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The Best Birria Tacos

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Experience the comforting flavors of authentic birria tacos, filled with tender beef and served with a delicious dipping broth.

Ingredients

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  • 3 lbs beef chuck roast
  • 2 dried guajillo peppers, stemmed and seeded
  • 2 dried ancho peppers, stemmed and seeded
  • 2 dried cascabel peppers, stemmed and seeded
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 6 cups beef broth
  • 2 tbsp apple cider vinegar
  • Salt and black pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped onion
  • Lime wedges for serving

Instructions

  1. Toast the dried peppers in a dry skillet over medium heat for 2-3 minutes, until fragrant.
  2. Rehydrate the toasted peppers in hot water for 20 minutes, until softened.
  3. Season the beef chuck roast generously with salt and pepper.
  4. Sear the beef on all sides over medium-high heat until browned.
  5. Blend the rehydrated chiles, onion, garlic, bay leaves, oregano, cumin, ginger, cloves, apple cider vinegar, and 1 cup of beef broth until smooth.
  6. Pour the chile sauce over the seared beef and add the remaining beef broth. Bring to a simmer, cover, and simmer for 3-4 hours.
  7. Shred the beef using two forks once tender.
  8. Strain the braising liquid through a fine-mesh sieve, discarding solids.
  9. Heat a griddle and dip each tortilla into the birria broth before placing on the griddle.
  10. Fill each tortilla with shredded beef and cheese, fold, and cook until crispy.
  11. Garnish with chopped cilantro and onion. Serve with lime wedges and broth.

Notes

For a spicier kick, add more charred peppers or chili powder. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/best-birria-tacos/

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