Envision this: tender, juicy beef simmering slowly in a rich, aromatic sauce, filling your kitchen with the scents of spices and chilies.
Tacos de Birria are surprisingly simple to make and bring a touch of warmth and comfort to your table.
As the beef transforms, soaking up the vibrant flavors, you’ll witness a culinary magic unfolding.
Ready to savor this Mexican favorite? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 frying pan
- 1 ladle
- 1 knife
- 1 cutting board
- 1 slotted spoon
Ingredients
- 3 pounds beef chuck roast, cut into chunks
- 5 cups water
- 5 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 1 onion, quartered
- 5 cloves garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 2 bay leaves
- 12 corn tortillas
- 1 cup chopped cilantro
- 1 cup diced onion
- Lime wedges, for serving
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tacos de Birria, follow this timeline:
- Reading and Set-Up (10 minutes)
- Start by reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all your equipment and ingredients.
- Initial Prep Work (20 minutes)
- Cut the beef chuck roast into chunks.
- STEM and seed the guajillo and ancho chilies.
- Quarter the onion and peel the garlic cloves.
- Boiling the Beef (10 minutes)
- Add beef chunks to a large pot, cover with water, and bring to a boil.
- Allow beef to boil for 10 minutes.
- Remove beef using a slotted spoon and set aside.
- Blending the Sauce (15 minutes)
- Combine the chilies, onion, garlic, apple cider vinegar, cumin, oregano, salt, pepper, and cinnamon in a blender.
- Blend until smooth, adding water as needed to create a sauce.
- Simmering the Beef (2.5 hours)
- Return the beef to the pot and pour the blended sauce over it.
- Add bay leaves and cover the pot with a lid.
- Simmer on low heat for 2.5 hours.
- During this time, you can use the break to prepare the toppings (chop cilantro, dice onion) and clean up the kitchen.
- Resting and Shredding (30 minutes)
- Remove bay leaves and let the beef rest for 20 minutes.
- Shred the beef with two forks.
- Warming Tortillas and Assembling Tacos (15 minutes)
- Heat a frying pan over medium heat and warm the corn tortillas.
- Fill each tortilla with shredded beef, cilantro, and diced onion.
- Serve with lime wedges on the side.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
In a large pot, add beef chunks and cover with water, then bring to a boil.
Boil for 10 minutes, then remove the beef using a slotted spoon and set aside.
In a blender, combine guajillo and ancho chilies, onion, garlic, apple cider vinegar, cumin, oregano, salt, pepper, and cinnamon.
Blend until smooth, adding water as needed to make a sauce.
Return the beef to the pot and pour the blended sauce over the beef.
Add bay leaves and cover the pot with a lid, then simmer on low heat for 2.5 hours.
Remove the bay leaves and let the beef rest for 20 minutes.
Shred the beef with two forks.
Heat a frying pan over medium heat and warm the corn tortillas.
Fill each tortilla with shredded beef, cilantro, and diced onion.
Serve tacos with lime wedges on the side.
Serving Tips
- Mexican Rice: A side of flavorful and fluffy Mexican rice complements the rich taste of the tacos.
- Refried Beans: Creamy refried beans add a hearty element to the meal.
- Pico de Gallo: Fresh pico de gallo provides a revitalizing contrast with its bright and zesty flavors.
- Guacamole: Creamy and rich, guacamole is a classic accompaniment that complements the savory beef.
- Chips and Salsa: A crunchy and spicy snack that pairs well with the main course.
Storage
To store Tacos De Birria, refrigerate the shredded beef in an airtight container for up to three days.
Reheat gently before serving.
Tortillas should be stored separately to maintain freshness.
Freezing
To freeze Tacos De Birria, store shredded beef in airtight containers or freezer bags.
Remove air from the containers or bags. Freeze the sauce separately.
Thaw in the fridge overnight. Then reheat and assemble the tacos.
Reheating
To reheat Tacos de Birria, gently warm shredded beef in a pan over low heat.
Wrap tortillas in damp paper towels and microwave briefly.
Assemble tacos and enjoy with lime wedges.
Final Thoughts
Tacos de Birria are a delicious and flavorful Mexican dish.
They’re perfect for gatherings or a cozy dinner at home.
The slow-cooked beef, combined with the rich and spicy sauce, creates an unforgettable taste experience.
Don’t forget to serve your tacos with lime wedges for an extra burst of freshness.
Enjoy your homemade Tacos de Birria with friends and family!
Frequently Asked Questions
Can I Use a Different Type of Meat for This Recipe?
Absolutely, swap the beef for lamb or goat. You’ll infuse a richer, gamey flavor. Picture tender, juicy meat, enveloped in aromatic spices. This choice nods to traditional Mexican roots, enhancing authenticity while tantalizing your taste buds. Enjoy!
How Can I Make the Tacos Spicier?
To spice it up, add more chilies like chipotle or jalapeños. Feel the heat with extra hot sauce or chili powder. Let the vibrant flavors dance on your palate, enriching the authentic Mexican culinary experience.
Are There Any Vegetarian Alternatives for This Dish?
You can swap the beef for jackfruit or mushrooms, capturing the essence of Mexican flavors. Sauté them with chilies, spices, and simmer until the texture mimics traditional richness. The earthy aroma and vibrant taste bring a unique twist.
What Are Some Good Side Dishes to Serve With Birria Tacos?
You’d love pairing these with creamy refried beans, tangy Mexican street corn, or zesty pico de gallo. Each side complements the rich, spicy flavors, creating a vibrant Mexican feast that tantalizes your taste buds and celebrates tradition.
How Do I Know When the Beef Is Fully Cooked?
You’ll know the beef’s fully cooked when it’s tender and shreds effortlessly under your fork. Its rich aroma fills your kitchen, echoing the vibrant flavors of Mexican cuisine. Make certain it simmers to perfection, absorbing those spices.
Tacos De Birria
Equipment
- 1 Large pot
- 1 Blender
- 1 Frying pan
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 slotted spoon
Ingredients
- 3 pound beef chuck roast cut into chunks
- 5 cup water
- 5 dried guajillo chilies stemmed and seeded
- 3 dried ancho chilies stemmed and seeded
- 1 onion quartered
- 5 clove garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 2 bay leaves
- 12 corn tortillas
- 1 cup chopped cilantro
- 1 cup diced onion
- lime wedges for serving
Instructions
- In a large pot, add beef chunks and cover with water, then bring to a boil.
- Boil for 10 minutes, then remove the beef using a slotted spoon and set aside.
- In a blender, combine guajillo and ancho chilies, onion, garlic, apple cider vinegar, cumin, oregano, salt, pepper, and cinnamon.
- Blend until smooth, adding water as needed to make a sauce.
- Return the beef to the pot and pour the blended sauce over the beef.
- Add bay leaves and cover the pot with a lid, then simmer on low heat for 2.5 hours.
- Remove the bay leaves and let the beef rest for 20 minutes.
- Shred the beef with two forks.
- Heat a frying pan over medium heat and warm the corn tortillas.
- Fill each tortilla with shredded beef, cilantro, and diced onion.
- Serve tacos with lime wedges on the side.
Notes
