Savory Birria Beef Tacos

$- 3 lbs beef chuck roast, cut into chunks - 4 dried guajillo chilies, stems and seeds removed - 2 dried ancho chilies, stems and seeds removed - 1 medium onion, chopped - 4 cloves garlic, minced - 1 teaspoon cumin powder - 1 teaspoon oregano - 2 bay leaves - 4 cups beef broth - 2 tablespoons apple cider vinegar - Salt and pepper to taste - Corn tortillas - Fresh cilantro, chopped - Lime wedges - Chopped onions - Slices of radish - Large pot or Dutch oven - Blender - Skillet - Forks (for shredding) - Bowl (for soaking chilies) These ingredients create a rich, complex flavor in your birria beef tacos. The dried chilies add a deep, smoky taste, while the beef chuck roast gives a tender bite. The spices bring warmth and depth, making every taco a delight. You can adjust the toppings based on your taste. Fresh cilantro and lime add brightness. Chopped onions give crunch, and radish adds a nice bite. For equipment, a sturdy pot is key for slow cooking. A blender helps mix the sauce smoothly. Remember, quality ingredients make the best tacos! {{ingredient_image_1}} To start, you need dried guajillo and ancho chilies. Remove their stems and seeds first. Next, toast them in a dry skillet over medium heat. This takes about 2-3 minutes. You want to smell their rich aroma, but avoid burning them. After toasting, soak the chilies in hot water for 15-20 minutes. This softens them and makes blending easier. Once the chilies are soft, drain them. In a blender, add the chilies, chopped onion, minced garlic, cumin, oregano, bay leaves, apple cider vinegar, and a pinch of salt. Pour in about 1 cup of beef broth to help blend. Puree this mix until it is smooth. This sauce adds deep flavor to your tacos. Now, let’s get to the beef. Use a large pot or Dutch oven. Heat some oil over medium-high heat. Season your beef chunks with salt and pepper. Add them to the pot in batches. Sear the beef until it is brown on all sides. This step locks in the juices. Once done, remove the beef and set it aside. Return the seared beef to the pot. Pour the chili sauce you made over the beef. Then, add the remaining beef broth. Stir everything together. Bring this mixture to a gentle simmer. This will help the flavors blend well. Cover the pot and reduce the heat to low. Let the beef cook for 3-4 hours. You want it tender and easy to shred. If you are in a hurry, use a pressure cooker. It will take about 45 minutes under high pressure to get the same result. After cooking, carefully take the beef out of the pot. Use two forks to shred the meat. It should pull apart easily. Strain the cooking liquid and keep it in a bowl. This liquid is great for dipping later. While you shred the beef, warm the corn tortillas. Use a separate skillet and heat them until they are pliable. This makes them easier to fold and fill. Now, it’s time to fill the tacos. Take a warm tortilla and add a generous amount of shredded beef. Top it with chopped onions and cilantro. Don’t forget lime wedges on the side for extra zing. Serve your tasty tacos with a small bowl of the reserved sauce for dipping. You can also add slices of radish for a nice crunch. Enjoy every bite of these delicious birria beef tacos! - Use fresh ingredients. Fresh chilies bring better flavor. - Toast the chilies lightly. This enhances their taste. - Don’t rush the cooking time. Slow cooking makes the beef tender. - Keep the sauce smooth. A smooth blend adds to the taco experience. - Warm the tortillas correctly. Warm tortillas make a huge difference. - Overcooking the chilies. This can make them bitter. - Not seasoning the beef well. Salt helps enhance the meat's natural taste. - Skipping the straining step. Straining adds clarity to the sauce. - Using cold tortillas. Cold tortillas can break and ruin the taco. - Forgetting the garnishes. Fresh toppings elevate the dish. - Use a Dutch oven for even cooking. It retains heat well. - Sear the beef in batches. This prevents steaming and keeps it juicy. - Blend the sauce thoroughly. A smooth sauce coats the beef better. - Let the beef rest after cooking. This helps keep it moist. - Serve with dipping sauce. It enhances the overall flavor and fun. Pro Tips Chili Toasting: Always toast your dried chilies in a hot skillet for enhanced flavor. This step brings out their natural oils and intensifies their taste. Beef Broth Quality: Use high-quality beef broth for a richer flavor. Homemade broth or a good store-bought option can make a significant difference in the final dish. Resting Time: Let the shredded beef rest for a few minutes after cooking. This allows the flavors to meld and makes for a more flavorful filling. Tortilla Warm-Up: Warm your corn tortillas on a dry skillet before assembling the tacos. This makes them pliable and prevents tearing when filled. {{image_2}} You can use different cuts of meat for birria tacos. Beef chuck roast is great, but you might try brisket or short ribs. These cuts add rich flavors. If you want leaner options, consider using sirloin or flank steak. Each cut brings a unique taste and texture that can change your tacos. To make birria tacos vegetarian or vegan, swap the beef for jackfruit or mushrooms. Jackfruit mimics the texture of pulled meat when cooked. Mushrooms add a deep umami flavor. Use the same spices and sauce to keep the taste authentic. Serve with your favorite toppings to enhance the flavors. You can experiment with sauces to change the flavor. For a milder taste, use less chili or add cream. If you love spice, try adding chipotle peppers or extra hot sauce. You can also mix in fresh herbs like cilantro or parsley for freshness. Adjust the spice level to suit your taste buds! After enjoying your birria beef tacos, store leftovers in an airtight container. Make sure to keep the beef and sauce together for best flavor. You can keep them in the fridge for up to three days. If you separate the tortillas, they’ll stay fresh too. Just place them in a resealable bag. To reheat, heat the beef and sauce in a pot over medium heat. Stir often to warm thoroughly. You can also microwave them in a bowl. If you prefer crispy tortillas, warm them in a skillet for a few minutes. This keeps them nice and crunchy. If you want to save your birria beef tacos for later, freeze them. Place the shredded beef and sauce in a freezer-safe container. They can last for up to three months in the freezer. When you’re ready to eat, thaw in the fridge overnight. Reheat as mentioned before for the best taste. For birria tacos, beef chuck roast works best. It has a good amount of fat, which adds flavor. The fat keeps the meat juicy as it cooks. You can also use brisket or short ribs if you want some variety. These cuts become tender and shred easily when cooked low and slow. Yes, you can make birria beef tacos ahead of time. The beef actually tastes better after sitting overnight. Cook it fully, then cool it down. Store it in an airtight container in the fridge. When you're ready, just reheat it on the stove or in the microwave. Birria tacos go well with many sides. Try serving them with: - Mexican rice - Refried beans - Street corn - Fresh salsa - Guacamole These sides complement the rich flavors of the tacos. They add color and variety to your meal. Birria tacos can be mild to medium spicy. The heat comes from the dried chilies used in the sauce. Guajillo chilies are mild, while ancho chilies add depth. If you want more heat, you can add chipotle peppers or jalapeños. Always taste your sauce before serving! Yes, you can use flour tortillas if you prefer. Flour tortillas are softer and hold up well. However, corn tortillas are traditional for birria tacos. They add a nice flavor and texture. Choose what you like best for your meal! You learned about making delicious birria beef tacos. We explored key ingredients, step-by-step cooking, and helpful tips. I shared variations for different diets and how to store leftovers. Remember to avoid common mistakes for the best results. Enjoy this tasty dish with your favorite toppings. Cooking birria beef tacos can be fun and rewarding. With the right ingredients and techniques, you will impress everyone at the table. Make them soon and savor every bite!$

Savory Birria Beef Tacos

Delicious beef tacos made with tender, flavorful birria beef and served with fresh toppings.

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Prep Time 30

Cook Time 4

Total Time 4 30

Course Main Course

Cuisine Mexican

Servings 8

Calories 350 kcal

Ingredients

3 lbs beef chuck roast, cut into chunks
4 pieces dried guajillo chilies, stems and seeds removed
2 pieces dried ancho chilies, stems and seeds removed
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon oregano
2 pieces bay leaves
4 cups beef broth
2 tablespoons apple cider vinegar
to taste salt and pepper
as needed corn tortillas
as needed fresh cilantro, chopped (for garnish)
as needed lime wedges (for serving)
as needed chopped onions (for topping)
as needed slices of radish (for garnish)

Instructions

Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2-3 minutes until fragrant. Be careful not to burn them. Then, place them in a bowl and cover with hot water to soak for 15-20 minutes until softened.
Blend Sauce: In a blender, combine the softened chilies (drained), chopped onion, minced garlic, cumin, oregano, bay leaves, apple cider vinegar, and a pinch of salt. Add about 1 cup of beef broth to help with blending. Puree until smooth.
Sear the Beef: In a large pot or Dutch oven, heat some oil over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot in batches, searing until browned on all sides. Remove from pot and set aside.
Combine Ingredients: Once the beef is seared, return it to the pot. Pour the chili sauce over the beef, and add the remaining beef broth. Bring to a simmer.
Cook the Beef: Cover and reduce heat to low. Let it cook for 3-4 hours until the beef is tender and shreds easily with a fork. Alternatively, you can use a pressure cooker to speed up the cooking time to about 45 minutes under high pressure.
Shred the Beef: Once cooked, remove the beef from the pot and shred it with two forks. Strain the cooking liquid and set aside for dipping.
Warm the Tortillas: In a separate skillet, warm the corn tortillas until pliable.
Assemble the Tacos: Fill each tortilla with a generous amount of shredded beef. Top with chopped onions and cilantro, and serve with lime wedges on the side.
Serve: Serve the tacos with a small bowl of the reserved sauce for dipping.

Notes

For a quicker option, use a pressure cooker to reduce cooking time.

Keyword beef, birria, Mexican cuisine, tacos