Go Back
Birria tacos are more than just a dish; they are a cultural phenomenon that has taken the culinary world by storm. Originating from the vibrant traditions of Mexico, these tacos offer a mouthwatering experience that combines rich flavors, tender meat, and a unique cooking method that has been passed down through generations. As you dive into the world of birria tacos, you will discover why this dish is often hailed as legendary, cherished by many for its complex flavors and enticing aromas.

Best Birria Tacos

Experience the culinary magic of Legendary Birria Tacos, a tradition from Jalisco, Mexico. These mouthwatering tacos combine tender beef, vibrant herbs, and spices, simmered to perfection for a rich flavor journey. Traditionally enjoyed during celebrations, birria tacos evoke warmth, connection, and joy around the table. Ready to impress family and friends with your cooking skills? Dive into this delicious recipe today! #BirriaTacos #MexicanCuisine #Foodie #CulinaryTradition #DeliciousEats #HomeCooking #FoodLovers
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast, cut into chunks

1 lb short ribs, bone-in

5 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

1 onion, chopped

4 cloves garlic, minced

2 tsp ground cumin

1 tsp dried oregano

1 tsp ground cinnamon

4 cups beef broth

1 tbsp apple cider vinegar

Salt and pepper to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Chopped onions (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning occasionally until fragrant. Remove from heat and soak in hot water for 15 minutes until softened. Drain and set aside.

    Make the Sauce: In a blender, combine the soaked chiles, onion, garlic, ground cumin, oregano, ground cinnamon, apple cider vinegar, and salt & pepper to taste. Add a cup of beef broth and blend until smooth.

      Cook the Meat: In a large pot or Dutch oven, add the beef chuck and short ribs. Pour the blended sauce over the meat and add the remaining beef broth. Bring to a simmer.

        Simmer: Cover the pot and reduce the heat to low, allowing it to cook for about 3 hours, or until the meat is tender and shreds easily with a fork. Stir occasionally and check for seasoning.

          Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot and mix it with the broth.

            Prepare Tacos: In a skillet over medium heat, warm the corn tortillas briefly on each side until pliable. Dip each tortilla into the broth for a few seconds (optional but adds flavor), then fill with the shredded meat.

              Serve: Top the tacos with chopped cilantro and onions. Serve with lime wedges and a side bowl of the remaining broth for dipping.

                Prep Time: 20 mins | Total Time: 3 hrs 30 mins | Servings: 6-8 tacos |