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Birria Tacos
5 from 3 votes

Birria Tacos

Bring the vibrant taste of Mexico to your table with incredible birria tacos! Savor the tender, slow-cooked beef, smothered in a rich, flavorful sauce, and garnished with onion and cilantro - all wrapped in a crispy, toasted tortilla.

Prep Time
20 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 50 mins
Servings: 18 tacos
Calories: 282 kcal
Course: Main Course, Breakfast, Brunch
Cuisine: Mexican

Ingredients

Birria Stew
  • 4 whole ancho chile dried
  • 2 whole guajillo chile dried
  • 2 whole chipotle pepper in adobo sauce
  • 6 whole garlic cloves
  • 1 cup crushed tomatoes
  • 2 tablespoons white vinegar distilled
  • 2 teaspoons oregano dried, Mexican
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon vegetable oil
  • 4 pounds beef chuck roast
  • 1 teaspoon salt
  • 1 medium white onion diced
  • 4 cups beef broth
Birria Tacos
  • 18 small corn tortillas street taco size
  • 1 medium red onion diced
  • 1 cup cilantro chopped, fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 300°F. Bring a medium-sized pot of water to a boil. Add dried chiles, submerge in hot water, and let sit for 15-20 minutes until softened. Drain, remove stems, and scrape out seeds.
  2. Transfer peppers to a blender or food processor. Add chipotle peppers, garlic, crushed tomatoes, vinegar, oregano, paprika, cumin, allspice, and cinnamon. Puree until smooth.
  3. Heat a large, oven-safe Dutch oven pot over medium-high heat. Add vegetable oil. Season chuck roast with salt and sear on all sides until browned. Remove roast and set aside on a plate.
  4. Add diced onions to the pot and sauté for 3-4 minutes until they start to soften. Add chili paste mixture and cook for another 3-4 minutes.
  5. Pour in beef broth and stir to combine. Return roast to the pot and submerge in the liquid. Place the lid on the pot and transfer it to the preheated oven. Roast until tender and easily shredded, about 3 hours.
  6. Remove the roast from the liquid and shred. Spoon some of the liquid into individual serving bowls for dipping, but keep the meat separate from the liquids.
  7. Heat a large nonstick skillet over medium-high heat. Dip a tortilla into the liquid until fully submerged and immediately place it into the hot skillet. Toast for 1-2 minutes until browned, then flip. Place some of the meat, and a generous pinch of onion and cilantro onto half of the toasted tortilla, then fold in half to cover filling. Continue toasting and flipping so that both sides get toasted. Repeat with remaining tortillas.
  8. Serve immediately, hot, with the dipping liquid.

Nutrition Information

Calories 282kcal (14%) Carbohydrates 20g (7%) Protein 23g (46%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 70mg (23%) Sodium 448mg (19%) Potassium 637mg (14%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 2326IU (47%) Vitamin C 5mg (6%) Calcium 60mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 18 tacos

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 20g 7%
Protein 23g 46%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 70mg 23%
Sodium 448mg 19%
Potassium 637mg 14%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 2326IU 47%
Vitamin C 5mg 6%
Calcium 60mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.