Beef birria tacos are a traditional Mexican dish that is known for its rich and flavorful beef filling, served in a crispy corn tortilla with a side of spicy broth for dipping.
Here's a description of how to make beef birria tacos:
To make the beef birria filling, start by browning some beef chuck in a large pot over medium-high heat. Once the beef is browned, add in some chopped onions, garlic, and a variety of spices, including cumin, paprika, and chili powder. Pour in some beef broth and tomato sauce, stir well, and let the mixture simmer for several hours until the beef is tender and the flavors are well combined.
Once the beef is cooked, remove it from the pot and shred it with two forks. Strain the remaining liquid through a fine-mesh sieve, reserving the broth for later. Heat some corn tortillas in a dry skillet until they are slightly crispy, then fill each one with some of the shredded beef and top with diced onions and cilantro.
To serve, ladle some of the reserved broth into small bowls and serve alongside the tacos for dipping. You can also add some lime wedges and hot sauce for extra flavor.
Beef birria tacos are the perfect comfort food that is easy to make and bursting with flavor. They are perfect for a family dinner, a casual gathering with friends, or a weekend brunch.
Here are some tips and variations to enhance your beef birria tacos:
Tips:
For a leaner version, you can use beef sirloin instead of beef chuck, or use a combination of beef and pork.
Use a variety of spices, such as oregano, coriander, and cloves, to add depth of flavor to the birria filling.
Be sure to remove any excess fat from the beef before cooking to prevent the dish from becoming too greasy.
Cook the beef filling in advance and reheat it before serving to allow the flavors to develop and intensify.
Variations:
Make the tacos with chicken, lamb, or goat meat for a different flavor profile.
Add some diced tomatoes or tomatillos to the birria filling for a tangy twist.
Serve the tacos with some sliced avocado, shredded cheese, or sour cream for a creamier texture.
Use flour tortillas instead of corn tortillas for a softer and milder taste.
Make the broth spicier by adding more chili powder or some chipotle peppers in adobo sauce.
Substitute the beef broth with chicken or vegetable broth for a lighter version.
Ingredients:
- 2 lbs beef chuck roast or beef shank
- 5 dried guajillo chilies
- 3 dried ancho chilies
- 1/2 onion, chopped
- 5 garlic cloves
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Cilantro, chopped
- Onion, finely chopped
- Lime wedges
- Queso fresco, crumbled (optional)
Instructions:
Preheat the oven to 350°F (175°C).
Remove the stems and seeds from the dried chilies and soak them in hot water for about 15 minutes or until they are soft.
In a blender or food processor, combine the soaked chilies, chopped onion, garlic, cumin, oregano, and 1 cup of beef broth. Blend until the mixture is smooth.
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned.
Pour the chili mixture over the beef and add the remaining beef broth. Stir to combine.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 3-4 hours or until the beef is very tender and falls apart easily.
Once the beef is cooked, remove it from the pot and shred it with a fork.
Heat a skillet or griddle over medium-high heat. Warm the corn tortillas on the skillet for about 30 seconds on each side.
Assemble the tacos by placing a small amount of the shredded beef on each tortilla, then top with chopped onion, cilantro, and crumbled queso fresco (if using). Squeeze a lime wedge over the top.
Serve immediately and enjoy!
Note: You can also make a dipping sauce by reserving some of the broth and serving it in small bowls on the side. Dip the tacos in the broth before eating them for added flavor.