Ingredients
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2-3 lbs (1kg), cut into chunks Beef chuck roast or goat meatFor the Birria
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5-6 Dried guajillo chiliesFor the Birria
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2-3 Dried ancho chiliesFor the Birria
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1, chopped Medium OnionFor the Birria
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4-5 cloves, minced GarlicFor the Birria
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1 tablespoon Ground cuminFor the Birria
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1 tablespoon Dried OreganoFor the Birria
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1 tablespoon Smoked paprikaFor the Birria
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1 teaspoon Ground clovesFor the Birria
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1 teaspoon Ground cinnamonFor the Birria
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Salt and pepper to tasteFor the Birria
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4 cups Beef broth or waterFor the Birria
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2 Bay leavesFor the Birria
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1 tablespoon Vegetable OilFor the Birria
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Corn tortillasFor the Tacos
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For garnish Diced onion and cilantroFor the Tacos
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Lime wedgesFor the Tacos
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(optional) Salsa or hot sauceFor the Tacos
Directions
- Prepare the Chilies:
- Remove the stems and seeds from the dried chilies.
- Toast them in a dry skillet over medium heat for a few seconds on each side until they become fragrant. Be careful not to burn them.
- Soak the toasted chilies in hot water for about 15-20 minutes until they become soft.
- Make the Birria Sauce:
- In a blender, combine the soaked chilies, chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, ground cloves, ground cinnamon, salt, and pepper.
- Blend until you have a smooth paste. You may need to add some of the soaking liquid to help the blending process.
- Cook the Birria:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Brown the meat in the pot for a few minutes on each side until it develops a nice crust.
- Add the blended chili mixture to the pot and stir to coat the meat.
- Pour in the beef broth or water, add the bay leaves, and bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the birria simmer for 2-3 hours, or until the meat is tender and the flavors have melded together. You can also use a slow cooker for this step.
- Prepare the Tacos:
- Once the meat is tender, remove it from the pot and shred it using two forks.
- Heat a skillet over medium heat and warm the corn tortillas on both sides until they are soft and pliable.
- Fill each tortilla with a portion of the shredded birria meat.
- Fold the tortillas over to form tacos.
- Serve:
- Garnish the birria tacos with diced onion, cilantro, and a squeeze of lime juice.
- Serve with salsa or hot sauce on the side, if desired.
Enjoy your delicious birria tacos! They are perfect for any occasion, especially when served with a warm consommé for dipping.
