Authentic Beef Birria Tacos Recipe
This comforting Birria recipe brings back memories of my grandmother’s cozy kitchen rich, smoky, and full of soul. Slow-cooked beef, warm spices, and dried chiles make this dish irresistible. It’s the perfect family meal, and leftovers are even better the next day!
Ingredients:
3 lbs beef chuck roast, cut into large chunks
2 dried guajillo chiles
2 dried ancho chiles
2 dried chipotle chiles
4 garlic cloves, minced
1 large onion, chopped
1 tsp ground cumin
1 tsp dried oregano
1 tsp ground cinnamon
4 cups beef broth
2 tbsp apple cider vinegar
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Chopped onion (for serving)
Lime wedges (for serving)
Warm corn tortillas (optional, for dipping or tacos)
Instructions:
1. Prep the Chiles: Remove stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat until fragrant (about 2–3 minutes).
2. Blend the Sauce: In a blender, combine toasted chiles, garlic, chopped onion, cumin, oregano, cinnamon, and apple cider vinegar. Blend until smooth.
3. Sear the Beef: Heat oil in a large Dutch oven or heavy pot. Season beef with salt and pepper, then sear in batches until browned on all sides.
4. Simmer the Birria: Return all beef to the pot. Pour in the blended chile sauce and beef broth. Stir well and bring to a boil. Reduce heat, cover, and simmer for 2–3 hours, or until the meat is tender and shreddable.
5. Shred the Beef: Use two forks to shred the meat directly in the pot, mixing it with the rich, flavorful sauce.
6. Serve & Garnish: Serve hot with fresh cilantro, chopped onions, and a squeeze of lime. Dip tortillas into the broth or fill them for delicious birria tacos.
Pro Tip: Let the birria rest overnight in the fridge trust me, the flavor gets even better the next day!
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