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Beef Birria and Birria Tacos Recipe

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3.8 from 3 reviews

Experience the authentic flavors of Mexican cuisine with this hearty Beef Birria and Birria Tacos recipe. Tender chunks of slow-simmered beef chuck roast are infused with a rich, smoky marinade made from dried Guajillo, Ancho, and Chipotle chiles, complemented by warm spices and fresh aromatics. Served with corn tortillas and garnished with chopped onions, cilantro, and lime wedges, these tacos are perfect for family dinners or festive gatherings that celebrate tradition and bold flavors.

Ingredients

For the Beef Birria:

  • 3 lbs beef chuck roast, cut into chunks
  • 4 dried Guajillo chiles
  • 4 dried Ancho chiles
  • 3 Chipotle chiles in adobo sauce
  • 1 medium onion, quartered
  • 5 cloves garlic
  • 1 cinnamon stick
  • 1 tsp ground cloves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 2 tsp salt
  • 2 tbsp apple cider vinegar
  • 6 cups water
  • 3 bay leaves
  • 3 tbsp vegetable oil
  • 1/2 cup chopped cilantro

For the Tacos:

  • Corn tortillas
  • Chopped onions
  • Chopped fresh cilantro
  • Lime wedges
  • Salt to taste

Instructions

  1. Prepare the Chiles: Remove the stems and seeds from the dried Guajillo and Ancho chiles. Soak them in hot water for 30 minutes until they soften, making them easier to blend into a smooth marinade.
  2. Blend the Marinade: In a blender, combine the softened chiles, quartered onion, garlic cloves, apple cider vinegar, cinnamon stick, ground cloves, cumin, dried oregano, black pepper, and salt (excluding the bay leaves). Blend until a smooth sauce forms, ensuring all spices are well incorporated.
  3. Brown the Beef: Heat the vegetable oil in a large pot over medium-high heat. Once hot, add the beef chuck chunks and brown them on all sides to develop deep flavor and a rich color.
  4. Simmer: Pour the blended chile marinade over the browned beef in the pot. Add 6 cups of water, 3 bay leaves, and additional salt if needed. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 3 to 4 hours until the beef is tender and shreddable.
  5. Shred and Serve: Remove and discard the bay leaves. Adjust seasoning with salt if necessary. Stir in chopped cilantro. Shred the beef using two forks and serve it in warmed corn tortillas. Dip the tortillas in the savory broth before filling for authentic birria tacos. Garnish with chopped onions, fresh cilantro, lime wedges, and salt to taste.

Notes

  • Enhance Flavor: Browning the meat deeply before simmering adds incredible depth to the birria.
  • Broth for Dipping: Save some of the cooking broth to serve on the side for dipping your tacos, enhancing both flavor and authenticity.

Find it online: https://recipesbyliza.com/beef-birria-and-birria-tacos-recipe/