My Fave Birria Tacos (Printable Version)
Tender beef simmered in chili broth, folded in warm tortillas with onions, cilantro, and zesty lime.
# Ingredients:
→ Beef and Marinade
01 -
1.36 kg beef chuck roast, cut into chunks
02 -
2 dried guajillo chilies
03 -
2 dried ancho chilies
04 -
1 dried pasilla chili
05 -
1 medium onion, chopped
06 -
4 cloves garlic, minced
07 -
1 teaspoon ground cumin
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried thyme
10 -
0.5 teaspoon ground black pepper
11 -
0.5 teaspoon salt, or to taste
12 -
480 ml beef broth
13 -
2 tablespoons apple cider vinegar
14 -
2 bay leaves
→ Assembly and Garnishes
15 -
12 corn tortillas
16 -
1 cup (about 30 g) chopped fresh cilantro
17 -
1 cup (about 130 g) diced onion
18 -
Lime wedges, for serving
19 -
1 cup (about 110 g) shredded cheese, optional
# Steps:
01 -
Remove stems and seeds from guajillo, ancho, and pasilla chilies. Toast the chilies in a dry skillet over medium heat for 1–2 minutes until fragrant. Transfer to a bowl and cover with hot water. Allow to soak for 15 minutes until softened.
02 -
In a blender, combine soaked chilies with a small amount of soaking liquid, chopped onion, minced garlic, ground cumin, oregano, thyme, black pepper, salt, apple cider vinegar, and 240 ml of beef broth. Blend until smooth and well combined.
03 -
Place the beef chuck pieces in a large bowl. Coat thoroughly with the prepared chili marinade, ensuring all pieces are well covered. Cover and refrigerate for at least 1 hour, or for enhanced flavor, leave overnight.
04 -
Transfer the marinated beef and marinade to a large pot or Dutch oven. Add the remaining 240 ml beef broth and bay leaves. Bring to a boil over medium-high heat, reduce to a simmer, then cover and cook for 2.5 to 3 hours until beef is tender and easily shredded.
05 -
Remove the beef from the pot and shred it using two forks. Skim excess fat from the broth, then return the shredded meat to the pot to soak in the cooking juices.
06 -
Heat a skillet over medium heat. Warm corn tortillas for about 30 seconds per side until pliable. Set aside and keep warm.
07 -
Fill each tortilla with shredded beef. Top with diced onion and chopped cilantro. Add shredded cheese if desired.
08 -
Serve tacos with a side of rich broth for dipping and lime wedges for squeezing over. Enjoy while hot.
# Notes:
01 -
For best flavor, marinate the beef overnight in the refrigerator before cooking.
02 -
If preferred, strain the broth before serving to achieve a smoother dipping sauce.