If you’re looking for a taco recipe that packs a flavor punch, look no further than these birria tacos. They’re not just your average tacos; they’re a delightful blend of tender, slow-cooked meat and rich spices, tucked into a warm tortilla. This recipe is perfect for taco night or any gathering where you want to impress your friends and family with something truly special.
Birria tacos have taken the culinary world by storm, and for good reason. The process of making them may take some time, but the end result is a mouthwatering experience that combines juicy, seasoned meat with the satisfying crunch of a fried tortilla. And the dipping broth, or consomé, adds an extra layer of deliciousness that you’ll want to savor with every bite.
The Ultimate Birria Tacos
These birria tacos are a perfect blend of savory, spicy, and slightly tangy flavors, showcasing tender meat that melts in your mouth. The tortillas are crispy on the outside, soft on the inside, and when dipped into the flavorful consomé, they become a culinary treat that you won’t forget.
Ingredients
- 2 lbs beef chuck roast or lamb, cut into chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cloves garlic
- 1 onion, chopped
- 1 cup beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Chiles: Boil the guajillo and ancho chiles in water for about 15 minutes until softened. Drain and transfer to a blender.
- Make the Marinade: Add garlic, onion, beef broth, cumin, oregano, bay leaf, and salt to the blender with the chiles. Blend until smooth.
- Marinate the Meat: Place the beef chunks in a large bowl and pour the blended marinade over the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
- Cook the Meat: In a large pot or Dutch oven, add the marinated meat and any remaining marinade. Cover with water and simmer on low heat for about 3 hours until the meat is tender.
- Shred the Meat: Once cooked, remove the meat from the pot, shred it with two forks, and return it to the pot with the broth.
- Prepare the Tacos: Heat a skillet over medium heat. Dip each corn tortilla in the broth, then place it on the skillet. Add a portion of shredded meat and fold the tortilla in half; cook until crispy and golden.
- Serve: Garnish with chopped onions and cilantro. Serve with lime wedges and a side of the dipping broth (consomé) for added flavor.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
Nutrition Information
- Servings: 6 tacos
- Calories: 300kcal
- Fat: 18g
- Protein: 25g
- Carbohydrates: 20g
