Description
Traditional Mexican Birria Tacos are a flavorful and rich dish made with tender slow-cooked beef chuck roast simmered in a fragrant chili sauce. The beef is shredded and served in warm corn tortillas, garnished with fresh cilantro and lime for an authentic and delicious taco experience perfect for family meals or special occasions.
Ingredients
Scale
Meat and Broth
- 3 lbs beef chuck roast, cut into chunks
- 6 cups beef broth
- 2 tbsp olive oil
- 2 tbsp vinegar
Dried Chilies & Seasonings
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1 tsp ground cinnamon
- 1 tbsp salt
Fresh Ingredients
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- Corn tortillas (for tacos)
- Fresh cilantro, chopped (optional)
- Lime wedges (for serving)
Instructions
- Toast the Chilies: In a hot pan, toast the dried guajillo, ancho, and pasilla chilies for 2-3 minutes until fragrant. Remove the stems and seeds, then soak the chilies in hot water for 20 minutes to soften.
- Make the Chili Paste: In a blender, combine the soaked chilies, minced garlic, chopped onion, chopped tomatoes, ground cumin, oregano, cinnamon, and salt. Blend until smooth to create a rich chili paste.
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the beef chuck roast chunks and brown them on all sides, about 5-7 minutes, to develop flavor.
- Cook the Beef: Pour the chili paste over the browned beef and stir well to coat each piece. Add the beef broth and vinegar, then bring the mixture to a simmer.
- Simmer: Cover the pot and let the beef cook on low heat for 2.5 to 3 hours until it is tender and shreds easily with a fork.
- Shred the Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce for extra flavor.
- Garnish and Serve: Serve the shredded beef in warm corn tortillas, and top with fresh chopped cilantro and a squeeze of lime juice for an authentic taste.
Notes
- Soaking the chilies properly is crucial for a smooth and flavorful chili paste.
- Use fresh lime wedges for serving to add bright acidity and balance the richness.
- Leftover birria meat tastes great reheated and makes for excellent tacos or quesadillas.
- If you prefer, you can add cheese to the tacos for a richer flavor.
- Adjust salt level according to your broth’s sodium content.
