Birria de Res Tacos

Birria, a traditional Mexican dish, has garnered a devoted following around the world, celebrated for its rich flavors and comforting textures. Originating from the state of Jalisco, Birria was initially created as a celebratory dish, often served during special events and gatherings. Its roots can be traced back to the indigenous peoples of Mexico, who prepared it using a variety of meats, primarily goat, slow-cooked to perfection with a blend of aromatic spices and herbs. Today, Birria has evolved, with Birria de Res—made with beef—taking center stage in many kitchens and restaurants, showcasing its versatility and broad appeal.

Dive into the delicious world of Mexican cuisine with this Savory Birria de Res Tacos recipe! Originating from Jalisco, this comforting dish features tender beef, marinated in a rich sauce of dried chilies, spices, and aromatics. Learn how to create melt-in-your-mouth tacos wrapped in warm corn tortillas, enhanced with fresh garnishes like onions and cilantro. Perfect for celebrations or cozy dinners, this recipe celebrates tradition and flavors that will impress your family and friends. Explore the history, key ingredients, and step-by-step preparation for an unforgettable culinary experience!

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Ingredients

3 lbs beef chuck roast, cut into large chunks

1 lb beef short ribs

6 dried guajillo peppers, stems and seeds removed

3 dried ancho peppers, stems and seeds removed

4 cloves garlic, minced

1 onion, quartered

2 tomatoes, chopped

2 teaspoons ground cumin

1 teaspoon ground oregano

1 teaspoon black pepper

1 teaspoon salt (more to taste)

4 cups beef broth

1 teaspoon apple cider vinegar

12 corn tortillas

Chopped onion, cilantro, and lime wedges for garnish

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho peppers for about 1-2 minutes until fragrant. Be careful not to burn them. Soak the toasted peppers in hot water for 15 minutes to soften.

Make the Sauce: In a blender, combine the softened peppers, minced garlic, quartered onion, chopped tomatoes, ground cumin, oregano, black pepper, salt, and apple cider vinegar. Blend until smooth, adding a bit of the soaking liquid if necessary for consistency.

Cook the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef chuck and short ribs, searing on all sides until browned (about 8-10 minutes).

Add the Sauce: Pour the blended pepper sauce over the seared meat in the pot. Add the beef broth and stir to combine.

Slow Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the meat is tender and easily shreds with a fork. Alternatively, cook in a slow cooker on low for 8-10 hours.

Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot to soak in the broth.

Prepare Tacos: In a skillet over medium heat, warm the corn tortillas one at a time, about 30 seconds on each side.

Assemble Tacos: Fill each warmed tortilla with a generous amount of the shredded beef. Top with chopped onions, cilantro, and a squeeze of lime juice.

Serve: Serve the tacos with a bowl of the broth (consomé) on the side for dipping. Enjoy!

Prep Time, Total Time, Servings: 20 mins | 3 hours | 6-8 servings