Savory Authentic Birria Tacos Recipe

If you’re on the hunt for authentic birria tacos, you’ve landed in the right place. These tacos are a culinary treasure originating from Mexico, packed with rich flavors that will transport your taste buds straight to the heart of Jalisco. The slow-cooked, seasoned meat enveloped in warm tortillas creates a harmony that is pure bliss.

This recipe not only highlights the traditional cooking methods but also invites you to experiment with your favorite taco recipes. You can customize the toppings to suit your taste, whether that’s fresh cilantro, diced onions, or a squeeze of lime. Trust me, each bite is a delightful explosion of flavors.

The Ultimate Guide to Authentic Birria Tacos

Authentic birria tacos with shredded beef, garnished with onions and cilantro, served with consommé.

These authentic birria tacos are filled with tender, slow-cooked beef that melts in your mouth. The flavorful broth, rich with spices, adds a unique depth to every taco. The taste is a perfect balance of savory and slightly spicy, making them irresistible.

Ingredients

2 lbs beef chuck roast, cut into large chunks
1 onion, quartered
4 cloves garlic, minced
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cups beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cinnamon
Salt and pepper to taste
12 corn tortillas
Chopped onions, cilantro, and lime wedges for serving

Instructions

Prepare the Chiles: Toast the guajillo and ancho chiles in a dry skillet over medium heat until fragrant. Soak them in hot water for about 15 minutes until softened.
Blend the Sauce: In a blender, combine the soaked chiles, onion, garlic, beef broth, cumin, oregano, cinnamon, and a pinch of salt. Blend until smooth.
Cook the Meat: In a large pot or Dutch oven, add the beef chunks and pour the blended sauce over them. Cover and simmer on low heat for about 2-3 hours, or until the meat is tender and easily shredded.
Shred the Meat: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot with the broth and mix well.
Assemble the Tacos: Heat the corn tortillas on a skillet. Place a generous amount of birria meat on each tortilla, fold, and dip into the broth before serving.
Serve: Garnish the tacos with diced onions, chopped cilantro, and lime wedges. Serve with a side of the rich broth for dipping.