Recipe for Birilla Tacos

Birria Tacos (Beef Birria)

Ingredients (serves 6–8)

Meat

• 3–4 lb beef chuck roast (or beef shank / short ribs)
• Salt & pepper

Dried Chiles

• 5 dried guajillo chiles (stemmed, seeded)
• 3 dried ancho chiles (stemmed, seeded)
• 1–2 dried árbol chiles (optional, for heat)

Sauce Base

• 1 medium onion, quartered
• 5 cloves garlic
• 2 Roma tomatoes
• 1 tsp cumin
• 1 tsp Mexican oregano
• ½ tsp ground cloves
• ½ tsp cinnamon
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 4 cups beef broth (or water)

For Tacos

• Corn tortillas
• Oaxaca or mozzarella cheese (optional but recommended)
• Chopped cilantro
• Diced white onion
• Lime wedges

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Instructions

1. Prepare the chile sauce

• Toast dried chiles lightly in a dry pan (don’t burn).
• Soak chiles in hot water for 15–20 minutes until soft.
• Blend soaked chiles with onion, garlic, tomatoes, spices, vinegar, and a little soaking liquid until smooth.

2. Cook the birria

• Season beef with salt and pepper.
• Place beef in a large pot, Dutch oven, slow cooker, or Instant Pot.
• Pour chile sauce over meat and add beef broth and bay leaves.
• Cook until shreddable:
  • Stovetop: Simmer 3–4 hours
  • Slow cooker: 8 hours on low
  • Instant Pot: 60 minutes + natural release

3. Shred & strain

• Remove meat and shred.
• Strain broth (consomé) if desired for a smooth dipping sauce.
• Skim excess fat and save it (important for tacos).

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4. Assemble the tacos

1. Dip corn tortillas into the birria fat from the consomé.
2. Place on a hot skillet.
3. Add shredded birria + cheese.
4. Fold and fry until crispy and golden on both sides.

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5. Serve

• Serve tacos hot with a small bowl of consomé for dipping.
• Top with cilantro, onion, and a squeeze of lime.

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Pro Tips

• Beef chuck is classic, but mixing cuts = better flavor.
• Want it extra red? Add a spoon of achiote paste.
• Want it authentic Jalisco-style? Skip cheese.
• Leftover birria makes killer ramen or quesadillas.