Birria Tacos
Delicious and flavorful birria tacos made with tender beef, toasted chilies, and melted cheese, served with a rich dipping broth.
Ingredients
Meat and Broth
- 2 lbs beef chuck or beef short ribs
- 4 cups beef broth Use low-sodium if desired
Chilies and Spices
- 3 pieces dried guajillo chilies For enhanced flavor
- 2 pieces dried ancho chilies For enhanced flavor
- 2 cloves garlic Minced
- 1 medium onion Chopped
- 1 tsp cumin
- 1 tsp oregano
- to taste salt and pepper
Taco Components
- 6 pieces taco-sized corn tortillas
- 1 cup Oaxacan cheese or mozzarella Shredded
- 1 cup fresh cilantro For garnish
- 4 pieces lime wedges For serving
Instructions
Preparation
- Toast the dried chilies in a dry skillet over medium heat until fragrant.
- Remove the stems and seeds from the toasted chilies.
- Blend the toasted chilies with beef broth, minced garlic, chopped onion, cumin, oregano, salt, and pepper until smooth.
Cooking
- In a large pot, heat a little oil over medium-high heat and brown the beef on all sides.
- Pour the blended chili sauce over the browned beef, stir well, and bring to a boil.
- Lower the heat and let it simmer for about 2 to 3 hours until the beef is tender and shreds easily.
- Remove the beef, shred it, and keep the broth for serving.
Assembly
- Heat a skillet and dip a corn tortilla into the reserved broth.
- Place the tortilla in the skillet, add shredded beef and a sprinkle of cheese, fold, and cook until golden and cheese melts.
- Repeat with remaining tortillas.
- Garnish with cilantro and serve with lime wedges and broth.
Notes
For the best flavor, don't skip toasting the chilies and ensure the beef is tender by simmering adequately. Adjust spice levels according to taste.