Easy Birria Tacos Recipe

Ingredients

• 3 whole Guajillo Chilies (dried, stems removed)
• 4 whole Ancho Chilies (dried, stems removed)
• 4 cups Water (boiling, for soaking chilies)
• 2 lb Chuck Roast (cut into 2‑inch cubes)
• 1 lb Beef Short Ribs (cut into 2‑inch pieces)
• 3 tbsp Vegetable Oil (for searing and skillet)
• 1 tbsp Salt (season meat)
• 2 medium Carrots (peeled and diced)
• 1 large Onion (diced; reserve extra for topping)
• 8 medium Tomatoes (halved)
• 6 cloves Garlic (smashed and halved)
• 1 tsp Mexican Oregano (crushed)
• 2 tsp Ground Cumin
• 1 whole Cinnamon Stick
• 2 whole Bay Leaves
• 4 cups Beef Broth (low‑sodium preferred)
• 1 cup Shredded Cheese (Mozzarella, Oaxacan, or Colby‑Jack; shredded)
• 12 pieces Corn Tortillas (12‑inch diameter, preferably fresh)
• 0.5 bunch Fresh Cilantro (chopped for garnish)
• 2 whole Lime (cut into wedges)
• 0.25 bunch Radishes (thinly sliced for topping (optional))

Instructions

1. Soak Dried Chilies

   Place the guajillo and ancho chilies in a large heat‑proof bowl and pour 4 cups of boiling water over them. Let them soak for 45 minutes until softened.

   Time: PT45M

2. Prep the Meat

   Trim any excess fat from the chuck roast and short ribs, then cut into roughly 2‑inch cubes. Sprinkle the meat evenly with 1 tbsp salt.

   Time: PT10M

3. Sear the Meat

   Heat 2 tbsp vegetable oil in the Dutch oven over medium‑high heat. Working in batches, add the meat cubes, making sure not to overcrowd the pot. Brown each side for about 2 minutes, then transfer to a plate.

   Time: PT15M

   Temperature: Medium‑high

4. Sauté Vegetables

   In the same pot, add the diced carrots and onion. Cook, stirring frequently, for 7‑8 minutes until softened and lightly browned.

   Time: PT8M

   Temperature: Medium

5. Add Tomatoes, Garlic & Spices

   Stir in the halved tomatoes, smashed garlic, 1 tsp Mexican oregano, and 2 tsp ground cumin. Cook for 2 minutes, stirring constantly to release aromas.

   Time: PT2M

   Temperature: Medium

6. Blend Soaked Chilies

   Drain the softened chilies, reserving the soaking liquid. Transfer chilies to a blender, add ½ cup of the soaking liquid, and blend until smooth.

   Time: PT5M

7. Build the Birria Broth

   Return the meat to the pot. Add the blended chilies, 4 cups beef broth, a cinnamon stick, and 2 bay leaves. Stir to combine.

   Time: PT3M

8. Simmer the Birria

   Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer, uncovered, for 3 to 3½ hours, or until the meat is fork‑tender and reaches an internal temperature of 205‑210 °F.

   Time: PT3H30M

   Temperature: Low

9. Shred the Meat

   Remove the cinnamon stick and bay leaves. Using two forks, pull the meat apart into bite‑size shreds. Set aside.

   Time: PT10M

10. Crisp the Tortillas

    Heat 1 tbsp oil in a 12‑inch cast iron skillet over medium heat until shimmering. Dip each tortilla briefly in the rendered beef fat, then place in the skillet. Cook 30 seconds per side until lightly browned.

    Time: PT10M

    Temperature: Medium

11. Assemble the Tacos

    While the tortilla is still in the skillet, sprinkle a tablespoon of shredded cheese on one half, add a generous scoop of shredded beef, then fold the tortilla over. Cook another 30 seconds to 1 minute until the cheese melts and the tortilla is crisp.

    Time: PT10M

    Temperature: Medium

12. Serve

    Transfer tacos to a serving plate. Garnish with diced raw onion, chopped cilantro, lime wedges, and sliced radishes. Serve the warm broth in a small bowl for dipping.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Guajillo Chilies: Ancho chilies, Pasilla chilies
• Instead of Ancho Chilies: Guajillo chilies, Pasilla chilies
• Instead of Chuck Roast: Beef shoulder, Beef stew meat
• Instead of Beef Short Ribs: Beef shank, Oxtail
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Salt: Kosher salt, Sea salt
• Instead of Carrots: Parsnips, sweet potatoes (small dice)
• Instead of Onion: White onion, yellow onion
• Instead of Tomatoes: Roma tomatoes, canned diced tomatoes (drained)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Mexican Oregano: Mexican oregano leaves, regular oregano (less flavor)
• Instead of Ground Cumin: Cumin seeds (toasted & ground)
• Instead of Cinnamon Stick: 1/2 tsp ground cinnamon
• Instead of Bay Leaves: 1 tsp dried thyme
• Instead of Beef Broth: Chicken broth, water + bouillon cube
• Instead of Shredded Cheese: Monterey Jack, Queso Oaxaca
• Instead of Corn Tortillas: Flour tortillas (not traditional)
• Instead of Fresh Cilantro: Parsley (different flavor)
• Instead of Lime: Lemon wedges
• Instead of Radishes: Jicama strips

Equipment Needed

• Large Heat‑Proof Bowl
• Dutch Oven or Large Pot
• Wooden Spoon
• Blender
• 12‑inch Cast Iron Skillet
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Tongs
• Serving Dish

Critical Steps — Do Not Skip

• Soaking the dried chilies until fully softened
• Searing the meat without overcrowding the pot
• Simmering the stew for 3‑3.5 hours until meat reaches 205‑210 °F
• Using rendered beef drippings to coat the tortillas
• Ensuring the cheese fully melts before folding the taco

Chef Tips from the Video

• Add a small piece of dark chocolate (5 g) to the broth for depth of flavor.
• Toast the cinnamon stick and bay leaves briefly before adding to release extra aroma.
• For extra smoky flavor, briefly char the chilies over an open flame before soaking.

Troubleshooting

Storage

Refrigerator: Store the shredded birria and broth in airtight containers for up to 4 days.

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

Room temperature: Do not store at room temperature; cool to fridge within 2 hours.

Make-Ahead Tips

• Soak the chilies the night before to save time.
• Prepare the broth and shredded meat up to 2 days ahead; reheat gently before serving.
• The consommé can be frozen in ice‑cube trays for quick portioning.

Frequently Asked Questions