Birria Tacos
Delicious homemade Birria Tacos featuring tender, slow-cooked beef and a rich blend of spices, wrapped in warm tortillas.
Ingredients
Meat and Broth
- 2 lbs beef chuck or short ribs You can also use lamb or plant-based alternatives.
- 2 cups beef broth
Chilies and Spices
- 4 dried guajillo chilies Dried chilies add depth to the flavor.
- 2 dried ancho chilies
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp black pepper
- Salt to taste Salt
Vegetables
- 1 medium onion, chopped
- 4 cloves garlic, minced
For Serving
- Tortillas Tortillas Warm tortillas for assembling tacos.
- to taste chopped onions and cilantro For topping.
- Lime wedges Lime wedges For serving.
Instructions
Preparation
- Toast the dried chilies in a pan over medium heat until fragrant. Soak them in hot water for about 15 minutes until softened.
- Blend the soaked chilies with chopped onion, garlic, cumin, oregano, black pepper, and a pinch of salt until you achieve a smooth mixture.
Cooking
- In a large pot, add the beef and pour in the chili blend along with the beef broth.
- Cook on low heat for 2 to 3 hours, or until the beef is exceptionally tender.
- Once cooked, shred the beef using two forks.
Serving
- Serve the shredded beef in warm tortillas, topped with chopped onions and cilantro, alongside a small cup of the flavorful broth for dipping.
Notes
For a richer taste, let the beef marinate in the spice blend for a few hours before cooking. If pressed for time, use a pressure cooker to reduce cooking time significantly.