Description
Savor the deliciousness of Birria Tacos, featuring tender, slow-cooked beef in a rich chili sauce. These mouthwatering tacos are served with fresh toppings and a flavorful consomé for dipping, making them an irresistible choice for any gathering.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 2 lbs beef short ribs
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile, stems and seeds removed
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced onion
- 1 cup crumbled queso fresco or shredded cheese (optional)
- Lime wedges for serving
Instructions
- Start by preparing the dried chiles. In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for about 2-3 minutes, turning frequently until fragrant. Be careful not to burn them.
- Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they are softened.
- In a blender, combine the soaked chiles (drained), quartered onion, minced garlic, ground cumin, dried oregano, ground cinnamon, apple cider vinegar, and a pinch of salt. Blend until smooth, adding a little beef broth if necessary to help blend.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chunks and short ribs with salt and pepper. Sear the meat in batches until browned on all sides, about 5-7 minutes per batch. Remove the meat and set aside.
- In the same pot, pour in the blended chile sauce and cook for about 5 minutes, stirring frequently to prevent sticking. This will deepen the flavors of the sauce.
- Add the seared meat back into the pot along with the remaining beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 3 hours, or until the meat is tender and easily shreds with a fork. Alternatively, you can cook it in a slow cooker on low for 8 hours.
- Once the meat is tender, remove it from the pot and place it on a cutting board. Let it cool slightly before shredding it with two forks or your hands.
- Strain the cooking liquid through a fine-mesh sieve into a bowl to remove any solids. This will be your consomé for dipping the tacos.
- Return the shredded meat to the pot with a portion of the strained liquid to keep it moist. You can adjust the amount of liquid based on your preference.
- In a skillet over medium heat, warm the corn tortillas one at a time for about 30 seconds on each side until pliable. You can also use a comal if you have one.
- Once warmed, place a generous amount of the shredded birria meat onto one half of each tortilla.
- If desired, sprinkle some crumbled queso fresco or shredded cheese over the meat.
- Fold the tortilla in half to create a taco. You can secure it with a toothpick if needed.
- In the same skillet, add a little oil and heat over medium-high heat. Place the folded tacos in the skillet, cooking for about 2-3 minutes on each side until they are crispy and golden brown.
- Remove the tacos from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Notes
- Adjust the spice level by adding more or fewer chiles according to your preference.
- Serve with lime wedges and additional toppings like avocado or salsa for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 180 minutes