why make this recipe
Birria tacos are a delicious Mexican dish that combines the rich flavors of slow-cooked spiced meat with crispy tortillas. They are perfect for gatherings, parties, or a cozy dinner at home. The savory beef, melted cheese, and fresh toppings create a wonderful blend of textures and tastes that everyone will love. Plus, making birria tacos gives you the joy of cooking something special from scratch!
how to make Birria Tacos
Ingredients:
- 2 lbs beef chuck roast
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 3 cloves garlic
- 1 onion, quartered
- 2 bay leaves
- 4 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper, to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Cilantro and lime for garnish
Directions:
- Toast the dried chilies in a pan for a few minutes until fragrant, then soak them in hot water until soft.
- In a blender, combine the soaked chilies, garlic, onion, bay leaves, cumin, oregano, and a bit of beef broth. Blend until smooth.
- In a pot, brown the beef chuck roast on all sides, then add the chili mixture and remaining beef broth.
- Cover and simmer for about 2-3 hours until the meat is tender and can be shredded.
- Once cooked, shred the beef and set aside.
- For the tacos, heat a skillet and dip tortillas in the birria consomé, then fry them until crisp.
- Add some shredded beef and Oaxacan cheese to the tortilla, fold, and cook until the cheese is melted.
- Serve with chopped cilantro and lime wedges on the side for garnish.
how to serve Birria Tacos
Serve birria tacos hot with a bowl of the rich consomé for dipping. Add a sprinkle of fresh cilantro and a squeeze of lime juice on top for extra flavor. They pair well with rice or a fresh salad for a complete meal.
how to store Birria Tacos
To store birria tacos, keep the shredded beef and tortillas separate. Place the beef in an airtight container and refrigerate for up to 3 days. Tortillas can be stored in a sealed bag at room temperature for a day or two. When ready to eat, reheat the beef and prepare the tacos fresh.
tips to make Birria Tacos
- Make sure to toast the chilies well to enhance their flavor.
- Allow the beef to simmer gently for tenderness; don’t rush the cooking process.
- Use fresh corn tortillas for the best texture.
- Experiment with different toppings like diced onions or avocado for added flavor.
variation
You can change up the meat by using lamb or pork instead of beef for a different flavor. For a vegetarian version, use mushrooms or jackfruit with the same spices for a hearty substitute.
FAQs
1. Can I make birria tacos in a slow cooker?
Yes, you can brown the beef and then cook everything in a slow cooker on low heat for about 6-8 hours.
2. How spicy are birria tacos?
The spice level depends on the type and amount of chilies you use. You can adjust the number of chilies to make it milder or spicier.
3. Can I freeze birria meat?
Yes, you can freeze the shredded birria meat in an airtight container for up to 3 months. Just thaw and reheat when ready to use.
Birria Tacos
Ingredients
For the birria
- 2 lbs beef chuck roast Use well-marbled roast for better flavor.
- 3 pieces dried guajillo chilies Toast before soaking.
- 3 pieces dried ancho chilies Toast before soaking.
- 3 cloves garlic
- 1 medium onion, quartered
- 2 leaves bay leaves
- 4 cups beef broth Use low-sodium if preferred.
- 1 tsp cumin
- 1 tsp oregano
- to taste Salt and pepper
For the tacos
- Corn tortillas Use fresh for best results.
- to garnish Cilantro and lime
Method
Preparation
- Toast the dried chilies in a pan for a few minutes until fragrant, then soak them in hot water until soft.
- In a blender, combine the soaked chilies, garlic, onion, bay leaves, cumin, oregano, and a bit of beef broth. Blend until smooth.
Cooking
- In a pot, brown the beef chuck roast on all sides, then add the chili mixture and remaining beef broth.
- Cover and simmer for about 2-3 hours until the meat is tender and can be shredded.
- Once cooked, shred the beef and set aside.
Assembly
- Heat a skillet and dip tortillas in the birria consomé, then fry them until crisp.
- Add some shredded beef and Oaxacan cheese to the tortilla, fold, and cook until the cheese is melted.
- Serve with chopped cilantro and lime wedges on the side for garnish.