Birria tacos are a popular Mexican dish that have gained popularity in the United States in recent years.

Birria is a stew made with beef or goat meat, flavored with a blend of spices, and traditionally served with corn tortillas, onion, cilantro, and lime.


3 lbs beef chuck roast, 4 dried guajillochiles, 4 dried anchochiles, 4 cloves garlic, 1 tsp dried oregano, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper,

1/4 tsp cinnamon, 1/4 tsp cloves, 3 cups beef broth, Corn tortillas, Shredded cheese, Chopped onion, Chopped cilantro, Lime wedges


Preheat oven to 350°F. Remove stems and seeds from the dried chiles, and soak them in hot water for 15 minutes.

In a blender or food processor, blend the soaked chiles, garlic, oregano, cumin, salt, black pepper, cinnamon, and cloves until smooth. Add the beef broth and blend again.

Cut the beef into large chunks and place them in a large oven-safe pot or Dutch oven. Pour the chili sauce over the beef.

Cover the pot with a lid or foil and bake for 3-4 hours, or until the beef is tender and falls apart easily.

Remove the beef from the pot and shred it using two forks. To assemble the tacos, heat the corn tortillas on a griddle or in a dry pan until soft and pliable.

Add some shredded beef and cheese to each tortilla, and fold in half. Heat the tacos on the griddle or in the pan until the cheese is melted and the tortillas are crispy.

Top each taco with chopped onion, cilantro, and a squeeze of lime juice. Enjoy your homemade birria tacos!