Beef Birria Tacos are a flavorful and juicy dish that has gained immense popularity. Birria, a traditional Mexican stew, is typically made with beef and a blend of chilies and spices. The meat is slow-cooked until tender, then shredded and served in crispy, dipped tortillas. The tacos are often served with a side of consommé (the rich broth from the stew) for dipping.
Beef Birria Tacos Recipe
Ingredients:
For the Birria:
- 3 lbs beef chuck roast, cut into large chunks
- 2 dried guajillo chilies, seeds and stems removed
- 2 dried ancho chilies, seeds and stems removed
- 2 dried pasilla chilies, seeds and stems removed
- 1 chipotle chili in adobo (optional for extra heat)
- 1 large onion, quartered
- 4 cloves garlic
- 3 bay leaves
- 1 cinnamon stick
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 2 cups beef broth
- 1 cup water
- 1/4 cup apple cider vinegar
- Salt and pepper, to taste
For the Tacos:
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese (optional)
- Chopped fresh cilantro
- Diced onions
- Lime wedges
Instructions:
1. Prepare the Chilies:
- In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chilies for about 1-2 minutes, until fragrant. Be careful not to burn them.
- Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for about 15 minutes until they soften.
2. Make the Birria Sauce:
- Once the chilies have softened, drain them and place them in a blender along with the chipotle chili (if using), onion, garlic, oregano, cumin, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
- Season the beef chunks with salt and pepper. In a large pot or Dutch oven, heat a little oil over medium-high heat and sear the beef on all sides until browned.
- Pour the chili sauce over the seared beef, then add the remaining beef broth, water, bay leaves, and cinnamon stick. Stir to combine.
3. Slow Cook the Beef:
- 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. You can also transfer it to a slow cooker and cook on low for 6-8 hours.
4. Shred the Beef:
- Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot with the broth.
5. Assemble the Tacos:
- Heat a skillet or griddle over medium heat. Dip a corn tortilla into the birria broth, then place it on the hot skillet.
- Add a generous amount of shredded beef to one half of the tortilla, sprinkle with cheese (if using), and fold the tortilla over to create a taco.
- Cook the taco for about 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted.
- Repeat with the remaining tortillas and beef.
6. Serve:
- Serve the tacos hot, garnished with chopped cilantro, diced onions, and lime wedges. Don’t forget a small bowl of the birria consommé on the side for dipping!
Tips:
- Cheese: While not traditional, adding cheese to the tacos gives them a rich, melty texture that pairs beautifully with the tender beef.
- Chilies: Adjust the type and amount of chilies used based on your heat preference. Guajillo and ancho chilies are mild, while chipotle adds a smoky heat.
- Serving: These tacos are best enjoyed fresh off the skillet, dipped into the savory consommé.
Enjoy these Beef Birria Tacos for a mouthwatering experience that combines tender beef, crispy tortillas, and a rich, flavorful broth!
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