Easy Birria Tacos Recipe

August 11, 2024
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Here’s a delicious recipe for Birria Tacos:

Ingredients:

For the Birria:

  • 3 lbs beef chuck roast, cut into large chunks (you can also use lamb or goat)
  • 2 dried guajillo chiles, seeds removed
  • 2 dried ancho chiles, seeds removed
  • 2 dried chipotle chiles, seeds removed
  • 1 medium onion, quartered
  • 5 cloves garlic
  • 1 large tomato, quartered
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cloves
  • 1 tablespoon apple cider vinegar
  • 4 cups beef broth
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil

For the Tacos:

  • Corn tortillas
  • Chopped onion and cilantro
  • Lime wedges
  • Shredded cheese (optional)
  • Diced jalapeños (optional)

Instructions:

Prepare the Birria:

  1. Toast the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles until they are fragrant, about 1-2 minutes. Be careful not to burn them.
  2. Make the Sauce: In a blender, combine the toasted chiles, onion, garlic, tomato, cumin, oregano, thyme, ground cloves, and apple cider vinegar. Blend until smooth, adding a little beef broth if needed to help it blend.
  3. Cook the Meat: In a large pot, heat the vegetable oil over medium-high heat. Season the beef with salt and pepper and sear the chunks until browned on all sides.
  4. Simmer: Add the blended chile sauce to the pot with the beef. Pour in the beef broth, and add the bay leaves and cinnamon stick. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2.5 to 3 hours, or until the meat is tender and easily shredded.
  5. Shred the Meat: Remove the beef from the pot and shred it using two forks. Strain the sauce to remove any solids, and return the shredded beef to the pot with the strained sauce. Keep warm.

Make the Tacos:

  1. Heat the Tortillas: Heat a skillet or griddle over medium heat. Dip each corn tortilla into the birria sauce to coat it lightly, then place it on the hot skillet.
  2. Fill the Tacos: Add a portion of shredded beef to one side of the tortilla, then fold it in half. Cook until the tortilla is crispy and slightly charred, about 2-3 minutes per side.
  3. Serve: Serve the tacos topped with chopped onion, cilantro, and a squeeze of lime juice. You can also add shredded cheese or diced jalapeños if you like.
  4. Extra: Serve with a small bowl of the birria broth on the side for dipping the tacos, a traditional way to enjoy them!

Enjoy your flavorful Birria Tacos!