Description
Sizzling Mexican birria tacos bring fiery street flavors straight to home kitchens with authentic spice and soulful depth. Tender braised beef nestled in crispy tortillas creates an irresistible culinary journey you won’t forget.
Ingredients
Scale
Main Proteins:
- 3 pounds (1.36 kilograms) chuck roast
Chiles and Spices:
- 4 dried guajillo chiles, seeds removed
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
Aromatics and Liquids:
- 1 large onion, diced
- 5 garlic cloves
- 4 cups (0.95 liters) low-sodium beef broth
- Juice of 2 limes
Serving Component:
- Corn tortillas
Instructions
- Carefully remove stems and seeds from guajillo chiles, then gently toast them in a dry skillet at medium heat for approximately 2 minutes until aromatic and slightly darkened.
- Transfer toasted chiles to a blender and combine with garlic, onion, cumin, oregano, and beef broth. Pulse and blend until achieving a completely smooth, vibrant sauce consistency.
- Select a heavy-bottomed pot and heat oil over medium-high temperature. Methodically brown chuck roast on all exterior surfaces, ensuring a deep caramel-colored crust develops (roughly 8 minutes).
- Generously pour prepared sauce over browned meat, ensuring complete coverage. Secure lid and reduce heat to low, allowing meat to simmer and tenderize for approximately 3 hours until it effortlessly pulls apart with a fork.
- Using two forks, meticulously shred the cooked meat into tender, succulent strands. Briefly warm corn tortillas on a hot skillet to enhance flexibility and flavor.
- Construct tacos by layering shredded meat into warmed tortillas. Embellish with finely chopped fresh onions, vibrant cilantro, and tangy lime wedges. Drizzle additional sauce over tacos for enhanced moisture and depth of flavor before serving.
Notes
- Ensure even toasting of chiles by moving them constantly to prevent burning and develop a rich, deep flavor without bitterness.
- Choose a well-marbled chuck roast for maximum tenderness and rich taste, as the fat helps create melt-in-your-mouth meat during slow cooking.
- Experiment with alternative protein options like jackfruit or mushrooms for vegetarian versions, adjusting cooking time and seasoning accordingly.
- Store leftover birria in an airtight container, as the flavors develop and intensify overnight, making next-day tacos even more delicious.
- Prep Time: 10 minutes
- Cook Time: 3 hours 8 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg