Description
Learn how to make delicious Birria Tacos at home with this easy-to-follow recipe. Tender beef simmered in a flavorful chili sauce, then stuffed into crispy tortillas and topped with cheese, onions, and cilantro. A Mexican favorite that’s perfect for any occasion!
Ingredients
Scale
- 3 pounds beef chuck roast, cut into large chunks
- 5 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo sauce
- 4 cups beef broth
- 1 medium white onion, quartered
- 5 cloves garlic
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/2 teaspoon ground cloves
- Salt and pepper to taste
- 2 tablespoons apple cider vinegar
- Corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped onion and cilantro for garnish
- Lime wedges for serving
For the Birria:
For Serving:
Instructions
- Prepare the Chili Sauce: Simmer dried chiles in beef broth, then blend with onion, garlic, spices, and vinegar until smooth.
- Cook the Beef: Sear seasoned beef in a Dutch oven, pour in the chili sauce, broth, bay leaves, and cinnamon. Simmer for 3-4 hours until tender.
- Assemble Tacos: Dip tortillas in reserved fat, fill with shredded beef and cheese, fold, and pan-fry until crispy and cheese melts.
- Serve: Garnish tacos with onion, cilantro, and serve with lime wedges and consommé for dipping.
Notes
- For extra flavor, make the birria a day ahead so the flavors deepen overnight.
- You can use short ribs or goat meat instead of beef chuck if desired.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braised and Pan-Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
