# Birria Tacos

A recipe for birria tacos that are easy to make but take a little time.

- Total time: 240 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 4 lbs chuck roast
- high smoke point oil
- 1 onion
- 3 roma tomatoes
- 8 cloves of garlic
- 10 guajillo chilies
- 5 ancho chilies
- 4 arbol chilies
- 3 bay leaves
- 0.5 Mexican cinnamon stick
- 1 cup broth
- 2 cups beef broth
- 0.25 cup white vinegar
- seasoning blend
- corn tortillas
- Oaxaca cheese
- mozzarella
- chopped onions
- cilantro

## Instructions

1. Cut the chuck roast into smaller cubes.
2. Heavily salt and pepper the chuck roast cubes.
3. Add high smoke point oil to a pot over medium-high heat.
4. Sear all of the chuck roast in batches for 2 to 3 minutes per side.
5. Remove the seared chuck roast from the pot and set aside.
6. Cut up one onion, three roma tomatoes, and eight cloves of garlic.
7. Slice the stems off the dried Mexican chilies (10 guajillo, 5 ancho, and 4 arbol), open them up, and dump out all the seeds.
8. In the same pot, add all the vegetables, dried chilies, three bay leaves, and half a Mexican cinnamon stick.
9. Add enough water to cover the ingredients, bring to a boil, and let it go for about 10 minutes until everything is soft.
10. Remove everything except the bay leaves and put it into a blender.
11. Add one cup of the broth from the pot to the blender.
12. Add two cups of beef broth and about a fourth cup of white vinegar to the blender.
13. Blend the mixture until smooth.
14. Add all the beef back into the pot.
15. Strain the blended veggie smoothie into the pot with the beef, pressing with a spoon to get all the liquid out.
16. Add the seasoning blend to the pot.
17. Bring the mixture to a boil, then turn the heat down to low.
18. Let it simmer covered for about 3 and a half to 4 hours.
19. Shred the fall-apart tender meat with your hands.
20. Add the shredded meat back into the broth and let it sit for a couple of minutes to soak in the flavor.
21. Dip corn tortillas in the top of the broth.
22. Place the dipped tortillas in a pan, add cheese, birria, chopped onions, and cilantro.
23. Pan fry the birria tacos until they are nice and crispy.
24. Serve with some consommé on the side.

## Equipment

- pot
- blender
- spoon
- pan

## Tips

- Getting a nice sear on the outside of the meat will give it a lot of flavor and leave brown bits in the pot.
- Use Oaxaca cheese for this, but mozzarella is a close substitute.
- Serve with some consommé on the side.

## Source

- Original video: https://www.instagram.com/reel/DYdb-CntOVI/?igsh=MWF5aDVjbGR1Nm5iMg==
- Recipe page: https://www.cliprecipe.com/recipe/8699b7d0-ad9f-44d7-b7f8-221a2e0e6c38
- Extracted: 2026-06-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt