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Birria tacos are not just a meal; they are an experience—a celebration of flavors, textures, and culture that encapsulates the heart of Mexican cuisine. Originating from the western state of Jalisco, these tacos have gained immense popularity, becoming a beloved dish not only in Mexico but also across the globe. The combination of slow-cooked, tender meat enveloped in a corn tortilla, paired with a rich, savory broth, creates a satisfying culinary delight that has captured the hearts and taste buds of many.

My Fave Birria Tacos

Indulge in the deliciousness of my favorite Birria Tacos! These mouthwatering tacos feature tender, marinated beef chuck and shank simmered until perfectly rich and flavorful. With a zesty blend of guajillo and ancho chiles, garlic, and spices, every bite is a delight. Serve them warm in corn tortillas, topped with fresh cilantro and onions, plus a side of lime wedges for added zest. Enjoy dipping your tacos into the savory consomé for the ultimate experience!
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Ingredients
  

3 lbs beef chuck roast, cut into chunks

1 lb beef shank

6 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

4 garlic cloves

1 medium onion, quartered

2 cups beef broth

1 tbsp apple cider vinegar

1 tsp ground cumin

1 tsp dried oregano

2 bay leaves

Salt and pepper to taste

Corn tortillas

Chopped fresh cilantro, for garnish

Lime wedges, for serving

Diced onion and radishes, for serving

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Transfer to a bowl and cover with hot water for 15 minutes to soften.

    Make the Marinade: In a blender, combine the softened chiles, garlic, onion, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper. Blend until smooth to create a rich marinade.

      Marinate the Beef: In a large bowl, place the beef chuck and shank. Pour the marinade over the meat and mix well to ensure all pieces are coated. Cover and refrigerate for at least 2 hours, preferably overnight.

        Cook the Meat: In a large pot or Dutch oven, add the marinated beef along with any remaining marinade, bay leaves, and an additional cup of beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 3 hours, or until the meat is tender and easily shreds with a fork.

          Shred the Beef: Once cooked, remove the beef from the pot and shred it with two forks. Optionally, strain the cooking liquid to remove solids and use it as a dipping broth, known as consomé.

            Warm the Tortillas: In a skillet, lightly heat the corn tortillas until pliable. Fill each tortilla with shredded beef, folding them in half.

              Serve: Garnish the tacos with chopped cilantro and diced onion. Serve with lime wedges and pickled radishes on the side. Dip the tacos into the warm consomé for an extra layer of flavor!

                Prep Time, Total Time, Servings: 30 minutes | 4 hours | 8 servings.