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Birria Tacos

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Delicious and tender Birria Tacos, filled with rich, smoky meat, served in warm corn tortillas with fresh toppings.

Ingredients

Scale
  • 2 lbs beef chuck roast
  • 2 lbs lamb or goat meat
  • 4 dried guajillo peppers
  • 2 dried ancho peppers
  • 1 onion
  • 4 cloves garlic
  • 2 tsp cumin
  • 2 tsp oregano
  • 4 cups beef broth
  • Salt and pepper to taste
  • Corn tortillas
  • Chopped onions
  • Cilantro
  • Lime wedges

Instructions

  1. Toast the dried guajillo and ancho peppers in a dry skillet until fragrant. Remove the stems and seeds.
  2. Blend the toasted peppers with onion, garlic, cumin, oregano, and some beef broth until smooth.
  3. Sear the beef and lamb in a large pot over medium-high heat until browned.
  4. Combine the blended pepper sauce over the meat and add the rest of the beef broth. Season with salt and pepper.
  5. Simmer on low for about 180 minutes or until the meat is tender.
  6. Shred the meat and serve it in warm corn tortillas, garnishing with chopped onions, cilantro, and a squeeze of fresh lime.

Notes

Leftover Birria can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, place it in a freezer-safe container for up to 3 months. Just thaw in the refrigerator overnight before reheating.

Nutrition

Find it online: https://cookingwithmayaa.com/birria-tacos-2/

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