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Birria Tacos Recipe

birria tacos recipe

5 from 1 vote
Birria Tacos Recipe is a flavorful and mouthwatering dish that combines tender, slow-cooked meat with crispy, cheese-filled tortillas.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 Servings
Course: main dish
Cuisine: american
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meat:
  • 2 lbs beef chuck roast or short ribs
  • 4 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 3 Roma tomatoes chopped
  • 5 cloves garlic minced
  • 1 small onion chopped
  • 2 cups beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 2 bay leaves
  • Salt and pepper to taste
For the Tacos:
  • 12 corn tortillas
  • 1 cup shredded Oaxaca or mozzarella cheese
  • ½ cup fresh cilantro chopped
  • ½ cup white onion diced
  • Lime wedges for serving

Method
 

Prepare the Marinade:
  1. Soak dried chilies in hot water for 10 minutes until softened.
  2. Blend chilies, tomatoes, garlic, onion, vinegar, and spices into a smooth sauce.
Cook the Meat:
  1. Season the beef with salt and pepper.
  2. Pour the chili sauce over the beef and let it marinate for at least 2 hours (overnight for best flavor).
  3. Add the beef, marinade, and beef broth to a slow cooker or large pot.
  4. Simmer on low heat for 6-8 hours until the meat is tender and easily shredded.
Shred the Meat:
  1. Remove the meat from the broth and shred it with two forks.
  2. Strain the remaining broth to create a rich consommé for dipping.
Assemble the Tacos:
  1. Heat a skillet over medium heat.
  2. Dip each tortilla into the birria fat, then place it on the skillet.
  3. Add shredded meat and cheese, then fold the tortilla in half.
  4. Cook until crispy on both sides.
Serve:
  1. Garnish with chopped cilantro and diced onions.
  2. Serve with lime wedges and the consommé for dipping.

Notes

For extra crispiness, press down the tacos while frying.
Adjust spice levels by adding more or fewer chilies.
Store leftover meat and broth separately in the fridge for up to 3 days.