top of page
  • Writer's pictureThe Tatted Home Chef

Birria Tacos

The new taco craze sweeping the nation is Birria Tacos! With a little bit of prep and patience these tacos are worth the exploding amounts of flavor.

Tacos, Birria, Mexican, Tex-Mex dinner, Cooking, baking, recipes, dinner ideas, comfort food, fast dinner ideas


  • 4 Dried guajillo chiles (dried form of poblano chilies)

  • 3 Dried pasilla chiles (dried form of ancho chilies)

  • 2 Cups boiling beef broth

  • 3 Pounds boneless short rib

  • 1 Onion

  • 8 Cloves garlic

  • 3 Tablespoons apple cider vinegar

  • 1 Tablespoon Mexican oregano

  • 2 Teaspoon cumin

  • Bunch of cilantro

  • 2 Chipotle chiles (the type in a can)

  • Salt and pepper

  • 15 Oz can fire roasted tomatoes

  • Corn tortillas (flour will work)

  • Mexican shredded cheese

  • Avocado oil


  • Preheat oven to 350 degrees

  • Cut dried chilies in half with scissors, remove stems and seeds from chiles and put into a blender

  • Add the boiling beef broth, cover with lid and let the chilies soak for 10-15 minutes

  • Season the short ribs all over with salt and pepper

  • Sear the short ribs batches in a Dutch oven or other heavy duty pot

  • After searing, cook onions until soft with a bit of Avocado oil

  • Add the vinegar, scraping up the fonds on the bottom of the pan and let about 1/2 of the vinegar to evaporate

  • Add garlic and when fragrant add the short ribs back in and remove from heat

  • In the blender add the oregano, cumin, chopped cilantro, chipotle pepper, salt and pepper and fire roasted tomatoes

  • Blend until smooth, taste and adjust seasoning to your tastes

  • Pour the blended sauce over the short ribs in Dutch oven

  • The ribs should be just about covered if not add more liquid

  • Put the Dutch oven in the oven until fork tender

  • 2 to 2.5 hours

  • Shred the short ribs with a fork, save the juices in the pot for the next step!

Making the tacos

  • Heat a cast iron pan or carbon steel pan over medium high heat

  • Dip the corn tortillas in the juices from baking the short ribs

  • Place the tortilla in the pan, add a decent amount of shredded meat, shredded cheese, diced white onions and fresh cilantro

  • Fold taco over, with a spoon splash a bit of the juices again over the tacos and flip until golden brown and crispy on both sides

  • I like putting the juice in a side bowl and dipping the taco for added flavor between bites

Serve and enjoy.


Recent Posts

See All
bottom of page