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Birria Tacos

Indulge in tender birria tacos filled with slow-cooked beef and served with a rich, spicy broth, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meat
  • 2 pounds boneless chuck Ensure it is at room temperature before searing.
  • 1 pound oxtail or bone-in short ribs Alternative: beef shank.
For the sauce
  • 1 teaspoon neutral oil (avocado or vegetable oil) For searing the meat.
  • 7 pieces ancho chiles (ends trimmed and de-seeded)
  • 7 pieces guajillo chiles (ends trimmed and de-seeded)
  • 3 pieces chiles de arbol (ends trimmed and de-seeded) Adjust based on your spice preference.
  • 1 piece white onion (peeled and halved)
  • 6 cloves garlic (peeled)
  • 4 pieces roma tomatoes
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon ground cloves
  • 1/2 piece Mexican cinnamon stick Use regular cinnamon if not available.
  • 3 pieces bay leaves
  • 1 teaspoon apple cider vinegar
  • 3 cups beef broth or water (divided) Use for blending and braising.
For serving
  • 1/4 cup minced cilantro
  • 1/4 piece white onion (minced)
  • 1 piece lime (juiced)
  • to taste teaspoon Kosher salt For seasoning.
  • 3 ounces Oaxacan cheese (or mozzarella) For topping.

Method
 

To Sear the Meat
  1. Heat the neutral oil in a large Dutch oven or heavy pot over medium-high heat.
  2. Season the boneless chuck and oxtail with salt and place them in the hot oil, searing for 5-7 minutes until golden brown on all sides.
To Make the Sauce
  1. In a separate pan, toast the ancho, guajillo, and chiles de arbol over medium heat for 2-3 minutes, stirring frequently.
  2. Remove chiles and add the onion, garlic, and tomatoes to the same pan, cooking for about 4-5 minutes.
  3. Transfer the cooked ingredients and chiles to a blender, adding black peppercorns, Mexican oregano, cumin seeds, coriander seeds, ground cloves, Mexican cinnamon stick, apple cider vinegar, and 1 cup of beef broth, and blend until smooth.
To Braise the Meat
  1. Return the seared meat to the pot and pour the sauce over it, adding the bay leaves and remaining beef broth.
  2. Bring to a simmer over medium heat, then reduce to low. Cover and cook for 2-3 hours, or until the meat is fork-tender.
To Assemble the Tacos
  1. Shred the cooked meat and soak it in the broth for extra flavor.
  2. Heat corn tortillas on a skillet, about 30 seconds per side, until warm and pliable.
  3. Place a generous portion of shredded meat in each tortilla and top with minced onion, cilantro, lime juice, and Oaxacan cheese.

Notes

Store leftover meat and tortillas separately in airtight containers. Meat can last up to 4 days in the fridge, while tortillas should be consumed within two days.