Beef Birria Tacos are a delicious and flavorful Mexican dish that combines tender, slow-cooked beef with rich, aromatic spices. Here’s how you can make them:
Ingredients:
For the Birria:
- 3 lbs beef chuck roast (cut into large chunks)
- 5 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried pasilla chiles
- 1 onion (quartered)
- 6 cloves garlic
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- 1 tablespoon apple cider vinegar
- 4 cups beef broth
- Salt to taste
For the Tacos:
- Corn tortillas
- Shredded cheese (like Oaxaca or Monterey Jack)
- Chopped cilantro and onion (for garnish)
- Lime wedges (for serving)
Instructions:
1. Prepare the Chiles:
- Remove the stems and seeds from the dried chiles.
- Heat a dry skillet over medium heat and lightly toast the chiles for a minute or two until they become fragrant.
- Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
2. Make the Birria Sauce:
- In a blender, combine the softened chiles, garlic, onion, cumin seeds, oregano, black peppercorns, and apple cider vinegar. Blend until smooth, adding a bit of the soaking water if needed to create a smooth paste.
3. Cook the Beef:
- Season the beef chunks with salt.
- In a large pot or Dutch oven, heat a bit of oil over medium-high heat and sear the beef until browned on all sides.
- Add the birria sauce to the pot, stirring to coat the beef. Pour in the beef broth, and add the bay leaves and cinnamon stick.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 3-4 hours, or until the beef is tender and easily shredded.
4. Shred the Beef:
- Remove the beef from the pot and shred it using two forks. Discard any excess fat or connective tissue. Return the shredded beef to the pot and stir it into the sauce.
5. Prepare the Tacos:
- Heat a skillet over medium heat. Dip a corn tortilla into the top layer of the birria sauce (this is where the fat rises) and then place it on the skillet.
- Sprinkle some shredded cheese onto the tortilla and add a generous amount of the shredded beef.
- Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy on both sides.
6. Serve:
- Serve the tacos hot, garnished with chopped cilantro and onion, and a squeeze of lime.
- Don’t forget to serve a small bowl of the birria broth (consommé) on the side for dipping the tacos—it adds an extra layer of flavor!
Enjoy your Beef Birria Tacos with their rich, savory taste and deliciously crispy texture!
