Birria Beef Tacos
Savory and tender Birria Beef Tacos bursting with rich, spiced flavors, perfect for a satisfying Mexican-inspired meal. Served with a flavorful consommé for dipping, these tacos are a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 5 dried guajillo chiles, seeded
- 3 dried ancho chiles, seeded
- 2 dried pasilla chiles, seeded
- 4 cloves garlic
- 1 white onion, quartered
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 bay leaves
- 1 tbsp apple cider vinegar
- 4 cups beef broth
- Salt and pepper, to taste
- Corn tortillas
- Chopped white onion and fresh cilantro, for garnish
- Lime wedges, for serving
- Vegetable oil, for frying
Instructions
- Toast the dried chiles in a dry skillet over medium heat until fragrant, about 2 minutes; then soak them in hot water for 15 minutes.
- In a blender, combine soaked chiles, garlic, onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, and a bit of soaking water; blend until smooth.
- Season beef chunks with salt and pepper, then place in a large pot or slow cooker.
- Pour the chile sauce over the beef, add bay leaves and beef broth.
- Simmer on low heat for 3-4 hours or until the beef is tender and shreds easily.
- Remove beef and shred it with forks; strain the cooking liquid and reserve as consommé.
- Heat a skillet with a little oil; dip corn tortillas briefly in the consommé and fry until crisp.
- Fill tortillas with shredded beef, top with chopped onion and cilantro.
- Serve tacos with a small bowl of consommé and lime wedges on the side for dipping and squeezing.
Notes
For an extra crispy finish, double dip the tortillas in the consommé before frying, and serve with pickled onions for added tang.
Find it online: https://auntyspices.com/birria-beef-tacos/