Homemade Dinner Recipes Birria Tacos Everyone Craves
I’ll be honest with you. The first time I made birria tacos at home, I thought I’d bitten off way more than I could chew—literally and figuratively. The process looked long, and the list of ingredients seemed to stretch out like a grocery store receipt. But once I simmered the meat, dipped those tortillas in that gorgeous red broth, and crisped them up on the skillet, I knew I was hooked. This is more than just a beef birria tacos recipe—it’s a ritual you’ll want to repeat again and again.
Now, whether you’re leaning on an easy birria tacos recipe crockpot style, craving a quick birria tacos recipe instant pot version, or going full traditional with a birria tacos recipe Mexican authentic approach, there’s one truth: the end result tastes like you’ve been cooking for hours, even if you took a few shortcuts. That’s why I keep it in my list of my recipes that never fail to impress. Call it comfort food, call it genius, or just call it dinner. This easy birria recipe has saved many of my weeknights from the dreaded question, “What’s for dinner?”
So, if you’re ready to splash a little broth, melt some cheese, and maybe stain your favorite shirt (been there), then let’s talk tacos. These homemade dinner recipes bring joy straight from the pot to your plate—and I promise, the first bite will silence even the hungriest critic.
Servings: 8 tacos
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 1 lb beef short ribs
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 large onion, chopped
- 6 garlic cloves
- 1 cinnamon stick
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 4 whole cloves
- 2 bay leaves
- 6 cups beef broth
- 2 tbsp apple cider vinegar
- Salt and black pepper to taste
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Chopped onions and cilantro for topping
- Lime wedges for serving
Instructions
- Soak the dried chiles in hot water until softened, about 20 minutes. Blend them with onion, garlic, vinegar, and spices until smooth.
- In a large pot, sear the beef chunks and short ribs until browned on all sides.
- Pour the blended chile sauce over the meat and add beef broth, bay leaves, and cinnamon stick. Bring to a boil, then lower heat and simmer for 2.5 to 3 hours until the meat is tender and shreds easily.
- Remove the meat from the pot, shred it, and set aside. Strain the broth if needed.
- Heat a skillet over medium heat. Dip each tortilla in the birria broth, place it on the skillet, add cheese and shredded beef, then fold it in half.
- Cook until crispy on both sides and cheese is melted. Serve with chopped onions, cilantro, and lime wedges.