Here’s a flavorful, home-style Beef Birria Tacos recipe 🌮
Crispy outside, juicy inside, with rich dipping broth.
Beef Birria Tacos
Ingredients
Birria Beef
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2–2½ lb beef chuck or short ribs
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3 dried guajillo chiles
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2 dried ancho chiles
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1 chipotle pepper (optional, for heat)
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1 medium onion, chopped
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4 cloves garlic
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1 tsp cumin
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1 tsp oregano
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½ tsp cinnamon
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2 bay leaves
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Salt & pepper
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3–4 cups beef broth or water
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2 tbsp oil
Tacos
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Corn tortillas
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Shredded mozzarella or Oaxaca cheese
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Chopped onion & cilantro
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Lime wedges
Instructions
1. Prepare the sauce
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Remove stems and seeds from dried chiles.
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Boil chiles in water for 10 minutes until soft.
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Blend chiles with onion, garlic, spices, and 1 cup of the soaking liquid until smooth.
2. Cook the birria
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Season beef with salt and pepper.
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Sear beef in oil until browned.
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Pour in chile sauce and beef broth.
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Add bay leaves.
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Simmer 2½–3 hours (or slow cooker 6–8 hours) until beef is very tender.
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Shred beef and return it to the broth.
3. Make the tacos
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Dip tortillas into the birria broth.
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Place on a hot skillet.
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Add cheese and shredded beef.
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Fold and cook until crispy on both sides.
4. Serve
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Garnish with onion & cilantro.
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Serve with a small bowl of the broth (consomé) for dipping.
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Squeeze lime on top.
Tips
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Let the broth rest—fat on top makes tacos extra crispy.
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Corn tortillas work best.
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Great for leftovers the next day!
If you want, I can share:
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Instant Pot version
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Chicken birria
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Beginner-friendly shortcut recipe