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Birria tacos have taken the culinary world by storm, beloved for their rich flavors and satisfying textures. Originating from the Mexican state of Jalisco, this dish is a perfect fusion of tender, savory beef and vibrant toppings, all wrapped in soft corn tortillas. The popularity of birria tacos has surged in recent years, becoming a staple not only in Mexican households but also in street food scenes worldwide. Whether enjoyed at festive gatherings or as a comforting meal at home, birria tacos are a celebration of flavor that brings people together.

My Fave Birria Tacos

Dive into the flavor of my favorite Birria Tacos! These mouthwatering tacos are filled with tender, shredded beef simmered in a rich, spiced broth. Made with hearty beef chuck and shank, dried guajillo and ancho peppers, and aromatic herbs, every bite is a fiesta of taste. Serve with warm corn tortillas, onion, cilantro, and a side of broth for dipping. Perfect for family gatherings or a cozy evening at home. Savor the deliciousness!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into large chunks

1 lb beef shank, bone-in for extra flavor

4 dried guajillo peppers, stems and seeds removed

4 dried ancho peppers, stems and seeds removed

1 medium onion, chopped

4 cloves garlic, minced

1 tsp cumin

1 tsp dried oregano

1 tsp thyme

2 bay leaves

4 cups beef broth

Salt and pepper to taste

2 tbsp vegetable oil

For the Tacos:

12 corn tortillas

1 cup diced white onion

1 cup chopped fresh cilantro

1 lime, cut into wedges

1 cup crumbled queso fresco (optional)

Salsa of your choice (for serving)

Instructions
 

In a skillet over medium heat, toast the guajillo and ancho peppers for about 2-3 minutes until fragrant but not burned. Transfer to a bowl and cover with boiling water. Let them soak for about 15-20 minutes until softened.

    In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot in batches, browning on all sides. Remove the browned beef and set aside.

      In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Drain the soaked peppers and place them in a blender along with the sautéed onion and garlic, cumin, oregano, thyme, and about 1 cup of the beef broth. Blend until smooth to create a sauce.

          Pour the sauce back into the pot, then return the browned beef and shank to the pot. Add the bay leaves and remaining beef broth. Bring to a simmer, then cover and cook on low heat for about 3 hours, or until the beef is tender and shreds easily.

            Once cooked, remove the beef from the pot and shred it using two forks. Discard the bones from the beef shank. Strain the broth to remove any solids, then reserve the broth for dipping the tacos.

              To assemble the tacos, heat the corn tortillas on a skillet until warm. Place shredded beef in the center of each tortilla, then top with diced onion, chopped cilantro, and crumbled queso fresco if desired.

                Serve the tacos with lime wedges and a side of the reserved broth for dipping. Enjoy your delicious Birria Tacos!

                  Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 8