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Favorite Birria Tacos

Experience the warmth and tradition of Birria Tacos with tender beef, flavorful sauce, and crispy tortillas.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck roast Cut suitable for slow cooking
  • 4 dried guajillo chiles For the sauce
  • 2 dried ancho chiles For the sauce
  • 1 onion, quartered For blending
  • 4 cloves garlic For blending
  • 2 cups beef broth For the sauce
  • 1 tablespoon apple cider vinegar For flavor
  • 1 teaspoon cumin For seasoning
  • 1 teaspoon oregano For seasoning
  • Salt and pepper to taste
  • 8 corn tortillas For serving
  • Oaxacan cheese, shredded For filling
  • Fresh cilantro, chopped For garnish
  • Lime wedges For garnish

Method
 

Preparation
  1. Roast the dried chiles in a pan over medium heat until fragrant, then soak them in hot water for about 15 minutes.
  2. Blend the soaked chiles with the quartered onion, garlic, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper until smooth.
Cooking
  1. In a large pot, sear the beef chuck roast until browned on all sides.
  2. 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.
  3. Once the beef is done, shred it and set aside.
Finishing
  1. Heat the corn tortillas on a skillet until warm, then fill them with the shredded beef and a sprinkle of cheese.
  2. Fold the tortillas and fry them on both sides until crispy and golden.
  3. Serve the tacos with a side of rich consomé, along with chopped cilantro and lime wedges for squeezing on top.

Notes

Store leftovers (if any) in airtight containers. Tacos can be kept in the fridge for up to 2 days. Reheat beef and sauce before serving. Fry tortillas just before serving for crispiness.