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Assembled tacos on a plate on the white marble cooktop, garnished with the cilantro and lime mixture and served with a side of reserved broth for dipping. The tacos are fresh and flavorful, ready to enjoy."

Birria Tacos Recipe

Birria de Rez tacos are rich, flavorful tacos filled with tender, slow-braised beef, spicy chile sauce, and gooey cheese, served with a side of broth for dipping. Perfect for a delicious, hearty meal.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Assembly Time 15 minutes
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 10
Calories 250 kcal

Equipment

  • Large Dutch oven or oven-proof pot
  • Medium pot
  • Blender
  • Strainer
  • Non-stick skillet
  • Tongs
  • Ladle

Ingredients
  

Birria de Rez:

  • 2 pounds boneless chuck
  • 1 pound oxtail or bone-in short ribs
  • 1 teaspoon neutral oil (avocado or vegetable oil)

Sauce:

  • 7 ancho chiles (ends trimmed and de-seeded)
  • 7 guajillo chiles (ends trimmed and de-seeded)
  • 3 chiles de arbol (ends trimmed and de-seeded)
  • 1 white onion (peeled and halved)
  • 6 garlic cloves (peeled)
  • 4 roma tomatoes
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon ground cloves
  • 1/2 Mexican cinnamon stick (See note if not using Mexican cinnamon)
  • 3 bay leaves
  • 1 teaspoon apple cider vinegar
  • 3 cups beef broth or water (divided)

Tacos:

  • 1/4 cup minced cilantro
  • 1/4 white onion (minced)
  • Juice from 1 lime
  • Kosher salt
  • Corn tortillas
  • 3 ounces Oaxacan cheese (or mozzarella)

Instructions
 

  • Sear the Meat: Bring the meat to room temperature, season with salt, and sear in hot oil in a Dutch oven until browned on all sides. Set aside.
    A Dutch oven on the white marble cooktop with oil heated until shimmering. Seasoned boneless chuck and oxtail (or short ribs) are searing in hot oil, browning on all sides. The golden-browned meat is being set aside.
  • Prepare the Sauce: In a pot, simmer the dried chiles, onion, garlic, tomatoes, spices, and bay leaves in water for 15 minutes. Strain and transfer to a blender with vinegar and 1 cup of broth. Blend until smooth.
    A pot on the white marble cooktop with dried chiles, halved onion, garlic cloves, roma tomatoes, spices, and bay leaves added to simmer in water. The ingredients cook together for 15 minutes to soften and infuse flavors.
  • Braise the Meat: Preheat oven to 300°F. Return the meat to the Dutch oven, pour sauce over it, add remaining broth, and bring to a simmer. Cover and braise in the oven for 3 hours until tender.
    The softened ingredients are strained and transferred to a blender on the white marble cooktop. Apple cider vinegar and 1 cup of beef broth are added, blending into a smooth and richly colored sauce.
  • Prepare Taco Toppings: Mix cilantro, minced onion, lime juice, and salt in a small bowl.
  • Shred the Meat: Remove meat from sauce and shred with forks. Reserve the broth for dipping.
    The browned meat is returned to the Dutch oven on the white marble cooktop, with the sauce and remaining broth poured over it. The mixture is brought to a simmer, then covered and placed in a preheated 300°F oven to braise for 3 hours until tender.
  • Assemble Tacos: Dip tortillas in the broth’s top layer of fat, then pan-fry in a skillet. Add shredded meat and cheese, fold, and cook until golden on both sides.
    Corn tortillas are dipped in the top layer of fat from the broth on the white marble cooktop, then pan-fried in a hot skillet. Shredded meat and Oaxacan cheese are added to each tortilla, folded, and cooked until golden on both sides.
  • Serve: Transfer tacos to a plate, serve with a side of broth for dipping, and garnish with cilantro and lime mixture.
    Assembled tacos on a plate on the white marble cooktop, garnished with the cilantro and lime mixture and served with a side of reserved broth for dipping. The tacos are fresh and flavorful, ready to enjoy."