why make this recipe
Authentic Birria Tacos are a delicious and comforting dish that brings the flavors of Mexico right to your table. The combination of tender beef, rich spices, and warm tortillas creates a meal everyone will love. Plus, the option to dip the tacos in flavorful broth makes them even more special. Making birria tacos is a fun way to share traditional Mexican cooking with family and friends, and they can be enjoyed for any occasion.
how to make Authentic Birria Tacos
Ingredients:
- 3 pounds beef chuck roast
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 1 dried pasilla chile
- 1 tablespoon vegetable oil
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 cinnamon stick
- 4 whole cloves
- 6 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped
- 1 lime, cut into wedges
- 8 corn tortillas
Directions:
- Heat a large skillet over medium heat and add the dried ancho, guajillo, and pasilla chiles. Toast the chiles for about 2-3 minutes, turning them occasionally to avoid burning.
- Once the chiles are fragrant, remove them from the skillet and set aside to cool for a few minutes.
- After the chiles have cooled, remove the stems and seeds from each chile and discard them.
- Place the cleaned chiles in a blender or food processor.
- Add the quartered onion, garlic cloves, cumin, oregano, thyme, black pepper, cinnamon stick, and whole cloves to the blender with the chiles.
- Pour in 1 cup of beef broth into the blender.
- Blend the ingredients until they form a smooth paste, scraping down the sides as needed.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Once the oil is hot, add the beef chuck roast and brown it on all sides.
- After the beef is browned, remove it from the pot and set it aside.
- In the same pot, add the blended chile paste and cook it for about 5 minutes, stirring occasionally to develop the flavors.
- Add the remaining 5 cups of beef broth to the pot along with the apple cider vinegar, tomato paste, bay leaves, and salt.
- Return the browned beef chuck roast to the pot, ensuring it’s submerged in the broth mixture.
- Bring the pot to a simmer over medium heat.
- Once simmering, cover the pot and reduce the heat to low. Let the beef cook for 2.5 to 3 hours or until the meat is tender and easily shreds with a fork.
- After the beef has cooked, remove it from the pot and shred it using two forks.
- Strain the broth through a fine mesh sieve to remove any solid bits. Return the strained broth to the pot and keep it warm over low heat.
- Heat a separate skillet or griddle over medium heat. Warm the corn tortillas on the skillet for about 30 seconds on each side, just until soft and pliable.
- Once the tortillas are warm, dip each tortilla into the broth to soak it slightly.
- Place the dipped tortillas on the hot skillet and cook them for an additional 1-2 minutes to crisp them up.
- Spoon the shredded beef onto the tortillas. Top each taco with freshly chopped cilantro and a squeeze of lime juice.
- Serve the tacos hot, with a side of the warm broth for dipping.
how to serve Authentic Birria Tacos
Serve your Authentic Birria Tacos immediately while they are hot. You can place them on a large platter and let everyone build their own tacos as they like. Offer limes, chopped cilantro, and the warm broth as sides for dipping and drizzling. This makes the eating experience interactive and adds more flavor to each bite.
how to store Authentic Birria Tacos
If you have leftover birria tacos, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to store the broth, keep it in a separate container so it doesn’t make the tortillas soggy. When ready to eat, reheat the beef and broth on the stove, and warm the tortillas again before serving.
tips to make Authentic Birria Tacos
- Make sure to toast the chiles properly to enhance their flavor.
- Use high-quality beef chuck roast for tender meat.
- Allow the beef to cook long enough for it to become very tender and easy to shred.
- Don’t skip straining the broth; this makes it nice and smooth for dipping.
- Feel free to add toppings like diced onions or avocado for extra flavor.
variation
For a twist on the traditional recipe, you can use pork instead of beef, or mix a combination of both meats. You can also serve the tacos with different types of salsas, like a tomatillo salsa for a tangy kick.
FAQs
Can I make birria tacos ahead of time?
Yes! You can prepare the birria and store it in the fridge. Just warm it up before serving.
Are birria tacos spicy?
The spice level can vary depending on the chiles you use. If you prefer milder flavors, reduce the number of dried chiles or use milder ones.
What can I serve with birria tacos?
These tacos pair well with Mexican rice, refried beans, or a fresh salad. Enjoy them with a drink like agua fresca for a complete meal.
Authentic Birria Tacos
Ingredients
Meat and Broth
- 3 pounds beef chuck roast Use high-quality beef for tenderness.
- 6 cups beef broth Split into 1 cup for blending and 5 cups for cooking.
Chiles and Seasonings
- 2 dried ancho chiles Toast before use.
- 2 dried guajillo chiles Toast before use.
- 1 dried pasilla chile Toast before use.
- 1 tablespoon vegetable oil For browning the beef.
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 stick cinnamon
- 4 whole cloves
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- 1 teaspoon salt
To Serve
- 2 tablespoons cilantro, chopped Freshly chopped for garnish.
- 1 lime cut into wedges
Instructions
Preparation
- Toast the dried ancho, guajillo, and pasilla chiles in a large skillet over medium heat for about 2-3 minutes, turning occasionally.
- Remove the chiles from the skillet and let them cool for a few minutes.
- Once cooled, remove the stems and seeds from the chiles and discard them.
- Place the cleaned chiles into a blender.
- Add the quartered onion, garlic cloves, cumin, oregano, thyme, black pepper, cinnamon stick, and whole cloves into the blender.
- Pour in 1 cup of beef broth and blend until smooth, scraping down the sides as needed.
Cooking
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Brown the beef chuck roast on all sides, then remove it from the pot.
- Add the blended chile paste to the pot and cook for about 5 minutes, stirring occasionally.
- Add the remaining 5 cups of beef broth, apple cider vinegar, tomato paste, bay leaves, and salt to the pot.
- Return the browned beef to the pot, submerging it in the broth mixture.
- Bring the pot to a simmer over medium heat, cover, and reduce the heat to low.
- Cook for 2.5 to 3 hours or until the meat is tender and easily shreds with a fork.
- Remove the beef from the pot and shred it using two forks.
- Strain the broth through a fine mesh sieve and return it to the pot to keep warm.
Tortillas
- In a separate skillet or griddle, warm the corn tortillas for about 30 seconds on each side.
- Dip each warm tortilla into the broth and then place them on the skillet to crisp for an additional 1-2 minutes.
- Spoon the shredded beef onto the tortillas and top with chopped cilantro and lime juice.
- Serve hot with a side of warm broth for dipping.