Delicious Birria Tacos Recipe

Birria tacos are a flavorful Mexican dish that combines tender, slow-cooked meat with melted cheese inside a crispy, golden tortilla.

This recipe will guide you through making these mouthwatering tacos, similar to the ones shown in the image.

Delicious Birria Tacos Recipe

Ingredients:

For the Birria:

3 pounds of beef chuck roast, cut into large chunks

3 dried guajillo chilies, stems and seeds removed

3 dried ancho chilies, stems and seeds removed

3 dried pasilla chilies, stems and seeds removed

1 onion, quartered

4 garlic cloves

2 bay leaves

1 teaspoon of dried oregano

1 teaspoon of ground cumin

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground cloves

4 cups of beef broth

Salt and pepper to taste

1/4 cup of apple cider vinegar

For the Tacos:

Corn tortillas

Shredded mozzarella or Oaxaca cheese

Chopped cilantro and onions for garnish

Lime wedges for serving

Instructions:

Prepare the Birria:

In a dry skillet, toast the dried chilies over medium heat until they become fragrant, about 1-2 minutes per side. Be careful not to burn them.

Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for about 15 minutes until they are soft.

In a blender, combine the soaked chilies, onion, garlic, apple cider vinegar, oregano, cumin, cinnamon, and cloves. Blend until smooth to form a rich marinade.

Season the beef chunks with salt and pepper. Place the beef in a large pot or Dutch oven and pour the chili marinade over the beef. Add the bay leaves and beef broth.

Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 3 hours, or until the beef is tender and easily shredded.

Remove the beef from the pot and shred it with two forks. Set aside the shredded beef and strain the cooking liquid to remove any solids, reserving the broth.

Assemble the Tacos:

Heat a skillet or griddle over medium heat. Dip a corn tortilla into the reserved birria broth to coat it lightly.

Place the tortilla on the hot skillet and sprinkle a generous amount of shredded cheese on one half of the tortilla.

Add a portion of the shredded beef on top of the cheese.

Fold the tortilla over to form a taco and cook until the tortilla is crispy and the cheese is melted, about 2-3 minutes per side.

Repeat with the remaining tortillas, cheese, and beef.

Serve the Tacos:

Serve the birria tacos hot, garnished with chopped cilantro and onions.

Provide lime wedges on the side for squeezing over the tacos.

Optionally, serve with a small bowl of the reserved birria broth for dipping the tacos.

Tips for Perfect Birria Tacos:

Tortilla Dipping: Dipping the tortillas in the birria broth before frying gives them an extra flavorboost.

Cheese Choice: Oaxaca cheese melts beautifully, but mozzarella is a great substitute if you can’t find Oaxaca.

Slow Cooking: Allow the beef to cook slowly to ensure it becomes tender and flavorful.

Enjoying Your Birria Tacos:

Birria tacos are best enjoyed fresh and hot. They make a fantastic meal for gatherings or a delicious weeknight dinner.

Store any leftover beef and broth in the refrigerator for up to 3 days.

Keywords:

Birria tacos

Mexican cuisine

Slow-cooked beef

Corn tortillas

Shredded cheese

Flavorful tacos

Traditional recipe

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