why make this recipe
Birria tacos have a special place in my heart. They’re not just food; they’re an experience full of warmth, spice, and tradition. The tender beef, flavorful sauce, and crispy tortillas come together to create a delightful dish that’s perfect for gatherings or cozy nights in. Plus, they’re surprisingly simple to make at home!
how to make Favorite Birria Tacos
Ingredients:
- 2 lbs beef chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, quartered
- 4 cloves garlic
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 8 corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
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Directions:
- Start by roasting the dried chiles in a pan over medium heat until fragrant. Then, soak them in hot water for about 15 minutes.
- Blend the soaked chiles with the quartered onion, garlic, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper until smooth.
- In a large pot, sear the beef chuck roast until it’s browned on all sides. Then, pour the blended sauce over the meat.
- Cover the pot and let it simmer for 2-3 hours, until the beef is tender and easily shredded.
- Once the beef is done, shred it and set aside.
- Heat the corn tortillas on a skillet until warm. Then, fill them with the shredded beef and a sprinkle of cheese.
- Fold the tortillas and fry them on both sides until they are crispy and golden.
- Serve the tacos with a side of the rich consomé (the cooking broth), along with chopped cilantro and lime wedges for squeezing on top.
how to serve Favorite Birria Tacos
Serve these tacos hot off the skillet for the best experience! Pair them with a small bowl of the savory consomé for dipping, and don’t forget the fresh cilantro and lime to brighten up every bite.
how to store Favorite Birria Tacos
If you have leftovers (which might be hard to believe because they’re so delicious!), store the shredded beef and the consomé separately in airtight containers. The tacos can be kept in the fridge for up to 2 days. Reheat the beef and sauce before serving again to enjoy them warm.
tips to make Favorite Birria Tacos
- For a spicier kick, add a few extra dried chiles or a splash of hot sauce to the blending process.
- If you don’t have Oaxacan cheese, any mild melting cheese will work just fine.
- Fry the tortillas just before serving to keep them crispy!
variation (if any)
Feel free to experiment with different meats! Chicken or lamb can be wonderful substitutions. Also, you can try different types of cheese to match your personal taste.
FAQs
Can I use a different cut of beef?
Yes, you can use cuts like brisket or short ribs. Just ensure they are suitable for slow cooking.
How do I make the tacos ahead of time?
You can prepare the beef and consomé ahead of time. Just reheat everything and assemble the tacos right before serving.
What can I serve with my birria tacos?
These tacos pair wonderfully with a simple salad, rice, or even chips and salsa for a complete meal.
Favorite Birria Tacos
Ingredients
Method
- Roast the dried chiles in a pan over medium heat until fragrant, then soak them in hot water for about 15 minutes.
- Blend the soaked chiles with the quartered onion, garlic, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper until smooth.
- In a large pot, sear the beef chuck roast until browned on all sides.
- Pour the blended sauce over the meat, cover the pot, and let it simmer for 2-3 hours until the beef is tender and easily shredded.
- Once the beef is done, shred it and set aside.
- Heat the corn tortillas on a skillet until warm, then fill them with the shredded beef and a sprinkle of cheese.
- Fold the tortillas and fry them on both sides until crispy and golden.
- Serve the tacos with a side of rich consomé, along with chopped cilantro and lime wedges for squeezing on top.