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Frank's Amazing Birila Tacos

OMG! When my husband Frank first made these amazing tacos, I was like speechless! In fact, we ate them for the next 4 days, changing the garnishes each day. So super addicting, it’s not even funny! You can make it with different cheeses too.

Makes 6 Tacos- (2 per person)


Birila Sauce-

6 ancho chili peppers (dried, seeds and removed)

10 chiles de árbol

1 white onion, roughly chopped

10 very ripe roma tomatoes, peeled and seeded

3 celery stalks, cut into ¼ inch slices

2 carrots, peeled and cut into ¼ inch slices

1 tablespoon chili powder

1 teaspoon cumin

1 tablespoon paprika

1/3 cup fresh cilantro, chopped

1 1/2 teaspoons pink salt

1 teaspoon black pepper

3½ pd. boneless short ribs

2 cups water, divided

2 bay leaves

3 tablespoons olive oil

1½ lemons, freshly juiced


3 Anaheim chilis, roasted, peeled, seeded and diced

12 corn tortillas

16 oz white cheddar cheese, see notes below for other variations of cheeses I suggest

1/3 cup chopped fresh cilantro

½ cup minced red onions

2 avocados, diced

3 limes, freshly squeezed


Cut chili tops off of the ancho and arbol chiles and remove the seeds with a knife or spoon. Cut the carrots, onion, celery and tomatoes and add to a powerful blender, (I use a Ninja one), with the dried chiles, celery, carrots, white onion, roma tomatoes, chili powder, cumin, salt, pepper, and paprika. Blend or pulse with 1 cup of water until ingredients are nearly smooth and well blended.

Place boneless short ribs in a crock pot. Pour in the Birila on top, adding the other 1 cup water to the top. Add the 2 bay leaves and 3 tablespoons olive oil. Slow cook on low heat for 5 hours or until fork tender. Place meat in a bowl using two forks to shred the meat. Add 1 cup birria sauce from the slow cooker to the bowl. Save the remaining sauce to dip your crispy tacos in.

Birria tacos have a signature crispy shell. To make the tacos, place oil the pan, lay down the tortilla, top it with shredded cheese. Let it get nice and golden brown and crunchy. Top the upward facing side with shredded beef, chopped Anaheim chilis, cilantro, avocado, and onion. Sprinkle with lime juice then fold it in half. Pour slow cooker sauce into a bowl and serve tacos with sauce to dip it into. After all your hard work, have a shot of tequila.

*NOTES- you can you Cotija, Queso Ranchero, Panela and Asadero. If you’re a gourmand, use grated truffle cheese, mozzarella, burrata or baby bufala, sliced.

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