Birria Tacos

Birria is a stew from the State of Jalisco, Mexico. Here it is used to make delicious Birria Tacos. In this recipe the taco is filled, then fried with a bit of the beef broth. Very yummy!

Birria Tacos


Pepper Mixture

  • 8 dried guajillo peppers
  • 5 dried New Mexico peppers


  • 3 1/2 pounds chuck roast, cut into large chunks
  • 8 cups hot water
  • 1 whole onion, peeled
  • 1 whole head garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 3 tablespoons chicken bouillon
  • 8 bay leaves
  • White corn tortillas
  • 1 cup shredded mozzarella cheese (optional)


  • 1/2 cup chopped red onion
  • 1/8 cup chopped fresh cilantro
  • Limes, cut into wedges (optional for garnish)


  1. Using kitchen scissors, cut open the dried peppers and remove seeds. Chop coarselywith a knife. Add chopped peppers to a spice grinder or food processor to grind.
  2. In a 6-quart slow cooker, add chuck roast, 8 cups hot water, onion, garlic, 1/2 cup ground pepper mixture, salt, pepper, oregano, chicken bullion and bay leaves.
  3. Stir gently, and set slow cooker to HIGH for 5-6 hours or on LOW for 6-8 hours.
  4. When beef is tender, remove from slow cooker using tongs or slotted spoon, and place in a large bowl.
  5. Shred beef with two forks, and add a ladle of broth to moisten shredded beef a bit. Set aside. Remove the onion and garlic, leaving only the broth.
  6. In a large pan, place a tablespoon of oil, and set to medium heat. Using tongs, dip a corn tortilla into the cooked beef broth quickly, and place in pan.
  7. Top tortilla with shredded beef and about a tablespoon of shredded mozzarella cheese, if desired.
  8. Fold over tortilla and fry for about 30 seconds on each side.
  9. While taco is cooking, add a teaspoon or two of beef broth. When taco is a bit crisp on each side, remove tacos to a plate.
  10. Serve Birria Tacos with a small bowl of broth for dipping. Add toppings to broth and enjoy.

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