These homemade Birria Tacos are next-level good—slow-braised, spice-packed beef stuffed into crispy, cheese-filled tortillas.
Every bite is juicy, tender, and full of bold Mexican flavor!
Start with 5 lbs of chuck roast, sear on both sides. Toast 6 guajillo, 3 pasilla, 2 ancho chiles with onion and garlic, simmer with 2 cups of water, then blend with chipotles, spices, and more water into a rich sauce. Simmer meat in this sauce for 3–4 hours with bay leaves, onion, and oregano until fall-apart tender.
Remove the red oil on top—that’s your tortilla dip! Dip tortillas, add shredded beef and Monterey Jack cheese, grill until crispy, then flip.
Serve hot with chopped onion, cilantro, salsa, and a squeeze of lime.
Once you try this at home, you’ll never look at tacos the same again. Don’t miss the full video below for the step-by-step magic!
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