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Birria de Res Tacos (Beef Birria Tacos)

Rated as 5 out of 5 Stars
121

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

4 h 25 m servings 739
Original recipe yields 6 servings (18 tacos)

Directions

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  1. 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.
  2. Preheat the oven to 325 degrees F (165 degrees C).
  3. Rinse meat and pat dry with paper towels. Season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown meat on all sides, about 10 minutes. Remove from heat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

Footnotes

  • 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


Per Serving: 739 calories; 37 55.1 44.1 137 166 Full nutrition

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Reviews

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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...

Stayed strictly to the recipe. It turned out great! The only thing I will try next time is to reserve more of the sauce for dipping. Also my first shot at homemade tortillas...

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 wil...