Description
These Birria Tacos are a flavorful, savory Mexican treat featuring tender, shredded beef cooked in a rich, spiced broth. Served in crispy tortillas with melted cheese, fresh cilantro, diced onion, and a squeeze of lime, these tacos are perfect for any taco night or special occasion. Pair them with a side of consommé for dipping for the ultimate taco experience!
Ingredients
Scale
- 3 lbs beef chuck roast
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 medium onion, quartered
- 6 cloves garlic
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- Corn tortillas
- Shredded cheese (such as Oaxaca or Monterey Jack)
- Chopped cilantro
- Diced onion
- Lime wedges
Instructions
- In a large pot, combine the beef chuck roast, dried guajillo chiles, dried ancho chiles, onion, garlic, cumin, oregano, cloves, cinnamon, black pepper, beef broth, and apple cider vinegar.
- Bring to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the beef is tender and easily shreds.
- Remove the beef from the pot, shred it using two forks, and set aside.
- Heat a skillet over medium heat and lightly fry the tortillas until slightly crispy but still soft.
- Fill each tortilla with a generous portion of shredded beef, top with shredded cheese, cilantro, diced onion, and a squeeze of lime.
- Serve hot and enjoy with a side of consommé for dipping, if desired!
Notes
- You can use flour tortillas if preferred, but corn tortillas are traditional for birria tacos.
- Adjust the heat level by adding more or fewer chiles according to your preference.
- For an authentic experience, serve with the consommé (broth from the cooking pot) in a small bowl for dipping.
- Prep Time: 15 minutes
- Cook Time: 3 hours