Juicy Birria Tacos

$- 2 lbs beef chuck roast, cut into large chunks for optimal tenderness - 2 dried guajillo peppers, stems and seeds removed for a mild heat - 2 dried pasilla peppers, stems and seeds removed for depth of flavor - 1 large onion, quartered to enhance sweetness in the sauce - 4 cloves garlic, minced for aromatic richness - 2 teaspoons ground cumin for warmth - 1 teaspoon dried oregano for an herby note - 1 teaspoon smoked paprika to enhance smokiness - Salt and pepper to taste, to enhance flavors - 4 cups beef broth, homemade or low-sodium - 1 tablespoon apple cider vinegar for acidity - 12 small corn tortillas, fresh or store-bought - Chopped fresh cilantro and diced onions for garnish - Fresh cilantro and diced onions add great crunch and flavor - Lime wedges for serving, adding a fresh zest {{ingredient_image_2}} To start, toast the dried guajillo and pasilla peppers. Heat them in a dry skillet over medium heat. Watch them closely for 2-3 minutes. They will darken and smell great. Next, place the toasted peppers in a blender. Add the quartered onion, minced garlic, ground cumin, oregano, smoked paprika, and apple cider vinegar. Pour in 1 cup of beef broth. Blend this mixture until it is smooth. This sauce will be rich and flavorful. Set it aside for later. Now, it's time to sear the meat. Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Sear the meat in batches. Brown each piece for about 4-5 minutes on all sides. This step adds a deep flavor to the dish. Once browned, remove the beef and set it aside. In the same pot, pour in the blended sauce. Let it bubble for 3-4 minutes, stirring often. This helps deepen the flavors. After bubbling, return the seared beef to the pot. Add the remaining beef broth and bring it to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook for about 2-3 hours. This long cooking time makes the meat fork-tender. When the beef is done, take it out and shred it with two forks. Return the shredded beef to the pot, mixing it well with the sauce. This way, every bite is juicy and full of flavor. To get the best texture and flavor from your birria, start with good meat. I recommend beef chuck roast. It's tender and full of flavor. Cut it into large chunks. This helps it cook evenly. Season the beef well with salt and pepper before searing. The browning adds a rich taste. When you make the sauce, toast the guajillo and pasilla peppers. This step brings out their natural flavors. Blend them with onion, garlic, and spices. A smooth sauce makes a big difference. After simmering the beef, shred it finely. This helps the meat soak up the sauce. For the most juicy tacos, use fresh corn tortillas. They hold up well and keep their texture. Heat them on a skillet for about 30 seconds on each side. This makes them soft and pliable, perfect for wrapping around the filling. If you can't find fresh tortillas, choose high-quality store-bought ones. Presentation matters! Serve your birria tacos on a colorful platter. Scatter chopped cilantro and diced onions over the top for a fresh look. Add lime wedges on the side. A squeeze of lime enhances the flavors. Don’t forget to serve small bowls of the reserved broth. This adds an interactive element to the meal. Guests can dip their tacos in the broth for extra flavor. It's a fun way to enjoy every bite! Pro Tips Choose the Right Cut: Opt for beef chuck roast for its marbling and tenderness, ensuring juicy and flavorful tacos. Toast the Peppers: Toasting the dried guajillo and pasilla peppers enhances their flavor profile, making your sauce richer and more aromatic. Let it Simmer: Allow the meat to simmer low and slow for at least 2-3 hours for fork-tender results and maximum flavor absorption. Serve with Broth: Offering a small bowl of reserved broth for dipping elevates the experience, allowing everyone to enjoy the juicy flavors in every bite. {{image_4}} You can switch up the beef for other meats. Pork or chicken are great choices. Pork brings a sweet flavor, while chicken offers a lighter taste. For pork, use a shoulder cut for tenderness. If you choose chicken, boneless thighs work best for juicy meat. Just follow the same cooking steps. You’ll still get delicious birria tacos. Want a spicy kick? You can adjust the heat with different peppers. Try adding dried chiles like arbol or chipotle. They add more heat and a smoky flavor. If you prefer less spice, use more guajillo peppers. You can also remove the seeds from the peppers to tone down the heat. Experiment until you find your perfect balance. If you want a healthier birria, consider some easy swaps. Use lean cuts of meat, like sirloin or chicken breast. For a gluten-free option, check your broth and tortillas. Many brands offer gluten-free tortillas made from corn. You can even add more veggies, like diced bell peppers or zucchini, to the filling. These changes keep the flavor while making it lighter. To store your juicy birria tacos, first let them cool down. Place the leftover meat in an airtight container. For the tortillas, wrap them in foil or keep them in a sealed bag. Make sure to separate the meat from the tortillas to keep them fresh. Store everything in the fridge. They will last for about 3-4 days. This way, you can enjoy them again soon. When you’re ready to eat, reheating is key. For the meat, use a skillet on low heat. Add a splash of beef broth to keep it moist. Stir occasionally until heated through. For the tortillas, warm them in a dry skillet or microwave. This helps maintain their soft texture. Avoid using high heat, as it can make them tough. If you want to save birria for later, freezing works well. Place the shredded meat in a freezer-safe bag. Squeeze out the air and seal it tightly. You can freeze the meat for up to 3 months. For the tortillas, wrap them well in plastic wrap before placing them in a freezer bag. To thaw, move the meat to the fridge overnight. Reheat as mentioned above. Enjoy your delicious tacos anytime! The best meat for birria tacos is beef chuck roast. This cut has good fat content. The fat keeps the meat juicy and tender. You can also use brisket or short ribs for added richness. Remember to cut the meat into large chunks. This helps it cook evenly and stay tender. Yes, you can make birria in a slow cooker. First, sear the meat in a pan. This step adds great flavor. After that, place the seared meat in the slow cooker. Pour the blended sauce over the meat. Cook on low for 6-8 hours. This will make the meat very tender and flavorful. You know the meat is done when it is fork-tender. Test it with a fork; it should shred easily. If it feels tough, let it cook longer. Look for a rich color and a juicy texture. This means the meat absorbed all the flavors well. Birria is a delicious dish made with beef chuck roast and flavorful dried peppers. You learned how to prepare the sauce, sear the meat, and achieve perfect texture. I shared tips on tortillas and serving ideas for a tasty meal. Feel free to tweak the recipe with different proteins or spice levels. Storing leftovers properly preserves taste, so don’t forget those steps. Enjoy making birria, whether for a gathering or a cozy night in!$

Delicious and tender beef tacos served with a flavorful broth for dipping.

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Course Main Course

Cuisine Mexican

Servings 12

Calories 250 kcal

Ingredients

2 lbs beef chuck roast, cut into large chunks
2 dried guajillo peppers, stems and seeds removed
2 dried pasilla peppers, stems and seeds removed
1 large onion, quartered
4 cloves garlic, minced
4 cups beef broth
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 tablespoon apple cider vinegar
to taste salt and pepper
12 small corn tortillas
to taste chopped fresh cilantro for garnish
to taste diced onions for garnish
to taste lime wedges for serving

Instructions

Prepare the Sauce: Begin by toasting the guajillo and pasilla peppers in a dry skillet over medium heat. Keep an eye on them for about 2-3 minutes until they release their aroma and darken slightly. Transfer them to a blender.
Blend the Sauce: To the blender with the peppers, add the quartered onion, minced garlic, ground cumin, dried oregano, smoked paprika, apple cider vinegar, and 1 cup of beef broth. Blend the mixture until it is silky smooth and free of lumps. Set the flavorful sauce aside.
Sear the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Generously season the beef chunks with salt and pepper. Working in batches, sear the beef until it is beautifully browned on all sides—about 4-5 minutes per batch. Remove the beef from the pot and set aside.
Simmer: In the same pot, pour in the blended sauce and let it bubble for 3-4 minutes while stirring frequently to deepen the flavors. Return the seared beef to the pot, pour in the remaining beef broth, and let everything come to a gentle simmer. Cover the pot and reduce the heat to low, allowing it to cook for about 2-3 hours, or until the meat is fork-tender and easily shreds.
Shred the Beef: After the beef is cooked to perfection, take it out of the pot and shred it finely using two forks. Once shredded, return it to the pot and stir well, ensuring the beef absorbs all the juicy flavors.
Prepare the Tacos: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side, or until they are soft and pliable. Fill each tortilla generously with the succulent birria, topping with fresh chopped cilantro and diced onions for added crunch and flavor.
Serve: Present the tacos with lime wedges on the side for a zesty squeeze, and serve with small bowls of the reserved broth for dipping, making each bite an interactive experience.

Notes

Serve with lime wedges and extra broth for dipping.

Keyword beef, birria, Mexican cuisine, tacos