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
When simmering the beef, make sure to keep the heat low to prevent burning and to allow the flavors to meld together. Additionally, for extra flavor, you can lightly fry the assembled tacos in the beef fat that rises to the top of the pot. This will give the tortillas a delicious crispiness and enhance the overall taste.
Tried this recipe?Let us know how it was!