Birria Tacos

A Mexican dish from the state of Jalisco, Birria is a meat stew or soup made from your choice of meat, which is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth.

These Birria tacos are the best! Even my daughters liked them! A bit spicy but so delicious ~ enjoy!

~ Angie

Birria Tacos

Course Main Course
Cuisine Mexican
Servings 8 tacos


  • 1/2 tsp ancho powder
  • 5 guajillo peppers
  • 2-3 chiles de arbol optional for spicier Birria
  • 1 tablespoon vegetable oil
  • 1 large white onion chopped
  • 1 can whole tomatoes
  • 5 cloves garlic chopped
  • 1 tablespoon Mexican oregano
  • 1 tablespoon sea salt or to taste
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • ½ cup apple cider vinegar
  • 4 cups beef stock separated
  • 3 pounds boneless beef shank
  • 8 flour tortillas

Fixings: Use your favourites!

  • Chopped red onion
  • Sliced jalapeno or serrano
  • Fresh chopped cilantro
  • Chili flakes
  • Fresh lime juice
  • Shredded cheese



  • Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
  • Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
  • While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
  • Add the onion cook for 5 minutes to soften.
  • Add the garlic and cook another 1 minute, stirring. Add canned tomatoes and cook another 5 minutes.
  • Add mixture to a food processor. Puree.
  • Remove the softened chilies from water and add to the food processor. Puree.
  • Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. Strain if desired to remove any unprocessed bits of skin.
  • Cut the beef into large chunks and sear in a large stock pot 3 minutes per side.
  • Add birria sauce to pot. Add remaining 3 cups beef broth. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy. Shred the meat with forks to your preference.
  • Toast tortillas straight on flame or in a pan with oil, depending on your stove top.
  • Serve tacos open face with side of birria sauce, some tortilla chips, and a margarita!
Keyword Chillies, Spicy, Tacos