Description
Savor the rich, flavorful delight of Birria Tacos! This traditional Mexican dish features tender, slow-cooked beef in a fragrant chili broth, served in warm corn tortillas and garnished to perfection. A must-try for taco lovers!
Ingredients
Scale
- 2 pounds beef chuck, cut into chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried pasilla chile
- 3 cloves garlic
- 1 onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 4 cups beef broth
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped for garnish
- Diced onions for garnish
- Lime wedges for serving
Instructions
- In a skillet over medium heat, toast the dried chiles until fragrant, about 1-2 minutes. Remove from heat and let cool. Once cooled, remove the stems and seeds, and blend the chiles with garlic and a bit of beef broth until smooth.
- Heat a large pot or Dutch oven over medium-high heat. Add the beef chunks and brown on all sides.
- Add the chopped onion, cumin, oregano, cinnamon, and bay leaf to the pot. Cook for 2-3 minutes, stirring occasionally.
- Pour in the blended chile mixture and beef broth. Stir to combine and bring to a boil.
- Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and shreds easily. Adjust seasoning with salt, pepper, and apple cider vinegar.
- Remove the beef from the pot and shred with two forks. Return the shredded beef to the pot.
- To serve, warm the corn tortillas and dip them briefly in the consommé. Fill the tortillas with the beef mixture and garnish with cilantro and diced onions. Serve with lime wedges on the side.
Notes
- For added flavor, consider marinating the beef in the blended chile mixture overnight before cooking.
- Adjust the level of heat by varying the types and amounts of chiles used.
- Prep Time: 30 minutes
- Cook Time: 3 hours
