Birria Tacos are a delicious Mexican dish made with tender, flavorful beef and served in warm corn tortillas, perfect for dipping in a rich broth.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:2 to 3 hours
Total Time:3 to 3.5 hours
Yield:Serves 6
Category:Main Dish
Method:Slow Cooking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 lbs beef chuck roast, cut into large chunks
1 lb beef short ribs
1 medium onion, quartered
4 cloves garlic, minced
2 dried guajillo peppers, stems and seeds removed
2 dried ancho peppers, stems and seeds removed
2 cups beef broth
1 tablespoon apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 teaspoon salt
12 corn tortillas
1 cup chopped cilantro
1 cup diced onion
1 lime, cut into wedges
Sliced radishes, for garnish
Instructions
In a large pot, combine the beef chuck roast, beef short ribs, quartered onion, minced garlic, guajillo peppers, ancho peppers, beef broth, apple cider vinegar, cumin, oregano, cinnamon, black pepper, and salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 2 to 3 hours, or until the meat is tender and easily shredded.
Once the meat is cooked, remove it from the pot and let it cool slightly. Strain the broth and reserve it for dipping. Shred the meat using two forks, discarding any excess fat.
Heat a skillet over medium heat. Lightly toast the corn tortillas for about 30 seconds on each side until warm and pliable.
Assemble the tacos by placing a generous amount of shredded meat on each tortilla. Top with chopped cilantro and diced onion.
Serve the tacos with lime wedges and a small bowl of the reserved broth for dipping. Enjoy!
Notes
To add extra flavor, marinate the meat in the spices and vinegar overnight before cooking.
For a vegetarian version, substitute the meat with jackfruit and use vegetable broth, adding similar spices for flavor.