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Birria tacos are a culinary delight that has taken the world by storm, offering a unique blend of flavors and textures that are both comforting and exciting. Originating from the western state of Jalisco, Mexico, these tacos encapsulate the essence of traditional Mexican cooking. They are renowned for their rich, savory taste and are typically made with tender, slow-cooked meat that is stewed in a flavorful broth made from a variety of spices and dried chiles.

My Fave Birria Tacos

Savor the rich flavors of my favorite Birria Tacos! This recipe features tender beef chuck roast and an optional lamb shank, blended with aromatic spices and chiles. After a low and slow simmer, the meat becomes melt-in-your-mouth delicious. Serve in warm corn tortillas, topped with fresh cilantro and diced onions, alongside lime wedges and savory broth for dipping. Perfect for sharing with friends and family, these tacos are a true crowd-pleaser!
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Ingredients
  

2 lbs beef chuck roast, cut into chunks

1 lb lamb shank (optional, for richer flavor)

4 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

1 onion, quartered

4 cloves garlic

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon ground cinnamon

4 cups beef broth

2 bay leaves

Salt and pepper, to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Diced white onion (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for about 2-3 minutes, until fragrant but not burnt. Remove from heat and place them in a bowl. Cover with hot water and soak for about 15 minutes until softened.

    Make the Sauce: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, cinnamon, and 1 cup of the beef broth. Blend until smooth and set aside.

      Sear the Meat: In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Season the beef chuck and lamb shank with salt and pepper. Sear the meat pieces until browned on all sides, about 8-10 minutes. Remove the meat and set aside.

        Combine Ingredients: In the same pot, add the blended sauce, browned meat, bay leaves, and the remaining beef broth. Bring to a gentle simmer.

          Cook Low and Slow: Cover the pot and reduce the heat to low. Cook for 2.5 to 3 hours, or until the meat is very tender and shreds easily with a fork. Make sure to stir occasionally and add more broth if needed.

            Shred the Meat: Once the meat is tender, remove it from the pot and shred using two forks. Discard any bones if using lamb shank. Return the shredded meat to the pot to soak up more flavor.

              Prepare the Tacos: In a separate skillet, warm the corn tortillas over medium heat, one at a time, until pliable. For extra flavor, you can dip the tortillas in the birria broth before filling.

                Assemble the Tacos: Fill each tortilla with a generous amount of the shredded meat and add a sprinkle of chopped cilantro and diced onion.

                  Serve: Serve the tacos warm with lime wedges on the side and a small bowl of the reserved birria broth for dipping.

                    Prep Time, Total Time, Servings: 30 min | 3.5 hrs | 8 servings