Description
This Authentic Birria Tacos recipe features tender, slow-cooked beef chuck roast simmered in a rich, flavorful sauce made from dried guajillo and ancho chiles, garlic, onion, and warm spices. Served in corn tortillas and garnished with fresh cilantro and lime, these tacos are perfect for a comforting, traditional Mexican meal.
Ingredients
Scale
Meat and Broth
- 2 lbs beef chuck roast, cut into chunks
- 4 cups beef broth
Chiles and Seasonings
- 2 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 4 cloves garlic
- 1 onion, quartered
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cloves
Tacos and Garnishes
- 12 small corn tortillas
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Toast and simmer chiles and aromatics: Heat the dried guajillo and ancho chiles in a pot over medium heat until fragrant, careful not to burn them. Then add the garlic cloves, quartered onion, and beef broth. Bring this mixture to a simmer and let it cook gently for 20 minutes to soften the chiles and infuse the broth with flavor.
- Blend into sauce and season: Transfer the cooked chiles, garlic, onion, and broth into a blender and blend until smooth. Then pour the sauce back into the pot and season it with apple cider vinegar, ground cumin, dried oregano, and ground cloves, mixing well to combine all the flavors.
- Slow cook the beef: Place the beef chuck chunks into a slow cooker. Pour the prepared sauce over the beef, ensuring it is well coated. Cook on low heat for 6 hours, or until the beef is tender enough to shred easily with a fork.
- Prepare the tortillas: Once the beef is cooked and shredded, heat the corn tortillas on a griddle or skillet until warm and pliable to enhance their texture and flavor.
- Assemble and serve tacos: Fill each warm tortilla with shredded beef. Garnish with fresh chopped cilantro and serve with lime wedges on the side. For an authentic experience, dip the tacos into the flavorful cooking broth before eating.
Notes
- Remove seeds from dried chiles to reduce bitterness and control heat level.
- You can substitute beef chuck roast with short ribs or brisket if preferred.
- If you don’t have a slow cooker, you can cook the beef in a covered pot on low heat for about 3-4 hours until tender.
- For a deeper flavor, toast the spices lightly before blending into the sauce.
- Serve with your favorite toppings such as diced onions, avocado slices, or a sprinkle of cheese for variation.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
