Pin it
I'm so excited to share my Birria Tacos recipe with you. These have become legendary in my family gatherings. The meat is so tender it practically melts and when you dip these crispy tacos in that rich sauce it's pure magic. Every time I make these my kitchen fills with the most amazing aroma and everyone comes running.
What Makes These Tacos Special
The magic happens when the juicy meat meets the crispy tortilla and that stretchy melted cheese. I love watching people's faces when they take their first bite and the sauce drips down their hands. These tacos are pure comfort food and I've even figured out ways to make them with chicken or jackfruit for my vegetarian friends.
Your Shopping List
- Chiles: 4 Guajillo and 2 Ancho chiles seeded
- Beef: 2 pounds chuck roast and 1 pound short ribs
- Salt + Pepper: 1 teaspoon each
- Vegetable Oil: 2 tablespoons
- Tomatoes: 3 large ones diced
- Onion: 1 large chopped
- Garlic: 6 cloves minced
- Beef Broth: 4 cups
- Spices: 1 teaspoon each coriander cumin oregano chili powder and a touch of cinnamon
- Orange Juice: 1/4 cup
- Apple Cider Vinegar: 2 tablespoons
- Tortillas: 12 corn tortillas
- Cheese: 2 cups Monterey Jack shredded
- Cilantro: 1/4 cup chopped
Pin it
Let's Make These Tacos
- Start With The Chiles
- Soak your chiles in hot water for 15 minutes then blend them with tomatoes garlic and spices until smooth.
- Cook The Meat
- Get your pot nice and hot sear that beef until it's brown all over then set it aside.
- Make The Sauce
- Cook those onions in the same pot add your chile mixture broth orange juice and vinegar. Put the meat back in.
- Let It Simmer
- Now comes the waiting game. Let it cook low and slow for about 4 hours until that meat falls apart.
- Time For Tacos
- Shred your meat dip those tortillas in the sauce and fry them up with meat cheese and cilantro until crispy.
- Ready to Eat
- Serve them hot with plenty of that amazing sauce for dipping.
Mix It Up Your Way
Sometimes I make these with chicken thighs when I want something lighter. My vegetarian friends love when I use jackfruit instead of meat. Adding extra cheese and caramelized onions makes them super indulgent.
Saving Leftovers
Keep your leftover meat in the fridge for up to 3 days separate from the sauce. When you want more tacos just warm up the meat in a skillet. You can freeze everything for up to 2 months just thaw overnight.
Frequently Asked Questions
- → Can I make birria tacos ahead of time?
You can prepare the meat and broth up to 3 days ahead and store in the fridge. The assembled tacos are best made fresh, but the prep work can be done in advance.
- → What can I substitute for guajillo and ancho chilies?
While traditional chilies give the best flavor, you can use a mix of dried California and New Mexico chilies. Make sure to keep the same total amount for proper heat balance.
- → Why do you dip the tortillas in the broth?
Dipping the tortillas in the fat-rich broth adds flavor and helps them get crispy when cooked. It also gives the tacos their signature reddish color.
- → Can I use a different type of meat?
Yes, you can use all chuck roast or substitute oxtail for the short ribs. The key is using meat that becomes tender with slow cooking.
- → How spicy are these tacos?
These tacos are medium spicy. You can adjust the heat by changing the amount of chili powder or removing more chile seeds during preparation.