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Mexican

Beef Birria Tacos

Beef Birria Tacos are a flavorful Mexican specialty featuring tender, slow-cooked beef in a rich, aromatic adobo sauce, served in warm corn tortillas. Perfect for a hearty meal, these tacos are topped with fresh garnishes and enjoyed with a side of consommé. Dive into the savory, spicy flavors of this classic dish that will delight your taste buds.

Prep time: 30 minCook time: 480 minTotal time: 510 minCalories: 350 kcal

Salud tacos.jpg by RightCowLeftCoast is licensed under CC BY-SA 4.0

Ingredients

  • 2 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stems removed
  • 2 dried ancho chilies, stems removed
  • 4 cloves garlic
  • 1 medium onion, sliced
  • 2 tbsp apple cider vinegar
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 4 cups beef broth
  • Salt to taste
  • 8-10 small corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Thinly sliced red onion (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes.
  2. In a blender, combine the softened chilies, garlic, onion, apple cider vinegar, cumin, oregano, black pepper, and a cup of beef broth. Blend until smooth.
  3. Season the beef chunks with salt and place in a slow cooker or large pot. Pour the chili sauce over the beef.
  4. Add the bay leaves and remaining beef broth to the slow cooker or pot. Cover and cook on low for 6-8 hours or until the beef is very tender and shreddable.
  5. Remove the beef from the cooking liquid and shred it using two forks. Strain the cooking liquid into a bowl, discarding solids, and set aside.
  6. Heat a skillet over medium heat. Warm the corn tortillas for about 30 seconds per side until pliable.
  7. Fill each tortilla with shredded beef, then fold in half and place in the skillet to crisp slightly, about 1-2 minutes per side.
  8. Serve the tacos hot with a side of the warm consommé (strained cooking liquid), garnished with chopped cilantro, sliced red onion, and lime wedges.