Craving a quick, healthy, and unbelievably flavorful meal? Let me introduce you to Fave Birria Tacos! These aren't your average tacos; they're a taste explosion wrapped in a warm tortilla. As a busy parent juggling work and family, I needed a meal that was both satisfying and easy to prepare. That's why I fell in love with Fave Birria Tacos – they're perfect for weeknight dinners or a weekend treat!
Why You Will Love This Recipe
My grandmother, a true culinary genius, always had a pot simmering on the stove. Her birria, though a multi-day affair, was legendary. These Fave Birria Tacos are my attempt to capture that rich, comforting flavor in a fraction of the time. They remind me of family gatherings, laughter, and the heart-warming aroma that filled her kitchen. I hope they bring you the same joy!
Ingredients
For the Birria:
- 2 lbs Beef Chuck Roast, cut into 2-inch pieces
- 1 large Onion, roughly chopped
- 4 cloves Garlic, minced
- 2 dried Guajillo Peppers, seeded and stemmed
- 2 dried Ancho Peppers, seeded and stemmed
- 1 (15 oz) can Diced Tomatoes, undrained
- 1 tbsp Apple Cider Vinegar
- 1 tsp Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Ground Cinnamon
- 4 cups Beef Broth
- 1 Bay Leaf
- Salt and Pepper to taste
For the Tacos:
- 12 Corn Tortillas
- 2 cups Shredded Mozzarella Cheese (or Oaxaca Cheese)
- 1/2 cup Chopped Cilantro
- 1/4 cup Chopped Onion
- Lime wedges, for serving
- Oil for frying
Step-by-Step Instructions for Making the Recipe
- Prepare the Meat: Season the beef chuck roast with salt and pepper.
- Sear the Beef: In a large pot or Dutch oven, sear the beef on all sides until browned. Remove and set aside.
- Sauté Aromatics: Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- Rehydrate Peppers: In a separate bowl, cover the Guajillo and Ancho peppers with hot water and let them soak for 15-20 minutes until softened.
- Blend Sauce: Drain the peppers and add them to a blender with the diced tomatoes, apple cider vinegar, cumin, oregano, and cinnamon. Blend until smooth.
- Combine Ingredients: Pour the blended sauce over the sautéed onion and garlic in the pot. Add the beef broth and bay leaf.
- Simmer: Return the beef to the pot. Bring to a simmer, then reduce heat, cover, and cook for 3-4 hours, or until the beef is very tender.
- Shred Beef: Remove the beef from the pot and shred it with two forks. Discard the bay leaf.
- Strain and Reserve Broth: Strain the broth from the pot, reserving it for dipping the tacos.
- Dip Tortillas: Heat a skillet or griddle over medium heat. Dip each tortilla into the reserved birria broth.
- Assemble Tacos: Place the dipped tortilla on the hot skillet. Add shredded beef and mozzarella cheese to one half of the tortilla.
- Fold and Cook: Fold the tortilla in half and cook for 2-3 minutes per side, or until golden brown and the cheese is melted.
- Garnish and Serve: Remove the tacos from the skillet and garnish with chopped cilantro and onion. Serve immediately with lime wedges and a small bowl of the reserved birria broth for dipping.
Fave Birria Tacos
Craving a quick, healthy, and unbelievably flavorful meal? These aren’t your average tacos; they’re a taste explosion wrapped in a warm tortilla.
Ingredients
Equipment
Method
- Prepare the Meat: Season the beef chuck roast with salt and pepper.2 lbs Beef Chuck Roast, Salt and Pepper
- Sear the Beef: In a large pot or Dutch oven, sear the beef on all sides until browned. Remove and set aside.2 lbs Beef Chuck Roast
- Sauté Aromatics: Add the onion and garlic to the pot and cook until softened, about 5 minutes.1 large Onion, 4 cloves Garlic
- Rehydrate Peppers: In a separate bowl, cover the Guajillo and Ancho peppers with hot water and let them soak for 15-20 minutes until softened.2 dried Guajillo Peppers, 2 dried Ancho Peppers
- Blend Sauce: Drain the peppers and add them to a blender with the diced tomatoes, apple cider vinegar, cumin, oregano, and cinnamon. Blend until smooth.2 dried Guajillo Peppers, 2 dried Ancho Peppers, 15 oz Canned Diced Tomatoes, 1 tbsp Apple Cider Vinegar, 1 tsp Cumin, 1 tsp Dried Oregano, 0.5 tsp Ground Cinnamon
- Combine Ingredients: Pour the blended sauce over the sautéed onion and garlic in the pot. Add the beef broth and bay leaf.1 large Onion, 4 cloves Garlic, 4 cups Beef Broth, 1 Bay Leaf
- Simmer: Return the beef to the pot. Bring to a simmer, then reduce heat, cover, and cook for 3-4 hours, or until the beef is very tender.2 lbs Beef Chuck Roast
- Shred Beef: Remove the beef from the pot and shred it with two forks. Discard the bay leaf.2 lbs Beef Chuck Roast, 1 Bay Leaf
- Strain and Reserve Broth: Strain the broth from the pot, reserving it for dipping the tacos.
- Dip Tortillas: Heat a skillet or griddle over medium heat. Dip each tortilla into the reserved birria broth.12 Corn Tortillas
- Assemble Tacos: Place the dipped tortilla on the hot skillet. Add shredded beef and mozzarella cheese to one half of the tortilla.2 lbs Beef Chuck Roast, 12 Corn Tortillas, 2 cups Shredded Mozzarella Cheese
- Fold and Cook: Fold the tortilla in half and cook for 2-3 minutes per side, or until golden brown and the cheese is melted.12 Corn Tortillas, 2 cups Shredded Mozzarella Cheese
- Garnish and Serve: Remove the tacos from the skillet and garnish with chopped cilantro and onion. Serve immediately with lime wedges and a small bowl of the reserved birria broth for dipping.0.5 cup Chopped Cilantro, 0.25 cup Chopped Onion, Lime wedges
Notes
My grandmother, a true culinary genius, always had a pot simmering on the stove. Her birria, though a multi-day affair, was legendary. These Fave Birria Tacos are my attempt to capture that rich, comforting flavor in a fraction of the time. I hope they bring you the same joy!