Authentic Birria Tacos (Print Version)
# Ingredients:
→ For the Birria
01 -
3 lbs beef chuck roast, cut into large pieces
02 -
2 dried guajillo chiles, seeds removed and soaked in hot water
03 -
2 dried ancho chiles, seeds removed and soaked in hot water
04 -
4 cloves garlic, minced
05 -
1 onion, quartered
06 -
2 cups beef broth
07 -
1 tsp cumin
08 -
1 tsp oregano
09 -
1 tsp cinnamon
10 -
1 tbsp vinegar (apple cider or white)
11 -
Salt and pepper to taste
12 -
2 tbsp olive oil
13 -
Fresh cilantro, chopped (for garnish)
14 -
Lime wedges (for serving)
→ For the Tacos
15 -
Corn tortillas
16 -
2 cups diced onion (for garnish)
17 -
2 cups crumbled queso fresco (for garnish)
18 -
Extra birria broth (for dipping)
# Instructions:
01 -
In a blender, combine the soaked guajillo and ancho chiles, garlic, onion, cumin, oregano, cinnamon, vinegar, and a pinch of salt and pepper. Blend until smooth, adding a little beef broth if needed to facilitate blending.
02 -
In a large pot, heat the olive oil over medium-high heat. Season the beef pieces with salt and pepper. Sear the beef in batches until browned on all sides. Set aside. In the same pot, add the chile sauce and cook for about 2-3 minutes until fragrant.
03 -
Add the seared beef back into the pot and pour in the remaining beef broth. Stir to combine. Bring the mixture to a simmer, cover, and reduce heat to low. Cook for about 3-4 hours, or until the meat is tender and shreds easily.
04 -
Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot and stir to coat it in the delicious sauce.
05 -
Heat a skillet over medium heat. Lightly toast each corn tortilla on both sides until warm and pliable. Place a generous amount of the birria mixture in the center of each tortilla. Optionally, fold the tortilla over to make a taco or top it with another tortilla for a double-stack.
06 -
Serve the tacos hot, garnished with diced onion, crumbled queso fresco, and fresh cilantro. Accompany with lime wedges and a small bowl of the reserved birria broth for dipping.
# Notes:
01 -
Birria traditionally requires slow cooking to develop its rich flavors and tender texture.
02 -
Reserve some of the consommé (broth) for dipping the tacos, which is a traditional serving method.