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Birria Tacos, a mouthwatering traditional Mexican dish, have gained immense popularity in recent years, becoming a favorite among food enthusiasts worldwide. This delightful dish, characterized by its rich flavors and tender meat, has transcended its origins to become a beloved staple in Mexican cuisine and beyond. Birria Tacos are not just a meal; they are a culinary experience that brings people together, often served at gatherings and celebrations.

My Fave Birria Tacos

Indulge in the irresistible flavors of Birria Tacos Delight! Slow-cooked beef chuck and short ribs marinated in a rich blend of guajillo and ancho chiles create tender, juicy fillings. Each taco is topped with fresh cilantro and diced onions, served with a warm, savory consomé for dipping. Perfect for taco night or any gathering, this recipe is a crowd-pleaser. Enjoy it with lime wedges and crumbled queso fresco for the ultimate experience!
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Ingredients
  

2 lbs beef chuck roast, cut into chunks

1 lb bone-in beef short ribs

4 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 medium onion, quartered

4 cloves garlic, unpeeled

2 tsp ground cumin

2 tsp dried oregano

1 tsp ground cinnamon

4 cups beef broth

2 tbsp apple cider vinegar

1 tsp salt (adjust to taste)

8 corn tortillas

1 cup chopped fresh cilantro

1 lime, cut into wedges

1 cup diced onion (for topping)

1 cup crumbled queso fresco (for topping)

Instructions
 

Prepare the chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and soak in hot water for about 15-20 minutes until softened.

    Create the marinade: In a blender, combine the softened chiles, quartered onion, unpeeled garlic cloves, ground cumin, dried oregano, ground cinnamon, apple cider vinegar, and salt. Add 1 cup of beef broth to help blend everything smoothly. Blend until you have a smooth paste.

      Cook the meat: In a large pot or Dutch oven, place the beef chuck roast and short ribs. Pour the blended chili mixture over the meat, then add the remaining beef broth. Bring to a simmer over medium heat, then cover and cook on low for 2-3 hours, or until the meat is tender and easily shredded.

        Shred the meat: Once the meat is cooked, remove it from the pot and let it cool slightly. Discard any bones and shred the meat using two forks.

          Prepare the consomé: Strain the cooking liquid through a fine mesh sieve to remove solids, then return the liquid to the pot to keep warm. This will be your flavorful consomé for dipping.

            Warm the tortillas: In a dry skillet or on a griddle, heat the corn tortillas until pliable.

              Assemble the tacos: Place a generous amount of shredded meat on each tortilla. Top with chopped onions and cilantro.

                Serve: Serve the tacos with a side of the warm consomé for dipping, lime wedges, and crumbled queso fresco for topping.

                  Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 8 tacos