Birria Tacos with Juicy Beef – rotisserie chicken tacos recipe easy
Some nights just call for tacos—messy, beefy, slow-cooked tacos that take your taste buds for a joyride. These Birria Tacos, inspired by the bold flavors of Jalisco, aren't just a recipe. They're an experience. With shredded beef that's simmered until it's falling apart and tortillas fried in its rich, ruby-red broth, this dish doesn't whisper comfort—it shouts it.
I remember the first time I made them on a chilly Sunday. I had one of those 'let’s just wing it' moods. Four hours and a mildly beef-splattered kitchen later, I bit into one... and nearly cried. They were that good. It’s like a taco met a French dip and said, 'Let’s do something spicy together.'
This recipe fits beautifully into your weekly rotation of easy recipes for dinner, works magic with ground beef if you're in a pinch, and will make you forget takeout even exists. Whether you're into quick and easy recipes for dinner or just want to mix up taco night, these deliver every single time. And trust me, once you dip that taco into that glossy consommé, there's no going back.
Servings: 6
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 white onion, quartered
- 5 cloves garlic
- 1 tablespoon whole cumin seeds
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 6 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Chopped white onion and fresh cilantro for topping
- Shredded mozzarella or Oaxaca cheese (optional)
Instructions
- Toast the dried chiles in a dry skillet for 1-2 minutes until fragrant.
- Soak the chiles in hot water for 15 minutes, then blend with onion, garlic, cumin, oregano, cinnamon, vinegar, and 1 cup of broth until smooth.
- In a large pot or Dutch oven, sear the beef chunks in a bit of oil until browned on all sides.
- Pour the chile mixture over the beef. Add remaining broth and bay leaves. Simmer covered on low for 3 hours, until beef is tender and shreddable.
- Remove beef, shred with forks, and return to the pot.
- Heat a skillet over medium. Dip each tortilla in the broth, then place on skillet, top with beef and cheese, fold, and cook until crispy.
- Serve hot with chopped onions, cilantro, and a side of broth for dipping.