Easy Birria Tacos Recipe
About this recipe
Birria tacos are a delicious Mexican dish featuring tender, slow-cooked beef tucked into corn tortillas, often served with a rich broth for dipping. This recipe from Preppy Kitchen elevates the classic dish with a flavorful blend of spices and the unique step of frying the tortillas in beef drippings, ensuring every bite is packed with flavor.
The combination of chuck roast and short ribs creates a succulent filling, while the hydrating of guajillo and ancho chilis adds depth to the broth. Perfect for taco night, these birria tacos are sure to impress with their rich taste and satisfying texture.
Ingredient notes
- For the cheese, you can use mozzarella, Oaxacan cheese, or Colby Jack.
Tips from Preppy Kitchen’s video
- Hydrating the chilis in boiling water for 45 minutes enhances their flavor before blending them into the broth.
- When browning the meat, work in batches to avoid overcrowding the pot, which helps achieve a nice sear.
- Dredging the corn tortillas in the rendered beef fat before frying them adds incredible flavor and color.
Good to know
- How long does it take to cook the meat for birria tacos?
- The meat needs to simmer for 3 to 3.5 hours until fork-tender.
- What type of meat is used in this birria taco recipe?
- This recipe uses 2 pounds of chuck roast and 1 pound of short ribs.
- Can I save leftover birria for later?
- Yes, you can save the leftover birria for later and enjoy it with other dishes.
- What should I serve with the birria tacos?
- Serve the tacos with diced onions, cilantro, lime wedges, and sliced radishes, along with warm broth for dipping.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Hydrate the chilis by placing 3 guajillo and 4 ancho chilis in a large heatproof bowl and covering them with 4 cups of boiling water. Let them soak for 45 minutes.
- 2
Cut 2 pounds of chuck roast into 2-inch cubes.
- 3
In a large pot or Dutch oven over medium-high heat, add 2 tablespoons of vegetable oil.
- 4
Season the chuck roast and 1 pound of short ribs with 1 tablespoon of salt. Brown the meat in the hot oil, working in batches to avoid overcrowding, about 2 minutes per side. Set the browned meat aside.
- 5
Dice 2 carrots and 1 onion while the meat is browning.
- 6
Once the meat is browned, add the diced carrots and onion to the pot. Cook, stirring frequently, for about 7-8 minutes until tender and browned.
- 7
Add 8 diced tomatoes and 6 smashed and halved cloves of garlic to the pot, along with 1 teaspoon of Mexican oregano and 2 teaspoons of cumin. Stir and cook for 2 minutes to combine flavors.
- 8
Pour in 4 cups of beef broth and add the pureed chilis from the blender, along with 1 cinnamon stick and 2 bay leaves. Return the browned meat to the pot.
- 9
Bring the mixture to a boil over medium heat, then reduce to low and simmer for 3 to 3.5 hours, or until the meat is fork-tender (205-210°F at the thickest point).
- 10
Once cooked, remove the meat and shred it with two forks. Set aside.
- 11
Dredge corn tortillas in the rendered beef fat from the pot to flavor them.
- 12
In a 12-inch cast iron skillet over medium heat, add 1 tablespoon of oil. Once hot, add a tortilla, allowing it to soak up the beef drippings.
- 13
Flip the tortilla and add a couple of tablespoons of shredded cheese and a quarter cup of the shredded beef. Cook until crispy, about 30 seconds to 1 minute.
- 14
Serve the tacos with diced onions, cilantro, lime wedges, and sliced radishes, along with warm broth for dipping.
Heads up — we had to guess a little:
- The quantity of shredded cheese is inferred based on typical taco preparation.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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