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Birria has deep roots in Mexican cuisine, with its origins tracing back to the state of Jalisco in the 19th century. Initially, this dish was made with goat meat, which was favored for its unique flavor and tenderness. However, as birria gained popularity, variations emerged across different regions of Mexico, leading to the use of various meats such as beef, lamb, and even chicken. Each region has its own twist on the recipe, reflecting local ingredients and culinary traditions.

My Fave Birria Tacos

Indulge in my favorite birria tacos, packed with authentic flavor! This recipe features tender beef chuck roast and shank simmered to perfection in a rich, spicy sauce made from toasted guajillo and ancho chiles. Serve them warm on corn tortillas with fresh cilantro, diced onions, and a splash of lime for an unforgettable meal. Perfect for sharing and dipping in the reserved broth, these tacos are sure to impress! Try it out for a tasty treat!
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 lb beef shank, bones included for flavor

4 dried guajillo chiles, stems and seeds removed

4 dried ancho chiles, stems and seeds removed

1 medium onion, quartered

4 cloves garlic, minced

2 tsp ground cumin

1 tsp dried oregano

1 tsp black pepper

1 tsp salt (adjust to taste)

6 cups beef broth

2 bay leaves

12 small corn tortillas

1 cup chopped cilantro

1 cup diced onion (for serving)

Lime wedges (for serving)

Sliced radishes (for serving)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2 minutes until fragrant but not burned. Be sure to keep an eye on them! Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.

    Blend the Sauce: Once the chiles are soft, drain them and add to a blender along with the quartered onion, minced garlic, ground cumin, oregano, black pepper, and salt. Add about a cup of beef broth and blend until smooth. This will be your birria sauce!

      Brown the Meat: In a large pot, heat a tablespoon of oil over medium-high heat. Add the beef chuck roast and shank, browning on all sides for about 5-7 minutes. This helps develop flavor.

        Combine and Simmer: Pour the blended chile sauce over the browned meat in the pot. Add the remaining beef broth and bay leaves. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let cook for about 2.5 to 3 hours, or until the meat is fork-tender.

          Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Strain the broth, reserving the liquid for dipping or drizzling over the tacos.

            Prepare the Tortillas: In a separate skillet, heat a little oil over medium heat. Dip each tortilla in the reserved broth briefly before placing it in the skillet. Cook for about 30 seconds on each side until warmed and slightly crispy.

              Assemble the Tacos: Place a generous amount of shredded meat on each tortilla. Top with chopped cilantro, diced onion, and a squeeze of lime.

                Serve: Serve the tacos hot with a side of the reserved broth for dipping, lime wedges, and sliced radishes for garnish.

                  Prep Time, Total Time, Servings: 30 minutes | 3 hours 30 minutes | 6 servings