Authentic Birria Tacos Recipe – Tender, Flavorful Mexican Beef Tacos
Delicious and flavorful birria tacos made with tender beef chuck, spices, and served with fresh toppings.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 4 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat oil in a large pot over medium-high heat. Brown beef on all sides, 5-7 minutes.
- Add onion and garlic; cook 3-4 minutes until softened.
- Blend ancho chilies, guajillo chilies, cumin, oregano, salt, black pepper, and 1 cup beef broth until smooth.
- Pour chili mixture into pot with beef. Add remaining beef broth. Bring to boil, reduce heat to low, cover and simmer 2-3 hours until beef is tender.
- Remove beef, shred, and return to pot, mixing with broth.
- Heat skillet over medium heat. Dip each tortilla in birria broth, cook 30 seconds per side until slightly crispy.
- Fill tortillas with shredded beef and cheese. Fold in half and cook 1 more minute until cheese melts. Serve with cilantro and lime wedges.
Notes
- Adjust spice levels to taste.
- Best served fresh; store in refrigerator up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg