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Birria Tacos

Birria Tacos
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Experience the authentic taste of traditional Mexican Birria Tacos made with tender slow-cooked beef chuck roast infused with smoky dried chilies and aromatic spices. Crispy corn tortillas are dipped in rich consommé and filled with juicy, flavorful shredded meat, offering a perfect blend of textures and bold flavors that make this meal irresistible and perfect for family gatherings or casual dinners.

Ingredients

Scale

Meat and Broth

  • 3 to 4 lbs beef chuck roast, cut into large chunks
  • 4 bay leaves
  • 6 cups water or beef broth
  • 1/4 cup white vinegar

Chili Sauce

  • 4 dried guajillo chilies, stems and seeds removed
  • 3 dried ancho chilies, stems and seeds removed
  • 4 cloves garlic
  • 1 medium white onion, quartered
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3 whole cloves

For Serving

  • Corn tortillas, soft and warm
  • Chopped white onions (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Prepare the Chili Sauce: Remove stems and seeds from the dried guajillo and ancho chilies. Toast them lightly in a dry pan to enhance smoky flavors, then soak in hot water until softened. Blend the softened chilies with garlic, onion, tomato paste, ground cinnamon, cumin, oregano, cloves, white vinegar, and some of the soaking water until smooth and rich.
  2. Brown the Meat: Cut the beef chuck roast into large chunks. Heat a pan over medium-high heat and sear the meat on all sides until well browned, developing a deep crust to lock in juices and flavor.
  3. Slow Cook to Perfection: Transfer the seared meat to a large pot or slow cooker. Pour the prepared chili sauce over the meat, add bay leaves, and cover with enough water or beef broth to submerge the meat completely. Simmer gently on low heat for 3 to 4 hours until the meat becomes fall-apart tender.
  4. Shred the Meat: Remove the cooked meat from the pot and shred finely using forks. Mix the shredded meat back into the rich cooking sauce for maximum flavor absorption.
  5. Assemble and Dip the Tacos: Heat corn tortillas in a skillet until warm and pliable. Briefly dip each tortilla into the hot consommé or cooking broth, then fill with the shredded meat. Fold and cook on a griddle or skillet until edges are slightly crispy and golden.

Notes

  • Toast dried chilies lightly before soaking to enhance smoky flavor.
  • Sear meat properly for added richness and depth.
  • Always serve the consommé on the side for dipping to enhance the taco experience.
  • Maintain a gentle simmer during cooking to keep meat tender.
  • Warm tortillas before dipping to prevent tearing and keep them flexible.

Nutrition

Keywords: Birria Tacos, Mexican, Slow Cooked Meat, Street Food, Corn Tortillas, Beef Tacos, Authentic, Spicy

Find it online: https://tastebudtrek.com/birria-tacos/