Go Back
For the meat, the ideal choices are beef chuck roast and beef short ribs. Both cuts offer the perfect balance of tenderness and flavor when cooked low and slow. Beef chuck roast, known for its marbling, ensures that the meat remains juicy and flavorful as it cooks down in the sauce. On the other hand, beef short ribs add an additional layer of richness to the dish due to their higher fat content. The marbling in these cuts breaks down during cooking, infusing the broth with a deep, savory essence that is essential for authentic Birria.

My Fave Birria Tacos

Indulge in the deliciousness of my favorite birria tacos! 🌮 With tender beef chuck roast and short ribs simmered in a rich, flavorful sauce made from guajillo and ancho chiles, every bite is a fiesta for your taste buds. This slow-cooked recipe is perfect for gatherings or cozy nights in. Serve with fresh cilantro, diced onions, and zesty lime wedges for the ultimate taco experience. Dive into this savory goodness and elevate your taco night!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast

1 lb beef short ribs

4 dried guajillo chiles

2 dried ancho chiles

1 onion, quartered

4 cloves garlic, minced

4 cups beef broth

1 tsp cumin

1 tsp oregano

1 bay leaf

1 cinnamon stick

Salt and pepper to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles:

    - In a pan, dry roast the guajillo and ancho chiles over medium heat until fragrant (about 2-3 minutes) and then remove stems and seeds.

      - Soak the chiles in hot water for about 15 minutes until softened.

        Blend the Sauce:

          - In a blender, combine the soaked chiles, quartered onion, minced garlic, cumin, oregano, and a small amount of the soaking water. Blend until smooth, adding more water as needed. Set aside.

            Cook the Meat:

              - In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the beef chuck roast and short ribs with salt and pepper. Sear on all sides until browned (about 5-7 minutes).

                Add Ingredients:

                  - Pour the blended sauce into the pot with the meat. Add beef broth, bay leaf, and cinnamon stick. Stir to combine and bring to a simmer.

                    Slow Cook:

                      - Reduce heat to low, cover the pot, and let it cook for about 3 hours until the beef is tender and shreds easily. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.

                        Shred the Meat:

                          - Once cooked, remove the meat from the pot and shred it using two forks. Return the shredded beef to the pot and let it soak in the broth for added flavor.

                            Prepare tacos:

                              - In another pan, heat corn tortillas over medium heat until pliable. Fill each tortilla with a generous amount of the shredded birria.

                                Serve:

                                  - Serve the tacos with chopped cilantro, diced onion, and lime wedges on the side. Optionally, serve with a bowl of the broth (consommé) for dipping.

                                    Prep Time: 30 minutes | Total Time: 4 hours | Servings: 8