Birria Tacos

$- 2 lbs beef chuck roast, cut into chunks - 5 dried guajillo chilies, stemmed and seeds removed - 3 dried ancho chilies, stemmed and seeds removed - 1 medium onion, chopped - 4 cloves garlic, minced The beef chuck roast gives the tacos rich flavor. The guajillo and ancho chilies add depth. Onions and garlic bring a sweet and savory touch. - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon black pepper - 1 teaspoon salt Cumin adds warmth, while oregano brings a fresh taste. Black pepper and salt enhance all flavors. These seasonings unite the dish. - 2 cups beef broth - 1 tablespoon apple cider vinegar - 12 small corn tortillas - Fresh cilantro, chopped (for garnish) - Diced onions (for garnish) - Lime wedges (for serving) Beef broth keeps the meat moist and flavorful. Apple cider vinegar adds a tangy kick. Corn tortillas are perfect for holding the beef. Fresh cilantro and diced onions brighten each bite. Lime wedges are great for squeezing over the tacos. {{ingredient_image_1}} To start, I toast the dried chilies. I heat them in a skillet over medium heat. This takes about 2 minutes. I turn them often until they smell great. Next, I soak the chilies in hot water. I let them sit for 15 to 20 minutes. They should soften nicely. Now, I blend the soaked chilies with other ingredients. I put them in a blender with onion, garlic, cumin, oregano, black pepper, salt, beef broth, and apple cider vinegar. I blend it all until the mix is smooth. This is the marinade. I place the beef chunks in a large bowl. I pour the chili marinade over the meat. I make sure all the beef is covered well. I let it marinate for at least 2 hours. For the best flavor, I like to marinate overnight. Next, I preheat my oven to 325°F. I transfer the beef and marinade to a Dutch oven. I cover it tightly with a lid. I bake it for 3 to 4 hours. The meat should be very tender and easy to shred. After the beef cooks, I remove it from the pot. I use two forks to shred the meat. It should fall apart easily. I strain the cooking liquid and save it for later. This will be great for dipping. To make the tacos, I heat some oil in a skillet. I dip each corn tortilla into the reserved cooking liquid. Then, I place shredded beef on one half of the tortilla. I fold it over and cook until crispy, about 2 to 3 minutes on each side. I take the tacos out of the skillet and place them on a plate. I like to garnish them with fresh cilantro and diced onions. I serve the tacos with lime wedges and a bowl of the reserved broth for dipping. Enjoy your delicious Birria Tacos! Marinating your meat overnight gives it deep flavor. This time allows the spices to soak in. If you only marinate for two hours, you miss out on this. Use a zip-top bag for easy coating. Make sure the marinade covers every piece of beef. A Dutch oven is your best friend for braising. It holds heat well and helps tenderize the meat. Keep the lid on tight to trap moisture. Check the temperature after three hours. The beef should easily shred with a fork. If not, give it more time. To crisp tortillas, heat oil in a skillet. Dip each tortilla in the reserved broth. This adds flavor and keeps them soft. Cook each side for two to three minutes. Don’t soak too long; you want them firm. This way, they won’t tear when you fill them. Pro Tips Choose the Right Cut: Beef chuck roast is ideal for birria due to its rich marbling, ensuring tender and flavorful meat after long cooking times. Soak the Chilies: Soaking the dried chilies not only softens them but also enhances their flavor, making your marinade more aromatic and vibrant. Let It Marinate: Marinating overnight allows the beef to absorb the flavors of the spices and chilies, resulting in a more robust taste. Make It Crispy: For extra texture, fry the tacos in a bit of oil after dipping in the broth; this will create a delightful crispy exterior. {{image_2}} You can switch up the meat in birria tacos. Instead of beef, use lamb for a richer taste. Lamb brings its own unique flavor. Chicken is another great option. It cooks faster and is lighter. For a vegetarian version, try jackfruit or mushrooms. Both options soak up flavors well. They make a hearty and tasty filling. To make your birria tacos even better, add spices. Smoked paprika gives a nice depth. It adds a subtle smokiness that pairs well with the chilies. Roasted tomatoes can also enhance the dish. They add sweetness and richness. Blend them into your chili paste for a fuller flavor. These simple additions can elevate your tacos to new heights. You can serve birria tacos in different ways. Try a burrito-style taco. Just wrap the filling in a larger tortilla. It makes for a filling meal. You can also experiment with toppings from around the world. Add kimchi for a spicy twist, or fresh salsa for brightness. Each variation brings its own flair to the dish. Enjoy the fun of mixing cultures in your cooking! To keep your leftover Birria tacos fresh, use airtight containers. Glass or plastic containers work well. Store them in the fridge. The tacos stay good for up to three days. If you want to keep them longer, freezing is a great option. You can freeze the cooked beef and tortillas separately. Wrap the beef tightly in plastic wrap or foil before placing it in a freezer bag. For tortillas, stack them with parchment paper between each one. This helps keep them from sticking. When you’re ready to eat, thaw the beef in the fridge overnight. For the tortillas, let them thaw at room temperature. The best way to reheat tacos is in a skillet. Heat it on medium. Add a little oil for crispiness. Place the tacos in the skillet for 2-3 minutes on each side. This keeps them crunchy. You can also microwave the beef, but it may make the tortillas soft. If you prefer crispy tacos, stick to the skillet method. Birria tacos come from Mexico, specifically Jalisco. They use a rich meat stew as a filling. Traditionally, birria is made with goat meat. Today, beef is popular too. The dish has roots in special events and celebrations. Over time, it became a street food favorite. People love the juicy meat and savory flavors. The tacos are often served with broth for dipping. To make your birria tacos spicy, choose hot chilies. Guajillo and ancho chilies offer mild heat. For more spice, add dried chipotle or arbol chilies. Adjust the amount based on your taste. Start with one or two if you’re unsure. Taste the marinade before adding more. This way, you keep control over the heat level. You can use store-bought tortillas for convenience. They save time and effort. Look for fresh corn tortillas for the best taste. However, homemade tortillas can taste better. Store-bought may have preservatives. Fresh tortillas can enhance the flavor of your tacos. Choose what fits your schedule and taste. Birria tacos can last up to three days in the fridge. Store them in an airtight container. Keep the filling separate from the tortillas. This helps the tortillas stay crispy. If you want to keep them longer, freeze the filling. Frozen birria can last up to three months. Birria tacos pair well with many side dishes. Try refried beans or Mexican rice. A fresh salad adds a nice crunch. For drinks, consider a cold horchata or agua fresca. Lime wedges add brightness to the meal. These pairings enhance the flavors of the tacos. Birria tacos combine bold flavors and simple steps. We explored key ingredients, like beef chuck and dried chilies, and how to create a rich chili paste. You learned about marinating beef for maximum flavor and tips on cooking and serving delicious tacos. In the end, experimenting with variations opens the door to unique tastes. Whether using different meats or spices, the possibilities are endless. Enjoy this tasty dish with friends and family!$

Delicious and flavorful tacos filled with tender, marinated beef and served with a rich broth for dipping.

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Prep Time 30

Cook Time 4

Total Time 4 30

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

Ingredients

2 lbs beef chuck roast, cut into chunks
5 pieces dried guajillo chilies, stemmed and seeds removed
3 pieces dried ancho chilies, stemmed and seeds removed
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
2 cups beef broth
1 tablespoon apple cider vinegar
12 small corn tortillas
to taste fresh cilantro, chopped (for garnish)
to taste diced onions (for garnish)
to taste lime wedges (for serving)

Instructions

Prepare the Chili Paste: In a skillet over medium heat, toast the guajillo and ancho chilies for about 2 minutes, turning until fragrant. Remove from heat and soak them in hot water for about 15-20 minutes until softened.
Blend the Marinade: In a blender, combine the soaked chilies, chopped onion, minced garlic, cumin, oregano, black pepper, salt, beef broth, and apple cider vinegar. Blend until smooth.
Marinate the Meat: Place the beef chunks in a large bowl or zip-top bag. Pour the chili marinade over the beef, ensuring it's well coated. Marinate for at least 2 hours in the refrigerator or overnight for deeper flavors.
Cook the Beef: Preheat your oven to 325°F (160°C). Transfer the marinated beef and the marinade into a Dutch oven or a heavy pot. Cover tightly with a lid and bake for 3-4 hours until the meat is tender and easily shreds with a fork.
Shred the Beef: Once cooked, remove the beef from the pot and shred it using two forks. Strain the cooking liquid and reserve it; this will be used for dipping the tacos.
Prepare the Tacos: In a skillet, heat a small amount of oil over medium heat. Dip each corn tortilla into the reserved cooking liquid, then add shredded beef to one half of the tortilla. Fold over and cook until crispy on both sides, about 2-3 minutes per side.
Serve: Remove the tacos from the skillet and place them on a serving platter. Garnish with fresh cilantro and diced onions. Serve with lime wedges and a small bowl of the reserved broth for dipping.

Notes

For best flavor, marinate the beef overnight.

Keyword beef, birria, Mexican cuisine, tacos