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Authentic Birria Tacos Recipe

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4.2 from 13 reviews

This authentic Birria Tacos recipe features tender, slow-simmered chuck roast and short ribs stewed in a rich, flavorful sauce made from dried Guajillo and Ancho chiles, tomatoes, and traditional Mexican spices. Served on crispy, cheese-filled tortillas dipped in the braising liquid and garnished with fresh onions, cilantro, and lime, these tacos offer a deliciously satisfying and comforting meal perfect for gatherings or a special dinner.

Ingredients

For the Stewed Meat

  • 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)

For the Tacos

  • 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)

Instructions

  1. Soak the Chiles: Place the Guajillo and Ancho chiles in a bowl filled with near-boiling water and allow them to soak for at least 30 minutes until softened.
  2. Season the Meat: While the chiles soak, season the chuck roast chunks generously with kosher salt and ground black pepper.
  3. Sear the Meat: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In two batches, sear the chuck roast on all sides until browned, adding more oil as needed. Transfer the seared meat to a plate and set aside.
  4. Sauté Vegetables: Add the remaining oil to the Dutch oven along with the quartered tomatoes, onion, and smashed garlic cloves. Cook for 2-3 minutes, stirring occasionally to soften and release their flavors.
  5. Deglaze the Pot: Pour in the low sodium beef broth to deglaze the pot, scraping up any browned bits from the bottom to enrich the sauce.
  6. Add Chiles and Short Ribs: Drain the soaked chiles and transfer them to the pot. Add the bone-in short ribs, ground coriander, cumin, oregano, chili powder, and cinnamon stick. Bring to a boil, then reduce heat and simmer gently for 30 minutes to allow flavors to meld.
  7. Remove Short Ribs and Skim: Take the short ribs out of the pot and add them to the plate with the seared chuck roast. Skim the surface of the pot to remove impurities and discard the cinnamon stick. Transfer about 1 ½ to 2 cups of the braising liquid to a bowl, cover, and refrigerate for later use.
  8. Blend the Sauce: Using an immersion blender, blend the pepper and tomato mixture in the pot until smooth, creating a rich and flavorful sauce base.
  9. Simmer the Meat: Return the short ribs, seared chuck roast, and any accumulated juices back into the Dutch oven. Stir in the orange juice, apple cider vinegar, and season with salt and pepper to taste. Cover, reduce heat to medium-low, and simmer for at least 3 to 4 hours, until the meat is fork-tender.
  10. Shred the Meat: Once the beef is cooked through, remove the short rib bones and shred all the meat together using two forks.
  11. Prepare the Tacos: Remove the reserved braising liquid from the refrigerator. One at a time, dip each tortilla into the reserved liquid to soak it slightly, then place it onto a large skillet heated over medium heat.
  12. Assemble and Cook Tacos: On one half of each tortilla, sprinkle 1-2 tablespoons of shredded Monterey Jack cheese, 2-3 tablespoons of shredded beef, and a pinch of chopped onion and cilantro. Fold the tortilla in half to enclose the filling.
  13. Crisp the Tacos: Cook the assembled tacos for 30-45 seconds on each side until the tortillas become crisp and the cheese melts inside. Transfer the tacos to a serving platter and squeeze fresh lime juice over the top.
  14. Serve: Repeat with remaining tortillas. Serve the Birria Tacos hot with any leftover braising liquid on the side for dipping, enhancing the rich flavor experience.

Notes

  • Soaking dried chiles in near-boiling water rehydrates and softens them, unlocking their deep smoky flavor essential to Birria.
  • If Ancho chiles are unavailable, canned chipotles can be used as a substitute but will add a slightly different smoky and spicy profile.
  • Using bone-in short ribs adds richness and depth of flavor to the stew, but chuck roast can also be used if preferred.
  • The immersion blender ensures a smooth sauce base blending chiles, tomatoes, and aromatics uniformly.
  • Dipping tortillas in the braising liquid before cooking infuses them with flavor and helps achieve the perfect crispy texture once cooked.
  • Leftover braising liquid makes an excellent dipping sauce to accompany the tacos, enriching every bite.

Find it online: https://bitezly.com/authentic-birria-tacos-recipe/