Birria Tacos

Buckle up, amigos, because today we’re diving into the delicious world of Birria Tacos. 

Not only will we be whipping up a mouthwatering recipe featuring top round roast and beef short ribs, but we’ll also be taking a little (very teensy-tiny) trip down history lane. 

Let’s make Birria Tacos.

You may be wondering how to make Birria Tacos, if you’ve never heard of them. “Birria” is a new(ish) term for the general population. It has gained somewhat in popularity in the last couple of years on the foodie scene, and is getting around by popping up on menus in restaurants and recipes in magazines.

A Mexican dish consisting of tender, juicy beef that’s been slow-cooked in a rich, flavorful broth, Birria Tacos are not your mama’s tacos.

The beef is then shredded and stuffed into warm corn tortillas, along with cheese, cilantro, and chopped onion.

For the cheese, I used Monterey Jack because the taste is mild and it melts great. Oh, and I had it on hand.

Cheddar would work, Fontina would be great , and Manchego would be fantastic.

And if you’re feeling extra fancy, you can dip your taco into the savory broth, which is usually served on the side.

Actually, it’s mandatory because if you don’t, you’re not eating them correctly. 

PSA – I’m not sure why the broth looks reddish in my photos – it’s actually much more brown, and you should expect for yours to be.

It just wasn’t cooperating in photos for some reason.

What are Birria Tacos?

While the exact origins of the dish are a bit murky, Birria Tacos are believed to have originated in the state of Jalisco, Mexico.

According to historians, Birria was originally created by goat herders, who would slow-cook the tough, lean meat (goat, ew) to make it more tender and flavorful.

The dish soon became a staple in the region and eventually spread throughout Mexico, with various regions putting their own spin on the recipe.

You’ll find that when you research Birria Tacos you’ll find a variety of peppers used, different cuts of meat, sometimes it’s a stew…the variations are endless. 

Fast forward to today, and Birria Tacos have taken the world by storm. You can find them on menus at trendy restaurants and food trucks all over the US and beyond.

The fun part is making them your own.

Lucky for us, they’re actually pretty easy to make at home. We will not be using goat, however.

Beef is where it’s at for me.

Here’s your printable –

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Yield: 6 servings

Birria Tacos

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Prep Time: 45 minutes

Cook Time: 4 hours

Total Time: 4 hours 45 minutes

Ingredients

• 1 lb top round roast
• 1 lb beef short ribs
• 2 tbsp canola or sunflower oil
• 1 yellow onion, chopped
• 5 cloves garlic, peeled
• 2 tbsp chili powder
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp dried Mexican oregano
• 1 tsp guajillo chile powder
• 1 tsp ancho chile powder
• 1 tsp cinnamon
• 1 pint grape tomatoes
• 6 cups beef broth
• Sea salt, to taste
• 24 Corn tortillas
• Shredded Monterey Jack cheese
• Cilantro, chopped
• 1 red onion, chopped
• Vine tomatoes, chopped

Instructions

1. Remove beef from fridge - you want to bring it to room temperature.
2. Salt roast and short ribs on both sides.
3. Preheat oven to 325°.
4. In a large, oven-safe pot or Dutch oven, heat a bit of oil over medium-high heat. Add the top round roast and beef short ribs, and sear on all sides until browned.
5. Remove the meat from the pot and set aside.
6. Add the chopped onion and garlic to the pot and sauté until onions have softened, about 3-5 minutes.
7. Add the chili powder through cinnamon to the pot and stir to combine.
8. Return the meat to the pot and pour in the tomatoes and beef broth. Season with salt and pepper to taste.
9. Cover the pot and place it in the oven. Cook for 3-4 hours, or until the meat is tender and falls apart easily.
10. Once the meat is cooked, remove it from the pot and shred it using two forks, reserving the sauce in the pan.
11. Using an immersion blender, blend the sauce until completely smooth and pour into small bowls for serving.
12. To assemble your Birria Tacos, dip each corn tortilla in the beef broth, and add to a skillet over medium-high heat, add about 2 tbsp of the shredded beef, fold the tortilla over to close and turn after about a minute. Remove after both sides are browned. Top with shredded cheese, chopped cilantro, and chopped onion.
13. Serve with the savory sauce on the side for dipping.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 714Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 148mgSodium: 1229mgCarbohydrates: 52gFiber: 9gSugar: 5gProtein: 54g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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