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Delicious birria tacos served with rich consomé and fresh toppings

Birria Tacos

Experience the warmth and flavor of My Fave Birria Tacos, made with juicy beef, aromatic spices, and a rich broth. A family favorite that transcends a simple meal!
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Meat
  • 2 lbs beef chuck roast Rich and flavorful; cuts like shoulder or brisket work as alternatives.
  • 1 lb beef shank Offers delightful flavor; substitute with oxtail for a similar result.
Chiles
  • 4 dried guajillo chiles Adds a mild heat; use dried pasilla chiles for more depth.
  • 2 dried ancho chiles Brings sweetness; substitute with extra guajillo if unavailable.
Vegetables
  • 1 whole onion, chopped A base flavor; leeks make a great substitute.
  • 4 cloves garlic, minced Essential for depth; garlic powder can be used.
Spices
  • 2 tsp ground cumin Essential for warmth; coriander can serve as an alternative.
  • 1 tsp dried oregano Balances flavors; thyme can be a good substitute.
Broth
  • 4 cups beef broth Enhances richness; vegetable broth works for a different taste.
Seasoning
  • Salt and pepper to taste Enhances flavors; adjust based on preference.
Tortillas
  • 12 corn tortillas Essential for serving; any tortilla can replace, such as flour.
Garnish
  • Chopped cilantro for garnish Freshness; use parsley if desired.
  • Lime wedges for serving A refreshing zing; lemon also works well.

Method
 

Preparation
  1. In a pot, toast the dried chiles until fragrant, then soak them in hot water for 15 minutes.
  2. In a blender, combine soaked chiles, onion, garlic, cumin, oregano, and a cup of beef broth. Blend until smooth.
Cooking
  1. In a large pot, add the beef chuck roast and shank, then pour the blended sauce over the meat.
  2. Add the remaining beef broth, season with salt and pepper, and bring to a boil.
  3. Reduce heat and simmer for 2-3 hours until the meat is tender.
  4. Remove the meat, shred it, and return it to the pot to soak in the broth.
  5. Heat tortillas on a skillet, fill with shredded meat, and serve with broth for dipping.
  6. Garnish with cilantro and serve with lime wedges.

Notes

Let the beef marinate overnight in the prepared broth for enhanced flavor. Serve with sides like seven-layer taco salad for a complete meal. Avoid not removing the stems and seeds from dried chiles to prevent bitterness.