Description
Birria Tacos are a delicious Mexican dish made with tender, flavorful beef and served in warm corn tortillas, garnished with fresh cilantro and onions.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks
- 1 lb beef short ribs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 2 cups water
- 3 dried guajillo peppers, stems and seeds removed
- 2 dried ancho peppers, stems and seeds removed
- 1 tablespoon apple cider vinegar
- Corn tortillas
- Chopped cilantro, for garnish
- Diced onions, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef chuck roast and short ribs, searing them on all sides until browned. Remove the meat and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
- Stir in the cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Cook for another minute until fragrant.
- Add the beef broth and water to the pot, scraping up any browned bits from the bottom. Return the meat to the pot.
- In a separate bowl, soak the guajillo and ancho peppers in hot water for about 15 minutes until softened. Drain and blend the peppers with the apple cider vinegar until smooth.
- Pour the blended pepper mixture into the pot with the meat. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours until the meat is tender and easily shredded.
- Once cooked, remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine with the broth.
- To serve, heat corn tortillas on a skillet, fill them with the birria meat, and top with chopped cilantro and diced onions. Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For a spicier kick, add a few jalapeños to the pot while cooking.
- To make it a complete meal, serve the tacos with a side of Mexican rice and refried beans.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg