Delicious Birria Tacos: 10 Steps to Perfection

A homemade recipe for delicious birria tacos.

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Remove the stems and seeds from the guajillo and ancho chilies. Soak them in hot water for about 15 minutes until softened.
In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, cinnamon, black pepper, and salt. Add a little of the soaking water and blend until smooth.
In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the beef chunks and sear on all sides until browned.
Pour the blended chili sauce over the seared meat, then add the beef broth, apple cider vinegar, and bay leaf. Stir to combine.
Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 2–3 hours, or until the meat is tender and easily shredded. Alternatively, cook in a slow cooker on low for 6–8 hours.
Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and stir it into the broth.
In a skillet, heat the corn tortillas one at a time until warm and pliable.
Place a generous amount of the birria meat on one half of each tortilla and fold to form a taco.
Top the tacos with chopped onions and cilantro.
Serve the tacos with a small bowl of the birria broth for dipping, along with lime wedges and salsa if desired.
Enjoy your Homemade Birria Tacos as a flavorful and satisfying meal.