My Fave Birria Tacos

Birria tacos fill the house with warmth and deep savory aromas every time I prepare them for family gatherings. This dish is beloved for its festive spirit and layers of flavor—savory marinated beef, crispy tortillas, and a rich broth for dipping. Originating from Jalisco, birria represents comfort and celebration, making any meal feel special. When you make these at home, you are bringing an authentic taste of Mexico right to your table.

My family always lights up when they smell the chilies roasting. I first made birria tacos for my parents’ anniversary and it has quickly become our most-requested dish for big celebrations.

Ingredients

• Beef chuck roast: provides richness and becomes incredibly tender after slow cooking look for marbling for best results
• Dried guajillo chilies: bring a smoky but mild heat choose ones that are pliable and not brittle
• Dried ancho chilies: impart a sweet earthy tone make sure they have deep color
• Dried pasilla chili: adds a subtle bittersweet touch pick glossy ones with no cracks
• Onion: gives a natural sweetness and balance to the marinade use yellow for depth
• Garlic: is a must for seasoning and aroma use fresh cloves for full flavor
• Ground cumin: offers warmth and complexity use freshly ground if available
• Ground oregano: brings herbal brightness Mexican oregano is best but Mediterranean works
• Dried thyme: layers in another savory note look for flakes that are green not brown
• Black pepper and salt: to heighten all other flavors
• Beef broth: forms the base of the stew use low-sodium for better control over seasoning
• Apple cider vinegar: brightens the marinade and tenderizes the beef
• Bay leaves: infuse the broth with subtle herbal fragrance
• Corn tortillas: serve as the perfect vessel for fillings fresh and pliable tortillas work best
• Fresh cilantro: adds a bright herbaceous finish chop just before serving
• Diced onion: offers crunch and freshness pick white onion for a classic touch
• Lime wedges: add a hit of acid and balance at serving use juicy limes
• Shredded cheese: optional but great for melting in the taco use Oaxaca or Monterey Jack

Step-by-Step Instructions

Prepare the dried chilies:

Toast dried guajillo dried ancho and pasilla chilies in a dry skillet over medium heat for one to two minutes until they fill the kitchen with aroma stir them constantly to avoid burning once they start to puff up and smell fragrant remove from the heat and cover with hot water in a bowl so they fully soften for about fifteen minutes

Blend the marinade:

In a blender combine the softened chilies about half a cup of the soaking liquid chopped onion minced garlic cumin oregano thyme black pepper salt apple cider vinegar and one cup of beef broth blend on high until the mixture is completely smooth scraping down the sides to ensure no chunks remain this will be the flavor core of your birria

Marinate the beef:

Place beef chuck pieces in a large bowl pour all the chili marinade over the beef and use your hands or tongs to thoroughly coat every piece cover the bowl tightly and let it marinate in the refrigerator at least one hour but overnight delivers the fullest flavor

Cook the beef:

Transfer both beef and marinade into a large Dutch oven or heavy pot add remaining beef broth and nestle in bay leaves bring everything up to a gentle boil over medium heat then reduce to a low simmer cover with a lid and cook for two and a half to three hours until the beef shreds easily with a fork and the broth is rich and fragrant

Shred and soak the beef:

Take the beef out of the pot using tongs and shred it into strands with two forks discard any large chunks of fat skim off fat from the surface of the broth if desired then return the shredded meat to the pot to soak up more flavor in the hot broth

Warm the tortillas:

Set a skillet over medium heat and add corn tortillas one at a time cooking each for about thirty seconds on both sides until flexible but not crisp cover with a towel to keep warm and pliable

Assemble the tacos:

Take each warm tortilla and fill with a big scoop of shredded birria top with diced onion chopped cilantro and a sprinkle of cheese if you like

Serve with broth:

Arrange tacos on plates ladle a portion of the birria broth into small bowls for dipping and serve lime wedges alongside for squeezing over the tacos

Pin

When I prepare this recipe the moment I roast chilies fills me with nostalgia My grandmother would always insist we toast until just fragrant never scorched I can still hear her laughter every time someone found chilies a little too spicy

Storage tips

Store leftovers in airtight containers in the refrigerator The beef and broth separate easily and both reheat well The flavors deepen after a day Gently reheat on the stove stirring often For longer storage freeze meat and broth in separate containers for up to two months

Ingredient substitutions

If you cannot find all three types of dried chilies try substituting with just guajillo or ancho If beef chuck is unavailable boneless short ribs or brisket work well For a lighter twist swap in pork shoulder or even mushrooms for a vegetarian approach

Serving suggestions

Set up a taco bar for gatherings with bowls of diced onion cilantro cheese and lime wedges on the side Add pickled onions or radishes for crunch Seasoned black beans and Mexican rice complete the meal Serve with a pitcher of agua fresca or cold Mexican beer

Pin

Cultural context

Birria originated in the Jalisco region of Mexico and was traditionally prepared for weddings and large gatherings It has become wildly popular at food trucks and taquerias across the world With flavorful beef and spicy broth this dish is a celebration of Mexican heritage and communal sharing

Recipe FAQs

→ What cut of beef yields the juiciest tacos?

Beef chuck roast is ideal, as its marbled fat ensures tender, flavorful bites after slow cooking.

→ How spicy are birria tacos?

The chilies add robust flavor with mild-to-moderate heat. Spice levels can be adjusted by using fewer chilies or removing seeds.

→ What’s the purpose of serving the broth (consomé) on the side?

The rich broth enhances flavor and acts as a dipping sauce, adding moisture and depth to each taco.

→ Can I use other meats for birria tacos?

Yes, lamb or goat are traditional alternatives, each providing a distinct taste. Cooking times may vary.

→ Why toast and soak the chilies?

Toasting intensifies the flavor; soaking softens them for blending into a smooth, aromatic marinade.

→ What toppings work best?

Classic options are chopped onion, fresh cilantro, and a squeeze of lime. Cheese can be added for extra richness.