By Becky Hardin
Updated Feb 27, 2025
These Birria Tacos are supremely delicious! Melt-in-your-mouth beef, rich in Mexican flavors, all mingling with melted cheese and wrapped in a crunchy tortilla. I had them at a local restaurant earlier this year and rushed home to develop a homemade recipe. I’ve been making them ever since and they’ve become a family favorite.
5-Star Review
“OMG!!!! Absolutely spot on!!! Thank you for sharing this! My wife is addicted, she loves it.” – Thomas
I made these cheesy, juicy, crispy, and loaded with flavor. These birria tacos are a must-try. Slow-cooked beef birria encased in a crispy taco with a divine dip – you will love them!
Pro Tip: These are dipping tacos! Save some of the braising liquid for a delicious dipping sauce.
Ingredients1x2x3x
For the Stewed Meat
- ▢ 6 dried Guajillo chiles stemmed and deseeded
- ▢ 4 dried Ancho chiles stemmed and deseeded. Sub for canned chipotles.
- ▢ 3 pounds chuck roast cut into 4 chunks
- ▢ Kosher salt to taste
- ▢ Ground black pepper to taste
- ▢ 2 tablespoons vegetable oil divided
- ▢ 3 vine tomatoes quartered
- ▢ 1 white onion quartered
- ▢ 8 cloves garlic peeled and smashed
- ▢ 4 cups low sodium beef broth
- ▢ 1 ½ pounds bone-in short ribs
- ▢ 1 tablespoon ground coriander
- ▢ 2 teaspoons ground cumin
- ▢ 2 teaspoons dried oregano
- ▢ 1 teaspoon chili powder
- ▢ 1 cinnamon stick
- ▢ ½ cup orange juice
- ▢ ¼ cup apple cider vinegar or lemon juice
For the Tacos
- ▢ 15 corn tortillas flour or cassava flour tortillas also work
- ▢ 2 cups shredded Monterey Jack cheese
- ▢ 1 cup chopped yellow onion
- ▢ ½ cup chopped fresh cilantro
- ▢ Fresh limes wedges for serving
Video
Instructions
For the Stewed Meat
- Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for at least 30 minutes. 6 dried Guajillo chiles, 4 dried Ancho chiles
- While the peppers soak, season the chuck roast chunks with salt and pepper to taste. 3 pounds chuck roast, Kosher salt, Ground black pepper
- Heat 1 tablespoon of oil in a large Dutch oven set over medium-high heat. In 2 batches, sear the roast on all sides, using more oil as needed. Transfer the seared chuck roast to a plate and set aside. 2 tablespoons vegetable oil
- Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes. 3 vine tomatoes, 1 white onion, 8 cloves garlic
- Pour in the beef broth to deglaze the pot. 4 cups low sodium beef broth
- Drain the water and transfer the hydrated chiles from the bowl of water to the pot. Add the short ribs, spices, and cinnamon stick. Bring the mixture to a boil, reduce the heat, and maintain a gentle simmer for 30 minutes. 1 ½ pounds bone-in short ribs, 1 tablespoon ground coriander, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon chili powder, 1 cinnamon stick
- Remove the short ribs and add to the plate with the seared roast. Skim the top of the pot to remove any impurities from the bone cooking out. Remove the cinnamon stick and discard. Transfer about 1 ½ – 2 cups of the braising liquid to a bowl. Cover the bowl and refrigerate.
- Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.
- Return the short ribs, seared beef, and any juices back to the Dutch oven. Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for at least 3-4 hours. ½ cup orange juice, ¼ cup apple cider vinegar
- When the beef is cooked through, remove the short rib bones. Shred the meat with 2 forks.
For the Tacos
- Remove the reserved braising liquid from the refrigerator. Working 1 tortilla at a time, dip the tortilla in the reserved liquid. Place the tortilla on a large skillet set over medium heat. 15 corn tortillas
- Top half of the tortilla with 1-2 tablespoons of shredded cheese, 2-3 tablespoons of shredded beef, and a sprinkle of onion and cilantro. Fold the tortilla in half to close. 2 cups shredded Monterey Jack cheese, 1 cup chopped yellow onion, ½ cup chopped fresh cilantro
- Cook the tacos for 30-45 seconds on each side until crisp. Transfer to a serving platter and squeeze fresh lime juice over the top. Fresh limes wedges
- Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.
Equipment
- Dutch Oven
- Immersion Blender
Becky’s Tips
- You can substitute in oxtail instead of short ribs.
- Believe it or not, I’ve tried making these birria with just about any meat. Every variation is still delicious. Use chicken thighs, pork shoulder, or even vegetarian options like jackfruit or vegetable brat.
- Dipping the tortillas in the braising liquid before assembling them hold them together and prevents breaking. You can also heat them up in the microwave with a damp paper towel.
- I’m a big fan of Monterey jack, but you can substitute your favorite cheese.
- These tacos are medium spicy but you can dial it up by adjusting the chili powder.
- Don’t forget to save the braising liquid for dipping!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Birria Tacos Step by Step
Steep the Chiles: Place 6 dried Guajillo chiles and 4 dried Ancho chiles in a bowl filled with near-boiling water. Let them soak for at least 30 minutes until softened.
Season and Sear the Beef: While the chiles soak, season 3 lbs of chuck roast (cut into 4 chunks) with kosher salt and ground black pepper to taste. Heat 1 tbsp of vegetable oil in a large Dutch oven over medium-high heat. In batches, sear the chuck roast on all sides, adding another tbsp of oil as needed. Transfer the seared meat to a plate and set aside.
Sauté the Aromatics: Add the remaining 1 tbsp of oil to the Dutch oven. Toss in 3 quartered vine tomatoes, 1 quartered white onion, and 8 peeled and smashed garlic cloves. Sauté for 2-3 minutes until fragrant.
Deglaze the Pot: Pour in 4 cups of low-sodium beef broth, scraping up any browned bits from the bottom of the pot.
Simmer the Broth: Drain the water and transfer the softened chiles from the water to the pot. Add 1 ½ lbs of bone-in short ribs, along with 1 tbsp of ground coriander, 2 tsp of ground cumin, 2 tsp of dried oregano, 1 tsp of chili powder, and 1 cinnamon stick. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer for 30 minutes.
Skim and Blend the Sauce: Remove the short ribs and set them aside with the seared roast. Skim any impurities from the top of the pot and discard the cinnamon stick. Transfer 1 ½ to 2 cups of the braising liquid to a bowl, cover, and refrigerate. Use an immersion blender to blend the remaining broth until smooth.
Slow Cook the Meat: Return the seared chuck roast, short ribs, and any juices to the Dutch oven. Stir in ½ cup of orange juice and ¼ cup of apple cider vinegar. Season with additional salt and pepper to taste. Bring the mixture to a simmer, cover, reduce heat to medium-low, and cook for 3-4 hours until the meat is tender.
Shred the Meat: Once fully cooked, remove the bones from the short ribs and discard them. Use two forks to shred all the meat into the sauce.
Prepare the Tacos : Remove the reserved braising liquid from the refrigerator. Working one at a time, dip each of the 15 corn tortillas into the liquid and place them in a large skillet set over medium heat. Sprinkle 1-2 tbsp of shredded Monterey Jack cheese onto one half of each tortilla. Top with 2-3 tbsp of shredded beef, a sprinkle of 1 cup of chopped yellow onion, and ½ cup of chopped fresh cilantro.
Crisp the Tacos: Fold the tortilla in half. Cook each taco for 30-45 seconds per side, until the exterior is crispy and golden brown. Transfer to a serving platter.
Serve and Enjoy: Squeeze fresh lime wedges over the tacos and serve with any remaining braising liquid on the side for dipping. Enjoy your homemade birria tacos!
How to Store and Reheat
I store leftover birria taco meat in an airtight container in the refrigerator for up to 3 days. Keep separate from the braising liquid until ready to assemble. When ready to reheat, I pop them in pan set over medium-low heat until warmed through.
How to Freeze
I freeze the meat separately from the braising liquid in airtight containers for up to 2 months. Remember to always let thaw overnight in the refrigerator before reheating.
What to Serve with Homemade Birria Tacos
Whether I’m serving this up for a party or as a weeknight meal, I can level up with yummy side dishes, like Mexican Corn on the Cob , Mexican Street Corn Dip , Rotel Dip , or Tomatillo Avocado Salsa . Sides or no sides, these satisfying tacos are really going to please those taste buds!
More Flavorful Taco Recipes We Love
Baked Chicken Tacos Recipe
Street Tacos
Quesabirria Tacos
Easy Buffalo Shrimp Tacos Recipe
Birria Tacos Recipe
Equipment
- Dutch Oven
- Immersion Blender
Ingredients
For the Stewed Meat
- 6 dried Guajillo chiles stemmed and deseeded
- 4 dried Ancho chiles stemmed and deseeded. Sub for canned chipotles.
- 3 pounds chuck roast cut into 4 chunks
- Kosher salt to taste
- Ground black pepper to taste
- 2 tablespoons vegetable oil divided
- 3 vine tomatoes quartered
- 1 white onion quartered
- 8 cloves garlic peeled and smashed
- 4 cups low sodium beef broth
- 1 ½ pounds bone-in short ribs
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar or lemon juice
For the Tacos
- 15 corn tortillas flour or cassava flour tortillas also work
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh limes wedges for serving
Instructions
For the Stewed Meat
- Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for at least 30 minutes. 6 dried Guajillo chiles, 4 dried Ancho chiles
- While the peppers soak, season the chuck roast chunks with salt and pepper to taste. 3 pounds chuck roast, Kosher salt, Ground black pepper
- Heat 1 tablespoon of oil in a large Dutch oven set over medium-high heat. In 2 batches, sear the roast on all sides, using more oil as needed. Transfer the seared chuck roast to a plate and set aside. 2 tablespoons vegetable oil
- Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes. 3 vine tomatoes, 1 white onion, 8 cloves garlic
- Pour in the beef broth to deglaze the pot. 4 cups low sodium beef broth
- Drain the water and transfer the hydrated chiles from the bowl of water to the pot. Add the short ribs, spices, and cinnamon stick. Bring the mixture to a boil, reduce the heat, and maintain a gentle simmer for 30 minutes. 1 ½ pounds bone-in short ribs, 1 tablespoon ground coriander, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon chili powder, 1 cinnamon stick
- Remove the short ribs and add to the plate with the seared roast. Skim the top of the pot to remove any impurities from the bone cooking out. Remove the cinnamon stick and discard. Transfer about 1 ½ - 2 cups of the braising liquid to a bowl. Cover the bowl and refrigerate.
- Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.
- Return the short ribs, seared beef, and any juices back to the Dutch oven. Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for at least 3-4 hours. ½ cup orange juice, ¼ cup apple cider vinegar
- When the beef is cooked through, remove the short rib bones. Shred the meat with 2 forks.
For the Tacos
- Remove the reserved braising liquid from the refrigerator. Working 1 tortilla at a time, dip the tortilla in the reserved liquid. Place the tortilla on a large skillet set over medium heat. 15 corn tortillas
- Top half of the tortilla with 1-2 tablespoons of shredded cheese, 2-3 tablespoons of shredded beef, and a sprinkle of onion and cilantro. Fold the tortilla in half to close. 2 cups shredded Monterey Jack cheese, 1 cup chopped yellow onion, ½ cup chopped fresh cilantro
- Cook the tacos for 30-45 seconds on each side until crisp. Transfer to a serving platter and squeeze fresh lime juice over the top. Fresh limes wedges
- Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.
Video
Notes
- You can substitute in oxtail instead of short ribs.
- Believe it or not, I’ve tried making these birria with just about any meat. Every variation is still delicious. Use chicken thighs, pork shoulder, or even vegetarian options like jackfruit or vegetable brat.
- Dipping the tortillas in the braising liquid before assembling them hold them together and prevents breaking. You can also heat them up in the microwave with a damp paper towel.
- I’m a big fan of Monterey jack, but you can substitute your favorite cheese.
- These tacos are medium spicy but you can dial it up by adjusting the chili powder.
- Don’t forget to save the braising liquid for dipping!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
