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Beef Birria Tacos

Tender, juicy beef wrapped in warm corn tortillas, complemented by a rich broth and traditional Mexican spices—perfect for gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Birria
  • 3-4 pounds Beef Chuck Roast
  • 5-6 pieces Guajillo Chiles
  • 2-3 pieces Ancho Chiles
  • 3-5 pieces Chiles de Árbol or to taste
  • 1 whole White Onion roughly chopped
  • 6-8 cloves Garlic peeled
  • 2-3 pieces Roma Tomatoes
  • 1 tsp Cumin Seeds
  • 1 tsp Mexican Oregano
  • 3-4 pieces Whole Cloves
  • 1/2 tsp Black Peppercorns
  • 1 inch Cinnamon Stick
  • 2-3 pieces Bay Leaves
  • 2 tbsp Apple Cider Vinegar
  • 6-8 cups Beef Broth or Water
For Assembling Tacos
  • 24-30 pieces Corn Tortillas
  • 1.5-2 cups Oaxaca Cheese or Monterey Jack shredded
  • 1 bunch Fresh Cilantro chopped
  • 1 whole White Onion finely diced
  • 1 whole Lime cut into wedges

Method
 

Preparation
  1. Stem and seed all your dried chiles. Toast them in a dry pan for 1-2 minutes until fragrant. Soak them in hot water for 20-30 minutes until soft.
  2. Season the beef with salt and pepper. In a Dutch oven, heat oil and sear the beef until browned on all sides, then remove it from the pot.
  3. In the same pot, sauté onion, garlic, and tomatoes in oil. Drain the soaked chiles and blend them with the sautéed ingredients and spices (cumin, oregano, whole cloves, black peppercorns, and cinnamon) into a smooth paste. Strain the mixture back into the pot.
Cooking
  1. Return the beef to the pot with the adobo. Add enough beef broth to cover the meat. Add bay leaves and apple cider vinegar. Bring to a simmer and cook on low for 3-4 hours until the beef is fork-tender.
  2. Remove the beef from the pot and shred it using two forks. Skim the fat off the broth for dipping.
Assembly
  1. Heat a pan with a little oil. Dip each tortilla in the broth, then fill with shredded beef and cheese. Fold and fry until crispy.
Serving
  1. Serve the tacos with warm broth for dipping, topped with fresh cilantro, diced onion, and lime wedges.

Notes

If you have leftovers, store the beef in an airtight container in the refrigerator for up to 3 days. The broth can also be kept separately in the fridge. For longer storage, both can be frozen for up to 3 months.
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