Authentic Birria Tacos Recipe

Introduction

Authentic Birria Tacos are a flavorful Mexican dish featuring tender, slow-cooked beef packed with rich, smoky spices. Served on crispy tortillas and accompanied by a zesty consommé, these tacos are perfect for a comforting meal that impresses.

Ingredients

• 2 lb beef chuck, cut into 2-inch cubes
• 12 corn tortillas (small, 6-inch)
• 1 large white onion, quartered
• 4 dried guajillo chilies, 2 dried ancho chilies, and 2 dried pasilla chilies, stemmed and seeded
• 4 cloves garlic, peeled
• 1 cup low-sodium beef broth
• ½ cup freshly squeezed orange juice
• 2 tbsp apple cider vinegar
• 1 tbsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground cloves
• Salt and freshly ground black pepper, to taste
• ¼ cup chopped fresh cilantro
• ½ cup diced white onion (for garnish)
• 2 limes, cut into wedges

Instructions

1. Step 1: Place the guajillo, ancho, and pasilla chilies in a bowl, cover with hot water, and soak for 15–20 minutes until soft. Drain and transfer them to a blender with garlic, orange juice, apple cider vinegar, oregano, cumin, cloves, and ½ cup beef broth. Blend until smooth. Taste and adjust salt or add a pinch of sugar if needed.
2. Step 2: Season the beef cubes with salt, pepper, and a drizzle of olive oil. Add the blended chili sauce, mix well, and place the mixture in a zip-top bag. Refrigerate for at least 2 hours, preferably overnight, to let the flavors penetrate the meat.
3. Step 3: Heat a large Dutch oven over medium-high heat and add 1 tablespoon of oil. Brown the marinated beef in batches. Once all pieces are browned, pour in the remaining beef broth and scrape up any browned bits from the bottom.
4. Step 4: Stir in the blended sauce, quartered onion, and the remaining ½ cup of broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours and 15 minutes, until the meat is fork-tender.
5. Step 5: Remove the meat and shred it using two forks. Return the shredded meat to the pot to soak up the flavorful broth.
6. Step 6: Heat a cast-iron skillet over medium heat. Lightly brush each tortilla with a little birria broth and fry for 30–45 seconds per side until crisp.
7. Step 7: Place a generous spoonful of shredded beef on each tortilla. Top with chopped cilantro, diced onion, and a squeeze of lime. Serve the tacos alongside a small bowl of the hot consommé for dipping.

Tips & Variations

• For extra smoky flavor, char the dried chilies briefly over an open flame before soaking.
• Use fresh corn tortillas and warm them slightly before frying for better texture.
• If you prefer a spicier taco, add some chopped fresh chilies or hot sauce to the shredded beef before serving.
• To save time, prepare the chili sauce in advance and refrigerate it for up to 2 days.

Storage

Store leftover birria meat and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to keep the meat tender and soak in the flavorful consommé. Tortillas are best served fresh but can be kept wrapped in a clean cloth at room temperature for a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for birria?

Yes, other cuts like brisket or short ribs work well due to their marbling and tenderness when slow-cooked.

What can I substitute if I can’t find all the types of dried chilies?

Use a mix of available dried chilies with similar flavor profiles, such as more guajillo or ancho chilies. You can also add a bit of smoked paprika for smokiness if needed.

Authentic Birria Tacos Recipe

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4.7 from 92 reviews

Authentic Birria Tacos are a traditional Mexican dish featuring tender, slow-cooked beef in a rich, flavorful chili-based broth. The beef is marinated in a blend of dried chilies, garlic, and spices, then simmered until fork-tender. Served on crispy corn tortillas and garnished with fresh cilantro, diced onion, and lime, these tacos are accompanied by a warm consommé perfect for dipping.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 12 tacos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Marinade

• 2 lb beef chuck, cut into 2‑inch cubes
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 4 cloves garlic, peeled
• 1 cup low‑sodium beef broth (divided)
• ½ cup freshly squeezed orange juice
• 2 tbsp apple cider vinegar
• 1 tbsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground cloves
• Salt and freshly ground black pepper, to taste
• Olive oil, for drizzling

Toppings and Serving

• 12 corn tortillas (small, 6‑inch)
• ¼ cup chopped fresh cilantro
• ½ cup diced white onion (for garnish)
• 2 limes, cut into wedges

Instructions

1. Prepare the chilies and sauce: Soak the guajillo, ancho, and pasilla chilies in hot water for 15–20 minutes until soft. Drain and transfer them to a blender along with garlic, orange juice, apple cider vinegar, oregano, cumin, cloves, and ½ cup of beef broth. Blend until smooth. Taste the sauce and adjust seasoning with salt or a pinch of sugar if desired.
2. Marinate the beef: Season the beef cubes with salt, pepper, and a drizzle of olive oil. Add the blended chili sauce to the beef and mix until the meat is well coated. Place the mixture in a zip-top bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
3. Cook the birria: Heat a large Dutch oven over medium-high heat and add 1 tablespoon of oil. Brown the marinated beef in batches to develop flavor. Once all pieces are browned, pour in the remaining beef broth, scraping up the browned bits from the bottom. Stir in the blended chili sauce and the quartered white onion. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours and 15 minutes, or until the beef is fork-tender.
4. Shred the beef: Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot to soak up the flavorful broth, keeping it warm until ready to assemble the tacos.
5. Assemble and serve the tacos: Heat a cast-iron skillet over medium heat. Lightly brush each corn tortilla with some of the birria broth, then fry for 30 to 45 seconds on each side until crisp and slightly golden. Place a generous spoonful of shredded beef onto each tortilla, then top with chopped cilantro and diced onion. Serve the tacos with lime wedges and a small bowl of warm consommé for dipping.

Notes

• For best flavor, marinate the beef overnight to allow the spices to deeply penetrate the meat.
• The consommé broth is essential for dipping and adds moisture and extra taste to the tacos.
• Use fresh corn tortillas for authentic texture and flavor; warming them before frying helps prevent tearing.
• If dried chilies are unavailable, substitute with quality chili powder blends, but the flavor may vary slightly.

Keywords: birria tacos, Mexican tacos, slow-cooked beef, chili marinade, shredded beef tacos, authentic Mexican recipe