Description
Spicy, succulent birria tacos bring Mexican street flavor straight to your kitchen. Tender braised meat nestled in crispy tortillas creates a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef chuck, cut into chunks
Chiles:
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried pasilla chile
Aromatics and Spices:
- 3 cloves garlic
- 1 onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1 bay leaf
- Salt and pepper to taste
Liquids:
- 4 cups (946 milliliters) beef broth
- 1 tablespoon (15 milliliters) apple cider vinegar
Serving Ingredients:
- Corn tortillas
- Fresh cilantro, chopped for garnish
- Diced onions for garnish
- Lime wedges for serving
Instructions
- Toast dried chiles in a skillet over medium heat for 1-2 minutes until aromatic. Allow to cool, then discard stems and seeds.
- Blend cooled chiles with garlic and beef broth until creating a smooth, vibrant sauce.
- Preheat a large pot to medium-high heat and sear beef chunks until golden brown on all surfaces.
- Incorporate chopped onion, cumin, oregano, cinnamon, and bay leaf into the pot. Sauté for 2-3 minutes to develop deep flavors.
- Pour the chile sauce and beef broth into the pot, stirring thoroughly to combine ingredients.
- Bring the mixture to a rolling boil, then reduce heat to low. Cover and simmer for 2-3 hours at 325°F until beef becomes extremely tender and easily falls apart.
- Season the braising liquid with salt, pepper, and apple cider vinegar to enhance overall taste profile.
- Extract beef from the pot and methodically shred using two forks. Return shredded meat to the cooking liquid.
- Warm corn tortillas and quickly dip each in the rich consomme for added moisture and flavor.
- Construct tacos by filling tortillas with succulent shredded beef. Garnish with fresh cilantro and diced onions.
- Serve immediately with lime wedges for a bright, citrusy complement to the rich, spicy meat.
Notes
- Toasting chiles intensifies their flavor, creating a deeper, more complex taste profile for the birria.
- Use high-quality, well-marbled beef cuts like chuck roast or short ribs for maximum tenderness and rich flavor.
- Adjust cooking liquid consistency by adding more broth if the sauce becomes too thick during slow simmering.
- For a spicier version, include seeds from dried chiles or add a dash of cayenne pepper to the spice mixture.
- Gluten-free option: Verify all ingredients are certified gluten-free, especially beef broth and spices.
- Make-ahead friendly: Birria can be prepared 1-2 days in advance, allowing flavors to develop and deepen overnight.
- Freeze leftover shredded beef in its consomme for up to 3 months, perfect for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg