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Birria Tacos

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Delicious and tender Birria Tacos filled with slow-cooked beef and vibrant toppings, perfect for family gatherings.

Ingredients

Scale
  • 2 lbs beef chuck, cut into pieces
  • 1 lb beef shank
  • 3 dried guajillo chiles
  • 3 dried ancho chiles
  • 4 cloves garlic
  • 1 onion, quartered
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • Corn tortillas
  • Chopped onion and cilantro for topping
  • Lime wedges for serving

Instructions

  1. Soak the guajillo and ancho chiles in hot water for about 30 minutes until softened. Drain the chiles, then blend them with garlic, onion, and a cup of the soaking liquid until smooth.
  2. Prepare the beef: In a large pot, add the beef, bay leaves, cumin, oregano, salt, and pepper. Pour the blended sauce over the meat and add enough water to cover everything. Bring to a boil.
  3. Reduce the heat and let it simmer for about 120-180 minutes, or until the meat is tender. Once cooked, shred the beef gently with a fork, allowing those juices to soak in.
  4. Warm your corn tortillas on a skillet or directly on the flame for a few seconds on each side until soft and pliable.
  5. Fill each tortilla generously with the shredded beef. Serve alongside chopped onion, cilantro, and lime wedges. Don’t forget to present a small bowl of the glorious broth for dipping!

Notes

These tacos are best enjoyed fresh, but leftovers can be stored in an airtight container for up to three days in the fridge or frozen for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/birria-tacos-2/

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