Birria Tacos
Delicious birria tacos filled with tender, shredded beef, cheese, and seasoned broth for dipping, offering a unique and flavorful twist on traditional tacos.
Ingredients
For the Birria Stew
- 2 lbs Beef chuck roast Or any fatty cut for flavor and tenderness.
- 4 pieces Dried chiles (guajillo and ancho) Soak in hot water.
- 1 large Onion Chopped.
- 4 cloves Garlic Minced.
- 2 leaves Bay leaf
- 1 can Canned tomatoes Alternatively, use tomato paste.
- 1 tbsp Cumin
- 1 tbsp Oregano
- 1 tsp Cloves
- 1 stick Cinnamon
- 4 cups Beef broth Or water.
- to taste Vinegar Optional for zing.
For the Tacos
- 12 pieces Corn tortillas
- 2 cups Cheese (mild cheddar or Monterey Jack) Shredded.
Instructions
Preparing the Stew
- Soak the dried chiles in hot water to soften them.
- Remove the stems and seeds from the chiles, then blend them with tomatoes and some of the soaking water until smooth.
- In a pot, combine the beef chunks, blended chile mixture, onion, garlic, bay leaf, and beef broth.
- Cover and simmer on low for 2-3 hours, or until the meat is tender.
- Shred the beef using two forks and strain the broth for a smooth consistency.
Making the Tacos
- Dip each tortilla into the birria broth, then place on a hot skillet.
- Sprinkle cheese on top and add a generous portion of shredded beef.
- Fold the tortilla over and press down with a spatula, frying until golden and crispy.
- Repeat the process until all tacos are prepared.
Serving
- Serve tacos with bowls of the remaining birria consomé for dipping.
- Garnish with fresh chopped onions, cilantro, and lime wedges as desired.
Notes
For a richer flavor, let the stew cool before shredding the meat. You can also use other types of meat like lamb or goat. Freezing leftovers is recommended.