.
Step 5: Assemble the Tacos
Heat a skillet and lightly dip each corn tortilla into the consommé before placing it on the pan. Sprinkle with shredded Monterey Jack cheese and a generous helping of the juicy shredded beef, fold the taco, and cook until the tortillas are crisp and golden, and the cheese melted. These crispy, cheesy delights are what make this Birria Tacos Recipe an unforgettable treat.
How to Serve Birria Tacos Recipe
Garnishes
To truly elevate your birria tacos, top each one with fresh chopped yellow onion and cilantro. These garnishes bring brightness and a refreshing crunch that perfectly balances the rich meat and melted cheese. Don’t forget a generous squeeze of lime juice for a zesty pop that amplifies all the flavors beautifully.
Side Dishes
Birria tacos are fantastic served alongside simple, complementary sides like Mexican rice, refried beans, or pickled jalapeños. A fresh cabbage slaw with lime and cilantro can also add a crisp, light contrast to the savory meat. These accompaniments create a well-rounded meal that feels festive yet comforting.
Creative Ways to Present
Want to impress your guests? Serve birria tacos with small bowls of the consommé for dipping—this adds an interactive element and extra lusciousness. You might also try layering the tacos in a cast-iron skillet in the oven for a cheesy bake or arranging them like mini tacos on a festive platter with colorful garnishes for a beautiful display.
Make Ahead and Storage
Storing Leftovers
Leftover birria meat and broth keep beautifully in the refrigerator for up to 4 days. Store them separately if possible to preserve the best texture and to keep tortillas from getting soggy. This way, you can reheat and assemble tacos fresh anytime.
Freezing
For longer storage, freeze the shredded birria with some broth in airtight containers. It holds well for up to 3 months. Thaw overnight in the refrigerator for safe reheating without sacrificing the wonderful flavors.
Reheating
Gently warm the birria meat in its broth on the stovetop or microwave until hot and steamy. Dip your tortillas in the consommé before assembling and frying the tacos to regain their crisp texture and to infuse every bite with that unbeatable juiciness.
FAQs
Can I use a different cut of meat?
Absolutely! While chuck roast and short ribs are ideal for their flavor and tenderness, you can also use brisket or even beef shoulder. Just make sure to cook it low and slow until tender.
What if I can’t find dried guajillo or ancho chiles?
You can substitute canned chipotles in adobo for a smoky, spicy alternative, though expect slightly different flavor notes. Alternatively, you might find these dried chiles in specialty grocery stores or online.
Are birria tacos spicy?
The heat level can be adjusted based on your preference. The traditional chiles used offer mild to moderate warmth, but you can add more or fewer chiles or a dash of hot sauce to suit your taste.
Can I make this recipe in a slow cooker?
Definitely! Slow cookers are fantastic for this dish. Follow steps similarly but cook the meat on low for about 6 to 8 hours until tender and shreddable.
Is it okay to use flour or cassava tortillas?
Yes! Corn tortillas are traditional and lend authentic flavor but flour or cassava flour tortillas can be used and still taste wonderful, especially if you want a slightly different texture or are accommodating dietary preferences.
Final Thoughts
Once you make this Birria Tacos Recipe, you’ll understand why it’s a beloved classic that fills kitchens with happiness and satisfaction. The combination of tender, richly spiced meat, melty cheese, and fresh garnishes wrapped in crispy tortillas is pure magic. Give it a try—you might just find your new favorite go-to meal that feels like a warm hug from the inside out.
Print
Birria Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 15 tacos
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This authentic Birria Tacos recipe offers tender, flavorful beef slow-cooked in a rich, smoky chili-infused broth. Perfectly spiced with dried guajillo and ancho chiles, aromatic spices, and simmered until melt-in-your-mouth tender, the meat is then shredded and served on warm corn tortillas with melted Monterey Jack cheese, chopped onions, cilantro, and fresh lime wedges for a genuinely satisfying Mexican street food experience.
Ingredients
Chili Sauce Ingredients
- 6 dried Guajillo chiles (stemmed and deseeded)
- 4 dried Ancho chiles (stemmed and deseeded; can substitute with canned chipotles)
- 3 vine tomatoes (quartered)
- 1 white onion (quartered)
- 8 cloves garlic (peeled and smashed)
- 4 cups low sodium beef broth
- 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 & Seasoning
- 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)
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
- Prepare the chili sauce: Toast the dried guajillo and ancho chiles briefly in a dry skillet just until fragrant, taking care not to burn them. Soak the toasted chiles in hot water for about 15 minutes until softened. Then, blend them together with the quartered tomatoes, white onion, garlic cloves, orange juice, apple cider vinegar, beef broth, ground coriander, cumin, oregano, chili powder, and cinnamon stick to create a smooth 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 pieces on all sides until nicely seared, working in batches if needed. Remove the meat and set aside.
- Cook the meat in the sauce: Add the remaining tablespoon of vegetable oil to the pot if needed, then pour in the blended chili sauce. Bring it to a simmer over medium heat. Return the seared meat chunks to the pot, submerging them in the sauce. Cover and cook on low heat for approximately 5 hours (300 minutes) or until the meat is very tender and easily shredded. Alternatively, you can use a slow cooker set on low.
- Shred the meat: Remove the meat pieces from the pot and shred them using forks, discarding any large bones. Return the shredded meat to the pot with the sauce and stir to combine well, allowing it to absorb the flavorful broth.
- Prepare the tortillas and cheese: Warm the corn tortillas on a skillet or griddle until pliable. Assemble the tacos by placing a generous amount of shredded birria on each tortilla, topping with shredded Monterey Jack cheese. Fold the tortillas and lightly fry them in a hot skillet with a bit of oil until the cheese melts and the tortillas become crisp and slightly golden.
- Serve: Garnish the tacos with chopped yellow onion and fresh cilantro. Serve immediately alongside fresh lime wedges to squeeze over the top, enhancing the rich, smoky flavors of the birria tacos.
Notes
- For a more intense smoky flavor, consider adding a small dried chipotle to the chili sauce blend.
- You can substitute beef chuck and short ribs with goat or lamb for a traditional variation.
- Use fresh lime juice liberally when serving to brighten the rich meat flavors.
- If you want to reduce prep time, use a pressure cooker (Instant Pot) to cook the meat for about 1-1.5 hours.
- The leftover birria and broth make a delicious consommé or can be used to make quesadillas.
