Beef Birria Tacos

Beef Birria Tacos Recipe

Ingredients

For the Birria:

• 2 pounds beef chuck roast, cut into large chunks
• 1 pound beef short ribs
• 1 large white onion, quartered
• 6 cloves garlic, peeled
• 3 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 1 can (14 oz) diced tomatoes
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 4 cups beef broth
• 2 bay leaves

For the Tacos:

• Corn tortillas
• Shredded cheese (such as Oaxaca or Monterey Jack)
• Chopped fresh cilantro
• Diced white onion
• Lime wedges
• Cooking oil (for frying)

Instructions

1. Prepare the Birria:

1. Toast the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles until they are fragrant, about 1-2 minutes per side. Be careful not to burn them.
2. Soak the Chiles: Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they are softened.
3. Blend the Sauce: Drain the chiles and place them in a blender along with the onion, garlic, diced tomatoes, apple cider vinegar, cumin, oregano, smoked paprika, black pepper, and salt. Blend until smooth.
4. Cook the Meat: In a large pot or Dutch oven, add the beef chuck roast and short ribs. Pour the blended sauce over the meat, making sure it’s well-coated. Add the beef broth and bay leaves.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 2.5 to 3 hours, or until the meat is tender and easily shreddable. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.

2. Assemble the Tacos:

1. Shred the Meat: Remove the meat from the pot and shred it using two forks. Reserve the cooking liquid (consommé).
2. Prepare the Tortillas: Heat a skillet over medium heat and lightly oil it. Dip each tortilla in the reserved consommé to coat it, then place it on the skillet.
3. Fill the Tacos: Sprinkle some shredded cheese onto the tortilla, then add a generous amount of shredded birria meat. Fold the tortilla in half.
4. Cook the Tacos: Cook the tacos until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
5. Serve: Serve the tacos hot, garnished with chopped cilantro, diced onion, and a squeeze of lime. Use the reserved consommé as a dipping sauce.

Enjoy your delicious Beef Birria Tacos!