Hey Taco Lovers! Ready for a taste bud fiesta? Dive into the craze with Birria Tacos – juicy, slow-cooked beef, wrapped in warm tortillas, and dipped in flavor-packed goodness! It’s taco perfection in every bite. Let’s spice up your taco game!
Ingredients
For the Stewed Meat
- 6 dried Guajillo chiles stemmed and deseeded
- 4 dried Ancho chiles stemmed and deseeded
- 3 pounds chuck roast cut into 4 chunks
- Kosher salt to taste
- Ground black pepper to taste
- 2 tablespoons vegetable oil divided
- 3 vine tomatoes quartered
- 1 white onion quartered
- 8 cloves garlic peeled and smashed
- 4 cups low sodium beef broth
- 1 ½ pounds bone-in short ribs
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar
For the Tacos
- 15 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh limes wedges for serving
Instructions
For the Stewed Meat
Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for at least 30 minutes. While the peppers soak, season the chuck roast chunks with salt and pepper to taste.
Heat 1 tablespoon of oil in a large Dutch oven set over medium-high heat. In 2 batches, sear the roast on all sides, using more oil as needed. Transfer the seared chuck roast to a plate and set aside.
Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes. Pour in the beef broth to deglaze the pot. Transfer the hydrated chiles from the bowl of water to the pot. Add the short ribs, spices, and cinnamon stick. Bring the mixture to a boil, reduce the heat, and maintain a gentle simmer for 30 minutes.
Remove the short ribs and add to the plate with the seared roast. Skim the top of the pot to remove any impurities from the bone cooking out. Remove the cinnamon stick and discard. Transfer about 1 ½ – 2 cups of the braising liquid to a bowl. Cover the bowl and refrigerate. Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.
Return the short ribs, seared beef, and any juices back to the Dutch oven. Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for at least 3-4 hours. When the beef is cooked through, remove the short rib bones. Shred the meat with 2 forks.
For the Tacos
Remove the reserved braising liquid from the refrigerator. Working 1 tortilla at a time, dip the tortilla in the reserved liquid. Place the tortilla on a large skillet set over medium heat. Top half of the tortilla with 1-2 tablespoons of shredded cheese, 2-3 tablespoons of shredded beef, and a sprinkle of onion and cilantro. Fold the tortilla in half to close.
Cook the tacos for 30-45 seconds on each side until crisp. Transfer to a serving platter and squeeze fresh lime juice over the top. Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.
Tips
You can substitute in oxtail instead of short ribs. I’m a big fan of Monterey jack, but you can substitute your favorite cheese. These tacos are medium spicy but you can dial it up by adjusting the chili powder. Don’t forget to save the braising liquid for dipping!
Storage:
Store stewed beef and reserved braising liquid in individual airtight containers in the refrigerator for up to 3 days or in the freezer for up to 2 months. Assembled tacos are best enjoyed fresh.
Nutrition Information:
Serving: 1taco Calories: 411kcal (21%) Carbohydrates: 24g (8%) Protein: 32g (64%) Fat: 22g (34%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 96mg (32%) Sodium: 485mg (21%) Potassium: 940mg (27%) Fiber: 6g (25%) Sugar: 7g (8%) Vitamin A: 3278IU (66%) Vitamin C: 13mg (16%) Calcium: 180mg (18%) Iron: 4mg (22%)
Frequently Asked Questions:
What are Guajillo and Ancho chiles, and can I substitute them?
Guajillo and Ancho chiles are dried Mexican chiles that add a rich, smoky flavor. If you can’t find them, you can substitute other dried chiles like New Mexico or pasilla, but the flavor profile may vary slightly.
What’s the best cut of beef to use for the stewed meat?
The recipe calls for chuck roast and bone-in short ribs. These cuts are ideal for Birria Tacos as they become tender and flavorful when slow-cooked. You can use boneless beef if needed.
How do I adjust the spiciness level of the Birria Tacos?
The level of spiciness can be adjusted by using more or fewer dried chiles and varying the amount of chili powder. Keep in mind that removing the seeds and membranes from the chiles can also reduce the heat.
Is it necessary to refrigerate the reserved braising liquid?
Refrigerating the reserved braising liquid is recommended for later use. It helps to dip the tortillas and adds flavor to the tacos. However, if you’re not planning to use it right away, you can refrigerate it.
Can I prepare Birria Tacos in advance?
Yes, you can prepare the stewed meat in advance and reheat it when you’re ready to make the tacos. It’s a great option for planning ahead, especially if you’re serving a large group.
Birria Tacos Recipe
Ingredients
For the Stewed Meat
- 6 dried Guajillo chiles stemmed and deseeded
- 4 dried Ancho chiles stemmed and deseeded
- 3 pounds chuck roast cut into 4 chunks
- Kosher salt to taste
- Ground black pepper to taste
- 2 tablespoons vegetable oil divided
- 3 vine tomatoes quartered
- 1 white onion quartered
- 8 cloves garlic peeled and smashed
- 4 cups low sodium beef broth
- 1 ½ pounds bone-in short ribs
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar
For the Tacos
- 15 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh limes wedges for serving
Instructions
For the Stewed Meat
- Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for at least 30 minutes. While the peppers soak, season the chuck roast chunks with salt and pepper to taste.
- Heat 1 tablespoon of oil in a large Dutch oven set over medium-high heat. In 2 batches, sear the roast on all sides, using more oil as needed. Transfer the seared chuck roast to a plate and set aside.
- Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes. Pour in the beef broth to deglaze the pot. Transfer the hydrated chiles from the bowl of water to the pot. Add the short ribs, spices, and cinnamon stick. Bring the mixture to a boil, reduce the heat, and maintain a gentle simmer for 30 minutes.
- Remove the short ribs and add to the plate with the seared roast. Skim the top of the pot to remove any impurities from the bone cooking out. Remove the cinnamon stick and discard. Transfer about 1 ½ – 2 cups of the braising liquid to a bowl. Cover the bowl and refrigerate. Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.
- Return the short ribs, seared beef, and any juices back to the Dutch oven. Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for at least 3-4 hours. When the beef is cooked through, remove the short rib bones. Shred the meat with 2 forks.
For the Tacos
- Remove the reserved braising liquid from the refrigerator. Working 1 tortilla at a time, dip the tortilla in the reserved liquid. Place the tortilla on a large skillet set over medium heat. Top half of the tortilla with 1-2 tablespoons of shredded cheese, 2-3 tablespoons of shredded beef, and a sprinkle of onion and cilantro. Fold the tortilla in half to close.
- Cook the tacos for 30-45 seconds on each side until crisp. Transfer to a serving platter and squeeze fresh lime juice over the top. Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.
