Birria Tacos
These Birria Tacos are bursting with bold Mexican flavors! Tender slow-cooked beef stewed in a smoky chile sauce, served on warm corn tortillas with fresh garnishes.
Equipment
- Large Pot or Dutch Oven
- Blender or Food Processor
- Strainer
- Slotted Spoon
- Cast iron skillet or griddle
- Sharp knife and cutting board
Ingredients
For the Birria Sauce and Stew
- 3 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 1 onion chopped
- 4 cloves garlic minced
- 1 tbsp cumin
- 1 tbsp oregano
- 5 cups beef broth divided; 1 cup for sauce, 4 cups for stew
- 2 lbs beef chuck roast cut into large chunks
- bay leaf
- salt and pepper to taste
For the Tacos and Garnishes
- 8 corn tortillas small
- cilantro chopped, for garnish
- onion diced, for garnish
- lime wedges for serving
Instructions
Prepare the Chiles
- Remove stems and seeds from 3 dried guajillo chiles and 2 dried ancho chiles. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak the toasted chiles in hot water for 15-20 minutes to soften.
Make the Sauce
- Drain the softened chiles and add them to a blender with 1 chopped onion, 4 cloves minced garlic, 1 tablespoon cumin, 1 tablespoon oregano, and 1 cup beef broth. Blend until smooth, then strain the sauce through a fine mesh strainer to remove skins and seeds.
Brown the Beef
- Cut 2 pounds beef chuck roast into large chunks. Season generously with salt and pepper. Heat a large pot or Dutch oven over medium-high heat and brown the beef on all sides until a crust forms.
Combine and Simmer
- Pour the chile sauce over the browned beef. Add 4 cups beef broth and a bay leaf. Bring to a boil, then reduce heat to low and cover. Simmer gently for 3-4 hours until beef is fork-tender and shreds easily.
Shred and Assemble
- Remove beef chunks from the pot and shred with two forks. Skim excess fat from the broth. Dip corn tortillas briefly in the broth, fill with shredded beef, fold and toast on a hot skillet until edges are crisp and slightly charred.
Garnish and Serve
- Top tacos with chopped cilantro, diced onion, and a squeeze of fresh lime juice. Serve immediately with extra broth on the side for dipping.
Notes
- Remove all chile seeds and stems thoroughly to avoid bitterness.
- Slow cook the beef for several hours for maximum tenderness.
- Dip tortillas in the broth before toasting to add flavor and crispness.
- Store leftover beef and broth separately to keep tortillas from getting soggy.
- Try variations like lamb shoulder or adding smoked paprika for different flavor profiles.