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Beef Birria Tacos

Crispy, beefy, cheesy fried tacos with broth for dipping
Prep Time 20 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 50 mins
Course Main Course
Cuisine Mexican
Servings 8 servings


For the birria:

  • 4 cups beef stock
  • 3-4 lbs chuck roast
  • 1-2 lbs boneless short ribs
  • 1 onion chopped
  • 1 head of garlic cloves separated and skin removed
  • 1 carrot chopped
  • 5 bay leaves
  • 8 dried Mexican chili peppers I used a mix of guajillo, ancho, and new mexico but you can just use guajillo or any mix you like
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 2 tsp salt adjust to taste
  • black pepper to taste

For the tacos:

  • corn tortillas
  • shredded Oaxaca cheese or mozzarella or Monterey jack
  • chopped onion
  • chopped cilantro
  • oil or beef fat from broth for frying tacos


Make the birria:

  • Add a small amount of oil to a large oven safe dutch oven. Fry the onion, garlic and carrot over medium heat for a a few minutes. Add the chiles and stir around for a minute or two. Add the beef broth and allow to simmer for a couple minutes to soften the chiles.
  • Add contents of pan to blender and blend until smooth (be careful, if the broth is hot it will spray out. Place a towel over the top of the blender to be safe).
  • Wipe out the dutch oven and add a tbsp of oil. Cut the chuck into a few chunks and brown the short ribs and chuck over high heat until nicely seared.
  • Add the blended broth, along with the rest of the spices and seasonings. Bring to a boil and transfer to a 300 degree oven.
  • Cook for about 3 hours until the meat is extremely tender and can be easily shredded. Once the meat is done, remove pan from the oven and cool slightly.
  • Remove the meat and shred it, drizzling a little broth on it as needed to keep it moist. Add the chopped raw onion and cilantro to the meat.
  • Pour the broth into a fat separator. Pour off the broth into a pot and reserve the fat for frying.
  • Put a little of the fat or oil in a frying pan and spread it around. Add a couple of corn tortillas and top with some shredded cheese. Add the meat mixture to half of the tortilla and fold over to make a taco.
  • Fry one side of the taco until brown and crispy and then flip and fry the other side. Keep warm on a sheet tray in a 200 degree oven while frying the rest of the tacos.
  • Serve the tacos with small bowls of broth with onion and cilantro added and dunk the tacos in the broth before eating.
Keyword Beef, Main Dish