Authentic Birria Tacos Recipe

• servings: 6 servings
• active time: 30 minutes
• total time: 4 hours 30 minutes

Ingredients

3 lbs beef chuck roast, cut into large chunks

4 dried guajillo chilies

2 dried ancho chilies

2 dried pasilla chilies

1 white onion, divided

6 garlic cloves

1 tbsp whole cumin seeds

1 tsp dried oregano

1/2 tsp ground cloves

2 bay leaves

1 cinnamon stick

1/4 cup apple cider vinegar

4 cups beef broth, divided

2 tbsp vegetable oil

Salt to taste

18 corn tortillas

1 cup chopped fresh cilantro

2 limes, cut into wedges

Directions

Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Remove seeds and stems, then soak in hot water for 15 minutes.

In the same skillet, toast cumin seeds until fragrant, about 1 minute.

Drain the chilies and add to a blender with toasted cumin, half the onion, garlic, oregano, cloves, 1 cup of beef broth, and vinegar. Blend until smooth to create the chili paste.

In a large bowl, coat the beef chunks with the chili paste. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Heat oil in a large pot over medium-high heat. Add the marinated beef and brown on all sides, about 5 minutes.

Pour in the remaining beef broth, add bay leaves and cinnamon stick. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours until the beef is tender and easily shreds.

Remove the beef from the pot and shred it using two forks. Strain the cooking liquid and skim off excess fat.

To serve, dip each tortilla in the skimmed cooking liquid (consommé) and fry in a hot skillet until crispy, about 30 seconds per side.

Fill each tortilla with shredded beef, top with chopped onion and cilantro.

Serve tacos with lime wedges and a small bowl of consommé for dipping.

Nutrition

• Serving Size: 3 Birria Tacos
• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 580mg
• Total Carbohydrate: 30g
• Dietary Fiber: 4g
• Total Sugars: 2g
• Protein: 35g