Description
Discover how to make the tastiest beef birria tacos with this ultimate recipe. Featuring tender, slow-cooked beef infused with authentic Mexican spices, these tacos are perfect for any occasion.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chilies, seeds removed
- 2 dried pasilla chilies, seeds removed
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- Corn tortillas
- Fresh cilantro, chopped, for garnish
- Diced onion, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Chilies: Soak the guajillo and pasilla chilies in hot water for about 15 minutes until soft. Drain and set aside.
- Blend the Sauce: In a blender, combine the soaked chilies, chopped onion, minced garlic, cumin, oregano, smoked paprika, black pepper, and salt. Add a cup of beef broth and blend until smooth. This creates the base for the tastiest birria tacos.
- Sear the Beef: In a large pot, heat a couple of tablespoons of oil over medium-high heat. Sear the beef chuck roast on all sides until browned.
- Combine Ingredients: Once the beef is seared, pour the blended sauce over it. Add the remaining beef broth and apple cider vinegar to make the rich birria consommé.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for approximately 3 hours or until the beef is fork-tender, achieving the perfect texture for your beef birria tacos.
- Shred the Beef: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot, stirring to coat in the flavorful birria broth.
- Warm the Tortillas: In a separate skillet, warm the corn tortillas over medium heat until pliable, about 30 seconds per side.
- Assemble Tacos: Fill each tortilla with a generous amount of shredded beef, then top with chopped onions and cilantro to taste. These are your delicious beef birria tacos.
- Serve: Ladle some of the birria broth from the pot into small bowls for dipping. Enjoy your tastiest beef birria tacos!
Notes
- For a spicier version, add more chilies or a pinch of cayenne pepper.
- If you don’t have dried chilies, you can substitute with chili powder, using about 2 tablespoons.
- Ensure your corn tortillas are of good quality for the best flavor and texture.
- Leftover birria meat can be stored in the refrigerator for up to 4-5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering and Shredding
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approx.)
- 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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