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Birria Tacos

Birria Tacos
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Birria Tacos are a traditional Mexican dish featuring tender, slow-cooked beef marinated in a rich blend of dried chilies, garlic, spices, and herbs. Served with warm corn tortillas dipped in savory consommé, these tacos offer a perfect balance of bold flavors, juicy meat, and crispy edges. Perfect for casual dinners or festive gatherings, this recipe is easy to customize and sure to impress.

Ingredients

Scale

Meat and Marinade

  • 3–4 lbs Beef chuck roast
  • 5 dried guajillo chilies, stems and seeds removed
  • 3 dried ancho chilies, stems and seeds removed
  • 3 medium tomatoes
  • 4 cloves garlic
  • 1 medium onion
  • 2 tbsp vinegar or lime juice
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 4 whole cloves
  • 1 tsp black pepper
  • 2 bay leaves
  • Water or beef broth as needed (enough to cover meat halfway)

For Serving and Assembly

  • Corn tortillas (12-16)
  • Cheese (optional, 1 cup shredded Oaxaca or mozzarella)
  • Chopped white onion (for garnish)
  • Fresh cilantro (for garnish)
  • Lime wedges (for garnish)
  • Salsa or pickled jalapeños (optional, for garnish)

Instructions

  1. Prepare the Chilies: Remove stems and seeds from dried guajillo and ancho chilies. Soak them in hot water for about 20 minutes until softened to unlock their full flavor and aroma.
  2. Make the Marinade: In a blender, combine softened chilies, tomatoes, garlic, onion, vinegar or lime juice, cumin, oregano, cloves, and black pepper. Blend until smooth to create a rich, deeply colored sauce.
  3. Marinate the Meat: Place beef chuck roast in a large bowl or resealable bag. Pour the marinade over the meat, ensuring it is completely coated. Cover and refrigerate for at least 4 hours or overnight for best flavor absorption.
  4. Slow Cook the Meat: Transfer the marinated meat and leftover marinade to a large pot or slow cooker. Add bay leaves and enough water or beef broth to cover the meat halfway. Simmer gently on low heat for 3-4 hours until the meat is tender and easy to shred.
  5. Shred and Prepare the Consommé: Remove the meat from the pot and shred it using two forks. Keep the cooking liquid (consommé) warm for dipping the tacos.
  6. Assemble and Cook the Tacos: Heat corn tortillas on a griddle or skillet. Briefly dip each tortilla into the consommé, then fill with shredded meat and optional cheese. Fold and cook in a skillet 2-3 minutes per side until edges are crispy and cheese is melted.

Notes

  • Use quality beef chuck or brisket for tender, juicy results.
  • Soak chilies properly to avoid bitterness and enhance flavor.
  • Adjust spice levels by varying chili quantity or adding fresh peppers.
  • Save the consommé for dipping to elevate the flavor and moisture of the tacos.
  • Let meat rest slightly before shredding to retain juices.
  • Warm tortillas well to prevent tearing when folding.

Nutrition

Keywords: Birria Tacos, Mexican Tacos, Slow Cooked Beef Tacos, Consommé, Spicy Tacos, Traditional Mexican Recipe

Find it online: https://gourmetglazing.com/birria-tacos/