Go Back
To create the perfect Birria Tacos, starting with a flavor-packed marinade is crucial. The marinade serves as the foundation of the dish, infusing the meat with deep, rich flavors. Here’s how to achieve that smooth, aromatic marinade.

My Fave Birria Tacos

Indulge in the rich flavors of my favorite Birria Tacos! Perfectly seasoned beef chuck roast and short ribs simmered in a vibrant chili marinade make these tacos irresistible. Pair the tender meat with warm corn tortillas, fresh cilantro, and diced onions, and serve with lime wedges and a dipping broth for that authentic touch. Easy to make and bursting with flavor, these tacos are sure to become a family favorite! Perfect for gatherings or cozy nights at home.
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast, cut into large cubes

1 lb beef short ribs

4 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 medium onion, quartered

4 cloves garlic, peeled

2 teaspoons ground cumin

2 teaspoons dried oregano

1 tablespoon salt

1 teaspoon black pepper

1 bay leaf

4 cups beef broth

1 tablespoon apple cider vinegar

Corn tortillas (10-12)

Chopped fresh cilantro (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Sliced radishes (optional, for serving)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1-2 minutes until fragrant, making sure not to burn them. Then, soak the toasted chiles in hot water for about 15 minutes until softened. Drain and set aside.

    Make the Marinade: In a blender, add the soaked chiles, onion, garlic, cumin, oregano, salt, black pepper, and apple cider vinegar. Blend until smooth, adding a little beef broth if necessary to ensure smoothness.

      Marinate the Meat: In a large mixing bowl, combine the beef chuck roast, short ribs, and the blended chili marinade. Make sure to coat the meat evenly. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

        Cook the Meat: In a large pot or Dutch oven, place the marinated meat along with the bay leaf and the remaining beef broth. Bring to a boil over medium heat, then reduce to low and cover. Simmer for approximately 2-3 hours, or until the meat is tender and easily shreds with a fork.

          Shred the Meat: Once cooked, remove the meat from the pot and let it cool slightly. Shred the meat with two forks, discarding any bones from the short ribs. Reserve the cooking liquid for dipping.

            Heat the Tortillas: In a skillet over medium heat, warm the corn tortillas one at a time until pliable.

              Assemble the Tacos: On each tortilla, add a generous portion of the shredded meat, followed by chopped cilantro and diced onions.

                Serve: Serve the tacos with lime wedges, and small bowls of the reserved broth on the side for dipping. Optional: add sliced radishes for a crunchy finish.

                  Prep Time: 20 minutes | Total Time: 4 hours | Servings: 10-12