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Birria Tacos

A close-up photo of four delicious birria tacos on a rustic wooden board, topped with fresh cilantro, diced onions, and served with lime wedges. A small bowl of tangy consommé and a pitcher of horchata are placed nearby.
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Indulge in the rich, savory flavors of birria tacos, a dish that combines slow-cooked, spice-infused meat with soft, broth-soaked tortillas for an unforgettable experience. Perfect for lunch, dinner, or even a weekend brunch, these tacos are packed with bold Mexican flavors and are sure to impress anyone who tries them. Whether you’re hosting a gathering or craving something comforting, birria tacos deliver on taste, texture, and satisfaction.

Ingredients

  • For the Birria:

    • 2 lbs beef chuck roast or goat meat, cut into chunks
    • 1 large onion, chopped
    • 4 cloves garlic, minced
    • 2 tablespoons cumin powder
    • 2 tablespoons dried oregano (Mexican preferred)
    • 1 tablespoon paprika
    • 1 teaspoon ground cinnamon
    • 1 teaspoon black pepper
    • 2 teaspoons salt
    • 4 dried guajillo chilies, stemmed and seeded
    • 4 dried pasilla chilies, stemmed and seeded
    • 1 cup boiling water
    • 4 cups beef broth
    • 2 bay leaves
     

  • For Assembly:

    • Corn tortillas
    • Fresh cilantro, chopped
    • Diced white onion
    • Lime wedges
    • Optional: Queso fresco or shredded cheese

Instructions

Step 1: Prepare the Chili Paste

  1. Toast the guajillo and pasilla chilies in a dry skillet over medium heat until fragrant, about 2 minutes per side. Be careful not to burn them.
  2. Place the toasted chilies in a bowl and cover with boiling water. Let soak for 20 minutes until softened.
  3. In a blender, combine the soaked chilies (with their soaking liquid), 1 cup of boiling water, chopped onion, and minced garlic. Blend until smooth. Set aside.
 

Step 2: Cook the Meat

  1. Heat a large pot or Dutch oven over medium-high heat. Add the beef chunks and sear on all sides until browned. Remove and set aside.
  2. In the same pot, add the blended chili paste and cook for 3-4 minutes, stirring constantly, until it darkens slightly.
  3. Return the beef to the pot. Stir in cumin, oregano, paprika, cinnamon, black pepper, salt, bay leaves, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the meat is tender and easily shredded.
 

Step 3: Shred the Meat

  1. Once cooked, remove the meat from the broth and shred it using two forks. Reserve the broth for soaking tortillas later.
 

Step 4: Assemble the Tacos

  1. Warm corn tortillas over an open flame or in a dry skillet until pliable. Dip each tortilla briefly into the reserved birria broth to make it soft and flavorful.
  2. Place a generous portion of shredded birria onto each tortilla. Top with fresh cilantro, diced onion, and a squeeze of lime juice. Add queso fresco or shredded cheese if desired.

Notes

  • Substitutions: For vegetarians, consider using jackfruit or mushrooms as a plant-based alternative to meat. Adjust spices accordingly to enhance flavor.
  • Serving Suggestions: Pair your birria tacos with sides like rice, beans, or elote (Mexican street corn). For drinks, try a michelada or a refreshing margarita.
  • Leftovers: Store leftover birria in the refrigerator for up to 3 days. Reheat gently and use the reserved broth to rehydrate tortillas when assembling additional tacos.

Nutrition

Find it online: https://yumchefrecipes.com/birria-tacos-are-better/