Name: Authentic Birria Tacos Recipe
Prep time: 45 min
Cook time: 4 h 30 min
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 6 dried Guajillo chiles (stemmed and deseeded); 4 dried Ancho chiles (stemmed and deseeded; can substitute with canned chipotles); 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); 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)

If you’re craving something bursting with rich, smoky flavor and irresistible cheesy goodness, then this Authentic Birria Tacos Recipe is going to be your new best friend in the kitchen. These tacos are tender beef steeped in a fragrant blend of chiles and spices, simmered low and slow until melt-in-your-mouth perfect. Wrapped in tortillas crisped up with gooey Monterey Jack cheese and served with zesty lime, each bite is a celebration of bold Mexican flavors that feels like a warm hug from your favorite street food vendor. Trust me, once you master this recipe, birria tacos will never be just a restaurant treat again.

Ingredients You’ll Need

The image shows a white pot filled with dark brown broth. Inside the broth are large pieces of orange carrots, whole onions with their outer layers on, and several dried dark red chili peppers. There are also a few pieces of raw pink meat resting at the surface. The pot is on a white marbled surface, with the ingredients spread out evenly in the broth. Photo taken with an iphone --ar 4:5 --v 7

To nail down this Authentic Birria Tacos Recipe, you only need a handful of simple, pantry-friendly ingredients, each carefully chosen to build layers of flavor and perfect texture. From dried chiles that bring smokiness and depth, to fresh aromatics and tender cuts of beef that soak up all that deliciousness, every ingredient plays a star role in making these tacos shine.

6 dried Guajillo chiles: These add a mild heat and fruity undertone that’s signature to birria’s flavor.
4 dried Ancho chiles: Provide rich smokiness and subtle sweetness; canned chipotles can be a substitute for a smokier finish.
3 pounds chuck roast: The perfect cut for slow braising, yielding tender, shreddable meat.
Kosher salt: To season and enhance all the layered flavors throughout the dish.
Ground black pepper: Adds just the right peppery bite.
2 tablespoons vegetable oil: Needed for beautifully searing the meat and softening the aromatics.
3 vine tomatoes: Quartered to simmer down into a rich base for the sauce.
1 white onion: Quartered and cooked to add subtle sweetness and depth.
8 cloves garlic: Peeled and smashed for that irresistible fragrant kick.
4 cups low sodium beef broth: Provides the braising liquid that infuses meat with savory richness.
1 ½ pounds bone-in short ribs: They release intense flavor and tender meat that complements the chuck roast.
1 tablespoon ground coriander: Warm citrus notes that brighten the sauce.
2 teaspoons ground cumin: Earthy and aromatic, essential to authentic Mexican spice blends.
2 teaspoons dried oregano: Adds herbal complexity to the stew.
1 teaspoon chili powder: Brings gentle heat and color.
1 cinnamon stick: A subtle sweet warmth lurking beneath the spices.
½ cup orange juice: Adds acidity and a touch of sweetness that lifts the sauce.
¼ cup apple cider vinegar: Also lemon juice works—a must for balancing richness.
15 corn tortillas: Traditional choice, though flour or cassava flour tortillas are great substitutes.
2 cups shredded Monterey Jack cheese: For that melty, satisfying layer inside each taco.
1 cup chopped yellow onion: Fresh crunch and sharpness for garnish.
½ cup chopped fresh cilantro: Bright herbal pop to finish.
Fresh lime wedges: For squeezing over each taco just before eating.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Authentic Birria Tacos Recipe

Step 1: Soak the Chiles

Begin by placing the dried Guajillo and Ancho chiles in a bowl filled with near-boiling water. Let them soak for at least 30 minutes until they soften and release their rich, smoky flavors. This soaking step is critical in building the complex base for your birria sauce.

Step 2: Season and Sear the Meat

While the chiles are soaking, generously season the chuck roast pieces with kosher salt and freshly ground black pepper. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In batches, sear the beef chunks on all sides until beautifully browned, developing those mouthwatering caramelized edges. Set the seared meat aside on a plate for now.

Step 3: Build the Flavor Base

Add the remaining oil to the pot along with the quartered tomatoes, onion, and smashed garlic cloves. Cook everything for 2 to 3 minutes to soften the vegetables and coax out their sweetness. Then, pour in the beef broth, scraping the bottom of the pot to deglaze and capture all those delicious browned bits.

Step 4: Combine Ingredients and Begin Braising

Drain the softened chiles and add them to the pot alongside the bone-in short ribs, ground coriander, cumin, oregano, chili powder, and the cinnamon stick. Bring the mixture to a vigorous boil, then turn the heat down and allow it to gently simmer for 30 minutes; this helps the flavors mingle beautifully and the meat starts tenderizing.

Step 5: Prepare the Sauce

Carefully remove the short ribs and add them to the plate with the seared chuck roast. Skim impurities off the surface of the broth to keep the sauce clear and flavorful, then discard the cinnamon stick. Reserve about 1 ½ to 2 cups of the braising liquid and refrigerate in a covered bowl for dipping later. Using an immersion blender, puree the remaining chile and tomato mixture until it becomes a silky, smooth sauce that will coat the meat perfectly.

Step 6: Return Meat and Simmer Low and Slow

Put the short ribs, seared beef, and their juices back into the Dutch oven with the blended sauce. Add orange juice, apple cider vinegar, and adjust salt and pepper to taste. Bring everything to a simmer, cover loosely, reduce the heat to medium-low, and let it bubble gently for 3 to 4 hours or until the meat is tender enough to shred effortlessly.

Step 7: Shred the Meat

Once the beef is fall-apart tender, remove the short rib bones and shred all the meat using two forks. The shreds should be juicy and richly coated in that deeply flavored sauce—this is the heart and soul of your Authentic Birria Tacos Recipe.

Step 8: Assemble the Tacos

To craft your tacos, first retrieve the chilled braising liquid reserved earlier. Working with one tortilla at a time, dip it briefly into this flavorful broth, then place it on a hot skillet over medium heat. Add 1 to 2 tablespoons of shredded Monterey Jack cheese, 2 to 3 tablespoons of the shredded beef, and a sprinkle of freshly chopped onion and cilantro onto half the tortilla. Fold it over and cook for 30 to 45 seconds on each side until the cheese melts and the tortilla crisps to perfection.

Step 9: Serve and Enjoy

Transfer your golden, melty tacos to a serving plate and squeeze fresh lime juice over the top to balance the richness with bright acidity. Continue dipping and assembling the rest of your tortillas, serving the remaining braising liquid on the side for extra dipping drama. Every mouthful is pure magic!

How to Serve Authentic Birria Tacos Recipe

In a dark gray speckled pan with a wooden handle, two golden brown taco shells are shown being fried; one shell is near the top edge of the pan, and the other is being pressed gently with a silver spatula held by a woman's hand in the center of the pan. The taco shells have a crispy texture with small bubbles on the surface. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simple but vibrant toppings—chopped yellow onion, fresh cilantro, and lime wedges—are essential to cut through the richness and add layers of fresh crunch and brightness to your birria tacos. Don’t skip these! The fresh onion’s sharp bite and the herbal cilantro awaken the palate and create the perfect harmony.

Side Dishes

Traditional sides like Mexican rice or refried beans complement the boldness of the birria tacos while keeping the meal hearty and satisfying. For a refreshing contrast, a crisp cabbage slaw dressed in lime juice and a pinch of salt adds a lively crunch alongside the warm, comforting tacos.

Creative Ways to Present

Try serving these tacos on rustic wooden boards with small bowls of the rich consommé for dipping on the side, or stack them in a large taco platter for a festive sharing experience. For a fun twist, offer non-traditional tortillas such as cassava or flour to mix things up, pleasing different dietary preferences while retaining that unbeatable birria soul.

Make Ahead and Storage

Storing Leftovers

Once cooled, store the shredded birria beef in an airtight container along with some of the sauce to keep it moist. Refrigerate for up to 4 days. This way, your leftovers are just as flavorful and tender as freshly made.

Freezing

For longer storage, freeze the birria beef in portions with sauce in freezer-safe containers or bags. Properly sealed, it will maintain quality for up to 3 months. Thaw in the refrigerator overnight before reheating to preserve texture.

Reheating

Rewarm your birria beef slowly on the stovetop in a covered pan with a splash of the reserved consommé or broth to revive the luxurious sauce and keep the meat juicy. You can also reheat assembled tacos briefly in a skillet or oven to soften the tortilla and melt the cheese again, recreating that freshly made experience.

FAQs

Can I use other cuts of meat besides chuck roast and short ribs?

Absolutely! While chuck roast and short ribs are ideal for their marbling and tenderness, you can also use beef brisket or even a mix of beef and goat for variation. Just make sure to slow cook until the meat is tender and shreddable.

What if I can’t find Guajillo or Ancho chiles?

If those aren’t available, dried ancho or chipotle chiles can be great substitutes. Canned chipotle peppers in adobo can add smokiness but adjust the amount to your heat preference as they are spicier.

Can I make this recipe in a slow cooker or Instant Pot?

Yes, you can adapt this recipe to a slow cooker by browning the meat first and cooking on low for 6 to 8 hours, or use an Instant Pot for faster pressure cooking. Just make sure to adjust the liquids and timing accordingly.

Are there vegetarian alternatives to birria tacos?

While birria is traditionally meat-based, you can create a vegetarian version using mushrooms or jackfruit cooked in a similar chile sauce to achieve a hearty, flavorful filling.

How do I get the tortillas crispy without burning them?

Keep the skillet at medium heat and watch the tortillas closely, cooking them 30 to 45 seconds per side. Using the braising liquid to dip tortillas before cooking also helps create a beautifully crispy texture without drying them out.

Final Thoughts

There’s something incredibly satisfying about making your own Authentic Birria Tacos Recipe at home—it brings an explosion of flavors and textures that’s tough to beat. Whether it’s a cozy family dinner or a weekend cooking adventure, these tacos promise unforgettable comfort and joy with every bite. So gather your ingredients, embrace the slow-simmer magic, and get ready to treat yourself to one of the most delicious Mexican dishes you can make in your own kitchen!