Birria Tacos
Experience the rich and savory flavors of my favorite birria tacos, a culinary adventure that brings the warmth of Mexican cuisine to your table.
Ingredients
For the Birria
- 3 lbs beef chuck roast (or substitute with lamb for a different flavor)
- 2 cups beef broth (chicken or vegetable broth works too)
- 4 dried guajillo chiles (you can substitute with ancho chiles for a milder taste)
- 2 dried chipotle chiles (for a smoky kick)
- 1 large onion, chopped
- 5 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2.5 cups water (or as needed)
For Assembling
- Corn tortillas (use flour tortillas if preferred)
- Fresh cilantro, chopped
- Diced onions
- Lime wedges for serving
- Salsa for an extra flavor boost
Instructions
Preparation
- Start by removing the stems and seeds from the dried guajillo and chipotle chiles. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes.
- In a blender, combine toasted chiles, chopped onion, garlic, cumin, oregano, salt, pepper, and 1 cup of water. Blend until smooth.
Cooking
- In a large pot, heat a little oil over medium-high heat. Cut the beef chuck into large chunks and brown them in the pot for about 4-5 minutes on each side.
- Once the beef is browned, pour the blended sauce over the meat and add the beef broth. Stir everything together, then cover and let it simmer on low heat for 90 minutes or until the meat is tender.
- Once cooked, remove the pot from the heat. Use two forks to shred the beef into bite-sized pieces, ensuring to save the cooking liquid.
Assembly
- Heat the corn tortillas in a hot skillet until soft, then layer in the shredded beef, chopped onions, and cilantro. Serve with lime wedges and salsa.
Notes
For healthier alternatives, consider using lean cuts of meat or whole wheat tortillas. When storing, keep leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.