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Birria tacos have taken the culinary world by storm, capturing the hearts—and appetites—of food lovers everywhere. Originating from the western state of Jalisco in Mexico, birria is a traditional Mexican dish that has evolved over the years into a beloved staple in contemporary cuisine. These tacos, filled with tender, seasoned meat and served with a rich, flavorful broth, are not just a meal; they are an experience steeped in culture and tradition.

My Fave Birria Tacos

Savor the rich flavors of my favorite Birria Tacos! This mouthwatering recipe features tender beef chuck roast slow-cooked in a zesty chili sauce made with guajillo and ancho chilies, garlic, and spices. Wrap the juicy, shredded meat in warm corn tortillas and top with fresh cilantro and onion. Serve with lime wedges and your favorite salsa for the ultimate taco experience. Perfect for gatherings or a cozy night in! Enjoy a taste of Mexico today!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into chunks

3 dried guajillo chilies, stemmed and seeded

2 dried ancho chilies, stemmed and seeded

2 cloves garlic

1 medium onion, quartered

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon black pepper

1 tablespoon salt (adjust to taste)

4 cups beef broth

2 tablespoons apple cider vinegar

2 bay leaves

For the Tacos:

Corn tortillas

Chopped cilantro, for garnish

Chopped onion, for garnish

Lime wedges, for serving

Salsa, for serving

Instructions
 

Prepare the Chilies:

    - In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 1-2 minutes, turning until fragrant. Be careful not to burn them.

      Blend the Sauce:

        - In a blender, combine the toasted chilies, garlic, onion, cumin, oregano, black pepper, salt, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.

          Cook the Meat:

            - In a large pot or slow cooker, add the beef chunks and pour the chili sauce on top. Add the remaining beef broth and bay leaves. If using a slow cooker, cook on low for 8 hours or high for 4 hours. If using a pot, bring to a boil, then reduce to a simmer and cook for about 3 hours, or until the meat is tender.

              Shred the Meat:

                - Once cooked, remove the beef from the pot, shred using two forks, and set aside. Discard bay leaves.

                  Prepare the Tacos:

                    - In a skillet, warm the corn tortillas until soft. Place a generous amount of shredded meat on each tortilla.

                      - Optional: Dip the tortillas briefly in the birria broth for added flavor before filling.

                        Serve:

                          - Top the tacos with chopped cilantro and onion. Serve with lime wedges and your favorite salsa on the side.

                            Prep Time: 30 minutes | Total Time: 8-10 hours | Servings: 8-10 tacos