Name: Traditional Mexican Birria Tacos
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into chunks; 2 dried guajillo chilies; 2 dried ancho chilies; 2 dried pasilla chilies; 4 cloves garlic, minced; 1 onion, chopped; 2 tomatoes, chopped; 1 tbsp ground cumin; 1 tbsp ground oregano; 1 tsp ground cinnamon; 1 tbsp salt; 6 cups beef broth; 2 tbsp vinegar; 2 tbsp olive oil; Corn tortillas (for tacos); Fresh cilantro, chopped (optional); Lime wedges (for serving)

Jump to Recipe·Print Recipe

A deliciously savory and spicy Mexican dish featuring tender beef slow-cooked with traditional spices, perfect for making birria tacos!

Why You’ll Love This Recipe

Traditional Mexican Birria Tacos are a flavorful, hearty, and satisfying dish that takes comfort food to the next level. The beef is slow-cooked in a rich, spiced broth made with dried chilies, garlic, and tomatoes, resulting in tender, juicy meat that’s perfect for stuffing into warm corn tortillas. These tacos are savory, slightly spicy, and absolutely delicious—ideal for Taco Tuesday, a family dinner, or any special occasion. Plus, they’re easy to customize with toppings like cilantro and lime for extra zest!

Ingredients

3 lbs beef chuck roast, cut into chunks
2 dried guajillo chilies
2 dried ancho chilies
2 dried pasilla chilies
4 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1 tbsp ground cumin
1 tbsp ground oregano
1 tsp ground cinnamon
1 tbsp salt
6 cups beef broth
2 tbsp vinegar
2 tbsp olive oil
Corn tortillas (for tacos)
Fresh cilantro, chopped (optional)
Lime wedges (for serving)

Directions

Toast the chilies: In a hot pan, toast the dried chilies for 2-3 minutes until fragrant. Remove the stems and seeds, then soak the chilies in hot water for 20 minutes to soften.
Make the chili paste: In a blender, combine the soaked chilies, garlic, onion, tomatoes, cumin, oregano, cinnamon, and salt. Blend until smooth to create a paste.
Brown the beef: Heat olive oil in a large pot over medium heat. Add the beef chunks and brown them on all sides, about 5-7 minutes.
Cook the beef: Pour the chili paste over the beef and stir to coat. Add the beef broth and vinegar, then bring to a simmer.
Simmer: Cover the pot and cook on low heat for 2.5 to 3 hours, until the beef is tender and easily shreds with a fork.
Shred the beef: Once cooked, shred the beef and serve in warm corn tortillas.
Garnish and serve: Top with fresh cilantro and a squeeze of lime juice for added flavor.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 servings

Variations

Add cheese: For cheesy birria tacos, sprinkle shredded cheese (like mozzarella or Oaxaca cheese) on the tortillas before adding the beef.
Spicy twist: If you like more heat, add extra chilies or some chopped jalapeños to the chili paste.
Birria consomé: Serve with a side of the rich, flavorful broth as a dipping sauce for your tacos.
Toppings: You can top the tacos with onions, radishes, or avocado slices for added freshness.
Slow Cooker Option: You can also make this recipe in a slow cooker by following the same steps for browning the beef and then slow-cooking on low for 6-7 hours.

Storage/Reheating

Storage: Store leftover birria in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pot on the stove over low heat or in the microwave. You can also reheat the broth and use it to dip your tacos.

FAQs

1. Can I use a different cut of beef?

Yes, you can use beef short ribs or brisket if you prefer, but chuck roast is the most common choice for its tenderness when slow-cooked.

2. Can I make this dish spicier?

Absolutely! You can add extra chili peppers, such as chipotle or serrano, to the chili paste for more heat.

3. Can I use a store-bought broth instead of making my own?

Yes, you can use store-bought beef broth if you don’t have time to make your own, but homemade broth will enhance the flavor of the birria.

4. Can I make this dish ahead of time?

Yes, birria is even better the next day as the flavors continue to develop. You can make it ahead and store it in the refrigerator for up to 3 days.

5. What should I serve with birria tacos?

Birria tacos are often served with a side of rice, beans, or a small salad. You can also serve them with a bowl of consomé (the rich beef broth) for dipping!

6. Can I make this dish in a pressure cooker?

Yes! You can use a pressure cooker or Instant Pot to speed up the cooking process. Cook the beef on high pressure for 45 minutes instead of simmering for 3 hours.

7. How do I know when the beef is done?

The beef is done when it is tender and shreds easily with a fork. If it’s not quite there, let it simmer a bit longer.

8. Can I use chicken instead of beef?

Yes, you can use chicken thighs or chicken breast as a lighter alternative, but keep in mind that the flavor will differ slightly.

9. Can I freeze leftover birria?

Yes, you can freeze birria for up to 2 months. Let it cool completely, then store it in an airtight container or freezer bag. Thaw in the refrigerator before reheating.

10. How can I make this dish milder?

To make the dish milder, reduce the amount of chilies used and omit the spicy varieties like guajillo or pasilla. You can also use a mild chili powder instead of the dried chilies.

Conclusion

Traditional Mexican Birria Tacos are a flavorful and comforting meal that’s perfect for taco lovers who enjoy a bit of spice. This recipe combines tender, slow-cooked beef with rich, aromatic spices and a tangy broth, making each bite irresistible. Serve it with fresh corn tortillas, cilantro, and lime for a true Mexican feast. Whether you’re enjoying them for Taco Tuesday or a weekend gathering, these birria tacos will become a family favorite in no time!