Birria Tacos
May 20, 2026 • 0 comments
Few dishes are as rich, deeply flavorful, and satisfying as birria tacos. Originating from the state of Jalisco, Mexico, birria is a slow-cooked meat stew built on a bold foundation of dried chili peppers, aromatic spices, and tender braised beef. What makes these tacos truly special is the signature technique of dipping the tortillas directly into the savory stew before frying them to a crispy, golden finish.
- Prep Time:
- Cook Time:
- Servings: 10
Ingredients
- (1.5 pounds) Grass-fed Shank (Osso Buco)
- (1 pound) Grass-fed Sirloin Steak
- (3) Dried guajillo peppers
- (1 can) Chipotle peppers in adobo
- (1/4 cup) Vinegar
- (1/2 cup) Crushed tomatoes
- (5 cloves) Garlic
- (1 teaspoon) Dried oregano
- (1/2 teaspoon) Smoked paprika
- (1 teaspoon) Cumin
- (1) Medium onion, chopped
- (1) Cinnamon stick
- (2) Bay leaves
- (6) Whole cloves
- (1 quart) Chicken stock
- (16 or as needed) 4" corn or flour tortillas
- (1) Medium onion, chopped
- (1 bunch) Cilantro, chopped
- (1 cup) Mexican cheese blend, grated
Directions
- Boil a large pot of water, take it off the heat, and soak the dried guajillo peppers for 15 minutes. While waiting, cut your cab sirloin into cubes and season it along with the shank using salt and pepper, then set aside.
- Place all marinade ingredients into a blender. Once the peppers have finished soaking, hold each one over the sink by the tip, snip off the stem with scissors, and let the seeds fall out before adding them to the blender. Blend everything into a smooth paste, then coat the meats in the marinade and let them sit for at least two hours or overnight.
- Switch your Instant Pot to high sauté mode or heat a skillet to medium. Pour in 1–2 tablespoons of oil and cook the onions until they turn golden and soft, about 6–8 minutes.
- Place the marinated meats, bay leaves, cinnamon stick, and cloves into the pot. Pour in enough chicken broth to cover everything, then cook on high pressure for 45 minutes. For a slow cooker or stovetop, cook on low heat for 4–6 hours instead.
- Once the Instant Pot finishes, let the pressure release naturally, then take out the meat. Shred it, set it aside, and throw away any bones.
- Heat up your tortillas and briefly dip them into the stew. Fill them with the meat, add any desired toppings, and pan-fry them on a nonstick skillet over medium heat. Serve right away — ideally alongside a margarita or an ice-cold Mexican beer!
