Description
These Birria Tacos are packed with savory, melt-in-your-mouth beef that’s been slow-cooked with a blend of spices and chilies. The rich and flavorful birria is paired with crispy, cheesy tortillas for an unforgettable taco experience. Perfect for any taco lover!
Ingredients
Scale
For the Birria:
- 2 lbs beef chuck roast or short ribs
- 2 dried guajillo chilies, seeds removed
- 1 chipotle pepper in adobo sauce
- 2 dried ancho chilies, seeds removed
- 4 Roma tomatoes, chopped
- 1 onion, quartered
- 4 garlic cloves
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
For the Tacos:
- 12 corn tortillas
- 1 cup Oaxaca or mozzarella cheese, shredded
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Prepare the Birria:
- In a large pot or Dutch oven, sear the beef chuck roast or short ribs over medium-high heat until browned on all sides. Remove the beef and set aside.
- In the same pot, add the guajillo chilies, chipotle pepper, ancho chilies, chopped tomatoes, quartered onion, and garlic cloves. Sauté for a few minutes until fragrant.
- Add the beef broth, apple cider vinegar, cumin, oregano, ground cinnamon, salt, and pepper to the pot. Stir to combine.
- Return the beef to the pot, ensuring it’s submerged in the liquid. Bring everything to a boil, then reduce the heat and cover. Let it simmer on low for 2-3 hours, or until the beef is tender and easily shreds with a fork.
- Shred the Beef:
- Once the beef is tender, remove it from the pot and shred it using two forks. Discard any bones if using short ribs. Strain the broth and set aside to dip the tacos later.
- Assemble the Tacos:
- Warm the corn tortillas in a dry skillet over medium heat until soft. If you prefer crispy tacos, you can lightly fry the tortillas in a bit of oil.
- Add a layer of shredded Oaxaca or mozzarella cheese on each tortilla, then top with the shredded birria beef.
- Optionally, dip the tortilla into the strained birria broth to add flavor before adding the cheese and beef.
- Garnish with chopped fresh cilantro and serve with lime wedges on the side.
- Serve:
- Serve the tacos hot with a side of the flavorful birria broth for dipping!
Notes
- The broth is key for dipping, so don’t skip straining it. It adds tons of flavor to the tacos!
- For extra spice, you can add more chipotle peppers or chili powder to the broth.
- These tacos are best enjoyed immediately after assembling, but the beef can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish, Tacos
- Method: Slow-Cooking
- Cuisine: Mexican