TACOS DE BIRRIA

Introducing this rich, savory Mexican classic from Jalisco, featuring slow-cooked, spiced meat transformed into tender, flavorful tacos. Served with warm tortillas, fresh onions, coriander, and a generous helping of Chimichecas salsa, these tacos are perfect for a cozy evening treat, deeply satisfying and packed with bold, authentic flavor.

Ingredients

Serves 4

  • 1.5 kg beef (chuck, brisket, or short ribs), cut into large chunks
  • 5 dried guajillo chillies* (or substitute 5 dried red chillies)
  • 3 dried ancho chillies* (or substitute 3 mild dried red chillies)
  • 3 cloves garlic
  • 1 small onion
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 500 ml beef stock or water
  • Salt and freshly ground black pepper, to taste
  • Corn tortillas
  • Fresh coriander, chopped
  • Onion, finely diced
  • Chimichecas salsa, for serving

Method

  1. Prepare the chillies: Remove stems and seeds, then soak in hot water for 15–20 minutes until softened. Drain and blend with garlic, onion, cumin, oregano, cinnamon, and a little beef stock to form a smooth paste.
  2. Marinate the beef: Rub the paste all over the beef chunks, cover, and leave to marinate for at least 1 hour, or overnight for a deeper flavour.
  3. Cook the birria: Place the beef in a large lidded pot or casserole dish. Add the remaining stock, season with salt and pepper, bring to a gentle simmer, then cover and cook on low heat for 3–4 hours until the meat is tender and easily shredded.
  4. Shred the meat: Remove the beef from the cooking liquid and shred using two forks. Return to the pot briefly to soak up extra flavour.
  5. Warm the tortillas: Heat corn tortillas on a dry frying pan or griddle until soft and slightly charred.
  6. Assemble the tacos: Pile shredded beef onto tortillas, top with finely diced onion and chopped coriander. Serve immediately with Chimichecas salsa drizzled over or on the side.

Chef’s Notes

  • Slow and steady: Cooking the beef gently on low heat ensures it stays tender and juicy.
  • Chilli balance: If your chillies are hotter than expected, you can tone them down with a splash of beef stock or a pinch of sugar.
  • Marination tip: Leaving the meat overnight in the marinade intensifies the flavours dramatically.
  • Tortilla trick: Warm tortillas just until soft—overheating makes them brittle and hard to fold.
  • Serving idea: For an extra touch, lightly toast the tortillas with a small knob of butter before assembling.
  • Make ahead: The shredded birria can be kept in the fridge for 2–3 days and reheats beautifully, making this perfect for batch cooking.