Birria Tacos
Delicious Birria Tacos with tender beef, rich flavors, and crispy tortillas make for an irresistible dish perfect for gatherings.
Ingredients
Meat and Marinade
- 2 lbs beef chuck or brisket
- 3-4 pieces dried guajillo chilies
- 2-3 pieces dried ancho chilies
- 4 cloves garlic
- 1 piece onion, quartered
- 1 tsp cumin
- 1 tsp dried oregano
- 2-3 pieces bay leaves
- 1-2 cups beef broth Use for blending and cooking the beef
- to taste Salt and pepper
For Serving
- Oaxacan cheese or cheese of your choice For filling
- to taste Fresh cilantro, chopped For garnish
- Lime wedges for serving
Instructions
Preparation
- Toast the dried guajillo and ancho chilies in a pan over medium heat until fragrant. Remove from heat and soak them in warm water for about 20 minutes.
- In a blender, combine soaked chilies, garlic, onion, cumin, oregano, salt, and pepper. Add a little beef broth to help blend it smoothly.
- In a large pot or Dutch oven, add the beef and pour the blended sauce over it. Add bay leaves and enough beef broth to cover the meat.
Cooking
- Bring to a boil, then reduce heat and cover. Simmer for 2-3 hours or until the beef is tender and shreds easily.
- Once the beef is ready, remove from the pot and shred it with a fork.
Assembly
- In a skillet, heat a bit of oil over medium heat. Dip corn tortillas in the consomé briefly, then place them in the skillet.
- Add shredded beef and a generous amount of Oaxacan cheese to half the tortilla, fold it, and cook until crispy and the cheese melts.
- Serve hot, garnished with fresh cilantro and lime wedges, along with a side of the consomé for dipping.
Notes
Store leftover beef and broth separately. Beef can be refrigerated for up to 3 days or frozen for up to 3 months. Store tortillas separately to maintain crispiness.