Birria Tacos Recipe

Birria Tacos Recipe
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These birria tacos are good enough to eat alone. If you wanted to make a garnish, you can serve them with homemade chips, Mexican rice, and you even have all the necessary ingredients to make the birria tortilla soup.


  • 1.5 lb beef shank
  • 1 lb cab sirloin or other roast/steak


  • 3 dried guajillo peppers see notes
  • 1 can chipotle peppers in adobo
  • 1/4 cup vinegar
  • 1/2 cup crushed tomatoes
  • 5 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp cumin


  • 1 medium onion chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • chicken stock to cover sodium free, about 1 quart


  • 4” corn or flour tortillas as needed, 12-16
  • 1 medium onion chopped, optional
  • 1 bunch cilantro chopped, optional
  • 1 cup mexican cheese blend grated, optional

Special Equipment

  • instant pot or slow cooker


  1. Bring a large pot of water to a boil, then remove it from the heat. Soak the dried guajillo chiles for 15 minutes. Meanwhile, dice the sirloin, then season the steak and leg with S&P. Put aside.
  2. Add the marinade ingredients to the blender. When the peppers are finished soaking, hold them by the tips over the sink and use scissors to cut the stem, allow the seeds to fall out, and then add them to the blender. Mix the marinade until you get a smooth paste. Let meats marinate for at least two hours or overnight.
  3. Set your Instant Pot to sauté over high heat or use a skillet over medium heat. Add 1-2 tablespoons of oil, then sauté the onions until golden and translucent (6-8 minutes).
  4. Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Top with chicken broth, then put on high pressure for 45 minutes. If using a slow cooker or stove, set the heat to low for 4-6 hours.
  5. When the Instant Pot is done, let it loosen naturally, then remove the meat. Grate, reserve, and discard the bones.
  6. Reheat some tortillas, then dip the tortillas into the stew. Make your tacos, top with optional toppings, then fry over medium heat in a nonstick skillet. Enjoy it right away, preferably with a margarita or cold Mexican beer.


If you can’t find dried guajillo chiles, substitute any dried Mexican / Southwest chiles you can find, such as ancho, new mexico, california, or pasilla.