Beef Birria Tacos

A large tray of birria tacos with chopped white onion, fresh cilantro, and lime wedges.

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Juicy, slow-cooked beef, crispy tortillas, and melty cheese come together to create the best Birria Tacos you’ll ever taste. Dunk them in a rich, flavorful broth for the ultimate bite - perfect for taco night or any time you want something bold and delicious!

Prep Time20

Cook Time3 30

Total Time3 50

Course: Dinner

Cuisine: Mexican

Servings: servings

Author: Amy Nash

Ingredients

Birria Taco Meat

4-5 pounds chuck roast cut into 4 large chunks
2 pounds bone-in beef short ribs
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1-2 Tablespoons vegetable oil
1 large white onion quartered, dry skins removed
1 garlic bulb cut in half crosswise, then cut in half again
8 cups beef broth
3 bay leaves
8 dried guajillo chilis stems cut off and seeds removed
2 teaspoons ancho chili powder or regular chili powder
2 teaspoons Mexican oregano
1 teaspoon ground cumin

Tacos

14-16 white corn tortillas
2-3 cups Monterey Jack, Mozzarella, or Oaxaca cheese
Chopped fresh cilantro
Diced white onion
Lime wedges

Instructions

Pat the meat dry and season on all sides with the salt and pepper. Heat the oil in a large dutch oven over medium-high heat. Working in batches, sear the meat in the hot oil on all sides, turning carefully with tongs, then transfer to a plate.
4-5 pounds chuck roast, 2 pounds bone-in beef short ribs, 2 teaspoons coarse kosher salt, 1 teaspoon black pepper, 1-2 Tablespoons vegetable oil
Add the onion and garlic to the pot. Sear for 2-3 minutes, turning them once or twice to add a little color.
1 large white onion, 1 garlic bulb
Add the beef broth to the pot with the vegetables, along with the seared meat. Add the bay leaves, dried peppers, ancho chili powder, oregano, and cumin. Bring to a boil, then reduce the heat to medium-low and cook for 30 minutes. Skim any foam off the top.
8 cups beef broth, 8 dried guajillo chilis, 2 teaspoons ancho chili powder, 2 teaspoons Mexican oregano, 1 teaspoon ground cumin, 3 bay leaves
Use a slotted spoon or tongs to remove the peppers, onion, and garlic from the pot. Squeeze the cloves of garlic out from the skin of the garlic bulb. Transfer the cooked veggies to a blender or food processor and blend until smooth, adding broth as needed. Strain and press through a fine mesh sieve to remove bits of skin from the peppers, then stir the puree back into the broth with the meat.
Cover and simmer for 3 hours on low to medium-low until meat is tender and falling apart. Remove the bay leaves and discard.
Remove the meat from the broth and shred, discarding the fatty parts and bones from the short ribs. Strain the liquid through a fat separator, saving the grease in a separate bowl. Return the broth to the pot to keep warm until ready to serve.
Meanwhile, pour the grease into a shallow bowl. Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the reserved grease. Place on the hot griddle and top with some of the shredded meat and cheese. Fold the taco over itself like a quesadilla and press down with a spatula to help seal. Fry until crisp and golden-brown on the bottom, about 2-3 minutes, then flip and cook on the other side.
14-16 white corn tortillas, 2-3 cups Monterey Jack, Mozzarella, or Oaxaca cheese
Serve sprinkled with fresh cilantro and diced white onion, with lime wedges on the side and small bowls of the warm broth on the side for dipping and dip the tacos into the broth while eating.
Chopped fresh cilantro, Lime wedges, Diced white onion

Notes

Slow Cooker Version: Cook on HIGH for 4 hours or LOW for 6-8 hours.

Storage & Make Ahead

Store: Keep leftover birria meat in an airtight container in the refrigerator for up to four days. Store the broth separately to maintain the best texture and flavor.
Freeze: For longer storage, freeze the shredded beef and broth in separate freezer-safe containers or resealable bags for up to three months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm the birria meat in a pan with a splash of broth to keep it juicy. To crisp up fresh tortillas, heat a skillet over medium heat and fry them with a little reserved birria grease before assembling your tacos.
Make Ahead: Birria tastes even better the next day! Make the meat and broth in advance, store them separately, and reheat when ready to serve for an even deeper, richer flavor.

Nutrition

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