Description
Birria Tacos are a delicious Mexican dish made with tender, flavorful beef and served in warm corn tortillas, perfect for dipping in a rich broth.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into large chunks
- 1 pound beef short ribs
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo peppers, stems and seeds removed
- 2 dried ancho peppers, stems and seeds removed
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced onion
- Lime wedges, for serving
Instructions
- In a large pot, heat the vegetable oil over medium-high heat. Add the beef chuck roast and short ribs, searing them on all sides until browned. Remove the meat and set aside.
- In the same pot, add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
- In a blender, combine the guajillo and ancho peppers with 1 cup of beef broth. Blend until smooth.
- Return the meat to the pot, then pour in the blended pepper mixture, remaining beef broth, apple cider vinegar, cumin, oregano, smoked paprika, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the meat is tender and easily shredded.
- Once cooked, remove the meat from the pot and shred it with two forks. Strain the broth and reserve it for dipping.
- Heat a skillet over medium heat. Lightly toast each corn tortilla for about 30 seconds on each side.
- Assemble the tacos by placing a generous amount of shredded beef on each tortilla. Top with chopped cilantro and diced onion.
- Serve with lime wedges and a small bowl of the reserved broth for dipping.
Notes
- For a spicier kick, add a couple of chipotle peppers in adobo sauce to the blender.
- To make it a vegetarian option, substitute the meat with jackfruit and use vegetable broth instead.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg