Birria Tacos

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This mouthwatering Birria Tacos recipe combines tender, juicy chuck roast with a handful of aromatic spices and dried chilies, topped with melty cheese and nestled in crispy corn tortillas. The rich, flavorful broth and satisfying crunch of these tacos will be a guaranteed hit with family or friends!

Prep Time30

Cook Time3

Total Time3 30

Course: dinner

Cuisine: Mexican

Keyword: Birria Tacos, Birria Tacos Recipe, Tacos de Birria

Servings: tacos

Ingredients

8 cups water , divided
3 dried guajillo chiles , stemmed and seeded
3 dried ancho chiles , stemmed and seeded
1 tablespoon dried oregano
1 tablespoon apple cider vinegar
2 teaspoons salt
3 pound chuck roast , cut into large chunks
1 large onion , quartered
6 cloves garlic , peeled
1 teaspoon cumin
1/2 teaspoon black pepper
2 bay leaves
2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
16 corn tortillas
2 cups shredded Oaxaca cheese
1 small white onion , diced
1/4 cup fresh cilantro , chopped

Instructions

Cook the chiles. In a medium pot, bring 2 cups of water to a boil. Add the guajillo and ancho chiles and simmer for 10 minutes or until the chilies are softened. Transfer the softened chilies and 1 cup of the chili-soaking liquid to a blender. Add the oregano, apple cider vinegar, and salt. Blend until smooth.
Get the roast started. In a large Dutch oven or heavy-bottomed pot, combine the chuck roast, onion, garlic, cumin seeds, peppercorns, bay leaves, cinnamon sticks, and 6 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to medium heat.
Add chili sauce to roast and simmer. Pour the chili sauce into the pot with the meat and gently simmer for 2 hours or until the meat is tender.
Shred the roast. Remove the meat from the pot and shred it using two forks. Strain the cooking liquid and reserve it for later.
Make the tacos. Heat a skillet or griddle over medium heat. Dip a corn tortilla into the birria broth, then place it on the skillet. Add a spoonful of the meat mixture, a sprinkle of cheese, some onions, and a sprinkling of cilantro. Fold the tortilla in half and cook for 1-2 minutes on each side or until the cheese melts and the tortilla is crispy. Repeat the process with the remaining tortillas, meat, and cheese.
Enjoy. Serve the tacos hot, with a side of the birria broth consommé, if desired.

Notes

Dried Guajillo and Ancho Chilies. Pasilla, New Mexico, or mulato chilies are good alternatives to both peppers that provide a similar mild heat and sweetness.

Shredded Oaxaca cheese - This has a mild, earthy flavor and melts great. Monterey Jack would be the best alternative. You could also use Mozzarella cheese which has a similar texture.

Speed up the cooking time. You can use a pressure cooker or an Instant Pot to reduce the cooking time significantly. The meat can be tender and ready in about 45 minutes under pressure.

Ensure the meat is finished cooking. The meat should be very tender and easily shredded with forks. If it’s tough, it likely needs more cooking time.

Nutrition