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Birria Tacos




7-8 cups hot water

4 lbs chuck roast, cut into 4 large chunks

2 lbs short ribs (bone in), or back ribs bone in

1 large white onion, dry skins removed, cut in half crosswise

1 garlic bulb, cut the narrow top off, no need to peel

1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)

5 bay leaves, dried

8 guajillo chiles, stems cut off and seeds removed

3 tbsp chicken boullion

1-2 tsp chili powder

1 tsp mexican oregano

1 tsp ground cumin

1 tsp salt, (adjust to taste)


14-16 white corn tortillas

2 cups quesadilla cheese, or any good melting cheese



Combine Ingredients: In large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. (This uses my large 7 qt pot and fills it to the top!)

Add Seasonings: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.

Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)

Blend Peppers: Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.

Strain: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary).

Combine: Add the blended peppers into the broth and stir to combine.

Season: Add in the chili powder as desired to get a nice deep red color to the broth.

See also  Fajita Steak and Rice

Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).

Reserve Grease: Skim the grease from the top of the broth (SAVE THIS!) pour the grease into a small skillet or saucepan,


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