Description
These authentic Birria Tacos are bursting with rich, spicy flavors from slow-cooked beef simmered in a smoky chili sauce made with guajillo and ancho chiles. Served on warm corn tortillas with melted Monterey Jack cheese and topped with fresh onion, cilantro, and lime wedges, they make for the ultimate taco experience perfect for gatherings or a flavorful weeknight dinner.
Ingredients
Scale
Chili Sauce
- 6 dried Guajillo chiles (stemmed and deseeded)
- 4 dried Ancho chiles (stemmed and deseeded, or substitute canned chipotles)
- 3 vine tomatoes (quartered)
- 1 white onion (quartered)
- 8 cloves garlic (peeled and smashed)
- 4 cups low sodium beef broth
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar (or lemon juice)
Meat
- 3 pounds chuck roast (cut into 4 chunks)
- 1 ½ pounds bone-in short ribs
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 tablespoons vegetable oil (divided)
Tacos and Garnishes
- 15 corn tortillas (flour or cassava flour tortillas also work)
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh lime wedges (for serving)
Instructions
- Prepare the chilies and sauce: Toast the dried guajillo and ancho chiles lightly in a dry skillet until fragrant, then soak in hot water for 15 minutes to soften. Meanwhile, roast the tomatoes, quartered white onion, and garlic cloves on a skillet or under a broiler until charred and soft. Blend the softened chiles, roasted vegetables, beef broth, ground coriander, cumin, oregano, chili powder, cinnamon stick, orange juice, and apple cider vinegar into a smooth sauce.
- Sear the meat: Season the chuck roast chunks and bone-in short ribs with kosher salt and black pepper. Heat 1 tablespoon of vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the meat on all sides until deeply caramelized, then remove from the pot.
- Simmer the birria: Add the chili sauce to the pot and bring to a simmer. Return the meat to the pot, cover, and cook on low heat for about 5 hours (or in a low oven at 300°F), until the meat is extremely tender and shreds easily.
- Shred the meat: Remove the meat from the sauce and shred it finely using forks. Skim the fat from the sauce if desired and keep warm.
- Assemble the tacos: Heat a large skillet or griddle over medium heat and brush lightly with remaining vegetable oil. Dip each corn tortilla into the birria sauce to coat both sides, place it on the skillet, sprinkle shredded Monterey Jack cheese on one half, layer shredded birria on top of the cheese, then fold the tortilla over. Cook each side until crispy and the cheese is melted inside.
- Serve and garnish: Remove the tacos from the skillet and serve immediately topped with chopped yellow onion, fresh cilantro, and lime wedges, accompanied by warm leftover birria sauce (consommé) for dipping.
Notes
- Soaking and blending the chiles is key to developing rich, smoky flavors in the sauce.
- Use bone-in short ribs for added depth and richness.
- Slow cooking can be done in a slow cooker or instant pot on low pressure for convenience.
- For extra spice, add chipotle chiles or a pinch of cayenne pepper to the sauce.
- Leftover birria sauce (consommé) makes a delicious dipping broth for the tacos.
