Birria Tacos
A flavorful dish blending rich flavors, tender meat, and vibrant spices, all wrapped in warm tortillas, perfect for cozy nights or impressing loved ones.
Ingredients
For the Marinade and Meat
- 3 lbs beef chuck or lamb shoulder Substituting lamb will give a slightly different flavor.
- 2 cups beef broth
- 6 pieces dried guajillo chilies, stems and seeds removed Ensure they are soaked in hot water.
- 2 pieces dried ancho chilies, stems and seeds removed Ensure they are soaked in hot water.
- 1 unit onion, chopped
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
For Serving
- Corn tortillas Heat briefly on a skillet before serving.
- Fresh cilantro and diced onions for garnish
- Lime wedges for serving Serve with reserved broth for dipping.
Instructions
Preparation
- Soak the dried chilies in hot water for about 15 minutes until softened. Drain and blend with onion, garlic, cumin, oregano, and beef broth until smooth.
- Cut the beef into large chunks and season generously with salt and pepper. Pour the marinade over the meat and marinate for at least 2 hours, preferably overnight.
Cooking
- Place the marinated meat in a slow cooker or pressure cooker. Cook on low for 6-8 hours in a slow cooker, or for 45 minutes under high pressure in a pressure cooker until the meat is fork-tender.
Serving
- Remove the meat and shred using two forks. Fill heated corn tortillas with the shredded meat, top with cilantro and diced onions, and serve with lime wedges and reserved broth for dipping.
Notes
Don't skip marinating the meat for authentic birria taste. If the sauce looks chunky, blend it until smooth for a perfect dip.