Tacos with Birria Beef

This rich and flavorful tacos de birria recipe is perfect for home cooks looking to transform everyday ingredients into a comforting meal full of depth and tradition. It brings the authentic taste of Mexican birria to your kitchen, delivering tender, juicy beef enveloped in a vibrant, smoky sauce that makes every bite a celebration.

I first made this after spotting dried chiles in my pantry and craving something special. It quickly became a weekend favorite to share with friends

Ingredients

• Beef chuck: in large chunks creates tender meat that shreds beautifully after slow cooking
• Dried Guajillo and Ancho chiles: give smokiness and mild heat, essential for authentic flavor. Choose chiles that are pliable and deep reddish
• Large tomato and thick onion rounds: add a subtle sweetness and body to the sauce, roasting enhances complexity
• Garlic cloves: lend a warm aromatic base fresh and firm bulbs work best
• Small cinnamon stick: adds a delicate sweet spice without overpowering
• Bay leaves: bring depth and a subtle herbaceous note
• Whole black peppercorns: ensure fresh, bright spice over pre-ground pepper
• Dried oregano and cumin: supply traditional Mexican herbal and earthy undertones
• Marjoram and ground cloves: provide complexity without dominating the flavor
• Apple cider vinegar: brightens and balances richness in the sauce use a good quality vinegar
• Chicken or beef bouillon: adds umami when broth alone isn't enough
• Olive oil: is used for a light sauté and to brown the meat for extra flavor
• Chicken or beef broth: helps with cooking liquid fresh homemade broth is ideal but store-bought works too
• Corn tortillas: are preferred for authenticity and texture when making tacos
• Mild Mexican cheeses such as Oaxaca, quesadilla, or asadero: melt beautifully and complement the rich beef
• Fresh chopped onions and cilantro: add a burst of freshness at the end
• Lime wedges: offer acidity and brightness when squeezed on the finished tacos

Instructions

Build The Spice Base:

Remove stems and seeds from dried chiles to reduce bitterness. Toast them carefully in a dry skillet over medium heat until fragrant but not burned, about three minutes. Then soak them in hot water for twenty minutes to soften.

Prepare The Roasted Vegetables:

In the same skillet, roast thick onion rings, tomato, and garlic cloves over medium heat. Turn garlic frequently until aromatic. Char the tomato and onion on all sides before transferring all to a blender.

Assemble The Blend:

Add the softened chiles, cinnamon stick toasted until aromatic, bay leaves, whole peppercorns, oregano, cumin, marjoram, cloves, vinegar, and bouillon into the blender. Pour half a cup of the chile soaking liquid into the blender to help everything blend into a smooth sauce.

Sear The Meat:

Heat olive oil in the Instant Pot on sauté. Brown chunks of beef chuck in batches until golden on all sides for better flavor and texture. Avoid crowding to maintain a good sear.

Cook The Birria:

Turn off sauté and pour the blended chile sauce over the seared beef along with broth. Use a wooden spoon to scrape up browned bits from the bottom. Seal the lid and cook on high pressure for fifty-five minutes. Let pressure release naturally for ten to fifteen minutes.

Shred And Soak The Beef:

Remove beef and shred with two forks. Return to pot to soak up flavorful juices, adjusting salt and pepper as needed.

Make The Tacos:

Heat a non-stick skillet or electric griddle to medium-high. Lightly grease with oil using a paper towel or non-stick spray. Dip tortillas in birria broth and cook about sixty seconds per side until warm. Add shredded beef on one side, cook until crispy brown underneath, then fold into a taco and press gently. Top with fresh onions, cilantro, crumbled cheese, and serve with lime wedges.

I love the smell of the toasted chiles waking up the kitchen which takes me back to family dinners filled with laughter and homemade traditions. This dish feels like a warm hug that you want to share with everyone around the table.

Storage Tips

Store leftover birria in an airtight container in the refrigerator for up to four days. Keep tortillas separate to prevent sogginess. When reheating, microwave or gently warm beef in a pan with a splash of broth to keep it juicy.

Ingredient Swaps

If Guajillo or Ancho chiles are unavailable try mild New Mexico chiles or pasilla for a similar profile. Use ground spices if whole are not accessible but toast and grind fresh for best results. Beef chuck can be substituted with short ribs or brisket for even richer texture.

Serving Ideas

Serve birria tacos with a side of pickled jalapeños or onions to add a nice crunch and acidity. A warm bowl of consommé made from the cooking broth is traditional and perfect for dipping or sipping. Fresh radishes and avocado slices make excellent accompaniments.

This tacos de birria recipe combines tradition and flavor to create an unforgettable meal you'll want to make again and again.

Frequently Asked Recipe Questions

→ What cut of beef works best for these tacos?

Beef chuck cut into large chunks is ideal due to its balance of meat and marbling, which becomes tender and flavorful after slow cooking.

→ How do I toast the dried chiles without burning them?

Toast the chiles over medium heat in a dry skillet for about 3 minutes, turning frequently until aromatic. Avoid burning as it can cause bitterness.

→ Can I prepare the sauce without a blender?

While a blender helps achieve a smooth sauce, you can use a food processor or finely chop ingredients then strain for a similar texture.

→ What is the purpose of dipping tortillas in the cooking broth?

Dipping tortillas in the broth infuses them with flavor and moisture, helping them crisp beautifully when cooked and complementing the beef.

→ Can I use other types of cheese for topping?

Yes, mild melting cheeses like Oaxaca, quesadilla, or asadero enhance texture and add a creamy contrast to the spicy beef.

→ Is it possible to cook the beef on the stovetop instead of a pressure cooker?

Certainly, simmer the seared beef covered in the chile sauce over low heat for about 4 hours until tender and shreddable.