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The Best Birria Tacos

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Experience the rich flavors of slow-braised beef tacos with a savory dip in flavorful broth, perfect for any gathering.

Ingredients

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  • 3 lbs beef chuck roast
  • 2 dried guajillo peppers, stemmed and seeded
  • 2 dried ancho peppers, stemmed and seeded
  • 2 dried cascabel peppers, stemmed and seeded
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 6 cups beef broth
  • 2 tbsp apple cider vinegar
  • Salt and black pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped onion
  • Lime wedges for serving

Instructions

  1. Toast the dried peppers in a dry skillet over medium heat for 2-3 minutes until fragrant.
  2. Rehydrate the toasted peppers in hot water for about 20 minutes.
  3. Season the beef chuck roast with salt and pepper, then sear it in a Dutch oven until browned.
  4. Prepare the chile sauce by blending rehydrated chiles, onion, garlic, bay leaves, oregano, cumin, ginger, cloves, vinegar, and 1 cup of beef broth until smooth.
  5. Combine the chile sauce with the seared beef and remaining broth, then simmer for 3-4 hours until tender.
  6. Shred the beef using two forks and return it to the strained braising liquid.
  7. Prepare the tortillas by dipping them into the birria broth, then filling them with beef and cheese.
  8. Crisp the tortillas on a griddle for 2-3 minutes on each side until the cheese melts.
  9. Garnish with cilantro and onion and serve with lime wedges.

Notes

These tacos can be stored in an airtight container for up to 4 days in the refrigerator. They taste even better the next day.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/best-birria-tacos/

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