Description
Indulge in the rich flavors of homemade birria tacos, featuring tender, shredded beef simmered in a savory sauce of dried chiles and spices, all wrapped in warm corn tortillas. Perfect for gatherings or a cozy family dinner!
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 2 cups beef broth
- 1 cup water
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 12 corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced onion (for topping)
- 1 lime, cut into wedges (for serving)
- Optional: 1 cup crumbled queso fresco or shredded cheese
Instructions
- Start by preparing the beef. In a large pot or Dutch oven, add the beef chuck roast and cover it with beef broth and water. Make sure the meat is fully submerged.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10 minutes.
- While the beef is simmering, prepare the chiles. In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for about 2-3 minutes, turning them frequently to avoid burning. This will enhance their flavor.
- Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they are soft.
- After the chiles have softened, drain them and place them in a blender. Add the quartered onion, minced garlic, ground cumin, dried oregano, black pepper, salt, apple cider vinegar, and 1 cup of the beef broth from the pot.
- Blend the mixture until smooth. If the sauce is too thick, add a little more beef broth or water to reach your desired consistency.
- Once blended, pour the sauce back into the pot with the beef. Add the bay leaves and stir to combine.
- Cover the pot and let it simmer on low heat for about 2-3 hours, or until the beef is tender and easily shreds with a fork. Stir occasionally and check the liquid level, adding more broth or water if necessary.
- Once the beef is tender, remove it from the pot and place it on a cutting board. Let it cool slightly before shredding it with two forks or your hands.
- Return the shredded beef to the pot, mixing it with the sauce. Allow it to simmer for an additional 10-15 minutes to absorb the flavors.
- While the beef is simmering, prepare the corn tortillas. Heat a skillet or griddle over medium heat.
- Once hot, lightly toast each tortilla for about 30 seconds on each side until they are warm and pliable. Keep them warm by wrapping them in a clean kitchen towel or placing them in a tortilla warmer.
- To assemble the tacos, take a warm tortilla and add a generous amount of the shredded beef mixture in the center.
- Top the beef with chopped fresh cilantro and diced onion. If desired, sprinkle crumbled queso fresco or shredded cheese on top.
- Fold the tortilla in half to create a taco. Repeat the process with the remaining tortillas and beef mixture.
- Serve the birria tacos hot with lime wedges on the side for squeezing over the tacos. Enjoy your delicious homemade birria tacos!
Notes
- Adjust the salt and spices according to your taste preferences.
- For a spicier kick, consider adding more chiles or a dash of hot sauce.
- These tacos are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 180 minutes