Savory Birria Tacos with a Twist

$- 2 lbs beef chuck roast, cut into chunks - 3 dried guajillo chilies, stemmed and seeds removed - 3 dried ancho chilies, stemmed and seeds removed - 1 medium onion, chopped - 4 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon ground cinnamon - 4 cups beef broth - 2 tablespoons apple cider vinegar - Salt and pepper to taste - Corn tortillas The heart of Birria Tacos comes from the beef chuck roast. This cut is rich and tender when cooked low and slow. I love using dried guajillo and ancho chilies for their deep flavors. They add warmth and a hint of sweetness to the dish. Next, fresh herbs and veggies, like onion and garlic, bring in brightness. I always chop my onion finely and mince the garlic for the best flavor. Spices and seasonings, like cumin and oregano, create a tasty blend. Ground cinnamon adds a warm touch that surprises many! - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Optional toppings Once your tacos are ready, it's time to garnish! Fresh cilantro adds a pop of color and flavor. Lime wedges brighten the dish, giving each bite a fresh taste. You can also add optional toppings, like diced onions or avocado, for more fun! Enjoy making these tacos your own! {{ingredient_image_1}} Start by toasting the chilies. In a dry skillet, heat it on medium. Add the dried guajillo and ancho chilies. Toast them for about 2 to 3 minutes. You want them fragrant but not burnt. Once toasted, move them to a bowl. Cover the chilies with hot water. Let them soak for 15 minutes. This softens the chilies, making them easier to blend. After soaking, drain the chilies and set them aside. Next, make the chili sauce. In a blender, add the softened chilies, chopped onion, and minced garlic. Pour in the ground cumin, oregano, and cinnamon. Then add the beef broth and apple cider vinegar. Blend everything until smooth. This sauce will bring rich flavor to your dish. Now, let’s cook the beef. Season the beef chuck roast with salt and pepper. In a large Dutch oven, heat some oil over medium-high heat. Brown the beef chunks on all sides. This should take about 5 to 7 minutes. Once browned, pour the chili sauce over the beef. Stir everything to mix. Reduce the heat to low and cover the pot. Let it simmer for 3 hours. This makes the meat tender and easy to shred. After the beef is cooked, remove it from the pot. Use two forks to shred the beef. Return the shredded beef to the pot and stir it into the sauce. Now, heat the corn tortillas on a griddle. Warm them for about 30 seconds on each side. This makes them pliable. To assemble the tacos, place a generous amount of shredded beef on each tortilla. Top with chopped cilantro and a squeeze of lime juice. Serve the tacos with a side of the rich broth for dipping. Enjoy every flavorful bite! To make the beef tender, cook it low and slow. I recommend a temperature of about 200°F. Let it simmer for at least three hours. This slow cooking allows the meat to break down and become juicy. Make sure to check it often. The beef should shred easily when it’s done. A great chili sauce is key to tasty Birria tacos. Start by toasting your dried chilies first. This step brings out their flavor. Balance the heat by adding some cumin and cinnamon. If you want a different taste, try adding smoked paprika. Blend everything until it's smooth. Taste and adjust the seasoning as needed. How you serve the tacos matters! Use a colorful platter to catch the eye. Place lime wedges around the tacos. A small bowl of broth in the center adds a nice touch. Sprinkle fresh cilantro on top for color. You can even add sliced radishes for crunch. These small details make your dish pop and taste even better! Pro Tips Chili Soaking Tip: Soak the dried chilies in hot water until softened. This enhances their flavor and ensures a smoother sauce. Meat Browning Tip: Make sure to brown the beef well to develop a rich flavor base for your tacos. Don’t skip this step! Broth Dipping Tip: Serve the tacos with a side of the rich broth for dipping. It adds an authentic touch and enhances the flavor experience. Garnish Tip: Fresh cilantro and a squeeze of lime juice brighten the flavors of your tacos. Don’t forget this fresh garnish for a delicious finish! {{image_2}} You can use different meats for birria. Here are some tasty options: - Lamb: Gives a rich, gamey flavor. - Pork: Use cuts like shoulder or belly for juiciness. - Chicken: Quick to cook and still very tasty. - Turkey: A leaner option that works well. Each meat brings its own unique taste and texture. Experiment to find your favorite! For a plant-based birria, try these substitutes: - Jackfruit: Shredded jackfruit mimics pulled meat. - Mushrooms: Use hearty varieties like portobello or shiitake. - Lentils: Cooked lentils add protein and texture. - Cauliflower: Roasted or steamed cauliflower works great too. You can follow the same sauce recipe. Just replace the meat with your chosen option. Want to spice things up? Here are some ways to adjust the flavor: - Add jalapeños or serranos for heat. - Mix in honey or agave for sweetness. - Use smoked paprika for a smoky twist. - Try adding a splash of citrus juice for brightness. Feel free to play around! Each twist makes the dish unique. To keep your birria tacos fresh, place leftovers in an airtight container. The fridge is the best spot. Use them within three days for the best taste. Make sure the meat and broth are in separate containers. This helps keep the tortillas from getting soggy. You can freeze birria for later. First, let the meat cool completely. Then, pack it in freezer bags. Remove as much air as you can to prevent freezer burn. You can freeze the broth too. When you’re ready to eat, thaw overnight in the fridge. Reheat the beef on the stove with a bit of broth, and warm the tortillas on a griddle. Birria can last in the fridge for about three days. If you freeze it, it stays good for up to three months. For the best flavor, eat it within a month. Always check for any signs of spoilage before serving. This will ensure you enjoy the full taste of your birria tacos. Birria tacos are a tasty Mexican dish. They come from the state of Jalisco. This dish features slow-cooked beef. The meat is soaked in a spicy chili broth. It is often served in corn tortillas. People enjoy it with fresh cilantro and lime. The flavors are rich and satisfying. Birria has become popular in many places. You can serve birria tacos in many ways. Here are some great sides to try: - Rice: A side of seasoned rice works well. - Beans: Refried or black beans add a nice touch. - Salsa: Fresh salsa can add extra flavor. - Pickled onions: These add a nice crunch. - Guacamole: Creamy guacamole is always a favorite. Serve the tacos with a small bowl of broth. This makes dipping fun and tasty! Yes, you can prepare birria tacos ahead of time. Here are some tips for meal prep: - Cook the meat: You can cook the beef a day early. Just let it cool and store it in the fridge. - Make the broth: Prepare the chili sauce and broth in advance. It will save time on serving day. - Assemble fresh: Heat the tortillas and fill them just before serving. This keeps them warm and soft. With these tips, you can enjoy birria tacos anytime! In this post, we explored how to make tasty Birria Tacos. We discussed key ingredients like beef and chilies. Then, we covered the step-by-step cooking process, from preparing chilies to serving tacos. Next, we shared tips for tender meat and the perfect chili sauce. We also touched on meat alternatives and storage ideas. Birria Tacos can bring flavor and warmth to any meal. Try it out and enjoy!$

Savory Birria Tacos with a Twist

Delicious beef birria tacos with a flavorful chili sauce, perfect for dipping.

Print Recipe Save Recipe

Prep Time 30

Cook Time 3

Total Time 3 30

Course Main Course

Cuisine Mexican

Servings 6

Ingredients

2 lbs beef chuck roast, cut into chunks
3 pieces dried guajillo chilies, stemmed and seeds removed
3 pieces dried ancho chilies, stemmed and seeds removed
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cinnamon
4 cups beef broth
2 tablespoons apple cider vinegar
to taste salt and pepper
as needed corn tortillas
as needed fresh cilantro, chopped (for garnish)
as needed lime wedges (for serving)

Instructions

Begin by preparing the chilies. In a dry skillet over medium heat, lightly toast the guajillo and ancho chilies until they are fragrant, about 2-3 minutes. Transfer them to a bowl and cover with hot water. Let them soak for 15 minutes until softened, then drain and set aside.
In a blender, combine the softened chilies, chopped onion, garlic, cumin, oregano, cinnamon, beef broth, and apple cider vinegar. Blend until smooth to create a chili sauce.
In a large Dutch oven or heavy-bottomed pot, season the beef chunks with salt and pepper. Heat some oil over medium-high heat and brown the beef on all sides. This should take about 5-7 minutes.
Pour the chili sauce over the browned beef and stir to combine. Reduce the heat to low, cover, and let it simmer for 3 hours, or until the meat is tender and shreds easily with a fork.
Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir it into the sauce.
For the tacos, heat the corn tortillas on a griddle for about 30 seconds on each side until warm and pliable.
To assemble the tacos, add a generous amount of the shredded beef to each tortilla. Top with chopped cilantro and a squeeze of lime juice.
Serve the tacos with a side of the rich broth for dipping, enhancing the experience with every bite.

Notes

Serve the tacos on a colorful platter, with lime wedges and a small bowl of broth in the center for dipping. Garnish with extra cilantro and sliced radishes for a vibrant touch. Enjoy!

Keyword beef, birria, Mexican cuisine, tacos