Tacos de Birria
Tacos de Birria are a delightful Mexican dish featuring flavorful slow-cooked meat served in corn tortillas with a rich broth.
Nutrition
Calories: 450cal
Carbohydrate: 20g
Protein: 30g
Fat: 22g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
4 hr Cook
4 hr 30 min Total
6 Servings
Ingredients
- 3 lbs beef chuck roast, cut into 3-inch chunks
- 2 tbsp vegetable oil
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 3 cups beef broth
- 6 cloves garlic
- 1 large white onion, quartered
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 2 bay leaves
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced white onion
- Lime wedges, for serving
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil. Once hot, add the beef chunks in batches to ensure they brown evenly on all sides. Remove and set aside.
- In the same pot, add the guajillo and ancho chiles. Toast them for 1-2 minutes until fragrant. Be careful not to burn them.
- Transfer the toasted chiles, garlic, onion, cumin, oregano, paprika, and cinnamon to a blender. Add one cup of beef broth and blend until smooth.
- Return the beef to the pot. Pour the blended chile mixture over the beef. Add the remaining beef broth and bay leaves. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 3 to 4 hours or until the beef is tender and easily shreds with a fork. Stir occasionally and add more broth if needed.
- Once the beef is done, season the mixture with salt and pepper to taste. Shred the beef using two forks.
- Warm the corn tortillas on a skillet or directly over a flame until pliable.
- Fill each tortilla with a generous amount of shredded beef. Top with cilantro, diced onion, and a squeeze of lime juice.
- Serve with a side of the flavorful broth for dipping, known as ‘consommé’. Enjoy your Tacos de Birria!
