Birria Tacos

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Introducing Birria Tacos – Get ready to experience a burst of flavor with every bite of these succulent meat-filled tacos, complemented by gooey melted cheese and crispy tortillas. Take your taco game to new heights by dipping them into the luscious, savory sauce. These tacos de birria are not just delicious; they’re a culinary journey through Mexico’s rich food traditions.

Hailing from the heart of Jalisco, birria has captured the hearts and palates of people across the nation and beyond. Join in on the tradition and savor the irresistible allure of birria tacos – they’re sure to leave you coming back for more!

Elevate your birria taco experience by serving them alongside a spread of delectable accompaniments. Start with homemade corn tortillas, their rustic flavor and soft texture providing the perfect vessel for the rich and savory birria filling. Pair your tacos with a side of Arroz Con Pollo, the comforting combination of rice, chicken, and spices adding a satisfying contrast to the bold flavors of the birria. For an extra indulgence, whip up a batch of Schmaltz-Refried Pinto Beans, their creamy consistency and flavorful essence enhancing the overall meal.

With this array of accompaniments, your birria taco feast is sure to be a culinary delight, offering a symphony of flavors and textures that will leave your taste buds singing. Here are some other good accompaniments for this recipe: homemade Classic Mexican Guacamole and Chile de Arbol Salsa.


Birria Tacos

Birria Tacos

Birria Tacos – You’ll love the flavor explosion as you bite into the juicy tender meat with melted cheese & crispy tortilla. Elevate it to the next level when dipping birria tacos into the rich sauce. Super tasty tacos de birria – you’ll keep going back for more! Birria is one of Mexico’s most beloved dishes, and eating it is a tradition, a way of life. A signature dish from Jalisco, it now extends through the entire country and north of the border.

  • Author: Serene
  • Prep Time: :20
  • Cook Time: 1:40
  • Total Time: 2:00
  • Yield: 4 1x
  • Category: Entree


Units Scale
  • 1.5 lb beef shank
  • 1 lb cab sirloin or other roast/steak


  • 3 dried guajillo peppers see notes
  • 1 can chipotle peppers in adobo
  • 1/4 cup vinegar
  • 1/2 cup crushed tomatoes
  • 5 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp cumin


  • 1 medium onion chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • chicken stock to cover sodium free, about 1 quart


  • 4” corn or flour tortillas as needed, 12-16
  • 1 medium onion chopped, optional
  • 1 bunch cilantro chopped, optional
  • 1 cup mexican cheese blend grated, optional
  • 2 to 3 limes, cut into wedges


  1. Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your cab sirloin, then season both the steak and the shank with salt and pepper. Set aside.
  2. Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
  3. Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
  4. Saute your onions in an Instant Pot
  5. Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours.
  6. When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones.
  7. Warm up some tortillas, then dip the tortillas in the stew. Build your tacos, top with any optional toppings, then fry over medium heat on a nonstick skillet. Enjoy immediately, preferably with a margarita or cold Mexican beer. Serve with limes.


  • If you can’t find dried guajillo peppers, sub any dried mexican/southwestern peppers you can find, such as ancho, new mexico, california, or pasilla.
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