Description
Authentic Birria Tacos featuring tender, slow-simmered beef infused with rich spices and chiles, served on crisp, cheese-filled tortillas dipped in flavorful braising liquid and garnished with fresh onions, cilantro, and lime wedges.
Ingredients
Chile and Meat Components
- 6 dried Guajillo chiles (stemmed and deseeded)
- 4 dried Ancho chiles (stemmed and deseeded; substitute canned chipotles if preferred)
- 3 pounds chuck roast (cut into 4 chunks)
- 1 ½ pounds bone-in short ribs
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 tablespoons vegetable oil (divided)
Vegetables and Aromatics
- 3 vine tomatoes (quartered)
- 1 white onion (quartered)
- 8 cloves garlic (peeled and smashed)
Liquids and Seasonings
- 4 cups low sodium beef broth
- 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 (or lemon juice)
Taco Assembly
- 15 corn tortillas (flour or cassava flour tortillas also work)
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh lime wedges (for serving)
Instructions
- Soak Chiles: Place the Guajillo and Ancho chiles in a bowl filled with near-boiling water and allow them to soak for at least 30 minutes to soften.
- Season Meat: While the chiles soak, season the chuck roast chunks evenly with kosher salt and ground black pepper.
- Sear Meat: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In two batches, sear the chuck roast pieces on all sides until browned, adding more oil if necessary. Transfer seared meat to a plate and set aside.
- Cook Aromatics: In the same pot, add remaining oil, quartered tomatoes, white onion, and smashed garlic cloves. Cook for 2 to 3 minutes until slightly softened and fragrant.
- Deglaze: Pour in the low sodium beef broth to deglaze the pot, scraping up any browned bits from the bottom.
- Combine Ingredients: Drain the soaked chiles and transfer them to the pot along with the bone-in short ribs, ground coriander, ground cumin, dried oregano, chili powder, and the cinnamon stick.
- Simmer Initial Broth: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for 30 minutes to infuse flavors.
- Remove and Refrigerate Liquid: Take out the short ribs and add them to the plate with the seared chuck roast. Skim impurities from the pot’s surface. Remove and discard the cinnamon stick. Transfer about 1 ½ to 2 cups of braising liquid to a separate bowl and refrigerate covered.
- Blend Sauce: Using an immersion blender, blend the remaining pepper and tomato mixture in the pot until smooth.
- Simmer Meat Together: Return the short ribs, seared beef, and any accumulated juices back into the pot. Stir in orange juice, apple cider vinegar, and season with salt and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for at least 3 to 4 hours until meat is tender.
- Shred Meat: Once thoroughly cooked, remove bones from the short ribs and shred all the meat using two forks.
- Prepare Tacos: Remove the reserved braising liquid from the refrigerator. One at a time, dip a tortilla into the liquid, then place it on a preheated skillet over medium heat.
- Assemble Tacos: On half of the tortilla, add 1 to 2 tablespoons of shredded Monterey Jack cheese, 2 to 3 tablespoons of shredded beef, and a sprinkle of chopped onion and cilantro. Fold the tortilla over to close.
- Cook Tacos: Cook the folded tacos for 30 to 45 seconds on each side until the tortilla is crisp and the cheese is melted. Transfer tacos to a serving platter and squeeze fresh lime juice on top.
- Serve and Repeat: Continue the process with remaining tortillas. Serve tacos hot with the reserved braising liquid on the side for dipping.
Notes
- For extra smoky flavor, substitute Ancho chiles with canned chipotles if preferred.
- Using bone-in short ribs enhances the richness and depth of the broth but can be substituted with all chuck roast if preferred.
- Allow at least 3 to 4 hours of simmering time for the meat to become tender and flavorful.
- Leftover birria and broth can be refrigerated for up to 3 days and reheated gently before serving.
- Flour or cassava flour tortillas work as alternatives but traditional corn tortillas provide authentic flavor.
- Adjust chili powder and seasoning to your heat tolerance and taste preference.
