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Birria Tacos

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Deliciously tender Birria Tacos served with a rich broth, perfect for chilly evenings and family gatherings.

Ingredients

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  • 2 lbs beef chuck roast
  • 2 lbs lamb shoulder or shank
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • Salt and pepper to taste
  • Corn tortillas
  • Chopped onions and cilantro for serving
  • Lime wedges

Instructions

  1. Prepare the Chiles: Remove the stems and seeds from the dried chiles and soak them in hot water for 15-20 minutes until they’re softened.
  2. Blend the Sauce: In a blender, combine the soaked chiles, chopped onion, minced garlic, beef broth, cumin, oregano, salt, and pepper. Blend until the mixture is smooth and velvety.
  3. Sear the Meat: In a large pot over medium heat, sear the beef and lamb until browned on all sides.
  4. Combine and Simmer: Pour the blended sauce over the seared meat in the pot. Bring it to a gentle simmer.
  5. Slow Cook to Perfection: Cover the pot and reduce the heat to low. Let it cook for 180-240 minutes, or until the meat is fork-tender.
  6. Assemble Your Tacos: Shred the tender meat into bite-sized pieces and serve on warm corn tortillas topped with onions, cilantro, and lime.

Notes

For spice, add jalapeño or cayenne to the sauce. Store leftovers in airtight containers and consume within 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/birria-tacos-8/

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