Beef Birria Tacos

If you've tasted birria tacos, you likely want to know how to make birria tacos at home. Well, you're in luck. Here you'll find exactly that. Our recipe calls for beef instead of the more traditional goat as that's what's more common in the U.S. Either way this birria tacos recipe is crazy delicious!

Prep Time:
60 mins
Marinate Time:
4 hrs
Pressure Cook Time:
45 mins
Total Time:
5 hrs 45 mins
Servings:
12

Ingredients

  • 4 dried guajillo peppers, stemmed and seeds removed

  • 4 dried ancho chile peppers, stemmed and seeds removed

  • Vegetable oil

  • 4 pound beef shank and/or beef chuck roast, cut into 2-inch pieces

  • 5 roma tomatoes, quartered

  • 1 small white onion, peeled and quartered

  • 6 cloves garlic, peeled

  • 12 whole black peppercorns

  • ½ teaspoon cumin seeds

  • 4 whole cloves, stems removed

  • Half of a 3-inch cinnamon stick

  • 1 tablespoon distilled white vinegar

  • ½ teaspoon dried Mexican oregano

  • ½ teaspoon dried marjoram

  • 4 cup beef broth, divided

  • 24 6 inch corn tortillas

  • 3 cup shredded Oaxaca, Chihuahua, or Monterey jack cheese

  • Fresh pico de gallo, finely chopped white onion, lime wedges, and cilantro leaves

Directions

  1. Toast dried peppers in large skillet over medium-high heat until fragrant. Transfer peppers to a medium bowl and add enough hot water to cover. Let soak 20 minutes. Meanwhile, season meat with salt and pepper and sear in hot oil in the same skillet over medium-high heat until brown on all sides. Set meat in a 3 qt baking dish. In the same pan, sear tomatoes, onion, and garlic until just softened. Transfer to a blender, wipe skillet clean. Toast peppercorns, cumin seeds, cloves, and cinnamon over medium heat until fragrant, about 3 to 5 minutes. Transfer to the blender with the tomato mixture. Add softened peppers (discarding liquid), vinegar, oregano, and marjoram. Blend until smooth.

  2. Pour pepper mixture over beef, tossing to coat. Cover and let marinate at least 4 hours or overnight.

  3. Add 1 cup beef broth, beef, and marinade to pressure cooker . Cover and cook on high pressure for 45 minutes with 10 minute natural release.

  4. Remove beef from pot and shred (discarding bones, if any). Season to taste with additional salt and black pepper. Cover and set aside. Strain liquid into a medium saucepan, discarding solids. Add remaining beef broth (should have about 6 cups total soup), season to taste with salt and pepper. Cover to keep warm.

  5. When ready to make tacos, dip tortillas in the warm broth and place in hot skillet. Add 2 Tbsp shredded cheese on the tortillas. Once cheese is melted, top with about ¼ cup shredded beef. Fold tortillas in half and continue to cook until crisp on both sides. Serve tacos with broth, pico de gallo, onions, lime wedges, and cilantro.

Nutrition Facts (per serving)

382 Calories
15g Fat
32g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 382
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 60mg 20%
Sodium 648mg 28%
Total Carbohydrate 32g 12%
Total Sugars 3g
Protein 31g
Vitamin C 10.7mg 54%
Calcium 84mg 6%
Iron 4.2mg 23%
Potassium 725mg 15%
Folate, total 22mcg
Vitamin B-12 3.1mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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