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RECIPE
18 INGREDIENTS 9 STEPS 2hr 40min

Birria Tacos

5.0
1 Ratings
Birria Tacos bring your taco game up a few notches! Traditionally made with lamb or beef in Mexico, birria is a tangy, pepper-forward stewed meat. It’s wonderful on tacos, like in this recipe, or frankly anything! The best part? The reserved succulent broth for dipping your tacos!
Birria Tacos Recipe | SideChef
Birria Tacos bring your taco game up a few notches! Traditionally made with lamb or beef in Mexico, birria is a tangy, pepper-forward stewed meat. It’s wonderful on tacos, like in this recipe, or frankly anything! The best part? The reserved succulent broth for dipping your tacos!
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
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Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
2hr 40min
Total Time
$2.98
Cost Per Serving

Ingredients

Servings
8
US / METRIC
2 lb
Beef Shank
cut into chunks
3
Guajillo Chiles
2
Mulato Peppers
1 1/2 Tbsp
Salt , divided
3 Tbsp
Neutral Oil
1
5 cloves
Garlic , minced
1/2 tsp
Ground Cinnamon
1 can
(400 g)
Diced Tomatoes
6 cups
Beef Broth
to taste
to taste
for serving
to taste
for serving
(optional)

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Nutrition Per Serving

VIEW ALL
CALORIES
568
FAT
14.5 g
PROTEIN
36.5 g
CARBS
74.4 g

Cooking Instructions

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Step 1
Cut the tops off and remove the seeds of the Guajillo Chiles (3) and Mulato Peppers (2) . Cut into flat pieces and put them on a microwave-safe plate.
Step 2
Place in the microwave at 15 second intervals until toasted and tender. It should take around 30 seconds.
Step 3
Place the chili peppers in a heatproof bowl full of boiling water and let soak for 20 minutes.
Step 4
Season the Beef Shank (2 lb) all over with half of the Salt (1/2 Tbsp) .
Step 5
In a dutch oven, heat Neutral Oil (3 Tbsp) over medium-high heat. Add the meat and sear until browned. Remove from the pot and set aside.
Step 6
To the same pot, add White Onion (1) and cook until soft. Add Garlic (5 cloves) , Dried Oregano (1 Tbsp) , and Ground Cinnamon (1/2 tsp) and cook for another minute.
Step 7
Add meat, Diced Tomatoes (1 can) , peppers, Chipotle Peppers in Adobo Sauce (2) , Bay Leaves (2) , Apple Cider Vinegar (1 Tbsp) , Beef Broth (6 cups) , and the rest of the Salt (1/2 Tbsp) to the pot. Bring the pot to a boil. Then lower heat to medium and simmer for 2 hours or until meat is falling apart.
Step 8
Place meat in a heatproof bowl, shred and return to the pot.
Step 9
Assemble tacos on 6-Inch Corn Tortillas (24) . Top with beef, Pickled Red Onions (to taste) , and sprinkle some Fresh Cilantro (to taste) . Serve with the broth for dipping, and squeeze some Limes (to taste) if needed.

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5.0
1 Ratings
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Nutrition Per Serving
Calories
568
% Daily Value*
Fat
14.5 g
19%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
44.2 mg
15%
Carbohydrates
74.4 g
27%
Fiber
10.7 g
38%
Sugars
3.6 g
--
Protein
36.5 g
73%
Sodium
2214.3 mg
96%
Vitamin D
--
--
Calcium
179.4 mg
14%
Iron
5.3 mg
29%
Potassium
926.5 mg
20%
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