Birria Tacos
Birria Tacos are a delicious Mexican dish made with tender beef and flavorful spices, served inside warm corn tortillas.
Ingredients
Beef and Spices
- 2 lb beef chuck roast (cut into chunks)
- 1 tbsp grapeseed oil
- 7 dried ancho chilies (trimmed and de-seeded)
- 5 dried guajillo chilies (trimmed and de-seeded)
- 4 dried chilies de arbor (trimmed and de-seeded)
- 1 Onion (peeled and halved)
- 6 garlic cloves
- 4 tomatoes (on the vine)
- 1 tbsp black peppercorns
- 1/2 stick cinnamon stick
- 1 tbsp Mexican oregano
- 4 cups beef stock
- 2 tbsp Bayou City Garlic Pepper
- Salt and pepper (to taste)
Toppings and Tortillas
- Cilantro (for garnish)
- Onion (minced, for topping)
- Lime (for topping)
- Corn tortillas
- Oaxaca cheese (or your favorite cheese)
Instructions
Preparation
- Start by heating the grapeseed oil in a large pot.
- Add the beef chunks and brown them on all sides.
- Soak the dried ancho, guajillo, and chilies de arbor in hot water for about 15 minutes until they are soft.
- In a blender, combine the soaked chilies, onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano with some of the beef stock. Blend until smooth.
- Pour the blended mixture back into the pot with the beef. Add the remaining beef stock, Bayou City Garlic Pepper, and salt and pepper to taste.
Cooking
- Cover the pot and let it simmer on low heat for about 2 to 3 hours, or until the beef is tender and easily shredded.
- Shred the beef and serve it in warm corn tortillas.
- Top with minced onions, cilantro, and cheese.
Notes
Make sure to soak the chilies well for the best flavor. You can adjust the spices to make it milder or spicier according to your taste. Use fresh corn tortillas for the best texture and flavor. Refrigerate any leftover broth and use it for soups or stews later. You can try different meats like lamb or goat for a unique twist on the classic recipe. Additionally, you can experiment with various cheeses or toppings to suit your taste.