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Authentic Birria Tacos

Experience a burst of flavor with Authentic Birria Tacos, featuring tender, slow-cooked beef chuck roast and a rich broth, all wrapped in warm corn tortillas.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Birria
  • 2 lbs beef chuck roast, cut into chunks Best cut for tenderness.
  • 5 pieces dried guajillo chiles, stems and seeds removed For heat and flavor.
  • 2 pieces dried ancho chiles, stems and seeds removed Adds a deep flavor.
  • 1 medium onion, chopped
  • 4 cloves garlic, minced For seasoning.
  • 1 tablespoon apple cider vinegar Adds acidity.
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 pieces bay leaves For flavoring.
  • 4 cups beef broth For the base of the broth.
  • Salt and pepper, to taste
For Serving
  • Corn tortillas Corn tortillas For wrapping the tacos.
  • Fresh cilantro, chopped For garnish.
  • Chopped onions For garnish.
  • Lime wedges For serving.

Method
 

Preparation
  1. In a dry skillet, toast the dried guajillo and ancho chiles over medium heat for about 2-3 minutes until they become fragrant. Transfer to a bowl and cover with hot water, allowing them to soak for about 15 minutes, then drain.
  2. In a blender, combine the soaked chiles, chopped onion, minced garlic, apple cider vinegar, cumin, oregano, and a pinch of salt and pepper. Blend until smooth and set aside.
Cooking
  1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef chunks and sear until browned on all sides (about 5-7 minutes).
  2. Pour the chile marinade over the meat, add bay leaves, and then pour in the beef broth. Stir well to combine all ingredients.
  3. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 2-3 hours or until the meat is tender and easily shreds with a fork.
Assembly
  1. Remove the meat from the pot, shred it with forks, and return it to the pot with the broth.
  2. Heat the corn tortillas in a dry skillet, fill them with the shredded meat, and top with cilantro and onions.
Serving
  1. Serve the tacos with lime wedges and a small bowl of the broth for dipping.

Notes

Storing: Leftover birria can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a saucepan or microwave until heated through.