Description
Birria Tacos are a delicious Mexican dish made with tender, flavorful meat and served in warm corn tortillas, perfect for dipping in rich broth.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks
- 1 lb beef shank
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced onion
- Lime wedges for serving
Instructions
- In a large pot, combine beef chuck, beef shank, quartered onion, minced garlic, and enough water to cover the meat. Bring to a boil, then reduce heat and simmer for about 1.5 hours, or until the meat is tender.
- While the meat is cooking, prepare the chiles. In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Transfer to a bowl and cover with hot water. Let them soak for 15 minutes, then drain.
- In a blender, combine the soaked chiles, cumin, oregano, smoked paprika, cinnamon, cloves, and 1 cup of beef broth. Blend until smooth.
- Once the meat is tender, remove it from the pot and shred it with two forks. Set aside. Strain the broth and return it to the pot. Stir in the blended chile mixture, apple cider vinegar, and season with salt and pepper. Simmer for an additional 20 minutes.
- Add the shredded meat back into the pot and stir to combine. Let it simmer for another 10 minutes to absorb the flavors.
- To assemble the tacos, heat the corn tortillas in a dry skillet until warm. Fill each tortilla with a generous amount of the birria meat, then top with chopped cilantro and diced onion. Serve with lime wedges and a small bowl of the broth for dipping.
Notes
- For a spicier kick, add a few jalapeños to the blender with the chiles.
- For a vegetarian version, substitute the meat with jackfruit and use vegetable broth instead.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 0g
- Sodium: 0mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 0mg