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Birria tacos have taken the culinary world by storm, emerging as a beloved dish that showcases the rich tapestry of Mexican cuisine. Originating from the state of Jalisco, these mouthwatering tacos are not just a meal; they embody a cultural legacy marked by tradition, family gatherings, and festive celebrations. The combination of tender, slow-cooked meat, aromatic spices, and vibrant toppings creates a symphony of flavors and textures that tantalize the taste buds, making Birria tacos a favorite for many.

My Fave Birria Tacos

Dive into the delicious world of my favorite Birria Tacos! These mouthwatering tacos are made with tender, slow-cooked beef chuck roast and shank, marinated in a flavorful blend of guajillo and ancho chiles, spices, and beef broth. Perfectly paired with warm corn tortillas, fresh cilantro, and diced onions, they are a must-try for taco lovers. Don’t forget to serve with lime wedges and a cup of broth for dipping. Enjoy this rich, savory dish at your next gathering!
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Ingredients
  

2 lbs beef chuck roast, cut into chunks

1 lb beef shank, cut into pieces

5 dried guajillo chiles, seeds removed

3 dried ancho chiles, seeds removed

3 cups beef broth

1 medium onion, chopped

4 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp ground cinnamon

1 bay leaf

Salt and pepper, to taste

12 small corn tortillas

1 cup chopped cilantro

1 cup diced onions

Lime wedges, for serving

Sliced radishes, for garnish

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 3-4 minutes until fragrant but not burnt. Remove and soak them in hot water for about 15 minutes until softened.

    Make the Birria Sauce: In a blender, combine the soaked chiles, 1 cup of beef broth, chopped onion, minced garlic, cumin, oregano, cinnamon, salt, and pepper. Blend until smooth, adding more broth if necessary to ease blending.

      Cook the Meat: In a large pot or Dutch oven, add the beef chuck roast and beef shank. Pour the blended chili sauce over the meat. Add the remaining beef broth and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer for about 3 hours, or until the meat is tender and easily shredded.

        Shred the Meat: Once the meat is done, remove it from the pot and let it cool slightly. Shred the meat using two forks and discard any bones. Return the meat to the pot and stir to coat with the broth.

          Prepare the Tacos: Heat a skillet over medium heat. Lightly fry each tortilla for about 30 seconds on each side until warm and pliable. Carefully dip the tortillas in the broth for extra flavor (optional).

            Assemble the Tacos: Place a generous portion of the shredded meat on each tortilla. Top with chopped cilantro and diced onions. Serve with lime wedges on the side.

              Enjoy: Serve the birria tacos with a small cup of the broth on the side for dipping, garnished with sliced radishes.

                Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 6