Cheesy Juicy Beefy Birria Tacos
About this recipe
Birria tacos are a delicious Mexican dish known for their rich, beefy flavor and cheesy goodness. In this recipe, Sam the Cooking Guy shows us how to make cheesy, juicy, and crispy birria tacos that are sure to impress.
Using boneless short rib and a blend of dried chilies, this version captures the essence of traditional birria while keeping the process straightforward and accessible.
Ingredient notes
- You can substitute boneless short rib with stewing beef or pot roast if needed.
- For the chipotle chilis, you can use an equivalent amount of chipotle paste if you don't have the whole chilis.
Tips from SAM THE COOKING GUY’s video
- Make sure to sear the short rib in batches to avoid overcrowding the pan, which helps in building flavor.
- When blending the soaked chiles, ensure the sauce is smooth to evenly coat the beef and enhance the flavor.
Good to know
- How long does it take to cook the birria?
- The birria cooks in the oven for 2.5 to 3 hours.
- What can I use if I can't find dried chiles?
- You can order dried chiles online or substitute with chipotle paste.
No life story here — the video and the recipe are the whole point. All credit to SAM THE COOKING GUY: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Trim the stems and seeds from the guajillo and pasilla chiles.
- 2
Soak the chiles in 2 cups of boiling beef broth for 15 minutes to soften them.
- 3
Cut the boneless short rib into smaller pieces for even cooking.
- 4
Season the short rib pieces with oil, kosher salt, and pepper.
- 5
Sear the short rib in a hot Dutch oven until golden brown on all sides, in two batches to avoid overcrowding.
- 6
Remove the seared short rib and set aside.
- 7
In the same pot, add a splash of oil and the chopped onion, cooking until softened for about 3-4 minutes.
- 8
Add the chopped garlic and cook for an additional 2 minutes until fragrant.
- 9
Pour in 3 tablespoons of apple cider vinegar to deglaze the pot, scraping up the fond from the bottom.
- 10
Return the short rib to the pot along with any juices that accumulated.
- 11
Blend the soaked chiles with the oregano, cumin, coriander, chipotle chilis, diced tomatoes, salt, and pepper until smooth.
- 12
Pour the blended sauce over the beef in the pot, ensuring the liquid covers the meat.
- 13
Cover the pot and place it in a preheated oven at 350°F (175°C) for 2.5 to 3 hours until the meat is tender.
- 14
Prepare tortillas for serving by warming them up.
- 15
Assemble the tacos by filling tortillas with the birria meat and any desired toppings.
Heads up — we had to guess a little:
- The quantity of chipotle chilis is inferred based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from SAM THE COOKING GUY’s original video on YouTube. Follow them there — it’s their dish.
Are you SAM THE COOKING GUY? Claim this page or ask us to take it down. Your call, always.
