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Birria Tacos have taken the culinary world by storm, captivating food lovers with their rich flavors and irresistible allure. Originating from the heart of Mexico, specifically the state of Jalisco, these tacos are not just a meal but a cultural experience steeped in tradition. Traditionally, Birria is a savory stew made with tender, slow-cooked meat, often served with a fragrant broth. However, the transition of this beloved dish into taco form has elevated its status and broadened its appeal, making it a staple in Mexican cuisine and beyond.

My Fave Birria Tacos

Indulge in my favorite Birria Tacos! This recipe features tender beef chuck roast and flavorful oxtail, simmered with aromatic spices and blended chiles for a rich broth. Each bite is filled with shredded meat, topped with fresh cilantro and diced onion, all wrapped in warm corn tortillas. Perfect for gatherings and served with lime wedges and a side of savory broth. Enjoy the deliciousness of these tacos with a unique quesabirria twist!
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Ingredients
  

3 lbs beef chuck roast (cut into large chunks)

1 lb oxtail

2 dried guajillo chiles

2 dried ancho chiles

1 tomato (roughly chopped)

1 onion (quartered)

4 cloves garlic

2 tsp ground cumin

2 tsp dried oregano

1 tsp smoked paprika

1 cinnamon stick

6 cups beef broth

Salt and pepper to taste

Corn tortillas (for serving)

Fresh cilantro (chopped, for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Cheese (optional, for quesabirria style)

Instructions
 

Prepare the Chiles: Remove stems and seeds from the dried guajillo and ancho chiles, then toast them in a dry skillet over medium heat for about 2-3 minutes, until fragrant. Add the toasted chiles to a blender with the chopped tomato, onion, garlic, cumin, oregano, paprika, and a pinch of salt. Blend until smooth, adding beef broth as needed to help with blending.

    Sear the Meat: Heat a large pot or Dutch oven over medium-high heat. Season the beef chuck and oxtail with salt and pepper. Sear the meat on all sides until browned, about 4-5 minutes per side. You may need to do this in batches.

      Cook the Meat: Once browned, return all the meat to the pot. Pour the blended sauce over the meat, add the cinnamon stick, and cover with the remaining beef broth. Bring to a simmer, then reduce heat to low, cover, and let cook for about 2.5 to 3 hours, or until meat is tender and easy to shred.

        Shred the Meat: Remove the cooked meat from the pot and let it cool slightly. Shred the meat using two forks and set aside. Strain the broth into a separate bowl to remove any solids, then return the shredded meat to the pot with the strained broth.

          Warm the Tortillas: In another skillet, warm corn tortillas over medium heat until soft and pliable, about 30 seconds on each side. If making quesabirria tacos, sprinkle cheese on the tortilla before adding the meat.

            Assemble Tacos: Place a generous amount of the shredded meat (with some broth) on each tortilla. Top with chopped cilantro and diced onion. Fold the tortillas in half.

              Serve: Serve the tacos with a side of the rich broth (consume it as a soup) and lime wedges for squeezing on top.

                Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 8-10 tacos