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Birria Tacos

Birria tacos are a flavorful dish made with tender, slow-cooked meat, rich broth for dipping, and warm tortillas, perfect for gatherings or cozy dinners.
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs chuck roast Choose quality cuts for best flavor.
  • 2 lbs short ribs Well-marbled pieces add tenderness.
  • 1 large white onion For cooking.
  • 1 bulb garlic Narrow top cut off.
  • 4 large carrots Cut into 4 large pieces.
  • 5 pcs bay leaves
  • 8 pcs guajillo chiles Stems cut and seeds removed.
  • 3 Tbsp chicken bouillon
  • 1 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 6-8 cups water For cooking.
  • 1/4 cup beef broth Or substitute with chicken broth.
  • 12-16 pcs white corn tortillas For assembling tacos.
  • 2 cups quesadilla cheese
  • 1 cup white onion Diced, for topping.
  • 2 Tbsp fresh cilantro For garnish.

Method
 

Preparation
  1. In a large Dutch oven, combine chuck roast, short ribs, onion, garlic bulb, carrots, bay leaves, and guajillo chiles. Cover with enough water to submerge everything.
  2. Stir in chicken bouillon, oregano, cumin, and salt. Bring to a boil over high heat.
  3. After 30 minutes, skim off impurities for a clear broth.
  4. Remove guajillo chiles, blend with 1/4 to 1/2 cup broth until smooth, then return to pot.
  5. Stir in chili powder and cover pot, simmer for about 150 minutes until meat is fork-tender.
Assembly
  1. Remove meat from pot and shred with forks.
  2. Ladle grease from broth and set aside. Transfer broth to a bowl for dipping sauce.
  3. Heat a large skillet over medium heat. Dip a corn tortilla into broth, then place in skillet.
  4. On half of the tortilla, layer shredded meat and quesadilla cheese, fold over, and cook until crispy.
  5. Repeat with remaining ingredients. Serve with broth, diced onions, fresh cilantro, and lime wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, use a freezer-safe container for up to 3 months. Reheat gently in skillet with broth.