Authentic Birria Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheflenacooks.com/authentic-birria-tacos-recipe/
