Homemade Birria Tacos are like a warm hug for your taste buds! These tacos are filled with tender, flavorful beef that’s been slowly cooked in a spicy broth. Yum!
Serve them with some fresh cilantro and lime, and you’ve got a meal that makes any day feel special. I love dunking mine in the broth—it’s just so good! 🌮❤️
Key Ingredients & Substitutions
Beef Chuck Roast/Short Ribs: This cut is ideal because it becomes tender and flavorful when slow-cooked. You could also use beef brisket or oxtail for a different texture and taste.
Dried Chiles: Guajillo, ancho, and pasilla chiles bring depth to the sauce. If you can’t find them, feel free to use chipotle or cayenne for heat, or even some red pepper flakes for a simpler option.
Beef Broth: Homemade is best, but store-bought works too! You can substitute with vegetable broth for a lighter flavor, but be mindful it will change the sample intensity.
Corn Tortillas: Authentic birria tacos use corn tortillas for a classic vibe. Flour tortillas are fine for a different texture, but corn gives you that traditional feel. If gluten-free is needed, look for gluten-free corn tortillas.
How Do I Achieve Tender, Flavorful Meat?
The key to tender beef in birria tacos is slow cooking. This allows the flavors of the spices and chiles to deeply infuse the meat. Here are simple steps to follow:
- Start by searing the meat to lock in moisture and flavor. Don’t rush this step!
- After pouring on the chile sauce and broth, make sure to bring it to a boil before reducing to low heat.
- Let it simmer for 3-4 hours. The longer, the better! You’ll know it’s done when the meat pulls apart easily.
This way, you end up with perfectly shredded beef that practically melts in your mouth! Enjoy every aspect of the rich flavors in your homemade birria tacos!
Homemade Birria Tacos
Ingredients You’ll Need:
For the Birria:
- 3 lbs beef chuck roast or beef short ribs
- 6 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 white onion, quartered
- 5 cloves garlic
- 2 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
For the Tacos:
- Corn tortillas
- Vegetable oil (for frying)
- Fresh cilantro, chopped
- Finely chopped white onion
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe will take about 4 to 5 hours in total, which includes around 30 minutes for preparation and about 3 to 4 hours for cooking. Most of the time is spent letting the beef simmer until it’s deliciously tender. So, a little patience goes a long way!
Step-by-Step Instructions:
1. Prepare the Chiles:
Start by placing the dried guajillo, ancho, and pasilla chiles in a bowl. Pour hot water over them until they are fully submerged. Let them soak for about 15-20 minutes until they become soft.
2. Make the Birria Sauce:
After soaking, drain the chiles and transfer them to a blender. Add the quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, cinnamon, salt, and pepper. Next, pour in about 1 cup of beef broth and blend everything together until you have a smooth sauce.
3. Cook the Beef:
Take your beef chuck roast or short ribs and season them generously with salt and pepper. In a large pot or Dutch oven, heat a little oil and sear the beef on all sides over medium-high heat until it’s well-browned. Then, remove the beef from the pot and set it aside.
4. Simmer the Stew:
Pour the blended chile sauce over the beef in the pot. Add the remaining beef broth, and bring everything to a boil. Once it’s boiling, lower the heat to a simmer, cover it, and cook for about 3 to 4 hours. The beef should become really tender and easy to shred.
5. Shred the Meat:
Once the beef is ready, take it out of the pot and shred it using two forks. Return the shredded meat back into the pot, mixing it well with the flavorful broth—this is your delicious consommé!
6. Prepare the Tacos:
Heat a skillet or griddle over medium heat. Take the corn tortillas and dip them into the birria broth to coat them lightly. Fry the tortillas in a bit of vegetable oil until they’re crisp but still pliable.
7. Assemble the Tacos:
Fill each tortilla with generous amounts of the shredded birria meat. Fold each taco and continue cooking in the skillet for about a minute on each side until they are nicely crisped and caramelized.
8. Serve:
Your birria tacos are ready to be enjoyed! Garnish them with chopped white onion and fresh cilantro, and serve with lime wedges on the side. Don’t forget the small bowl of warm consommé for dipping—it’s the best part!
Enjoy your delicious, flavorful homemade birria tacos, filled with all the rich and spicy goodness in each bite!
Can I Use Different Cuts of Meat?
Absolutely! While beef chuck roast and short ribs are ideal for tenderness, you can also try beef brisket or oxtail for different textures and flavors. Just adjust cooking times if needed, as some cuts may take longer to become tender.
How Can I Store Leftover Birria?
Store any leftover birria in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of beef broth to keep it moist. You can also freeze leftovers for up to 3 months—just thaw in the fridge before reheating.
Can I Make This Recipe Spicier?
Definitely! If you like it spicy, consider adding some chipotle chiles or red pepper flakes to the sauce. You can start with one and adjust to your heat preference. Just remember to taste as you go to find the right balance!
What Can I Serve with Birria Tacos?
Aside from the classic lime and onion garnishes, you can serve birria tacos with sides like Mexican street corn, rice, or a simple salad. Pairing with some fresh guacamole or salsa adds to the deliciousness, too!
