# Birria Tacos

> Birria Tacos with tender beef are a must try dinner that melts in your mouth. Enriched with authentic Mexican flavors, layered with melted cheese, and shrouded in a crispy tortilla, they are incredibly delicious!

**Prep time:** 30 minutes
**Cook time:** 6 hours
**Total time:** 6 hours 30 minutes
**Servings:** 18 tacos
**Calories:** 411kcal
**Storage:** Refrigerates 3-4 days; freezes well

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## Ingredients

### For the Stewed Meat
- 6 dried Guajillo chiles stemmed and deveined
- 4 dried Ancho chiles stemmed and deveeded
- 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 medium onion quartered
- 8 cloves garlic peeled and smashed
- 1 1/2 pounds bone-in short ribs
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- 1/4 cup apple cider vinegar

### For the Tacos
- 18 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- 1/2 cup chopped fresh cilantro
- Fresh limes wedges for serving

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## Shopping List

### 🥩 Meat
- [ ] 3 pounds chuck roast
- [ ] 1 1/2 pounds bone-in short ribs

### 🌶️ Dried Chiles
- [ ] 6 dried Guajillo chiles
- [ ] 4 dried Ancho chiles

### 🥬 Produce
- [ ] 3 vine tomatoes
- [ ] 1 medium onion (for stew)
- [ ] 8 cloves garlic
- [ ] 1 cup chopped yellow onion (for serving)
- [ ] 1/2 cup fresh cilantro
- [ ] Fresh limes

### 🧀 Dairy
- [ ] 2 cups shredded Monterey Jack cheese

### 🌮 Tortillas
- [ ] 18 corn tortillas

### 🧂 Spices & Pantry
- [ ] Kosher salt
- [ ] Ground black pepper
- [ ] 2 tablespoons vegetable oil
- [ ] 1 tablespoon ground coriander
- [ ] 2 teaspoons ground cumin
- [ ] 2 teaspoons dried oregano
- [ ] 1 teaspoon chili powder
- [ ] 1 cinnamon stick
- [ ] 1/4 cup apple cider vinegar

### 🍳 Equipment
- [ ] Dutch Oven
- [ ] Immersion Blender

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## Instructions

### For the Stewed Meat

1. **Prepare chiles.** Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for 6 to 8 minutes.

2. **Season and sear meat.** While the chiles are soaking, season the chuck meat chunks with salt and pepper to taste. 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.

3. **Prepare sauce base.** Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes. Stir in tomatoes, 1 white onion, 8 cloves garlic.

4. **Make chile sauce.** Add the softened chiles to the pot. Cook for another 2 minutes.

5. **Blend sauce.** Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.

6. **Add spices and meat.** Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring to a boil, reduce heat to medium-low, and cook for at least 3-4 hours.

7. **Shred meat.** Remove the short ribs and add to the plate with the shredded oregano, 1 teaspoon chili powder, 1 cinnamon stick.

8. **Continue braising.** Transfer the short ribs and beef to a bowl. Cover the bowl and refrigerate.

9. **Use blender.** Use an immersion blender to blend the remaining pepper and tomato mixture until smooth. Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring the mixture to a boil, reduce the heat, and maintain a gentle simmer for 30 minutes.

10. **Final assembly.** Remove the short ribs and add to the plate with the chuck roast meat. Remove the cinnamon stick and discard. Transfer the braising liquid to a bowl. Cover the bowl and refrigerate.

### For the Tacos

1. **Prepare tortillas.** 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.

2. **Add fillings.** Top half of the tortilla with 2 tablespoons of shredded cheese, 2 1/3 tablespoons of shredded beef, and a sprinkle of chopped onion. Fold the tortilla in half to close.

3. **Cook tacos.** 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. Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.

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## Nutrition

**Serving:** 1taco
**Calories:** 411kcal
**Carbohydrates:** 24g
**Protein:** 32g
**Fat:** 22g
**Saturated Fat:** 9g
**Monounsaturated Fat:** 5g
**Polyunsaturated Fat:** 1g
**Trans Fat:** 1g
**Cholesterol:** 96mg
**Sodium:** 458mg
**Potassium:** 840mg
**Fiber:** 4g
**Sugar:** 7g
**Vitamin A:** 3278IU
**Vitamin C:** 13mg
**Calcium:** 180mg
**Iron:** 4mg

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## Notes

**Author:** BECKY HARDIN
**Course:** MAIN COURSE
**Cuisine:** MEXICAN

You can substitute rib roast instead of short ribs. 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. These tacos are medium spicy but you can dial it up by adjusting the chili content.

**Storage:** Store drained beef and reserved braising liquid in separate airtight containers in the refrigerator for up to 3 days or in the freezer for up to 6 months. Assembled tacos are best enjoyed fresh.