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Birria de Res tacos stand out as a tantalizing and deeply flavorful dish that embodies the rich heritage of Mexican cuisine. Originating from the western state of Jalisco, birria is traditionally a slow-cooked stew made with tender meat, aromatic spices, and a blend of dried chiles. Over the years, this classic has evolved into a beloved street food staple, particularly in the form of tacos, which have gained immense popularity not just in Mexico but across the globe.

Birria de Res Tacos

Dive into the vibrant flavors of authentic Birria de Res tacos with this detailed recipe. Discover the rich history behind this beloved Mexican dish and learn how to create tender, mouthwatering beef slow-cooked with aromatic spices and dried chiles. From preparing the perfect marinade to assembling crispy tacos topped with fresh onions and cilantro, this recipe guides you every step of the way. Enjoy the culinary joy and tradition of birria from the comfort of your kitchen.
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Ingredients
  

2 lbs chuck roast, cut into large chunks

4 dried guajillo chiles, stems removed

2 dried ancho chiles, stems removed

1 dried pasilla chile, stems removed

4 cloves garlic, minced

1 medium onion, chopped

2 tsp ground cumin

1 tsp ground oregano

1 tsp ground cinnamon

1 tsp black pepper

2 bay leaves

4 cups beef broth

1 tbsp white vinegar

Salt, to taste

Corn tortillas (for serving)

Chopped onions, cilantro, and lime wedges (for garnish)

Optional: Oaxaca cheese, for quesabirria style

Instructions
 

Prepare the chiles: In a dry skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chiles for about 2 minutes, until they are fragrant. Be careful not to burn them. Once toasted, soak the chiles in hot water for 15-20 minutes until softened. Drain and set aside.

    Make the marinade: In a blender, combine the soaked chiles, minced garlic, chopped onion, cumin, oregano, cinnamon, black pepper, vinegar, and a pinch of salt. Blend until smooth, adding a little beef broth if needed to help it blend.

      Marinate the meat: In a large bowl, coat the chuck roast pieces with the blended chili mixture. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.

        Cook the meat: Preheat your instant pot or a large pot over medium-high heat. Add the marinated meat, the remaining beef broth, and bay leaves. If using an instant pot, seal and cook on high pressure for about 45 minutes. If using a regular pot, bring to a boil, then reduce heat to low and simmer for about 2.5 to 3 hours, until the meat is tender and shreds easily.

          Shred the meat: Once the meat is cooked, remove it from the pot, and let it cool slightly. Shred using two forks. Strain the cooking liquid and set it aside for dipping, if desired.

            Assemble the tacos: Heat a griddle or skillet over medium heat. Place a corn tortilla on the hot surface, add some shredded meat, and if desired, top with Oaxaca cheese. Fold the tortilla in half and cook until crispy on the outside and the cheese melts, about 2-3 minutes per side.

              Serve: Serve your Birria de Res Tacos with chopped onions, cilantro, and lime wedges on the side, along with the reserved dipping broths for added flavor.

                Prep Time: 25 min | Total Time: 4 hrs | Servings: 6-8