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Fave Birria Tacos

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.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 tacos
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

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
  • 15 oz Canned Diced Tomatoes undrained
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 0.5 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)
  • 0.5 cup Chopped Cilantro
  • 0.25 cup Chopped Onion
  • Lime wedges for serving
  • Oil for frying

Equipment

  • Large Pot or Dutch Oven
  • Bowl
  • Blender
  • Skillet or Griddle
  • Forks
  • Strainer

Method
 

  1. Prepare the Meat: Season the beef chuck roast with salt and pepper.
    2 lbs Beef Chuck Roast, Salt and Pepper
  2. 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
  3. Sauté Aromatics: Add the onion and garlic to the pot and cook until softened, about 5 minutes.
    1 large Onion, 4 cloves Garlic
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. Strain and Reserve Broth: Strain the broth from the pot, reserving it for dipping the tacos.
  10. Dip Tortillas: Heat a skillet or griddle over medium heat. Dip each tortilla into the reserved birria broth.
    12 Corn Tortillas
  11. 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
  12. 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
  13. 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!
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