Beef Birria Tacos
Savor the bold and smoky flavors of Beef Birria Tacos, a Mexican-inspired street food classic that's guaranteed to impress. Made with tender, slow-braised beef chuck roast simmered in a rich, aromatic chile sauce of guajillo, ancho, and arbol chiles, these tacos bring a depth of flavor that’s unparalleled. The process involves lightly crisping corn tortillas in the luscious birria sauce before filling them with juicy, shredded beef, fresh cilantro, and a squeeze of lime. Perfect for dipping, these tacos are traditionally served alongside the savory birria consommé for a true flavor explosion. Whether for a dinner party or taco night, these Beef Birria Tacos promise to pack your table with vibrant zest and irresistible flair. Keywords: Beef Birria Tacos, authentic Mexican tacos, birria recipe, slow-braised beef tacos, chile-braised beef.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 4 pieces dried arbol chiles
- 1 large onion
- 6 pieces garlic cloves
- 2 tablespoons tomato paste
- 1 piece cinnamon stick
- 2 pieces bay leaves
- 5 pieces whole cloves
- 1 tablespoon black peppercorns
- 2 teaspoons oregano
- 1 teaspoon cumin seeds
- 2 teaspoons salt
- 4 cups beef broth
- 2 tablespoons white vinegar
- 12 pieces corn tortillas
- 2 tablespoons oil
- 1 cup cilantro
- 4 pieces lime wedges
Instructions
Preheat the oven to 350°F (175°C).
Toast guajillo, ancho, and arbol chiles on a skillet for about 2 minutes until fragrant, being careful not to burn them.
Remove stems and seeds from the chiles and soak them in hot water for 20 minutes.
In a blender, combine the soaked chiles, garlic, and 1 cup of beef broth. Blend until smooth.
Strain the chile mixture through a fine mesh sieve to remove any solids, then set aside.
In a large Dutch oven, heat oil over medium heat.
Season the beef chuck roast with salt.
Brown the beef on all sides, and then remove from the pot and set aside.
Add chopped onion to the pot and sauté until translucent.
Add tomato paste, whole spices (cinnamon stick, cloves, bay leaves, black peppercorns), oregano, cumin seeds, and stir.
Return beef to the pot, then add the strained chile mixture, remaining beef broth, and white vinegar.
Bring to a simmer, then cover the pot and transfer it to the preheated oven.
Cook the beef for about 3 hours until it's tender and shreds easily with a fork.
Remove the beef from the pot, shred it with two forks, and return it to the pot to soak up some sauce.
In a skillet, heat a tablespoon of oil and dip each tortilla briefly into the birria sauce, then grill on the skillet until slightly crispy.
Fill each tortilla with shredded beef, cilantro and serve with lime wedges and the remaining birria sauce on the side for dipping.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 2.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
