Authentic Birria Tacos Recipe

Birria tacos are a delicious and flavorful dish from Mexico, perfect for taco night or any festive occasion. This recipe showcases authentic Mexican cuisine ideas, combining tender, slow-cooked meat with spices and served in warm tortillas.

Pair these tacos with pozole rojo for a complete meal that embodies the spirit of fiesta food. Whether you’re looking for yummy dinner ideas or vacation food ideas meals, this dish is sure to impress.

Delicious Birria Tacos Recipe

Authentic birria tacos with shredded meat, cilantro, onions, and broth on a rustic table.

These birria tacos feature marinated beef or goat cooked in a rich, spiced broth, then served in corn tortillas. The recipe takes about 3 hours from start to finish and serves 6 people, making it a great option for dinner time or gatherings.

Ingredients

2 lbs beef chuck or goat meat, cut into chunks
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
4 cloves garlic, minced
1 onion, quartered
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt, adjust to taste
4 cups beef broth
12 corn tortillas
Chopped onion and cilantro for garnish
Lime wedges for serving

Instructions

Prepare the Chiles: In a dry skillet, toast the guajillo and ancho chiles over medium heat until fragrant, about 2-3 minutes. Soak them in hot water for 15 minutes until softened.
Make the Marinade: In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, black pepper, and salt. Blend until smooth, adding a little broth if needed.
Marinate the Meat: In a large bowl, mix the meat with the marinade, ensuring it’s well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cook the Meat: In a large pot, add the marinated meat and pour in the beef broth. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the meat is tender and easily shredded.
Shred the Meat: Remove the meat from the pot and shred it with two forks. Strain the broth and reserve it for dipping.
Assemble the Tacos: Heat the corn tortillas on a skillet. Fill each tortilla with shredded meat, garnish with chopped onion and cilantro.
Serve: Serve the tacos with lime wedges and a small bowl of the reserved broth for dipping. Enjoy your birria tacos with pozole rojo for a complete meal.