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Adriana Rose

Birria Tacos: Discover the Ultimate Flavorful Recipe!

Birria Tacos are a flavorful Mexican dish made with tender, slow-cooked beef, served in warm corn tortillas and topped with fresh cilantro and onions.
Print Recipe
Prep Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into large chunks
  • 1 lb beef short ribs
  • 1 large onion quartered
  • 4 cloves garlic minced
  • 3 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp salt adjust to taste
  • 4 cups beef broth
  • 2 tbsp apple cider vinegar
  • 12 corn tortillas
  • 1 cup chopped fresh cilantro
  • 1 cup diced onion
  • Lime wedges for serving

Method
 

  1. In a large pot, heat a splash of oil over medium heat. Add the beef chuck and short ribs, browning on all sides. Remove the meat and set aside.
  2. In the same pot, add the onion and garlic, sautéing until fragrant and softened.
  3. In a separate bowl, soak the guajillo and ancho chiles in hot water for about 15 minutes until softened. Drain and blend with cumin, oregano, smoked paprika, cinnamon, black pepper, salt, beef broth, and apple cider vinegar until smooth.
  4. Return the browned meat to the pot, pour the blended sauce over it, and stir to combine. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the meat is tender and shreds easily.
  5. Once cooked, remove the meat from the pot and shred it with two forks. Strain the remaining broth and reserve for dipping.
  6. Heat the corn tortillas in a dry skillet over medium heat until warm. Fill each tortilla with shredded meat, top with cilantro and diced onion, and serve with lime wedges and reserved broth for dipping.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 10gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 12gCholesterol: 80mgSodium: 600mgFiber: 2gSugar: 2g

Notes

  • For a spicier kick, add a few jalapeño slices to the filling.
  • To make it a vegetarian option, substitute the meat with jackfruit and use vegetable broth instead.

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