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Birria traces its roots to the state of Jalisco, Mexico, where it was traditionally made with goat meat. The dish historically symbolized celebration and festivity, often served at weddings and special occasions. Over time, variations emerged, particularly the use of beef, which has become the most popular adaptation in modern cuisine. The meat is typically marinated with a blend of spices and herbs, then slow-cooked to perfection, resulting in a dish that is tender, flavorful, and deeply satisfying.

My Fave Birria Tacos

Discover the ultimate comfort food with these mouthwatering Birria Tacos! Made with tender beef chuck roast and short ribs marinated in a rich blend of guajillo and ancho peppers, spices, and savory beef broth, each taco is bursting with flavor. Serve them with warm corn tortillas, fresh cilantro, and tangy lime wedges for a perfect treat. Don’t forget to dip them in the delicious consommé for an unforgettable experience! Perfect for gatherings or cozy nights in!
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 lb beef short ribs

4 dried guajillo peppers, stems and seeds removed

2 dried ancho peppers, stems and seeds removed

1 medium onion, quartered

4 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp ground cinnamon

2 bay leaves

6 cups beef broth

Salt and pepper, to taste

12 small corn tortillas

Chopped fresh cilantro, for garnish

Lime wedges, for serving

Pickled red onions, for serving (optional)

Sliced radishes, for serving (optional)

Instructions
 

Prepare the Peppers: In a dry skillet over medium heat, toast the guajillo and ancho peppers for about 2-3 minutes until fragrant, turning occasionally. Be careful not to burn them. Remove from heat and let them cool slightly.

    Blend the Marinade: In a blender, combine the toasted peppers, onion, garlic, cumin, oregano, cinnamon, and a cup of the beef broth. Blend until smooth, adding more broth as needed to create a thin paste.

      Marinate the Meat: In a large bowl, season the chunks of beef chuck roast and short ribs with salt and pepper. Pour the marinade over the meat, ensuring it's well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.

        Cook the Meat: In a large pot or Dutch oven, add the marinated meat and any remaining marinade. Pour in the beef broth and add the bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer for about 3 hours, or until the meat is tender and falls apart easily.

          Shred the Meat: Once cooked, remove the meat from the pot and let it cool slightly. Shred the meat using two forks, discarding any large pieces of fat.

            Make the Consommé: Strain the cooking liquid into a bowl to remove any solids. This flavorful liquid will serve as your dip for the tacos.

              Warm the Tortillas: In a dry skillet, quickly heat the corn tortillas one at a time until they are pliable.

                Assemble the Tacos: Place a generous amount of the shredded birria on each tortilla. Top with fresh cilantro and any additional toppings like pickled red onions and sliced radishes.

                  Serve: Serve the tacos hot, accompanied by a bowl of the warm consommé to dip your tacos into, and lime wedges on the side.

                    Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes | Servings: 6-8