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Birria Tacos


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  • Author: Lina
  • Total Time: 3 hours 15 minutes

Description

These Birria Tacos are a flavorful, savory Mexican treat featuring tender, shredded beef cooked in a rich, spiced broth. Served in crispy tortillas with melted cheese, fresh cilantro, diced onion, and a squeeze of lime, these tacos are perfect for any taco night or special occasion. Pair them with a side of consommé for dipping for the ultimate taco experience!


Ingredients

Scale
  • 3 lbs beef chuck roast
  • 5 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 1 medium onion, quartered
  • 6 cloves garlic
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 4 cups beef broth
  • 1/4 cup apple cider vinegar
  • Corn tortillas
  • Shredded cheese (such as Oaxaca or Monterey Jack)
  • Chopped cilantro
  • Diced onion
  • Lime wedges

Instructions

  • In a large pot, combine the beef chuck roast, dried guajillo chiles, dried ancho chiles, onion, garlic, cumin, oregano, cloves, cinnamon, black pepper, beef broth, and apple cider vinegar.
  • Bring to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the beef is tender and easily shreds.
  • Remove the beef from the pot, shred it using two forks, and set aside.
  • Heat a skillet over medium heat and lightly fry the tortillas until slightly crispy but still soft.
  • Fill each tortilla with a generous portion of shredded beef, top with shredded cheese, cilantro, diced onion, and a squeeze of lime.
  • Serve hot and enjoy with a side of consommé for dipping, if desired!

Notes

  • You can use flour tortillas if preferred, but corn tortillas are traditional for birria tacos.
  • Adjust the heat level by adding more or fewer chiles according to your preference.
  • For an authentic experience, serve with the consommé (broth from the cooking pot) in a small bowl for dipping.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours