Birria Tacos Recipe


3 lbs beef chuck roast, cut into chunks 2 lbs short ribs or oxtail 10 dried guajillo chiles, stemmed and seeded 5 dried ancho chiles, stemmed and seeded


1 tsp thyme 5 whole cloves 2 bay leaves 1/4 cup apple cider vinegar 1 cup beef broth Salt and pepper to taste

Step 1

Heat a large skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles for a few minutes until they are fragrant. Be careful not to burn them.

Prepare the Chiles:

Step 2

Drain the soaked chiles and place them in a blender. Add the tomatoes, onion, garlic, cinnamon stick, cumin seeds, oregano, thyme, cloves, and vinegar.

Blend the Sauce:

Step 3

Return the meat to the pot and add the bay leaves and the remaining beef broth. Bring to a boil, then reduce the heat to low and cover. Simmer for about 3-4 hours, or until the meat is tender and falls apart easily.

Cook the Meat:

Step 4

Once the meat is tender, remove it from the pot and shred it with two forks. Return the shredded meat to the pot and mix it with the sauce.

Shred the Meat:

Step 5

Heat a skillet over medium heat. Dip each tortilla into the birria sauce to coat, then place it on the skillet. Add a generous amount of shredded birria meat to the tortilla.

Assemble the Tacos:

Step 6

Serve the birria tacos hot with lime wedges on the side and a small bowl of the birria broth for dipping.