Description
This authentic Birria Tacos recipe features tender, slow-cooked beef simmered in a rich, smoky chili broth. Served on warm corn tortillas with melted Monterey Jack cheese and fresh toppings like onion, cilantro, and lime, these tacos deliver a perfect blend of deep, spicy, and savory flavors that make them irresistible for any taco lover.
Ingredients
Scale
Chili Sauce
- 6 dried Guajillo chiles (stemmed and deseeded)
- 4 dried Ancho chiles (stemmed and deseeded; can substitute with canned chipotles)
- 3 vine tomatoes (quartered)
- 1 white onion (quartered)
- 8 cloves garlic (peeled and smashed)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar (or lemon juice)
- 4 cups low sodium beef broth
Meat
- 3 pounds chuck roast (cut into 4 chunks)
- 1 ½ pounds bone-in short ribs
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 tablespoons vegetable oil (divided)
Toppings & Assembly
- 15 corn tortillas (flour or cassava flour tortillas also work)
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh lime wedges (for serving)
Instructions
- Prepare the chiles and sauce: Toast the dried Guajillo and Ancho chiles lightly in a dry skillet until fragrant, then soak them in hot water for about 15 minutes until softened. Meanwhile, roast the tomatoes, quartered onion, and garlic cloves until slightly charred. Blend the softened chiles, roasted vegetables, cinnamon stick, ground coriander, cumin, oregano, chili powder, orange juice, apple cider vinegar, and beef broth into a smooth sauce. Set aside.
- Sear the meat: Season the chuck roast chunks and bone-in short ribs generously with kosher salt and ground black pepper. Heat 1 tablespoon of vegetable oil in a large heavy pot or Dutch oven over medium-high heat and sear all sides of the meat until browned. Remove the meat and set aside.
- Simmer the meat in the sauce: Add the blended chili sauce to the pot and bring to a simmer. Return the meat to the pot, cover, and simmer on low heat for about 5 hours (or until the meat is tender and easily shredded), stirring occasionally. Alternatively, this can be done in a slow cooker or Instant Pot for convenience.
- Shred the meat and prepare tortillas: Once the meat is tender, remove it from the pot and shred it using two forks. Strain or skim any excess fat from the cooking liquid and adjust seasoning. Warm the corn tortillas on a skillet until pliable.
- Assemble the tacos: Dip each tortilla briefly into the cooking broth (consommé) for extra flavor, then place on a hot skillet. Add shredded meat and a generous amount of Monterey Jack cheese, allowing the cheese to melt. Fold the tortillas over to form tacos and crisp slightly on both sides.
- Serve with toppings: Garnish tacos with chopped yellow onion, fresh cilantro, and a squeeze of fresh lime juice. Serve remaining consommé as a dipping sauce on the side.
Notes
- Soaking and toasting the dried chiles enhances their flavor and depth in the sauce.
- Using bone-in short ribs adds extra richness and gelatin to the broth.
- For an authentic touch, use corn tortillas, but flour or cassava tortillas work well too.
- Leftover birria can be refrigerated for up to 3 days or frozen for later use.
- The consommé served with the tacos is perfect for dipping and adds moisture and flavor.
