Birria Tacos Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
18 tacos
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Calories
136 kcal
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Course
Main Course
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Cuisine
South American, Mexican
Birria Tacos Recipe
Description
This Birria Tacos Recipe involves simmering a combination of chuck roast and short ribs with onion, garlic, carrots, bay leaves, and guajillo chilies in seasoned water until the meat becomes tender enough to shred easily. The broth is enriched with chicken bouillon, Mexican oregano, cumin, and chili powder, developing a complex and hearty flavor. After cooking for several hours, the meat is separated from bones and shredded.
The shredded meat is typically assembled in white corn tortillas layered with quesadilla cheese, diced onion, and fresh cilantro. The process produces tacos that balance rich, savory, slow-cooked meat with the mild sweetness of cheese and the crisp freshness of raw onion and herbs. The cooking method yields juicy meat that holds moisture well, providing a satisfying texture inside the soft corn tortillas.
For serving, these tacos work well as a main dish for gatherings or meal prep. The recipe also suggests proper storage: refrigerate uncovered tacos in airtight containers for 3-4 days, freeze leftover meat for up to 3 months, and reheat using an air fryer or oven to maintain texture without drying out.
Ingredients
- 3 lbs chuck roast
- 2 lbs short ribs
- 1 white onion large
- 1 garlic narrow top cut off, bulb
- 4 carrot each cut into 4 large pieces, large
- 5 bay leaf
- 8 guajillo chiles stems cut and seeds removed
- 3 Tbsp chicken bouillon
- 1 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp cumin ground
- 1 tsp salt
- 6-8 cups water
- 1/4 cup beef broth or chicken broth
For Taco Assembly
- 12-16 white corn tortillas
- 2 cups quesadilla cheese
- 1 cup white onion diced
- 2 Tbsp cilantro fresh
Instructions
- In a large Dutch oven, add the meat, onion, garlic bulb, carrots, bay leaves, and dried peppers. Then, cover the ingredients with water.
- Next, add in the chicken bouillon, oregano, cumin, and salt and stir to combine. Bring to a boil.
- After 30 minutes, skim the top of the pot to remove any impurities from the bone cooking out. (This looks like bits of foam on the top).
- Next, remove the guajillo chilies from the pot and place in a blender with ¼-½ cup of broth and blend until smooth.
- If necessary, strain the blended chilies to remove the skin bits and return the mixture to the pot. Stir to combine.
- Add the chili powder and cover the pot.
- Continue to simmer for about 2 ½ hours until the meat is tender and will shred on its own. Be sure to stir every 30 minutes or so.
- After it has cooked, turn off the heat and remove the meat pieces from the pot to shred. Be sure to remove and throw away the bones in the process.
- After shredding the meat, use a ladle to skim off any excess grease that rises to the surface of the cooking liquid. Then, use the ladle to transfer the broth from the pot to a large bowl on the side. This is the sauce you will use for making your tacos.
- Time to assemble the tacos. To start, grab a large cast iron skillet and heat it on your stovetop over medium heat.
- Dip a corn tortilla into the reserved sauce and place into your skillet. Then on one side of the taco add your quesadilla cheese and shredded meat. Fold over the other half of the tortilla and cook each side until you get a nice crisp exterior. Repeat with the remainder of ingredients.
- Then, in a small bowl or ramekin, add additional broth from the pot and top with chopped white onion and fresh cilantro for dipping your beef birria tacos.Finally, serve with lime wedges on the side and enjoy!
Notes
- Store assembled Birria Tacos airtight in the fridge for up to four days to maintain freshness.
- Freeze any leftover shredded meat in airtight containers for up to three months.
- Reheat tacos in an air fryer at 350°F for 4-5 minutes or check often to avoid burning; alternatively, warm in the oven on a wire rack at 400°F for 10-12 minutes.
- Remove bones carefully when shredding meat to prevent bone fragments in tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18tacos
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 136kcal | 7% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 61mg | 3% |
| Potassium | 251mg | 5% |
| Vitamin A | 10IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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