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- 3 lbs beef chuck roast, cut into 1-2 inch chunks - 4 dried guajillo chilies, stems and seeds removed - 2 dried ancho chilies, stems and seeds removed - 3 cloves garlic, peeled - 1 medium onion, quartered - 3 cups beef broth - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon dried oregano - 1 teaspoon freshly ground black pepper - 1 bay leaf - Salt, to taste - 12 corn tortillas - Fresh cilantro, chopped (for garnish) - Diced onion (for garnish) - Lime wedges (for serving) As you gather these ingredients, think about the rich flavors each brings. The beef chuck roast acts as the heart of this dish. It becomes tender and flavorful after simmering for hours. The guajillo and ancho chilies add depth and a mild heat. Garlic and onion build a strong flavor base. Don’t forget the spices. Ground cumin, coriander, and oregano add warmth and earthiness. The bay leaf enhances the overall taste. Fresh cilantro and diced onion will brighten your tacos. Lime wedges add a zesty touch when you serve. Using fresh, high-quality ingredients makes a big difference. Each component plays an important role. This ensures your birria tastes just right. Happy cooking! {{ingredient_image_2}} - Rehydrate the chilies: First, toast the dried guajillo and ancho chilies. Use a dry skillet over medium heat for about 2-3 minutes. Stir them often. This brings out their flavor. Once fragrant, move the chilies to a bowl. Cover them with hot water and let them sit for 15 minutes until they soften. - Blend the marinade ingredients: After the chilies soften, drain any excess water. In a blender, combine the chilies, garlic, onion, ground cumin, ground coriander, oregano, black pepper, and 1 cup of beef broth. Blend until smooth and thick. This mixture will be the marinade. - Season and marinate the beef: Take your beef chuck roast and cut it into 1-2 inch chunks. In a large bowl, season the beef with salt. Pour the chili marinade over the beef, making sure each piece is coated well. Cover with plastic wrap or a lid. Place it in the fridge for at least 2 hours, but overnight is best. - Sear the beef in a pot: Heat a couple of tablespoons of oil in a large pot over medium-high heat. When the oil is hot, add the marinated beef in a single layer. Sear the beef for about 5-7 minutes until browned on all sides. - Simmer the beef until tender: Pour in the remaining beef broth and add a bay leaf. Bring the pot to a boil. Then, reduce the heat to low. Cover the pot and let it simmer for 2-3 hours. The beef should become tender enough to shred easily with a fork. - Shred the beef and prepare for tacos: After simmering, take the pot off the heat. Remove the beef and shred it using two forks. If you like, strain the liquid to remove solids. You can return the shredded beef to the pot to soak in the broth for more flavor. - Toasting tortillas: In a separate skillet, set the heat over medium-high. Lightly toast the corn tortillas for about 30 seconds on each side. This makes them pliable but not too crispy. - Filling and serving the tacos: Fill each tortilla with a generous amount of the shredded birria. Arrange the tacos on a platter. Garnish with chopped cilantro and diced onions. Add lime wedges on the side for a burst of flavor. - Marination duration tips: Marinate your beef for at least two hours. For the best taste, leave it overnight. This soak lets the spices blend well into the meat. - Achieving the right roasting texture: Sear the beef on high heat. This step locks in the juices and creates a nice crust. Aim for a golden-brown color on all sides. - Ideal accompaniments for birria tacos: Serve your tacos with diced onions and fresh cilantro. These add a nice crunch and fresh flavor. Don’t forget lime wedges for a zesty kick! - Presentation tips for serving: Use a colorful platter to display your tacos. Include a bowl of the rich broth for dipping. Scatter lime wedges and garnishes around for a vibrant look. This makes your dish pop and taste even better! Pro Tips Choose the Right Cut: Opt for well-marbled beef chuck roast for the best flavor and tenderness when shredded. Allow for Marination: For maximum flavor, let the beef marinate overnight. This allows the spices to penetrate deeper into the meat. Strain for Clarity: Strain the cooking liquid before returning the shredded beef to ensure a smooth, rich broth for dipping. Serving Temperature: Serve the tacos hot and the broth warm for an authentic and satisfying experience. {{image_4}} You can use different meats for birria. While beef is common, lamb and goat add unique flavors. Chicken is another great option if you prefer poultry. Each meat brings its own taste and texture to the dish. For those who want a meat-free meal, vegetarian adaptations exist. You can use mushrooms or jackfruit to mimic the texture of meat. These options still soak up the rich flavors of the spices and broth. Birria varies across Mexico. Each region puts its spin on this dish. In some areas, they serve it as a broth, while in others, it's more solid. The Jalisco style is famous for its rich broth. People often dip tacos into it for extra flavor. In contrast, other regions might focus on a thicker stew. This adds a different texture to the dining experience. Each version tells a story about its origins and local tastes. To keep leftover birria fresh, use the right methods. First, let it cool down. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to keep the broth with the beef. This keeps the meat moist. If you want to save it for longer, freezing is a great option. Divide the birria into smaller portions. Use freezer-safe bags or containers. This way, you can thaw only what you need later. Properly stored, it can last for up to three months in the freezer. Reheating birria needs a gentle touch to keep the flavor. The best way is to use the stove. Place the birria in a pot with some broth. Heat over medium-low heat until warm. Stir occasionally to prevent burning. For reheating tacos, use a skillet. Heat it on medium heat. Place the tacos in the skillet for a few minutes on each side. This will make them warm and a bit crispy. Enjoy your birria tacos just as delicious as when you first made them! Traditional birria is a rich stew from Mexico. It originates from the state of Jalisco. This dish often uses goat, but beef is common too. Birria is more than food; it’s part of celebrations and family gatherings. People enjoy it during holidays and special events. The mix of spices, chilies, and slow cooking makes it unique. Each bite tells a story of culture and tradition. To make birria tacos, start with cooked birria. Take a warm corn tortilla and fill it with shredded beef. Add diced onion and chopped cilantro for fresh taste. For a zesty kick, squeeze lime juice over the top. Lastly, serve the tacos with a bowl of the savory broth for dipping. This adds flavor and warmth to every bite. You can adapt birria for a slow cooker. Begin by following the same marinade steps. Instead of searing the beef, place it directly in the slow cooker. Pour in the marinade and broth. Set the cooker on low and let it cook for 6-8 hours. This method makes the beef very tender and flavorful. Just remember to check the beef for doneness. Birria can last in the fridge for about 3-4 days. Be sure to store it in an airtight container. For safety, always reheat it until steaming hot. If you want to keep birria longer, consider freezing it. It can stay fresh in the freezer for up to 3 months. Just remember to let it cool before storing. Birria is a delicious dish made from tender beef, flavorful spices, and rich chilies. We've covered the key ingredients, from marinating to assembling perfect tacos. Remember to try different meats for variety and enjoy regional twists. Storing and reheating your birria properly will keep it tasty. This dish holds a special place in Mexican culture, and now, you can make it at home. Enjoy crafting birria that warms your heart and satisfies your taste buds.

Savory Birria Tacos

Delicious and flavorful tacos filled with tender, marinated beef and served with fresh garnishes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 3 lbs beef chuck roast, cut into 1-2 inch chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 3 cloves garlic, peeled
  • 1 medium onion, quartered
  • 3 cups beef broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 leaf bay leaf
  • to taste salt
  • 12 corn tortillas
  • for garnish fresh cilantro, chopped
  • for garnish diced onion
  • for serving lime wedges

Instructions
 

  • In a dry skillet over medium heat, toast the guajillo and ancho chilies for 2-3 minutes until fragrant, stirring occasionally to prevent burning. Once toasted, transfer the chilies to a bowl and cover them with hot water. Let them sit for 15 minutes, or until they soften.
  • After the chilies have softened, drain any excess water. In a blender, combine the softened chilies, garlic, quartered onion, ground cumin, ground coriander, oregano, black pepper, and 1 cup of beef broth. Blend until the mixture reaches a smooth, thick consistency.
  • In a large mixing bowl, season the beef chunks generously with salt. Pour the chili marinade over the beef, ensuring each piece is thoroughly coated. Cover with plastic wrap or a lid and refrigerate for a minimum of 2 hours, but ideally overnight for maximum flavor infusion.
  • In a large pot or Dutch oven, heat a couple of tablespoons of oil over medium-high heat. Once the oil is shimmering, add the marinated beef in a single layer and sear it on all sides until browned, which should take about 5-7 minutes.
  • Pour in the remaining beef broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the beef is tender enough to shred with a fork.
  • After the simmering time, remove the pot from heat. Take out the beef and shred it using two forks, taking care to break apart any large pieces. If desired, strain the cooking liquid to remove solids and then return the shredded beef to the pot to soak in the flavorful broth.
  • In a separate skillet, heat over medium-high heat. Lightly toast the corn tortillas for about 30 seconds on each side, making them pliable but not too crispy. Fill each tortilla with a generous amount of the shredded birria.
  • Arrange the filled tacos on a serving platter. Garnish with freshly chopped cilantro and diced onions. Provide lime wedges on the side for squeezing over the tacos for added brightness and flavor.

Notes

Serve with a bowl of broth for dipping and lime wedges for added flavor.
Keyword beef, birria, Mexican cuisine, tacos