How to Make Birria de Res Tacos (Beef Birria Tacos) - A Step-by-Step Guide

Birria de Res Tacos, also known as Beef Birria Tacos, is a traditional Mexican dish that has gained popularity all over the world. This delicious and savory dish consists of tender, slow-cooked beef in a flavorful and spicy broth, served in warm corn tortillas and topped with onions, cilantro, and a squeeze of lime. The combination of tender beef, rich and spicy broth, and the fresh, bright flavors of the toppings makes Birria de Res Tacos a truly irresistible meal.

The dish origina...

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Ingredients

  • 6 dried guajillo chile peppers, seeded
  • 4 dried chile de arbol peppers, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 tablespoon olive oil, or as needed
  • 4 medium Roma tomatoes
  • 2 tablespoons white vinegar
  • 2 cloves garlic
  • 2 teaspoons ground black pepper
  • 4 whole cloves
  • 1 pinch ground cinnamon
  • 1 pinch ground cumin
  • 1 pinch ground thyme
  • 1 pinch dried marjoram
  • 1 pinch dried oregano
  • 1 pinch salt
  • 4 pounds beef chuck roast
  • salt and freshly ground black pepper to taste
  • 18 corn tortillas
  • 1 large white onion, finely chopped
  • 1 bunch fresh cilantro, chopped
  • 1 cup shredded queso asadero (white Mexican cheese) (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 45 mins
  • Additional Time: 10 mins
  • Total Time: 4 hrs 15 mins
  • Servings: 18
  • Yield: 18 tacos

  • Preheat the oven to 325 degrees F (165 degrees C). Fill a pot with water and bring to a boil.
  • Start the sauce: Add guajillo, arbol, and ancho chile peppers to the boiling water; boil for 5 minutes. Remove pot from the heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the cooking water.
  • Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper.
  • Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat.
  • While the beef is searing, continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
  • Place cooled chile peppers into a blender. Add vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1/4 cup of chile water and blend until smooth.
  • Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid.
  • Bake in the preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid and bake, uncovered, until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  • Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks, then return meat to the pot and stir with the sauce to combine.
  • Assemble and heat tacos: Fill each tortilla with birria and top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides are crispy and cheese is melted.
  • Serve with extra sauce on the side for dipping.
  • Nutrition

    268 cal.

    • Total Fat: 21g
    • Saturated Fat: 8g
    • Cholesterol: 73mg
    • Sodium: 70mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Protein: 17g
    • Vitamin C: 2mg
    • Calcium: 19mg
    • Iron: 2mg
    • Potassium: 305mg