Birria Tacos Recipe
These birria tacos are a delightful combination of crispy tacos filled with succulent, spiced meat and served with a rich consommé for dipping.
Ingredients
- 2 lbs beef chuck roast or goat meat
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles
- 2 dried chipotle chiles
- 4 cloves garlic
- 1 large onion, quartered
- 1 large tomatoes, chopped
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp cumin seeds
- 1 tbsp oregano
- 1 tbsp smoked paprika
- 4 cups beef broth
- 1 cup water
- Salt and pepper to taste
- Corn tortillas
- Chopped cilantro and diced onions for garnish
- Lime wedges
Instructions
- Prepare the Chiles:Heat a skillet over medium heat and toast the guajillo, ancho, and chipotle chiles until fragrant. Remove from heat and soak them in hot water for 10 minutes until soft.Make the Sauce:Blend the softened chiles with garlic, onion, tomatoes, cumin seeds, oregano, smoked paprika, and a bit of soaking water until smooth.Cook the Meat:Season the beef with salt and pepper. In a large pot, heat some oil and sear the meat until browned on all sides. Remove and set aside.Combine and Simmer:Add the blended sauce to the pot, then return the meat along with bay leaves, cinnamon stick, beef broth, and water. Bring to a boil, then reduce the heat and simmer for 4 hours or until the meat is tender and falls apart easily.Prepare the Tacos:Shred the meat and dip the tortillas in the consommé (cooking liquid). Cook the tortillas on a hot skillet until crispy. Fill with shredded meat and garnish with cilantro and onions.Serve:Serve the tacos with a side of consommé for dipping and lime wedges.
Notes
- Adjust the spice level by adding more or fewer chipotle chiles.
- For a richer flavor, cook the meat a day ahead and let it sit overnight.