Authentic Birria Tacos recipe ️ (description)

Ingredients

• 4 pounds Chuck Roast (cut into 2‑inch chunks, heavily seasoned with salt and pepper)
• 2 teaspoons Salt (for seasoning the meat)
• 1 teaspoon Black Pepper (freshly ground)
• 3 pieces Dried Guajillo Chilies (stemmed, seeded, toasted)
• 2 pieces Dried Ancho Chilies (stemmed, seeded, toasted)
• 2 pieces Tomatoes (medium, diced)
• 1 piece Onion (medium, diced (half for sauce, half for topping))
• 4 cloves Garlic (minced)
• 4 cups Water (for simmering chilies)
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Mexican Oregano
• 1/2 teaspoon Ground Coriander
• 2 pieces Whole Cloves
• 5 pieces Whole Black Peppercorns
• 2 cups Beef Broth (low‑sodium)
• 2 leaves Bay Leaves
• 1 piece Cinnamon Stick
• 2 tablespoons Apple Cider Vinegar
• 10 pieces Corn Tortillas (preferably 6‑inch size)
• 1 cup Oaxaca Cheese (shredded)
• 0.5 piece Onion (topping) (small, finely diced)
• 0.5 cup Cilantro (chopped)
• 2 tablespoons Vegetable Oil (for frying tortillas)
• 4 pieces Lime Wedges (for serving)

Instructions

1. Cut and Season the Beef

   Trim any excess fat from the chuck roast, cut it into 2‑inch chunks, then season generously with salt and black pepper.

   Time: PT10M

2. Sear the Beef

   Heat the large pot over high heat, add a thin layer of oil, and sear the beef chunks on all sides until deeply browned.

   Time: PT5M

   Temperature: high heat

3. Toast Dried Chilies and Aromatics

   In the same pot, add the toasted, seeded guajillo and ancho chilies, diced tomatoes, diced onion, and minced garlic. Toast for a few minutes until fragrant.

   Time: PT5M

   Temperature: medium‑high heat

4. Simmer Chilies

   Add 4 cups of water to the pot, bring to a boil, then reduce to a gentle simmer until the chilies are soft, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

5. Blend the Sauce

   Transfer the softened chilies, tomatoes, onion, garlic, and the cooking liquid to a blender. Add ground cumin, Mexican oregano, ground coriander, whole cloves, peppercorns, and blend until smooth.

   Time: PT5M

6. Strain the Sauce

   Pass the blended mixture through a fine mesh sieve back into the pot, pressing to extract as much liquid as possible.

   Time: PT2M

7. Combine Ingredients for Pressure Cooking

   Return the seared beef to the pot, add the strained sauce, 2 cups beef broth, bay leaves, cinnamon stick, and apple cider vinegar. Stir to combine.

   Time: PT5M

8. Pressure Cook the Birria

   Seal the pressure cooker and set to high pressure for 45 minutes. Once done, allow a natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT45M

   Temperature: high pressure

9. Shred the Beef

   Remove the meat, discard bay leaves and cinnamon stick, and shred the beef with two forks until it falls apart.

   Time: PT5M

10. Fry the Tortillas

    Heat a skillet over medium‑high heat, add a thin layer of vegetable oil, and quickly fry each corn tortilla for about 15 seconds per side until slightly crisp. Dip each tortilla in the top layer of the birria broth (consommé) before filling.

    Time: PT5M

    Temperature: medium‑high heat

11. Assemble the Tacos

    Place a generous amount of shredded beef on each tortilla, top with shredded Oaxaca cheese, diced onion, and chopped cilantro. Serve with lime wedges and a small bowl of the hot consommé for dipping.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Chuck Roast: Beef short ribs, Beef brisket
• Instead of Salt: Kosher salt
• Instead of Dried Guajillo Chilies: Dried Ancho chilies, Pasilla chilies
• Instead of Dried Ancho Chilies: Guajillo chilies, Pasilla chilies
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Dried Mexican Oregano: Regular oregano
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Apple Cider Vinegar: White vinegar
• Instead of Corn Tortillas: Flour tortillas
• Instead of Oaxaca Cheese: Mozzarella, Monterey Jack
• Instead of Cilantro: Parsley
• Instead of Vegetable Oil: Canola oil, Lard

Equipment Needed

• Large Pot or Dutch Oven
• Pressure Cooker or Instant Pot
• Blender
• Fine Mesh Sieve
• Tongs
• Chef's Knife
• Cutting Board
• Skillet or Griddle
• Serving Plate

Critical Steps — Do Not Skip

• Searing the beef to develop deep flavor
• Toasting and rehydrating the dried chilies
• Blending and straining the sauce for a smooth consommé
• Pressure cooking for the correct time to achieve shreddable meat

Chef Tips from the Video

• Toast the chilies until they are fragrant but not burnt; burnt chilies add bitterness.
• Use a mix of guajillo and ancho chilies for a balanced sweet‑smoky flavor.
• Add a splash of orange juice to the broth for a subtle citrus note.

Troubleshooting

Storage

Refrigerator: Store shredded beef and broth in airtight containers for up to 3 days.

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

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

Make-Ahead Tips

• The broth (consommé) can be made a day ahead and refrigerated; reheat before serving.
• Shredded beef can be stored separately from the broth and reheated together for best texture.

Frequently Asked Questions