Birria Tacos
Birria Tacos are made by slow-cooking beef in a rich, spiced broth, then shredding the meat and serving it in corn tortillas with broth for dipping.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Chuck Roast (cut into large chunks) | 1 | Kilogram |
| Dried Guajillo Chiles (stemmed and seeded) | 4 | Count |
| Dried Ancho Chiles (stemmed and seeded) | 2 | Count |
| Dried Chipotle Chiles (stemmed and seeded) | 2 | Count |
| White Onion (quartered) | 1 | Count |
| Garlic (peeled) | 6 | Clove |
| Cinnamon Stick (whole) | 1 | Count |
| Bay Leaves (whole) | 2 | Count |
| Cloves (whole) | 4 | Count |
| Black Peppercorns (whole) | 1 | Tsp |
| Cumin Seeds (whole) | 1 | Tsp |
| Dried Oregano (Mexican preferred) | 1 | Tbsp |
| Apple Cider Vinegar | 2 | Tbsp |
| Beef Broth (low sodium) | 1 | Liter |
| Corn Tortillas (small size) | 20 | Count |
| Queso Fresco (crumbled) | 200 | Grams |
| Fresh Cilantro (chopped) | 1 | Bunch |
| Lime (cut into wedges) | 2 | Count |
Instructions
- Soak the dried chiles in hot water for 15 minutes until softened.
- Blend the soaked chiles with onion, garlic, cinnamon stick, cloves, peppercorns, cumin seeds, oregano, and apple cider vinegar until smooth.
- In a large pot, combine beef chunks, chile sauce, bay leaves, and beef broth. Bring to a boil, then reduce heat and simmer for 3 hours until beef is tender.
- Remove beef from the pot and shred with forks. Reserve the broth for dipping.
- Heat corn tortillas on a griddle. Fill each with shredded beef and top with queso fresco and cilantro.
- Serve tacos with a side of broth for dipping and lime wedges.
Prep
- Soak dried chiles in hot water for 15 minutes before cooking.
Kitchen equipment
BlenderGriddle