Name: Birria Tacos Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast; 6 dried guajillo chiles; 1 medium onion, chopped; 4 garlic cloves; 2 cups low-sodium chicken broth; ¼ cup freshly squeezed lime juice; Salt and pepper to taste; Corn tortillas; Fresh cilantro, chopped (optional garnish); Chopped onions (optional garnish)

Description

These authentic Birria Tacos feature tender, slow-simmered beef chuck roast in a rich, flavorful guajillo chile sauce, served in warm corn tortillas with fresh garnishes. Perfect for a delicious Mexican-inspired meal, these tacos bring bold spices and a melt-in-your-mouth texture that will satisfy any taco lover.

Ingredients

Scale

Meat

3 lbs beef chuck roast

Sauce

6 dried guajillo chiles
1 medium onion, chopped
4 garlic cloves
2 cups low-sodium chicken broth
¼ cup freshly squeezed lime juice
Salt and pepper to taste

For Serving

Corn tortillas
Fresh cilantro, chopped (optional garnish)
Chopped onions (optional garnish)

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Instructions

Soften chiles: Soak the dried guajillo chiles in hot water for 15 minutes, or until they become soft and pliable, making them easier to blend for the sauce.
Prepare sauce: In a blender, combine the soaked chiles, chopped onion, garlic cloves, freshly squeezed lime juice, and low-sodium chicken broth. Blend until the mixture is smooth and well combined, creating a rich marinade and cooking liquid.
Sear beef: Heat oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until it develops a golden-brown crust which helps lock in the juices and deepen flavor.
Simmer beef: Transfer the seared beef to a heavy pot or Dutch oven, pour the blended chile sauce over the meat, cover with a lid, and simmer gently over low heat for about 3 hours. Cook until the beef is very tender and can be easily shredded.
Shred beef: Remove the beef from the pot and shred it finely using two forks, mixing it with some of the cooking sauce to keep it moist and flavorful.
Assemble tacos: Warm corn tortillas on a dry skillet until pliable and slightly toasted. Fill each tortilla with shredded beef and garnish with freshly chopped cilantro and onions if desired. Serve hot.

Notes

For extra flavor, marinate the beef in the blended sauce for a few hours before searing.
Adjust the number of chiles to control the spice level to your preference.
Leftover meat can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Try serving with a side of consommé made from the strained cooking liquid for authentic dipping.