Birria Tacos

🕒 Prep: 30 min
🔥 Cook: 4 hours
🍽 Serves: 6
★★★★★
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Birria Tacos are a delicious blend of tender, juicy meat and crispy, cheesy tortillas. This recipe brings the rich flavors of traditional Mexican cuisine right to your kitchen. Perfect for cozy nights or gatherings, these tacos are sure to impress.

Ingredients for Birria Tacos

Chuck roast is our star, providing that perfectly tender, shreddable beef. The combination of dried guajillo, ancho, and pasilla chilies adds a smoky, complex heat without overwhelming spice. Onion and garlic offer aromatic depth, while cinnamon stick, cumin seeds, and oregano give a warm, earthy background. A touch of apple cider vinegar balances the richness with acidity. Beef broth serves as the base for our sauce, and of course, corn tortillas and Oaxaca cheese make everything deliciously melty and crispy.

Tips & Tricks

  • Don't rush the soaking of chilies — it’s key for a smooth sauce.
  • Use a good quality beef broth for the best flavor.
  • If the sauce seems too thick, add a bit more broth to loosen it.
  • Crisp up the tacos in a cast-iron skillet for the best texture.

Serving Suggestions

Serve your Birria Tacos with lime wedges, chopped fresh cilantro, and diced white onion for a burst of freshness. These tacos are also fantastic served with a side of Mexican rice or a simple avocado salad. Don’t forget to use the leftover broth as a dipping sauce — it’s a game-changer!

Frequently Asked Questions

Can I make this in a slow cooker?
Absolutely! Cook on low for 6-8 hours or until the meat is tender.
What if I can’t find all the chilies?
If needed, you can substitute with chipotle or other available dried chilies. It will alter the flavor slightly but will still be delicious.
Can I freeze the leftovers?
Yes, both the beef and the sauce freeze well. Just ensure they’re stored in airtight containers.

Birria Tacos Recipe Walkthrough

Start by preheating your oven to 300°F. This low and slow cooking is key to perfectly tender beef. While the oven warms, toast the chilies in a dry skillet over medium heat. You’ll know they’re ready when they become fragrant. Then, soak them in hot water for about 15 minutes to soften them up.

In a blender, combine the soaked chilies with the quartered onion, garlic cloves, cinnamon stick, cumin seeds, oregano, cloves, and apple cider vinegar. Blend everything until smooth. This mixture is going to be the heart of your birria sauce.

Rub some salt onto the chuck roast and place it in a large Dutch oven. Pour the blended chili mixture over the meat and add the bay leaves. Pour in enough beef broth to cover everything nicely. Cover the pot and slide it into your preheated oven. Let it cook for 3 to 4 hours, or until the beef is fall-apart tender.

Once the beef is ready, remove it from the pot and shred it using two forks. Return the shredded beef to the pot to let it soak up all those juices. This step is crucial for flavor.

Now it’s time for the fun part — tacos! Heat a skillet over medium heat. Dip each tortilla into the broth, soaking up all that rich flavor, then place it in the skillet. Add a generous portion of shredded beef and a sprinkle of cheese. Fold the tortilla in half and let it cook until the cheese melts and the tortilla is golden and crispy.

Why You'll Love This Recipe

  • Rich, deep flavors from a blend of chilies and spices.
  • Perfectly tender beef that melts in your mouth.
  • Easy to make ahead for gatherings or weeknight dinners.
  • A fun and interactive dining experience with toppings and dipping sauce.

Ingredients

3 lbs chuck roast
5 dried guajillo chilies, stems and seeds removed
3 dried ancho chilies, stems and seeds removed
2 dried pasilla chilies, stems and seeds removed
1 large onion, quartered
8 cloves garlic
1 cinnamon stick
1 tbsp cumin seeds
1 tbsp dried oregano
5 whole cloves
2 bay leaves
1/4 cup apple cider vinegar
4 cups beef broth
Salt to taste
Corn tortillas
2 cups shredded Oaxaca cheese
1 lime, cut into wedges
1/2 cup chopped fresh cilantro
1 cup diced white onion

Step-by-step Instructions

1. Preheat the oven to 300°F.
2. Toast the chilies in a dry skillet over medium heat until fragrant, then soak them in hot water for 15 minutes.
3. In a blender, combine the soaked chilies, onion, garlic, cinnamon stick, cumin seeds, oregano, cloves, and apple cider vinegar. Blend until smooth.
4. Season the chuck roast with salt and place it in a large Dutch oven. Pour the blended chili mixture over the meat, add the bay leaves, and cover with beef broth.
5. Cover the Dutch oven and cook in the preheated oven for 3-4 hours until the beef is tender and easy to shred.
6. Remove the meat from the pot, shred it with two forks, and return it to the pot to soak up the juices.
7. Heat a skillet over medium heat, dip each tortilla in the broth, then place it in the skillet.
8. Add shredded beef and cheese to each tortilla, fold them in half, and cook until the cheese melts and the tortillas are crispy.
9. Serve the tacos with lime wedges, chopped cilantro, and diced onion on the side.

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