Birria Tacos
Savor the rich flavors of Birria Tacos, a traditional Mexican dish featuring slow-cooked, tender beef enveloped in warm corn tortillas, complete with a flavorful broth for dipping and vibrant toppings.
Ingredients
Beef and Marinade
- 2 lbs beef (brisket, chuck, or short rib) Choose the best cut for flavor and tenderness.
- 4 units dried guajillo chiles Toasted and soaked.
- 2 units dried ancho chiles Toasted and soaked.
- 1 unit onion, quartered Used for blending into the sauce.
- 4 cloves garlic cloves For flavor in the sauce.
- 1 tablespoon ground cumin Spice for the sauce.
- 1 tablespoon dried oregano Spice for the sauce.
- 1 teaspoon black pepper For seasoning.
- 4 cups beef broth For sauce and dipping.
- Salt to taste Salt to taste
Serving Ingredients
- Corn tortillas Essential for wrapping.
- Shredded cheese (like Oaxaca or mozzarella) For delicious melting.
- Diced onion For garnish.
- Fresh cilantro For garnish.
- Lime wedges Important for fresh flavor.
Instructions
Preparation and Sauce Making
- Toast the dried guajillo and ancho chiles in a skillet over medium heat until fragrant. Avoid burning them.
- Place toasted chiles in a bowl and soak them in hot water for about 15-20 minutes or until soft.
- In a blender, combine softened chiles, quartered onion, garlic cloves, ground cumin, dried oregano, black pepper, and beef broth. Blend until smooth.
Cooking the Beef
- Place beef in a crockpot and pour the chile sauce over, making sure it's evenly coated.
- Set crockpot to low and cook for 7-8 hours until beef is pulling apart tender.
- Alternatively, cook on the stovetop in a heavy-bottom pot, keeping an eye on the heat.
Assembling the Tacos
- After cooking, shred the beef using two forks into bite-sized pieces.
- Strain the cooking liquid to separate fat and solids.
- Heat a skillet over medium heat. Dip corn tortillas into the strained cooking liquid, then place on the hot skillet.
- Add shredded beef and cheese on top of the tortilla. Fold over and cook until crispy and cheese melts.
Serving
- Serve birria tacos with a side of warm broth, diced onion, fresh cilantro, and lime wedges.
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Notes
To store, keep leftover beef and broth in an airtight container in the refrigerator for up to four days. Assemble tacos separately to avoid sogginess.