Birria may be new to some of you, but this dish has been around for decades. It originated in the Mexican state of Jalisico and is often served for special occasions. We tested tons of variations to bring you a recipe for birria tacos that is worth every minute (and mess) it takes to make. Serve the tacos with pickled onions, sliced radishes, chopped fresh cilantro, lime wedges, and, of course, some consomé for delicious dipping.

Quick Info

⏱️ 390 min • 🍽️ 3 servings • ⭐ 95%

Tags

[Gluten-Free] • [Dinner] • [Lunch] • [Meal]

Ingredients

• ¼ cup plus 1 tablespoon kosher salt
• 2 pounds beef chuck roast, cut into 1-inch pieces
• 1 pound bone-in beef short ribs
• 5 dried ancho chiles
• 5 dried guajillo chiles
• 2 dried morita chiles
• Warm water, for soaking
• 1 whole cinnamon stick
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole black peppercorns
• 4 whole allspice berries
• 2 whole cloves
• 6 dried bay leaves
• 1 teaspoon Mexican oregano
• ¼ cup plus 1 tablespoon canola oil, plus more as needed
• 1 large yellow onion, chopped
• 4 Roma tomatoes, quartered
• 8 large garlic cloves, roughly chopped
• ¼ cup apple cider vinegar
• 8 cups water
• 1 (16 ounce) package of frozen banana leaves, thawed
• 12 corn tortillas
• 1 pound shredded queso Oaxaca
• Pickled red onions
• Sliced radishes
• Chopped fresh cilantro
• Lime wedges

Instructions Preview

1. Make the birria: Line a baking sheet with …
2. Arrange the chuck roast and short ribs on …
3. Add the ancho, guajillo and morita chiles …

…and 12 more steps

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Recipe by: Betsy Carter, Mimo Ahmed, Mesi Llanez • From: Tasty 101