A Recipe for Authentic, Delicious Beef Birria Tacos - a Mexican Favourite!
 | Prep Time: | 20 minutes |
 | Cooking Time: | 3-4 hours on the stove OR 45-60min in pressure cooker |
 | Servings: | 6 |
 | Diet: | Meat-based |
 | Allergens: | None |
 | Kcal per Serving: | 400 kcal |
Ingredients
For the Birria:
1.5 kg beef chuck roast or short ribs (3.3 lbs), cut into large chunks
4 dried guajillo chillies, seeds removed
2 dried ancho chillies, seeds removed
1 onion, quartered
4 cloves garlic
2 tomatoes, chopped
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 tablespoon white vinegar
Salt, to taste
Pepper, to taste
2 tablespoons vegetable oil
For the Tacos:
12 corn tortillas
200g shredded cheese (7 oz), such as mozzarella
Chopped onion and fresh coriander (cilantro), for garnish
Lime wedges, for serving
How Do You Cook It?
Prepare the chillies: Toast the guajillo and ancho chillies in a dry skillet over medium heat for about 1-2 minutes until fragrant. Transfer to a bowl and cover with hot water. Let them soak for about 20 minutes, then drain.
Make the sauce: In a blender, combine the soaked chillies, onion, garlic, tomatoes, oregano, cumin, vinegar, salt, and pepper. Blend until smooth.
Cook the meat: Heat vegetable oil in a large pot over medium-high heat. Brown the beef chunks on all sides. Once browned, add the chilli sauce and bay leaves to the pot. Add enough water to cover the meat, then bring to a boil. Reduce the heat to low, cover, and simmer for 3-4 hours, or until the beef is tender and falls apart easily.
If using a pressure cooker instead, after browning the meat and adding the sauce, lock the lid in place and cook on high pressure for about 45-60 minutes. Once done, allow the pressure to release naturally, which can take an additional 10-15 minutes.
Shred the beef: Remove the beef from the pot and shred it using two forks. Reserve the cooking liquid (consommé).
Assemble the birria tacos: Heat a non-stick skillet or griddle over medium heat. Dip each tortilla briefly in the reserved consommé to coat. Place the tortilla on the skillet and top with shredded cheese and a portion of the shredded beef. Fold the tortilla in half and cook until crispy and the cheese melts.
Garnish and serve: Serve the tacos garnished with chopped onion, fresh coriander, and a squeeze of lime. Serve with a side of consommé for dipping.
Tips & Tricks
For extra flavour, marinate the beef in the blended sauce for a few hours or overnight before cooking.
If you prefer a spicier dish, add more chillies.
Serving Suggestions
Enjoy these birria meat tacos with a side of rice and beans.
Pair with a refreshing drink like horchata or a cold beer.
Freezing and Reheating
Freezing: Store cooked and shredded beef in an airtight container or freezer bag for up to 3 months.
Reheating: Thaw in the fridge overnight and reheat on the stove with a bit of consommé, or use a microwave to heat through.
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