Where’s the beef?! These Beef Birria Tacos are dripping with beefy goodness. It’s a fiesta in your mouth until the last taco is gone.
Tips / Suggestions
- I highly recommend doubling up on the amount of birria sauce / meat and saving for other dishes. It goes great with grilled cheese sandwiches or even salmon (be sure to check out my other recipe for that).
- If you’d rather not use a grill for this, just place the dutch oven in the oven at the same temperature. It won’t have an effect either way since the lid is on.
- Another good option is to smoke the beef at 250 for an 1-2 hours and then place in the dutch oven afterwards to add some smokey flavor.
Beef Birria Tacos
4
servings20
minutes6
hours42
minutesDelicious birria tacos will impress all of your friends and family. Packed with flavor and spice, you'll want to make these tacos over and over again.
Ingredients
1-2 lbs 1-2 beef short rib bone-in
4 cups 4 beef broth
1/4 cup 1/4 apple cider vinegar
2 tbsp 2 avocado oil
4 tbsp 4 brisket rub (or 50/50 mixture salt / pepper)
- Birria Sauce
3 3 guajillo chiles dried (seeds removed)
3 3 ancho chiles dried (seeds removed)
2 2 chiles de arbol dried (seeds removed)
1/2 1/2 white onion peeled
3 3 garlic cloves peeled
2 2 roma tomatoes
1/2 tbsp 1/2 black peppercorn
2 2 bay leaves
1/4 tsp 1/4 cinnamon
1/2 tbsp 1/2 oregano
1/2 tbsp 1/2 coriander seeds
1/4 tsp 1/4 cloves ground
- Tacos
corn tortillas
1 1 lime, juiced
1 cup 1 cilantro, chopped
1 tbsp 1 cilantro, chopped
1 cup 1 white onions, chopped
1 cup 1 oaxacan cheese
1 tbsp 1 BBQ seasoning of choice
Directions
- Beef Rib Birria
- Rub half of the avocado oil over the beef ribs. Cover all sides with the brisket rub. Set aside while you make the birria sauce.
- Add all of the birria sauce ingredients to a pot (except the beef broth and apple cider vinegar), add water till everything is covered, and bring to a boil. Then, simmer for 20 minutes. Dump the pot of ingredients into a strainer
- Move all of the strained ingredients to a blender, add the beef broth / apple cider vinegar, and blend till it's extremely smooth (at least as much as you can). Set aside.
- Heat a dutch oven to medium high heat. Add the rest of avocado oil. Hard sear all sides of the beef ribs to your liking. I prefer a little more than just browning.
- Leave the ribs in the dutch oven after the last sear, turn off the heat, and pour the sauce over top.
- Heat your grill to 300 degrees indirect. Add the dutch oven to the grill (with lid on) and cook until the meat is fall of the bone. It can typically take anywhere from 3-4 hours.
- After done cooking, remove the ribs bones (although leave in the pot) and shred the meat as much as possible. You can use the bones to help tear it apart while in the sauce. Mix thoroughly. Set aside or put on the stovetop at low heat just to keep warm.
- Tacos
- Combine the onions, cilantro, BBQ seasoning, and lime. Mix well. Take some of the birria sauce, place into a dipping bowl, and top with a tbsp of cilantro.
- Heat a frying pan to medium heat. Dip 1 tortilla in the birria sauce, place in the pan, and cook for 45 seconds. Flip over, add the cheese, birria, and onion / cilantro mixture. Fold the taco in half and cook for 30 seconds. Flip and cook for another 30 seconds.
- Remove the taco from the pan, dip in the birria sauce, and dig in. You should have enough to make enough tacos for 4 people.
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