Beef Birria and Tacos (Print Version)
# Ingredients:
→ Birria
01 -
2 lbs beef chuck roast or beef short ribs, cut into chunks
02 -
2 dried guajillo chilies
03 -
2 dried ancho chilies
04 -
1 dried pasilla chili (optional)
05 -
1 medium onion, quartered
06 -
4 garlic cloves, peeled
07 -
1 tablespoon cumin seeds
08 -
1 tablespoon oregano
09 -
1/2 teaspoon cinnamon
10 -
1/4 teaspoon cloves
11 -
1 bay leaf
12 -
1 can (14 oz) diced tomatoes
13 -
4 cups beef broth or water
14 -
Salt and pepper to taste
15 -
2 tablespoons vegetable oil
16 -
1 tablespoon apple cider vinegar or white vinegar
17 -
1 tablespoon fresh lime juice
→ Birria Tacos
18 -
12 small corn tortillas or flour tortillas if preferred
19 -
1 cup finely chopped cilantro
20 -
1/2 cup finely chopped onions
21 -
Lime wedges
22 -
Shredded beef birria
23 -
Queso fresco or Oaxaca cheese (optional)
24 -
Hot sauce (optional)
# Instructions:
01 -
Remove the stems and seeds from the guajillo, ancho, and pasilla chilies. In a dry skillet over medium heat, lightly toast the chilies for 30 seconds to 1 minute until fragrant, being careful not to burn them. Transfer the toasted chilies to a bowl and cover with hot water. Let soak for 15-20 minutes to rehydrate.
02 -
In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, cinnamon, cloves, bay leaf, and diced tomatoes. Add a bit of the soaking liquid from the chilies if needed. Blend until smooth.
03 -
Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef and set aside.
04 -
In the same pot, add the chili paste from the blender and cook for about 5 minutes, stirring frequently. Return the beef to the pot and add the beef broth, apple cider vinegar, and lime juice. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is fork-tender and shreds easily.
05 -
Remove the tender beef from the pot and shred it using two forks. Discard any bones if using short ribs. Return the shredded beef to the pot with the broth and stir well. Adjust seasoning with salt and pepper to taste.
06 -
Heat a skillet over medium-high heat. Lightly dip the corn tortillas into the birria broth to coat them, then place them in the hot skillet. Let them crisp up for about 1-2 minutes on each side. Add shredded birria and optional cheese. Fold the tortillas in half and cook for another minute to melt the cheese and ensure crispy tacos.
07 -
Serve tacos with chopped cilantro, onions, and lime wedges. Optionally, provide a small bowl of birria broth as consomé for dipping. Add hot sauce for extra spice if desired.