Go Back
Birria de Res Tacos are a vibrant and mouthwatering traditional Mexican dish that has captured the hearts and taste buds of food lovers around the globe. This delightful recipe has surged in popularity, particularly in recent years, as food enthusiasts have discovered the rich, savory flavors and the comforting experience that comes with each taco. Originating from the state of Jalisco, birria is not just a dish; it is a celebration of Mexican culture, steeped in history and tradition.

Birria de Res Tacos

Discover the vibrant world of Birria de Res Tacos, a beloved Mexican dish that's taking food enthusiasts by storm. This recipe is all about tender beef, richly flavored with a blend of dried chiles and spices, creating a comfort food experience that evokes celebration and togetherness. Learn how to prepare authentic birria in your own kitchen, from toasting chiles to simmering the beef to perfection. Serve these delicious tacos with fresh garnishes and sides for a truly unforgettable meal that embraces the heart of Mexican cuisine.
Print Recipe Pin Recipe

Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

2 dried pasilla chiles, seeds removed

4 cloves garlic, minced

1 medium onion, chopped

2 tsp ground cumin

2 tsp dried oregano

1 tsp smoked paprika

1 cinnamon stick

4 cups beef broth

1 bay leaf

Salt and pepper, to taste

1 tablespoon vegetable oil

For the Tacos:

Corn tortillas

Fresh cilantro, chopped

Diced onion

Lime wedges

Radishes, thinly sliced (optional)

Instructions
 

Prepare the Chiles:

    - Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant. Be careful not to burn them. Once toasted, place the chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until soft.

      Make the Marinade:

        - In a blender, combine the soaked chiles, minced garlic, chopped onion, ground cumin, oregano, smoked paprika, and a pinch of salt and pepper. Pour in about 1 cup of beef broth and blend until smooth.

          Cook the Beef:

            - In a large pot, heat the vegetable oil over medium-high heat. Add the beef chunks and sear on all sides until browned. Move the beef to one side and pour in the chili marinade. Stir to combine before adding the rest of the beef broth, cinnamon stick, and bay leaf.

              Simmer:

                - Bring the mixture to a boil. Once boiling, cover and reduce the heat to low. Let it simmer for about 3 hours, or until the beef is very tender and shreds easily with a fork.

                  Shred the Beef:

                    - Remove the beef from the pot, discard the bay leaf and cinnamon stick, and shred the beef using two forks. Return the shredded beef to the pot and let it soak in the sauce for additional flavor.

                      Prepare the Tacos:

                        - In a skillet over medium heat, lightly toast corn tortillas on both sides until warm. Spoon some of the birria mixture onto each tortilla.

                          Garnish and Serve:

                            - Top the tacos with chopped cilantro, diced onions, and a squeeze of fresh lime juice. Serve with additional lime wedges and radishes on the side.

                              Prep Time: 30 minutes | Total Time: 4 hours | Servings: 8 tacos