Birria Tacos

8 servings, 20 minutes

-Melt in your mouth beef -Fresh and flavorful -Crowd pleasing -Family favorite

Why You Will Love Beef Birria Tacos


Chuck roast and bone-in short ribs Onion, garlic, bay leaf Chicken bouillon and guajillo chiles Cumin, chile powder, oregano Corn tortillas and oil for frying Cheese, onion, cilantro, lime juice

Simmer birria meat


In a large stockpot add beef, aromatics, bay leaves, seasonings and dried chiles. Cover with water, bring to boil, then simmer on low  for 30 minutes.

Puree peppers


Transfer softened peppers to a blender and pulse until smooth. Strain any peelr remains and then add it back into the stew along with the chili powder.

Second simmer


Cover the pot with a lid and simmer for 3 hours, stirring approximately every 40 minutes. The beef should be tender and shredded easily when it’s done. Skim any grease from top.

Shred birria meat


Transfer bef pieces to a cutting board to shred. Discard any bones from the meat and discard the onion, garlic, and bay leaves from the liquid. Save a cup of broth for dipping.

Assemble tortilla


Dip 1 tortilla into reserved broth then place it into a prepared non-stick skillet. Fry then quickly, add beef and cheese to one-half of tortilla, topped with onion, cilantro, lime juice, and salt.

Fry until crispy


Fold tortilla in half and press down with a spatula. Fry until crisp and then transfer to a plate. Serve birria tacos with toppings if you didn’t add yours earlier, and a cup of warm broth for dipping.

Expert Tips

– Bone-in meat will provide more flavor than boneless. – Make sure the meat is fully submerged in the liquid. Not only to keep it moist but to make sure it’s cooking evenly. – Adjust the spice level of your birria tacos as needed.

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