How To Make Delicious Birria Tacos At Home

Ingredients

• 2 lb Beef Chuck Roast (boneless, trimmed of excess fat)
• 2 lb Beef Short Ribs (bone‑in, adds collagen and flavor)
• 2 tbsp Kosher Salt (for coating the meat before chilling)
• 0.25 cup Canola Oil (for searing the meat)
• 1 large Yellow Onion (quartered)
• 4 Roma Tomatoes (quartered)
• 6 cloves Garlic (minced)
• 2 tbsp Apple Cider Vinegar
• 8 cup Water
• 2 Dried Morita Chilies (stemmed, seeds removed)
• 2 Dried Guajillo Chilies (stemmed, seeds removed)
• 2 Dried Ancho Chilies (stemmed, seeds removed)
• 1 Cinnamon Stick
• 1 tsp Coriander Seeds
• 1 tsp Black Peppercorns
• 1 tsp Allspice Berries
• 4 Cloves
• 2 Bay Leaves
• 1 tsp Mexican Oregano
• 2 Banana Leaves (cut to fit Dutch oven; substitute foil if unavailable)
• 12 Corn Tortillas (small, 6‑inch)
• 2 cup Oaxaca Cheese (shredded; mozzarella works as a substitute)
• 0.25 cup Fresh Cilantro (chopped for garnish)
• 0.5 cup Pickled Red Onions (store‑bought or quick‑pickled)
• 2 Lime (cut into wedges)

Instructions

1. Season and Chill the Meat

   Pat the chuck roast and short ribs dry, coat all sides generously with kosher salt, place in a bowl, cover, and refrigerate for at least 4 hours.

   Time: PT5M

2. Soak Dried Chilies

   Place Morita, Guajillo, and Ancho chilies in a bowl, cover with warm water, and let soften for 5 minutes. Remove stems and seeds under running water.

   Time: PT5M

3. Toast and Grind Spices

   In a medium skillet over medium heat, toast cinnamon stick, coriander seeds, black peppercorns, allspice berries, and cloves for 2‑3 minutes until fragrant. Transfer to a spice grinder, add bay leaves and Mexican oregano, and grind to a fine powder.

   Time: PT10M

4. Sear the Meat

   Remove the seasoned meat from the fridge, pat dry again, and heat ¼ cup canola oil in the Dutch oven over medium‑high heat until shimmering. Sear all sides of the meat until deep brown, about 3‑4 minutes per side. Transfer meat to a plate.

   Time: PT10M

   Temperature: Medium‑High

5. Sauté Onions and Tomatoes

   Add the quartered yellow onion and Roma tomatoes to the same pot, sprinkle with 1 tbsp salt, and cook, stirring occasionally, until they begin to sweat and soften, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium

6. Add Garlic and Toasted Spice Mix

   Stir in minced garlic and the freshly ground spice blend, cooking until fragrant, about 2 minutes.

   Time: PT3M

   Temperature: Medium

7. Build the Braising Liquid

   Add 2 tbsp apple cider vinegar and 8 cups water, scrape the bottom of the pot, return the seared meat, and toss in the softened chilies. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 30 minutes.

   Time: PT30M

   Temperature: Medium

8. Blend Chili Puree

   Remove the whole chilies with a slotted spoon. Place them in a high‑powered blender with 2 cups of the hot broth and blend until smooth and silky.

   Time: PT5M

9. Return Chili Puree and Oven‑Braise

   Stir the blended chili mixture back into the pot. Lay banana leaves (or foil) over the top of the meat to keep it moist, cover with the lid, and transfer the Dutch oven to a pre‑heated 325°F oven. Braise for 90 minutes.

   Time: PT90M

   Temperature: 325°F

10. Shred the Beef

    Remove the pot from the oven, discard the banana leaves, and transfer the meat to a large mixing bowl. Using two forks, shred the beef; it should pull away from the bones easily.

    Time: PT5M

11. Prepare the Consommé

    Skim the thin layer of fat from the surface of the remaining broth (consommé). Reserve the broth for dipping the tortillas.

    Time: PT5M

12. Crisp Tortillas and Assemble Tacos

    Heat a large skillet over medium heat, brush lightly with a bit of the consommé fat, and dip each corn tortilla briefly into the broth, then place in the skillet. Cook 30‑45 seconds per side until lightly crisp. Sprinkle shredded Oaxaca cheese on one half, add a generous amount of shredded beef, fold the tortilla, and cook until the cheese melts, about 1‑2 minutes per side.

    Time: PT10M

    Temperature: Medium

13. Garnish and Serve

    Place the finished tacos on a serving platter, garnish with chopped cilantro, pickled red onions, and a lime wedge. Serve the remaining consommé in small bowls for dipping.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

45g

Fat

30g

Fiber

5g

Ingredient Substitutions

• Instead of Beef Chuck Roast: Beef Brisket, Beef Shoulder
• Instead of Beef Short Ribs: Beef Back Ribs, Lamb Shank
• Instead of Kosher Salt: Sea Salt, Table Salt (use less)
• Instead of Canola Oil: Vegetable Oil, Avocado Oil
• Instead of Yellow Onion: White Onion, Sweet Onion
• Instead of Roma Tomatoes: Vine‑ripe Tomatoes
• Instead of Garlic: Garlic Powder (1 tsp)
• Instead of Apple Cider Vinegar: White Vinegar, Lime Juice
• Instead of Dried Morita Chilies: Chipotle Dried Chilies
• Instead of Dried Guajillo Chilies: Ancho Chilies
• Instead of Dried Ancho Chilies: Pasilla Chilies
• Instead of Cinnamon Stick: Ground Cinnamon (1/2 tsp)
• Instead of Coriander Seeds: Ground Coriander (1 tsp)
• Instead of Black Peppercorns: Ground Black Pepper (1/2 tsp)
• Instead of Allspice Berries: Ground Allspice (1/2 tsp)
• Instead of Cloves: Ground Cloves (1/4 tsp)
• Instead of Mexican Oregano: Italian Oregano (1 tsp)
• Instead of Banana Leaves: Aluminum Foil
• Instead of Corn Tortillas: Flour Tortillas
• Instead of Oaxaca Cheese: Mozzarella Cheese
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Dutch Oven with Tight‑Fitted Lid
• Large Skillet
• High‑Powered Blender
• Cutting Board
• Chef’s Knife
• Tongs
• Measuring Cups and Spoons
• Aluminum Foil (optional)
• Oven

Critical Steps — Do Not Skip

• Seasoning and chilling the meat for at least 4 hours
• Toasting and grinding whole spices for fresh flavor
• Searing the meat to develop a deep crust
• Blending the softened chilies with broth to create a smooth puree
• Oven braising with banana leaves (or foil) for 90 minutes
• Crisping tortillas in the consommé fat before assembling tacos

Chef Tips from the Video

• Use a mix of bone‑in short ribs and chuck roast for maximum flavor and collagen.
• Toast whole spices until fragrant, then grind just before cooking for the brightest taste.
• If banana leaves are unavailable, line the pot with a double layer of aluminum foil to trap steam.
• Add a splash of orange juice or a pinch of sugar to the broth for a subtle sweet balance.

Troubleshooting

Storage

Refrigerator: Store shredded beef and consommé in airtight containers for up to 4 days.

Freezer: Freeze the cooked meat and broth separately in freezer‑safe bags for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and chill the meat the night before for deeper flavor.
• The braised meat can be shredded and stored in the broth a day ahead.
• Consommé can be strained and refrigerated; reheat gently before serving.

Frequently Asked Questions