Birria tacos are a delicious and flavorful Mexican dish that consists of tender, slow-cooked beef or goat, typically served in a warm corn tortilla with a rich, spicy broth for dipping. Here's a recipe for making birria tacos at home:


For the Birria:

  • 2 pounds of beef (such as chuck roast or beef shank) or goat, cut into small chunks
  • 3 dried guajillo chilies
  • 3 dried ancho chilies
  • 1 medium onion, roughly chopped
  • 4-5 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

For the Consomé (Broth):

  • 4 cups beef or chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground black pepper
  • Salt to taste

For Assembling:

  • Corn tortillas
  • Finely chopped onion and cilantro
  • Lime wedges
  • Salsa of your choice


  1. Prepare the Chilies:

    • Remove the stems and seeds from the dried guajillo and ancho chilies.
    • Heat a dry skillet over medium heat and toast the chilies for a few seconds on each side until fragrant but not burnt.
    • Place the toasted chilies in a bowl, cover with hot water, and let them soak for about 15-20 minutes or until they become soft.
  2. Make the Chili Paste:

    • Drain the soaked chilies and transfer them to a blender.
    • Add the chopped onion, minced garlic, ground cumin, dried oregano, ground cloves, ground cinnamon, salt, and pepper.
    • Blend until you have a smooth, thick paste. You can add a little water if needed.
  3. Cook the Birria:

    • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
    • Add the meat chunks and sear them until they're browned on all sides.
    • Stir in the chili paste and cook for a few minutes, stirring constantly to prevent burning.
    • Pour in the beef or chicken broth and add the dried thyme, marjoram, black pepper, and salt. Stir to combine.
    • Reduce the heat to low, cover, and let the birria simmer for 2-3 hours or until the meat is tender and falls apart easily. You can also transfer the pot to a 300°F (150°C) oven and cook it there.
  4. Assemble the Tacos:

    • Warm the corn tortillas in a dry skillet or microwave.
    • To make each taco, place a spoonful of the birria meat in the center of a tortilla.
    • Top with finely chopped onion and cilantro.
    • Serve with lime wedges and your favorite salsa on the side.
  5. Serve with Consomé:

    • Serve each birria taco with a small bowl of the flavorful consomé (broth) for dipping.

Enjoy your homemade birria tacos! These delicious, spicy, and richly flavored tacos are sure to be a hit with your family and friends.

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