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Delicious Birria Tacos served with broth and toppings

Birria Tacos

A flavorful and comforting dish featuring tender beef simmered in spices, served in crispy tortillas, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Birria
  • 3 pounds beef chuck roast Choose a well-marbled cut for the best flavor.
  • 1 large onion, quartered
  • 6 cloves garlic, peeled
  • 2-3 pieces dried guajillo peppers, seeds removed (for a mild heat)
  • 2-3 pieces dried ancho peppers, seeds removed (for a sweet flavor)
  • 1 teaspoon cumin Fresh ground if possible for the best flavor.
  • 1 teaspoon oregano Mexican oregano preferred.
  • 1 teaspoon black pepper
  • 4 cups beef broth Homemade if you have it, or low-sodium store-bought.
  • to taste salt
For Serving
  • 8 pieces corn tortillas Preferably homemade or high-quality store-bought.
  • to taste chopped onion for garnish
  • to taste chopped cilantro for garnish
  • 1 pieces lime, cut into wedges for serving
  • to taste salsa optional, for an extra kick

Method
 

Preparation
  1. Prepare the meat by cutting the beef chuck roast into large chunks. Season with salt and pepper.
  2. In a large pot, heat a splash of oil over medium heat. Sear the beef pieces, browning them on all sides for about 5-7 minutes. Remove and set aside.
  3. Add the onion and garlic to the same pot, sautéing until softened and fragrant, about 3-4 minutes.
  4. In a separate pan, lightly toast the dried guajillo and ancho peppers for a minute or two until aromatic. Then, blend them with a cup of beef broth, cumin, oregano, and black pepper until smooth.
Cooking
  1. Pour the blended mixture back into the pot with the sautéed onion and garlic. Add the beef, along with the remaining beef broth. Bring it to a gentle boil.
  2. Reduce heat to low, cover, and let it simmer for about 2.5 to 3 hours until the meat is incredibly tender and easily shredded.
  3. Once cooked, remove the beef from the pot and shred it using two forks. Reserve the broth for dipping later.
Assembly
  1. Heat corn tortillas on a dry skillet until warm. Spoon a generous amount of shredded beef onto each tortilla.
  2. Fold the tortillas, place them back on the skillet, and crisp them on each side for about 1-2 minutes.
  3. Serve hot with chopped onions, cilantro, lime wedges, and a small bowl of the reserved broth for dipping.

Notes

You can customize your tacos with various toppings and adjust the heat level to your preference. Leftovers can be stored in an airtight container for up to 4 days.