Description
Experience the deliciousness of Birria Tacos, featuring tender, slow-cooked beef in a rich broth, served in crispy corn tortillas. Perfect for any occasion, these tacos are packed with flavor and topped with fresh cilantro, diced onion, and a squeeze of lime for an unforgettable meal.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 1 lb beef shank
- 1 onion, quartered
- 4 cloves garlic, minced
- 2–3 dried guajillo chiles, stems and seeds removed
- 2–3 dried ancho chiles, stems and seeds removed
- 1–2 dried pasilla chiles, stems and seeds removed
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1 tsp black peppercorns
- 4 cups beef broth
- 2 bay leaves
- Salt, to taste
- 12 corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced onion
- 1 lime, cut into wedges
Instructions
- Season the beef chunks and shank with salt and let sit for 15-20 minutes.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- In the same pot, add the quartered onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
- Toast the guajillo, ancho, and pasilla chiles in a small skillet over medium heat for 1-2 minutes.
- Transfer the toasted chiles to a bowl, cover with hot water, and soak for 15-20 minutes.
- Drain the chiles and blend them with the sautéed onion and garlic, cumin seeds, oregano, black peppercorns, and 1 cup of beef broth until smooth.
- Return the seared meat to the pot and pour the blended sauce over it. Add the remaining beef broth and bay leaves. Stir to coat the meat.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until the meat is tender. (Alternatively, cook in a pressure cooker on high for 45 minutes.)
- Once tender, remove the meat, let cool slightly, and shred using two forks.
- Heat a little oil in a skillet. Dip a corn tortilla in the birria broth, then place it in the skillet.
- Add shredded meat to one half of the tortilla and fold it over. Cook for 2-3 minutes on each side until crispy and golden.
- Repeat with remaining tortillas and meat.
- Serve the tacos on a platter, garnished with chopped cilantro and diced onion.
- Include lime wedges for squeezing over the tacos.
- Serve a small bowl of birria broth alongside for dipping.
Notes
- For added heat, consider including dried chipotle chiles in the sauce preparation.
- Adjust the seasoning and toppings to your preference for a personalized touch.
- Prep Time: 30 minutes
- Cook Time: 180 minutes