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Birria Tacos

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings (12 tacos) 1x
  • Category: Main Course
  • Method: Braised, Pan-Fried
  • Cuisine: Mexican

Description

These Birria Tacos are crispy, cheesy, and packed with tender, slow-cooked beef in a rich, smoky consomé. Dunked in the flavorful broth and fried to perfection, they’re the ultimate taco indulgence. Serve them with a side of broth for dipping, and enjoy this mouthwatering dish!


Ingredients

Units Scale

For the Birria Beef:

  • 3 lbs beef chuck roast (or a mix of beef shank & short ribs)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

For the Birria Sauce:

  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 2 dried chipotle chilies (optional, for heat)
  • 1 small onion, quartered
  • 4 cloves garlic
  • 2 Roma tomatoes, quartered
  • 2 cups beef broth
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar

For the Tacos:

  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese (or mozzarella)
  • 1/2 cup chopped white onion
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  • Prepare the Chilies:
    • In a dry skillet over medium heat, toast the dried chilies for 30 seconds until fragrant.
    • Soak them in hot water for 10 minutes to soften.
  • Make the Birria Sauce:
    • Blend soaked chilies with onion, garlic, tomatoes, broth, cumin, oregano, paprika, cinnamon, and vinegar until smooth.
  • Cook the Birria:
    • Season beef with salt & pepper.
    • Heat olive oil in a large pot and sear the beef until browned on all sides.
    • Pour in the blended sauce, add bay leaves, and cover with water or broth until meat is submerged.
    • Simmer on low for 3-4 hours (or cook in an Instant Pot for 45 minutes on high pressure).
    • Shred the beef and mix with some of the cooking liquid.
  • Prepare the Tacos:
    • Heat a skillet or griddle over medium heat.
    • Dip tortillas into the rich birria broth, then place them on the skillet.
    • Add shredded cheese and birria beef, folding the tortilla over.
    • Cook for 2-3 minutes per side until crispy and golden.
  • Serve & Enjoy:
    • Garnish with chopped onions, cilantro, and lime wedges.
    • Serve with a bowl of birria broth for dipping.

Notes

  • Want it extra spicy? Add more chipotle or cayenne pepper.
  • Don’t have dried chilies? Use chili powder & smoked paprika as a substitute.
  • Make it faster? Use a slow cooker or Instant Pot to reduce cooking time.

Nutrition

  • Calories: 350
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 65mg