Spiced Tiki Birria Tacos with Cilantro Lime Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Slow-cooked beef birria infused with warm spices, served in corn tortillas with a zesty cilantro lime salsa for a bold, flavorful taco experience. This Mexican-inspired taco and burrito recipe, ready in about 510 minutes, pairs beef chuck roast, dried guajillo chilies, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef chuck roast
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 medium, quartered white onion
• 4 garlic cloves
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 2 whole clove
• 3 cups beef broth
• 2 tbsp apple cider vinegar
• 12 corn tortillas
• 1/2 cup fresh cilantro leaves
• 3 tbsp lime juice
• 1 small, finely chopped white onion
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Remove stems and seeds from 4 dried guajillo and 2 ancho chilies; soak them in hot water for 20 minutes until softened.
2. Step 2: In a dry skillet over medium heat, toast 1 tsp cumin seeds, 1 tsp dried oregano, 1/2 tsp ground cinnamon, and 2 whole cloves for 2 minutes until fragrant.
3. Step 3: In a blender, combine soaked chilies, toasted spices, 1 medium quartered white onion, 4 garlic cloves, 3 cups beef broth, and 2 tbsp apple cider vinegar; blend to a smooth sauce.
4. Step 4: Place 2 pounds beef chuck roast in a slow cooker and pour chili sauce over it; cook on low for 8 hours until beef is tender and shreddable.
5. Step 5: Shred beef with two forks and season with salt and black pepper to taste.
6. Step 6: For cilantro lime salsa, mix 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1 small finely chopped white onion, 1 tbsp olive oil, and salt to taste.
7. Step 7: Warm 12 corn tortillas on a skillet over medium heat for 30 seconds each side, then fill with shredded beef and top with cilantro lime salsa before serving.