How To Make Birria Tacos

Ingredients

• 2 lb Beef Chuck (cut into 2‑inch cubes, trimmed of excess fat)
• 2 lb Beef Short Ribs (bone‑in, cut into large pieces)
• 6 Dried Guajillo Peppers (stem removed, seeds discarded before blending)
• 4 L Beef Stock (low‑sodium preferred)
• 6 Bay Leaves (dried)
• 2 Cinnamon Sticks (whole sticks)
• 6 Garlic Cloves (minced)
• 0.25 cup Fresh Cilantro (chopped)
• 1 tbsp Chili Powder (Mexican blend)
• 1 tbsp Salt (kosher or sea salt)
• 1 tbsp Ground Cumin (toasted for extra flavor)
• 1 tbsp Dried Oregano (Mexican oregano preferred)
• 1 White Onion (diced)
• 1 cup Cheese (shredded Oaxaca, mozzarella or Monterey Jack)
• 12 Corn Tortillas (6‑inch diameter)

Instructions

1. Soak and Blend Guajillo Peppers

   Place the 6 dried guajillo peppers in a large bowl, cover with boiling water, and let sit for 10 minutes. Drain, remove stems and seeds, then transfer to a blender with a splash of water and blend until smooth.

   Time: PT15M

2. Prepare Aromatics

   Mince the garlic cloves, dice the white onion, and chop the cilantro. Set aside.

   Time: PT5M

3. Season and Sear the Beef

   Generously season the beef chuck and short rib pieces with 1 tbsp salt. Heat a large pan over high heat and sear the chuck pieces on all sides until browned, then repeat with the short ribs. Transfer browned meat to a bowl.

   Time: PT5M

   Temperature: high heat

4. Build the Birria Stew

   In the large pot, pour in the 4 L beef stock. Add the seared beef chuck and short ribs, diced onion, minced garlic, chili powder, ground cumin, dried oregano, cinnamon sticks, bay leaves, and the blended guajillo puree. Stir to combine and bring to a boil.

   Time: PT10M

   Temperature: high heat

5. Simmer the Birria

   Reduce heat to a gentle simmer and cook uncovered for 2 hours, or until the meat is fall‑off‑the‑bone tender.

   Time: PT2H

   Temperature: medium simmer

6. Debone and Shred the Meat

   Remove the meat pieces from the pot, discard the bones, and shred the meat using two forks. Return the shredded meat to the pot.

   Time: PT10M

7. Assemble and Cook the Tacos

   Heat a dry frying pan over medium‑high heat. Dip a corn tortilla briefly into the birria broth, place it in the pan, add a handful of shredded meat and a sprinkle of shredded cheese, and cook until the tortilla is crisp and the cheese melts, about 1‑2 minutes per side.

   Time: PT10M

   Temperature: medium‑high

8. Serve

   Serve the tacos hot with a small bowl of the birria broth for dipping. Garnish with fresh cilantro and diced onion if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g