Description
Authentic traditional Mexican Birria Tacos feature tender, slow-cooked beef chuck roast simmered in a flavorful blend of dried guajillo, ancho, and pasilla chilies, along with aromatic spices and fresh ingredients. Served in warm corn tortillas with optional cilantro and lime, these tacos offer a rich, smoky, and slightly spicy taste true to Mexican cuisine.
Ingredients
Scale
Main Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1 tsp ground cinnamon
- 1 tbsp salt
- 6 cups beef broth
- 2 tbsp vinegar
- 2 tbsp olive oil
For Serving
- Corn tortillas (for tacos)
- Fresh cilantro, chopped (optional)
- Lime wedges (for serving)
Instructions
- Toast the Chilies: In a hot pan, toast the dried guajillo, ancho, and pasilla chilies for 2-3 minutes until fragrant. Remove the stems and seeds, then soak the chilies in hot water for 20 minutes to soften.
- Make the Chili Paste: In a blender, combine the soaked chilies, minced garlic, chopped onion, chopped tomatoes, ground cumin, oregano, cinnamon, and salt. Blend until smooth to create a richly flavored chili paste.
- Brown the Beef: Heat the olive oil in a large pot over medium heat. Add the beef chuck roast chunks and brown them on all sides, approximately 5-7 minutes, to develop depth of flavor.
- Cook the Beef: Pour the prepared chili paste over the browned beef and stir to evenly coat the meat. Add the beef broth and vinegar to the pot, then bring the mixture to a simmer.
- Simmer: Cover the pot and reduce the heat to low. Let the beef cook slowly for 2.5 to 3 hours until it is tender and shreds easily with a fork.
- Shred the Beef: Once the beef is fully cooked, remove it from the pot and shred it using two forks.
- Garnish and Serve: Serve the shredded beef on warm corn tortillas. Top with chopped fresh cilantro and a squeeze of lime juice to enhance the flavors. Enjoy your Birria tacos!
Notes
- For a spicier birria, include some of the chili seeds when making the chili paste.
- If you prefer a thicker sauce, reduce the beef broth during the simmering step before shredding the meat.
- Leftover birria can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use fresh corn tortillas for the most authentic flavor and texture.
- Birria can also be served with consommé (the cooking broth) for dipping tacos.
