Description
Learn how to make authentic birria tacos with this ultimate guide. Discover the key ingredients, step-by-step instructions, and serving suggestions for this flavorful Mexican dish.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into chunks
- 4–5 dried guajillo chiles, seeded
- 2–3 dried ancho chiles, seeded
- 1 large onion, quartered
- 4 cloves garlic
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- Salt to taste
- 6 cups beef broth
- Corn tortillas for serving
- Chopped cilantro and diced onion for garnish
- Lime wedges for serving
Instructions
- Prepare Chiles: Soak the guajillo and ancho chiles in hot water for about 20-30 minutes until soft.
- Blend Marinade: In a blender, combine soaked chiles, garlic, onion, cumin, oregano, black pepper, and salt. Blend until smooth, adding a bit of the soaking water if necessary.
- Marinate Meat: In a large bowl, toss the beef chunks with the blended marinade. Let it marinate for at least 1 hour, preferably overnight in the fridge for richer flavor.
- Cook Meat: In a large pot, add the marinated beef and pour in the beef broth. Bring it to a boil, then reduce to a simmer. Cover and cook for about 3 hours until the meat is tender and easily shreds.
- Shred Meat: Once cooked, remove the beef chunks from the pot and shred them using two forks. Set aside in a bowl.
- Make Consomé: Strain the cooking liquid to separate the solids. Return the liquid to the pot and reduce it slightly to intensify the flavors.
- Warm Tortillas: In a separate skillet, heat corn tortillas briefly until warm and pliable.
- Assemble Tacos: Fill each tortilla with shredded beef, adding diced onion and cilantro on top.
- Serve with Consomé: Serve the tacos with a bowl of the strained broth (consomé) for dipping.
Notes
- Use well-marbled beef chuck roast for best results.
- Adjust spice levels by reducing chiles or removing seeds.
- Utilize fresh herbs and vegetables for garnishing.
- Serve immediately for optimal texture and flavor.
- Experiment with toppings like avocado or sour cream.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Simmering, Shredding
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A
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