Beef Birria Tacos
Salud tacos.jpg by RightCowLeftCoast · CC BY-SA 4.0
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.
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.