Hello there, I have a very special dish today and it is the Mexican Beef Birria Tacos recipe. A robust and tasty beef dish that is nicely served as a stew with onion, cilantro, and a bit of lime juice on top. You may also chop up the meat and prepare the famous Quesabirria tacos.

These Birria tacos are very popular–perhaps the most popular taco types you’ll stumble across on social media. My dear friend Ana, who is an expert in Mexican recipes showed me how to make this delicious Beef Birria Tacos.

What Is Beef Birria?

Birria originates from Mexico, and it is a stew full of meat and amazing flavors. There are a lot of variations to this dish, depending on the area. There are restaurants specializing in this dish called birrerias. Although the original recipe is made with sheep and goat meat, today it is almost always made with beef.

Beef Birria is getting more popular over the last few years for it’s amazing flavors and texture.

Birria Tacos (Quesabirria)

Servings: 6–8

Ingredients

For the Meat:

• 2 lbs (1 kg) boneless beef chuck

• 1 lb (450 g) short ribs or oxtail

• Kosher salt, to taste

• 1 tsp neutral oil

For the Sauce:

• 7 dried ancho chiles, deseeded

• 7 dried guajillo chiles, deseeded

• 3 dried chile de árbol, deseeded (add more or less for spice)

• 4 Roma tomatoes

• 1 white onion, peeled and halved

• 6 garlic cloves

• 1 Tbsp black peppercorns

• 1 tsp Mexican oregano

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• ¼ tsp ground cloves

• ½ cinnamon stick

• 2–3 bay leaves

• 1 tsp apple cider vinegar

• 3 cups beef broth (divided)

For the Tacos:

• Corn tortillas

• 3 oz mozzarella or Oaxacan cheese, shredded

• ¼ cup fresh cilantro, chopped

• ¼ white onion, finely diced

• 1 lime, juiced

• Kosher salt

Instructions

1. Sear the Meat

• Remove beef from fridge and let rest 30 minutes. Season generously with salt.

• Heat a large Dutch oven over medium-high. Add oil. Sear the meat in batches until deeply browned on all sides. Set meat aside.

2. Prepare the Sauce

• In a medium pot, combine ancho, guajillo, and árbol chiles, onion, garlic, tomatoes, peppercorns, oregano, cumin, coriander, cloves, cinnamon stick, and bay leaves. Cover with water.

• Simmer over medium heat for 15 minutes until chiles are soft.

• Strain, discarding the cooking water. Transfer solids to a blender. Add vinegar and 1 cup beef broth. Blend until very smooth (strain through a mesh sieve if needed for a silky texture). Salt to taste.

3. Braise the Beef

• Preheat oven to 300°F (150°C).

• Return the seared beef to the Dutch oven. Pour the blended sauce over the meat. Rinse blender with remaining 2 cups beef broth and pour into pot.

• Bring just to a simmer on the stovetop, then cover tightly and braise in the oven for about 3 hours, until beef is very tender and shreds easily.

4. Shred the Meat

• Remove the beef from the pot and shred using two forks. Skim excess fat from the surface of the broth if desired, but save some for dipping and crisping the tortillas.

5. Prepare Toppings

• In a bowl, combine chopped onion, cilantro, lime juice, and a pinch of salt. Mix well.

6. Assemble the Tacos

• Heat a nonstick skillet or griddle over medium. Dip each tortilla lightly into the top of the birria broth (the oily surface).

• Place on skillet, add shredded beef and cheese to one side, and fold tortilla over.

• Cook until crispy and golden, about 1 minute per side, adding more fat or broth as needed.

7. Serve

• Serve tacos hot, topped with onion-cilantro mixture. Pour the rich birria broth into small bowls for dipping.

• Enjoy with extra lime wedges and fresh cilantro.

Tips:

• Leftover birria makes amazing quesadillas or breakfast hash!

• If you like it spicier, add more chile de árbol.

Loved these Birria Tacos?
Pin the image below to your Pinterest board so you can find this mouthwatering recipe anytime you crave authentic, cheesy, beefy tacos with rich consommé for dipping!

A burnt ends recipe refers to soft cubes of beef brisket smothered in BBQ sauce and roasted until caramelized. This is probably the most tasty way to cook brisket and makes a great main course or side dish.

Burnt ends are among the most notable dishes that may pop from a home BBQ grill. You may serve your burnt ends as a finger food with toothpicks and a side dip in parties or together with other side dishes such as grilled asparagus and mac-n-cheese for a totally satisfying meal.

Ingredients

• 1 brisket point, 8–12 lb (if you’ve got a whole packer, you’ll use the point for burnt ends)

• 2–3 Tbsp yellow mustard or oil (just a light binder)

Rub (mix in a bowl):

• ¼ cup kosher salt

• ¼ cup coarse black pepper

• ¼ cup brown sugar

• 2 Tbsp sweet paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp chili powder

• ½–1 tsp cayenne, to taste

Finishing sauce for the cubes:

• ½ cup your favorite BBQ sauce

• ¼ cup brisket drippings (skim the fat if it’s heavy)

• 1 Tbsp brown sugar (optional)

• 1 Tbsp butter (optional, for shine)

Yield: Serves 10–12
Best cut: Brisket point (8–12 lb / 3.6–5.4 kg). If using a whole packer, separate point from flat after the stall.

Directions

1. Trim & season (night before).
   Trim the outside fat down to about ¼ inch and knock off any hard, waxy bits. Light smear of mustard/oil, then a generous coat of rub on all sides. Set the brisket on a rack and park it uncovered in the fridge for 8–12 hours. That helps the bark.

2. Smoke to the stall.
   Fire up the smoker to 250°F with oak or hickory (a little fruitwood plays nice, too). Point goes on with the fat toward the heat source. Smoke until the bark is set and a probe shows 165–175°F in the point—usually 4–6 hours. If the rub still smears when you touch it, give it more time.

3. Wrap & finish.
   Wrap tight in butcher paper (foil works in a pinch) and keep cooking until the point feels like soft butter when you poke it—typically 200–205°F internal, another 2–4 hours. Don’t chase a number; chase that probe-tender feel.

4. Rest, cube, sauce.
   Rest the wrapped brisket 30–60 minutes somewhere warm. Separate the point if you cooked a whole packer. Cut the point into 1–1½-inch cubes. Stir the BBQ sauce + drippings (add the extra sugar/butter if you want more lacquer). Toss the cubes so they’re glossy but not drowning, then spread them in a foil pan.

5. Back in to caramelize.
   Pan goes back in the smoker uncovered at 250–275°F for 45–90 minutes, stirring once. You’re done when the edges are sticky and dark and the cubes look like little meat candies.

6. Serve.
   Let them sit 5–10 minutes so you don’t scorch your mouth. Eat as-is or with warm sauce on the side.

Notes

• If you started with a whole packer, slice and hold the flat while you finish the burnt ends.

• Dry looking bark before wrapping? A light spritz of apple cider vinegar + water (1:1) every hour helps—stop spritzing once you wrap.

• Burnt ends really want the point. The flat will dry out if you treat it the same way.

It’s time to make authentic City Chicken — a beloved comfort food that’s simple to prepare and turns out melt-in-your-mouth tender. Despite its name, there’s no chicken in this dish. Instead, it’s made with juicy pork sirloin chunks (or sometimes a mix of pork and veal) threaded onto skewers, browned, and then slow-braised until you can cut them with a fork.

I have fond memories of eating City Chicken as a kid, and never once questioned why it wasn’t actually chicken. In many Midwest households, it’s a nostalgic Sunday dinner or holiday favorite.

Ingredients

• 1 lb (450g) pork sirloin, cubed (for skewers)

• ¼ cup all-purpose flour, seasoned with salt and pepper

• 2 eggs, beaten with 1 tbsp water (or ¼ cup egg substitute)

• 3 tbsp olive or vegetable oil, divided

• ½ cup Italian-style breadcrumbs

• ½ cup chicken stock

• 1 can or pack of mushroom or pork gravy, heated

• ¼ tsp smoked paprika (optional, for breadcrumb mix)

Instructions

1. Prep the Oven & Dish

• Preheat oven to 325°F (160°C).

• Lightly coat a 9×13-inch baking dish (or smaller if making fewer skewers) with cooking spray.

2. Skewer & Bread the Pork

• Thread 4 cubes of pork onto each skewer, making sure they’re tightly packed for even cooking.

• Set up three shallow dishes: seasoned flour, egg wash, and breadcrumbs (mixed with paprika if using).

• Dredge skewers in flour, shaking off excess, dip in egg wash, then coat in breadcrumbs, pressing gently so they stick.

3. Brown the Pork

• Heat 1 tbsp of oil in a skillet over medium-high heat.

• Brown skewers on all sides — the meat should be golden outside but still raw inside. Work in batches to avoid overcrowding.

4. Bake Until Tender

• Place browned skewers in the prepared baking dish, leaving space between each.

• Pour chicken stock into the bottom of the dish.

• Cover tightly with foil and bake for 1½–2 hours, checking after 90 minutes. The pork is done when it’s fork-tender.

5. Serve

• Serve hot with warmed mushroom or pork gravy on the side, or spooned over the top.

Made this City Chicken? Save the photo below to Pinterest so you don’t lose it.

Tips & Tricks for City Chicken

• Cut everything the same size. Even 1½–2 inch pieces cook at the same speed, so you don’t end up with dry pieces mixed with undercooked ones.

• Soak wooden skewers first. A quick 20–30 minute soak helps prevent burning in the oven.

• Season before you bread. A little salt and pepper directly on the meat makes City Chicken taste richer, even with simple breading.

• Press the breading on firmly. Then let the skewers rest 10 minutes before cooking—this helps the coating stick instead of sliding off.

• Brown first, bake second (best texture). A fast skillet brown gives you that classic golden crust, and the oven finishes the centers gently.

• Don’t crowd the pan. If the pan is packed, the breading steams and turns soft. Brown in batches for a crispier finish.

• Use a thermometer if you have one. Pull the skewers when the thickest piece hits 145°F / 63°C, then rest a few minutes for juicier meat.