Birria taco recipe step by step

Ingredients

For the Birria Stew:

2 lbs (1 kg) beef chuck roast, short ribs, or goat meat

5 dried guajillo chilies

3 dried ancho chilies

2 dried pasilla chilies (optional)

1 large white onion (halved)

6 garlic cloves

2 large tomatoes (or 1 cup canned diced tomatoes)

2 tbsp apple cider vinegar

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground cinnamon

2 bay leaves

4 cups beef broth or water

Salt and pepper to taste

For the Tacos:

Corn tortillas

Chopped white onion

Fresh cilantro, chopped

Lime wedges

Shredded cheese (optional, like mozzarella or Oaxaca cheese)

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Step-by-Step Instructions

1. Prepare the Chilies

Remove the stems and seeds from the dried chilies.

Toast the chilies in a dry skillet over medium heat for about 1–2 minutes until fragrant (do not burn).

Soak the chilies in hot water for 10–15 minutes until soft.

2. Blend the Sauce

In a blender, combine the soaked chilies, tomatoes, onion (one half), garlic, apple cider vinegar, cumin, oregano, cinnamon, and a pinch of salt. Add about 1 cup of the soaking liquid or beef broth.

Blend until smooth, then strain the mixture to remove any solids.

3. Cook the Meat

Season the meat generously with salt and pepper.

Heat a large pot or Dutch oven with a little oil and sear the meat on all sides until browned.

Pour the blended sauce over the meat. Add the bay leaves and remaining beef broth or water to cover the meat.

4. Simmer

Cover and simmer on low heat for 3–4 hours, or until the meat is tender and falling apart. Alternatively, use a pressure cooker (about 1 hour) or slow cooker (6–8 hours on low).

5. Shred the Meat

Remove the cooked meat from the pot and shred it with two forks. Return the shredded meat to the broth to keep it juicy.

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Make the Tacos

6. Prepare the Tortillas

Heat a skillet or griddle over medium heat.

Dip the corn tortillas in the birria broth (consommé) to coat them lightly.

7. Cook the Tacos

Place the dipped tortilla on the skillet, add a layer of shredded cheese (optional), then add the shredded birria meat.

Fold the tortilla in half and cook until crispy, about 2 minutes per side.

8. Serve

Serve the tacos with a side of the birria consommé for dipping.

Garnish with chopped onion, cilantro, and a squeeze of lime.