Birria Tacos
Delicious and flavorful birria tacos, made with tender meat simmered in a rich broth and wrapped in crispy tortillas, perfect for family gatherings.
Ingredients
For the Birria
- 3 lbs beef chuck roast (cut into large chunks)
- 4 pieces dried guajillo chiles (stems and seeds removed)
- 2 pieces dried ancho chiles (stems and seeds removed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- Salt to taste Salt
For Assembly
- Fresh pieces corn tortillas
- to taste Diced onions for serving
- to taste Fresh cilantro for serving
- to taste Lime wedges for serving
Instructions
Preparation
- In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1-2 minutes until fragrant. Transfer them to a bowl and cover with hot water for about 15 minutes until softened. Drain and set aside.
- In a blender, combine the softened chiles, onion, garlic, beef broth, cumin, oregano, black pepper, and salt. Blend until smooth, adding additional beef broth if necessary to reach a sauce-like consistency.
Cooking
- In a large pot or Dutch oven, add the beef and pour the blended sauce over it. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 1.5-2 hours until the meat is tender and falls apart easily.
Assembly
- Remove the meat from the pot and shred it with two forks. Warm your tortillas in another skillet over medium heat. Fill each tortilla with shredded beef, dipping it briefly in the broth for added flavor if desired.
Serving
- Top with diced onions and fresh cilantro, and serve with lime wedges for squeezing on top.
Notes
To enhance your birria taco-making experience, feel free to experiment with additional spices like cinnamon or cloves. You can also enjoy lamb or chicken as meat options. Don’t shy away from using the dipping broth—it’s essential for extra flavor!