Name: Birria Tacos with Rich Savory Broth
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 3 lb beef chuck roast, cut into large chunks; 5 dried guajillo chiles, stems and seeds removed; 3 dried ancho chiles, stems and seeds removed; 2 chipotle peppers in adobo; 1 onion, quartered; 6 garlic cloves; 2 tomatoes, halved; 1 cinnamon stick; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 4 cups beef broth; 2 bay leaves; Salt and pepper, to taste; Corn tortillas, warmed; Chopped cilantro, diced onion, lime wedges (for garnish)

Why You’ll Love This Recipe

I love this recipe because it brings the full birria experience home. The deeply spiced beef is fall-apart tender, and the consommé makes every bite juicy and indulgent. It takes some time, but it’s worth every minute. Ideal for weekends or feeding a crowd.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lb beef chuck roast, cut into large chunks
5 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 chipotle peppers in adobo
1 onion, quartered
6 garlic cloves
2 tomatoes, halved
1 cinnamon stick
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups beef broth
2 bay leaves
Salt and pepper to taste
Corn tortillas, warmed
Chopped cilantro, diced onion, lime wedges (for garnish)

directions

I start by toasting the guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Then I soak them in hot water for about 20 minutes until softened.

In a blender, I combine the soaked chiles (along with the soaking liquid) with chipotle peppers, onion, garlic, tomatoes, oregano, cumin, paprika, cinnamon, salt, and pepper. I blend until the mixture is completely smooth.

Next, I season the beef chunks with salt and pepper and sear them in a hot Dutch oven until browned on all sides.

Once browned, I pour in the chile purée, add the beef broth and bay leaves, and bring everything to a simmer. I then cover the pot and let it cook on low for about 3 hours, or until the beef is incredibly tender. (When I’m short on time, I use a pressure cooker for about 60 minutes instead.)

When the beef is done, I remove it from the pot and shred it using two forks. I strain the broth to remove solids and adjust the seasoning to taste.

To assemble the tacos, I dip each corn tortilla into the warm broth to coat it lightly, then fill it with shredded beef and top with chopped cilantro and diced onion.

I cook each taco in a hot skillet or comal until crispy and lightly charred on both sides. Once ready, I serve them hot with lime wedges and a bowl of the savory consommé on the side for dipping.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6 servings
Calories: ~450 kcal per serving

Variations

Sometimes I mix in lamb or short ribs with the beef for extra richness. I also like adding melted cheese inside the tacos for a quesabirria twist. If I want it spicier, I toss in extra chipotle or arbol chiles. For a shortcut, I use store-bought chile paste to speed up the sauce.

storage/reheating

I store leftover meat and broth separately in airtight containers for up to 4 days in the fridge. To reheat, I warm the beef in a skillet and heat the broth on the stovetop. The tacos can be assembled fresh each time for best crispiness.

FAQs

Can I freeze birria meat?

Yes, I freeze the shredded beef and broth in separate containers. It keeps well for up to 2 months.

What kind of tortillas work best?

I always use corn tortillas for their texture and flavor. I warm them before dipping to prevent tearing.

Is there a vegetarian version?

Yes, I make a version with jackfruit or mushrooms simmered in the same sauce. The flavor still holds up beautifully.

Can I make this in advance?

Absolutely. I often cook the meat and broth a day ahead. The flavors deepen overnight.

What do I serve with birria tacos?

I usually keep it simple with lime wedges and maybe a light salad or Mexican rice.

Conclusion

Birria Tacos with Rich Savory Broth are a flavorful, comforting dish I make when I want to impress or treat myself to something hearty and satisfying. With fall-apart beef, bold spices, and crispy tacos dipped in rich consommé, every bite is pure comfort and flavor.