Favorite Birria Tacos

Birria tacos are not just a dish; they’re a warm invitation to gather around the table and savor the rich, deep flavors of traditional Mexican cuisine. Originating from the state of Jalisco, these savory tacos are filled with tender, slow-cooked beef, seasoned to perfection with a blend of aromatic spices and served with a side of fragrant broth for dipping. What makes this dish special is the fusion of textures and flavors—the crispy tortilla enveloping the juicy meat, all complemented by fresh cilantro and a squeeze of lime. Whether it’s a festive occasion or a cozy weekend meal, birria tacos are sure to impress your family and friends, turning any meal into a culinary celebration.

This recipe not only showcases the deliciousness of birria tacos but also brings the enticing aromas of Mexican cooking into your home. From the first bite to the last, every element comes together in harmony, offering a taste that is both comforting and unforgettable. Perfect for those who love to share hearty meals, our birria tacos promise to be a hit at your next gathering.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 2 lbs beef chuck roast
• 2 cups beef broth
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt to taste
• Corn tortillas
• Oaxacan cheese, shredded
• Fresh cilantro, chopped
• Lime wedges for serving

The ingredients ready for preparation, showcasing the vibrant colors and textures.

Directions

1. In a large pot, combine the beef chuck roast, beef broth, dried guajillo chiles, dried ancho chiles, chopped onion, minced garlic, cumin, oregano, and salt. Bring the mixture to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and let it simmer for 2 to 3 hours, until the beef is tender and easily shreddable.
3. Remove the beef from the pot and shred it using two forks. Strain the broth to remove the solids and reserve it to serve as consomé for dipping.
4. In a skillet, heat a little oil over medium heat and lightly fry the corn tortillas until they are warm and pliable.
5. Fill each tortilla with a generous amount of shredded beef and a sprinkle of Oaxacan cheese, then fold the tortillas in half.
6. Fry the filled tacos in the skillet until they are golden brown and crispy on both sides.
7. Serve the birria tacos with a side of consomé, topped with fresh cilantro and lime wedges for a zesty kick.

Tips & Variations

• Ingredient Substitutions: If you can’t find dried guajillo or ancho chiles, you can use other types of dried chiles, like chipotle for a smoky flavor or pasilla for a rich depth.
• Optional Variations: Add diced onions and fresh jalapeños to the filling for an extra kick. You can also experiment with different cheeses like Monterey Jack or queso fresco.
• Storage or Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them up in the skillet on low heat for a few minutes until heated through.

Recipe Information

• Prep time: 15 minutes
• Cook time: 3 hours
• Total time: 3 hours 15 minutes
• Servings: 6 servings
• Difficulty level: Intermediate

Generic image description of birria tacos to showcase the culinary delight.