Have you ever craved a dish that transports you straight to the heart of Mexican cuisine? These Birria tacos are not just a meal; they are a celebration of flavors and traditions. Perfect for gatherings or a special treat, they deliver an explosion of taste that will leave everyone wanting more.
Birria is a traditional Mexican dish that features tender, slow-cooked meat soaked in a rich, aromatic sauce. These tacos are filled with that delicious meat, topped with fresh onions and cilantro, and served with a side of savory consomé for dipping. If you’re looking for a hearty meal that warms the soul, these tacos will not disappoint.
This recipe is a true labor of love, but the results are worth every minute. With a bit of preparation, you can create a dish that showcases robust flavors and textures, making you feel like a master chef in your own kitchen.
How to Make Delicious Birria Tacos
These Birria tacos feature tender, juicy meat enveloped in soft corn tortillas. The combination of spices and the slow-cooking process creates a rich, savory flavor profile that is both comforting and satisfying.
Ingredients
- 2 lbs beef chuck roast or goat meat, cut into chunks
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 4 cloves garlic
- 1 medium onion, quartered
- 2 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 4 cups beef broth
- Salt to taste
- 12 corn tortillas
- Chopped onion and cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Chilies: In a dry skillet, toast the guajillo and ancho chilies until fragrant. Soak them in hot water for about 15 minutes until softened.
- Make the Sauce: In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, black pepper, cinnamon, and a bit of beef broth. Blend until smooth.
- Cook the Meat: In a large pot, add the meat, the blended sauce, remaining beef broth, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, until the meat is tender and easily shredded.
- Shred the Meat: Remove the meat from the pot and shred it with a fork. Strain the broth and reserve it for serving.
- Assemble the Tacos: Heat the corn tortillas on a skillet. Fill each tortilla with shredded meat, and top with chopped onion and cilantro.
- Serve: Serve the tacos with a side of warm consomé for dipping and lime wedges for squeezing on top.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
Nutrition Information
- Servings: 6 tacos
- Calories: 350kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 20g
