My Fave Birria Tacos Recipe
These delicious birria tacos are made with tender beef and a rich, flavorful broth. Perfect for a hearty meal or gathering.
Equipment
- skillet
- large pot
Ingredients
Beef
- 2 lbs beef chuck roast cut into chunks
- 1 lb beef short ribs
Chiles
- 4 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
Aromatics
- 1 onion quartered
- 4 cloves garlic minced
Spices
- 2 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
Liquids
- 4 cups beef broth
- 2 bay leaves
Seasoning
- Salt to taste
- pepper to taste
Taco Ingredients
- Corn tortillas
- Chopped cilantro for garnish
- Chopped onion for garnish
- Lime wedges for serving
Instructions
Cooking Instructions
- Toast the guajillo and ancho chiles in a dry skillet for 2-3 minutes until fragrant, then soak in hot water for 15 minutes.
- Blend the soaked chiles with onion, garlic, cumin, oregano, smoked paprika, and a pinch of salt until smooth.
- In a large pot, heat oil over medium-high heat, season beef with salt and pepper, and sear until browned on all sides.
- Add the blended marinade to the pot, scraping up brown bits, then add beef broth and bay leaves, returning the meat to the pot.
- Bring to a simmer, cover, and cook on low for 2-3 hours until the meat is tender and easily shreds.
- Remove the meat, shred it with forks, and strain the broth to reserve the liquid for dipping.
- Heat corn tortillas on a skillet, fill with shredded birria meat, and sprinkle with chopped cilantro and onion.
- Serve tacos with lime wedges and a small bowl of reserved broth for dipping.
Notes
Serve with lime wedges and reserved broth for dipping.
Nutrition
Serving: 1tacoCalories: 350kcal
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