These Birria Tacos are supremely delicious! Melt in the mouth beef, rich in Mexican flavors, all mingling with melted cheese and wrapped in a crunchy tortilla. You have to give these a try!
Authentic Birria Tacos
Birria Tacos are a real showstopper of a meal! A lip smacking mix of sweet, sour, savory with a nice and spicy kick, just divine. The beef is cooked slowly so it’s juicy, tender and loaded with flavor. Tacos have never tasted so good! Perfect for special occasions, such as Cinco de Mayo or as a weeknight treat, plus they are gluten free!
Looking for more taco recipes? Why not also try Crispy Turkey Tacos and my Shrimp Tacos with Pineapple Slaw.
Why You’ll Love this Birria Tacos Recipe:
- MELT IN THE MOUTH BEEF: Slow cooked to tender perfection.
- PACKED WITH FLAVOR: Made with a mix of sweet and savory ingredients, these tacos are brimming with delicious and perfectly balanced flavors.
- GREAT FOR PARTIES: These yummy tacos taste as good as they look, perfect to wow the crowd!
These are dipping tacos! Save some of the braising liquid for a delicious dipping sauce.
How to Make Birria Tacos
Be sure to see the recipe card below for full ingredients & instructions!
- Soak your Ancho and Guajilo chiles in a bowl.
- Sear your roast in a Dutch oven, then set the roast aside.
- In the pot, simmer your short ribs with the spices and chiles.
- Remove the short ribs form the pot and refrigerate the braising liquid.
- Slow cook the roast and short ribs in your Dutch oven with the remaining ingredients.
- Dip your tortillas in the braising liquid and cook in a skillet.
- Assemble the tacos, serve and enjoy!
Birria Tacos are best with two kinds of beef. I love using chuck roast and short ribs.
Birria is traditionally a deliciously rich beef stew which mixes sweet, savory and slightly spicy flavors. Birria tacos take that stew and stuff them into crispy tacos – so good!
I use dried Guajilo and Acho chiles as they give you this wonderfully smoky, fruity flavor. However you can use others. Just be aware that the spice levels and flavor will change slightly.
Typically they are found in the spice or condiment aisles.
I love using corn tortillas as they hold up well and they give you an awesome crunch!
Serving Suggestions
Whether you are serving this up for a party or as a weeknight meal, you can level up with some of these yummy side dishes
Sides or no sides, these satisfying tacos are really going to please those taste buds!
Tips!
- You can substitute in oxtail instead of short ribs.
- Store stewed beef and reserved braising liquid in individual airtight containers in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Assembled tacos are best enjoyed fresh.
Amp up taco night with these utterly scrumptious birria tacos!
Are these tacos gluten free?
As long as you use corn tacos, this recipe is gluten free.
How spicy are birria tacos?
These tacos are medium spicy but you can dial it up by adjusting the chili powder.
What can I use instead of an immersion blender?
You can use a hand mixer, stand mixer or food processor.
Cheesy, juicy, crispy and loaded with flavor, these birria tacos are a must try. Slow cooked beef, encased in a crispy taco, with a divine dip – you will love them!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Birria Tacos Recipe
Prep: 30 minutes
Cook: 5 hours
Total: 5 hours 30 minutes
These Birria Tacos are supremely delicious! Melt in the mouth beef, rich in Mexican flavors, all mingling with melted cheese and wrapped in a crunchy tortilla. You have to give these a try!
Instructions
For the Stewed Meat
Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for at least 30 minutes.
While the peppers soak, season the chuck roast chunks with salt and pepper to taste.
Heat 1 tablespoon of oil in a large Dutch oven set over medium-high heat. In 2 batches, sear the roast on all sides, using more oil as needed. Transfer the seared chuck roast to a plate and set aside.
Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes.
Pour in the beef broth to deglaze the pot.
Transfer the hydrated chiles from the bowl of water to the pot. Add the short ribs, spices, and cinnamon stick. Bring the mixture to a boil, reduce the heat, and maintain a gentle simmer for 30 minutes.
Remove the short ribs and add to the plate with the seared roast. Skim the top of the pot to remove any impurities from the bone cooking out. Remove the cinnamon stick and discard. Transfer about 1 ½ – 2 cups of the braising liquid to a bowl. Cover the bowl and refrigerate.
Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.
Return the short ribs, seared beef, and any juices back to the Dutch oven. Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for at least 3-4 hours.
When the beef is cooked through, remove the short rib bones. Shred the meat with 2 forks.
For the Tacos
Remove the reserved braising liquid from the refrigerator. Working 1 tortilla at a time, dip the tortilla in the reserved liquid. Place the tortilla on a large skillet set over medium heat.
Top half of the tortilla with 1-2 tablespoons of shredded cheese, 2-3 tablespoons of shredded beef, and a sprinkle of onion and cilantro. Fold the tortilla in half to close.
Cook the tacos for 30-45 seconds on each side until crisp. Transfer to a serving platter and squeeze fresh lime juice over the top.
Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.
Becky’s tips
You can substitute in oxtail instead of short ribs.
Nutrition Information
Calories: 383kcal (19%) Carbohydrates: 24g (8%) Protein: 31g (62%) Fat: 19g (29%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 94mg (31%) Sodium: 333mg (14%) Potassium: 937mg (27%) Fiber: 6g (25%) Sugar: 7g (8%) Vitamin A: 3262IU (65%) Vitamin C: 13mg (16%) Calcium: 142mg (14%) Iron: 4mg (22%)
