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Birria, a traditional Mexican dish, has surged in popularity across the globe, captivating food enthusiasts with its rich flavors and comforting textures. Originating from the western state of Jalisco, Birria is not merely a meal; it’s an experience—one that brings people together over shared stories, laughter, and, of course, delicious food. The star of this culinary delight, Savory Birria de Res Tacos, is a feast for the senses. Imagine tender beef, marinated in an array of aromatic spices, served in warm tortillas and topped with fresh ingredients. The experience is elevated by the accompanying broth, perfect for dipping, making these tacos an ideal choice for any gathering, celebration, or a cozy night in at home.

Birria de Res Tacos

Discover the mouthwatering world of Savory Birria de Res Tacos, a traditional Mexican dish bursting with flavor and warmth. Originating from Jalisco, these tacos feature tender beef marinated in aromatic spices, perfectly served in warm tortillas and accompanied by fresh toppings and a flavorful broth for dipping. This dish isn't just a meal; it's an experience that brings people together. Learn how to create this comforting culinary masterpiece in your own kitchen and enjoy a taste of authentic Mexican culture.
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into large chunks

1 lb beef shank, cut into large pieces

4 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 medium onion, quartered

4 cloves garlic, peeled

1 teaspoon cumin seeds

1 teaspoon dried oregano

1 tablespoon apple cider vinegar

4 cups beef broth

2 bay leaves

Salt and pepper to taste

For the Tacos:

Corn tortillas (12)

2 cups chopped cilantro

1 cup finely chopped onion

Lime wedges, for serving

1 cup of melted cheese (optional for quesabirria)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them! Soak the toasted chiles in hot water for about 20 minutes until soft.

    Blend the Marinade: Drain the chiles and place them in a blender with onion, garlic, cumin seeds, oregano, apple cider vinegar, and 1 cup of beef broth. Blend until smooth, adding a little more broth if necessary to reach a pourable consistency.

      Marinate the Beef: In a large bowl, add the beef chuck and shank pieces. Pour the blended marinade over the meat and season with salt and pepper. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight for more flavor.

        Cook the Birria: In a large pot or Dutch oven, add the marinated meat, the remaining beef broth, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the meat is tender and easily shreds with a fork. Stir occasionally and add water if needed to keep the mixture from drying out.

          Shred the Meat: Once tender, remove the meat from the pot and shred it using two forks. Strain the broth and reserve it for dipping.

            Prepare the Tacos: Heat a skillet over medium heat. Take a corn tortilla, dip it briefly in the reserved broth (if making quesabirria, add cheese), and then place it on the skillet. Fill one half with a generous amount of shredded beef and a sprinkle of onion and cilantro, then fold the tortilla over.

              Cook the Tacos: Sauté the tacos on each side until crispy and golden brown, about 2-3 minutes per side. Repeat with remaining tortillas and filling.

                Serve: Serve the tacos hot with lime wedges and small bowls of the reserved broth for dipping. Garnish with more chopped onions and cilantro, if desired.

                  Prep Time: 30 minutes | Total Time: 4 hours (plus marination) | Servings: 12 tacos |