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Birria Tacos Recipe

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4.2 from 24 reviews

This authentic Birria Tacos recipe features succulent, slow-simmered chuck roast and short ribs in a rich and flavorful chili and tomato sauce, served in crispy cheese-filled tortillas with fresh onions, cilantro, and lime wedges. Perfect for a comforting meal that captures the taste of traditional Mexican street food.

Ingredients

For the Stewed Meat

  • 6 dried Guajillo chiles (stemmed and deseeded)
  • 4 dried Ancho chiles (stemmed and deseeded, substitute with canned chipotles if needed)
  • 3 pounds chuck roast (cut into 4 chunks)
  • Kosher salt (to taste)
  • Ground black pepper (to taste)
  • 2 tablespoons vegetable oil (divided)
  • 3 vine tomatoes (quartered)
  • 1 white onion (quartered)
  • 8 cloves garlic (peeled and smashed)
  • 4 cups low sodium beef broth
  • 1 ½ pounds bone-in short ribs
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • 1 cinnamon stick
  • ½ cup orange juice
  • ¼ cup apple cider vinegar (or lemon juice)

For the Tacos

  • 15 corn tortillas (flour or cassava flour tortillas also work)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup chopped yellow onion
  • ½ cup chopped fresh cilantro
  • Fresh lime wedges (for serving)

Instructions

  1. Soak Peppers: Place the Guajillo and Ancho chiles in a bowl of near-boiling water and soak for at least 30 minutes until softened.
  2. Season Meat: While the chiles soak, season the chuck roast chunks with kosher salt and ground black pepper to taste.
  3. Sear Meat: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In two batches, sear the seasoned chuck roast chunks on all sides until browned. Remove and set aside on a plate.
  4. Sauté Aromatics: Add the remaining oil, vine tomatoes, quartered onion, and smashed garlic to the pot. Cook for 2-3 minutes until fragrant and slightly softened.
  5. Deglaze Pot: Pour in the low sodium beef broth to deglaze, scraping up any browned bits from the bottom.
  6. Add Chiles and Short Ribs: Drain the soaked chiles and add them to the pot along with the bone-in short ribs, ground coriander, cumin, dried oregano, chili powder, and the cinnamon stick. Bring to a boil, then reduce heat to a gentle simmer and cook for 30 minutes.
  7. Remove Short Ribs and Skim: Take out the short ribs and place them with the seared chuck roast. Skim off any impurities from the surface of the pot, then discard the cinnamon stick.
  8. Reserve Braising Liquid: Transfer about 1 ½ to 2 cups of the braising liquid to a bowl, cover, and refrigerate for later use in dipping the tortillas.
  9. Blend Sauce: Use an immersion blender to puree the remaining pepper and tomato mixture in the pot until smooth.
  10. Simmer Meat: Return the short ribs, seared chuck roast, and their juices back into the Dutch oven. Stir in orange juice, apple cider vinegar, and adjust seasoning with salt and pepper. Bring to a simmer, cover, reduce heat to medium-low, and cook for 3-4 hours until the meat is tender and falls apart easily.
  11. Shred Meat: Remove the short rib bones and shred all the meat with two forks until finely pulled.
  12. Prepare Tacos: Remove the reserved braising liquid from the fridge. One at a time, dip each tortilla briefly into the liquid, then place onto a large skillet heated over medium heat.
  13. Fill and Fold: On half of each tortilla, add 1-2 tablespoons of shredded Monterey Jack cheese, 2-3 tablespoons of shredded meat, and a sprinkle of chopped yellow onion and cilantro. Fold the tortilla over to form a taco.
  14. Cook Tacos: Cook the folded tacos for 30-45 seconds on each side until the tortillas are crisp and the cheese has melted. Transfer to a serving plate and squeeze fresh lime juice over the top.
  15. Serve: Repeat with the remaining tortillas. Serve tacos with any leftover braising liquid on the side for dipping.

Notes

  • For a spicier version, consider adding some canned chipotle peppers.
  • The reserved braising liquid, called consomé, is essential for dipping the tacos and adds rich flavor and moisture.
  • If you do not have a Dutch oven, use a heavy-bottomed pot with a tight-fitting lid that can simmer for hours.
  • Leftover Birria meat is excellent in quesadillas or served over rice.
  • Adjust the soaking time for dried chiles if they're very dry, soaking longer for better rehydration.

Find it online: https://recipethrive.com/birria-tacos-recipe/