Proven way to grow with 5 Birria Tacos. Birria Tacos
These birria tacos are a delicious and flavorful meal, featuring tender shredded meat in a rich consommé, all packed into warm tortillas.
Equipment
- Dutch oven
- Blender
- Fine-mesh strainer
- Skillet
Ingredients
Main Ingredients
- 3 lb Beef chuck roast
- 5 Dried guajillo chiles
- 3 Dried ancho chiles
- 2 medium Tomatoes
- 1 half Onion
- 4 Garlic cloves
- 0.25 cup Apple cider vinegar
- 1 tsp Cumin
- 1 tsp Oregano
- 2 Bay leaves
- 4 cups Beef broth
- 12 Corn tortillas
- 2 cups Oaxaca cheese shredded
- Cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Remove stems and seeds from dried chiles, then rehydrate them in hot water for 20 minutes.
- Toast the rehydrated chiles, tomatoes, onion, and garlic in a dry pan until fragrant.
- Blend toasted ingredients with apple cider vinegar, cumin, oregano, and a cup of beef broth until smooth. Strain the sauce.
Cooking the Birria
- Sear the beef chuck roast on all sides in a Dutch oven.
- Add the strained chile sauce, remaining beef broth, and bay leaves to the Dutch oven.
- Simmer on low heat for 3 hours until the beef is tender and shreds easily.
- Remove beef and shred it, then return half to the pot to keep warm. Reserve the remaining consommé for dipping.
- Warm corn tortillas in a skillet, then dip them in the reserved consommé.
Assembling the Tacos
- Fill each dipped tortilla with shredded beef and Oaxaca cheese, then cook until the cheese melts and the tortilla is crispy.
- Garnish with fresh cilantro and serve with lime wedges and a side of consommé for dipping.
Notes
For extra spice, add a pinch of cayenne pepper to the chile sauce. You can also use a slow cooker for the birria; cook on low for 6-8 hours or high for 3-4 hours.