Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.


Recipe Summary

15 mins
3 hrs 40 mins
30 mins
4 hrs 25 mins
18 tacos


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.

  • Preheat the oven to 325 degrees F (165 degrees C).

  • Rinse meat and pat dry with paper towels. Season with salt and pepper.

  • Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.

  • Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.

  • Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.

  • Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.

  • Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.

  • Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

Cook's Note:

You can prepare this dish in a slow cooker as well, but you will be sacrificing a little bit of flavor. Prepare the birria the same way, but place in a slow cooker instead of a Dutch oven and cook on High for 4 to 6 hours or on Low for 6 to 8 hours.

Nutrition Facts

739 calories; protein 44.1g; carbohydrates 55.1g; fat 37g; cholesterol 137.5mg; sodium 165.7mg. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 5 stars
I prepared this in an instapot - the only thing i changed was the amount of time it cooked in the instapot. I used all ingredients and the flavors were DELICIOUS! My husband and kids loved it so much they're asking me to make it again. Read More
15 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I prepared this in an instapot - the only thing i changed was the amount of time it cooked in the instapot. I used all ingredients and the flavors were DELICIOUS! My husband and kids loved it so much they're asking me to make it again. Read More
Rating: 5 stars
I made it and it turned out great! The only thing I would add is to make sure its Mexican Oregano (you can get this in the ethnic spice aisle usually for 98 cents or so el guapo, etc. but it will just say "oregano"). I used canned tomatoes (fire roasted) to save time and they worked just as well. Thanks! Great recipe! Read More
Rating: 5 stars
Absolutely delicious!!! I saved more than 1/4 of the pepper water so I can have more broth at the end. I then soaked my tortillas with the broth ans then heated them up! Family approved :) Read More
Rating: 5 stars
n1, Thank you for the recipe. Read More
Rating: 5 stars
Long time user of All Recipes. This was so good I felt compelled to review for the first time. I followed the recipe almost exactly. I only changed three things: I added chipotle peppers to the others (just because I had them on hand), I didn’t strain the sauce after blending (I like thicker sauce), and I browned in a pan and then slow cooked (4 hours on high). Read More
Rating: 5 stars
Used what I had which was a pork butt, followed the recipe but after tasting the sauce decided to add cherry tomatoes on hand. Other than that I followed it. Absolutley delicious, I made this for my daughters family and they all loved it. Decided to eat it with white rice, because we're having Lengua tacos this week. I'll be making this again with beef. Reminded me of my childhood. Read More
Rating: 5 stars
Pretty darn good. Maybe a tad more chilé liquid. Read More
Rating: 5 stars
Loved this recipe. If you want to eat this in it’s broth, which is the most authentic way to eat this, you need to add some water or broth to the end product after shredding the meat and serve it in a bowl. Serve with cilantro, pickled red onion and tortillas. Read More
Rating: 5 stars
Amazing! I've had birria before, but have never made it. It would be more helpful to state more specific spice amounts instead of just a "pinch", but it came out delicious nonetheless. My roast was only 2 pounds, so I removed it from the oven after about 2h15m. The meat was falling apart tender and very flavorful. I made the sauce the day before to save time. This one is a definite keeper! Read More