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Ingredients
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For the Birria
For the Pickled Onion
For the Tacos
Method
For the Birria
- 1
Prepare the Meat
Cut the chuck roast and lamb shank (if using) into large chunks. Season with salt and black pepper.
- 2
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. Toast the chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant.
- 3
- 4
Cook the Birria
In a large pot, add the seasoned meat, bay leaves, blended sauce, and remaining beef broth. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the meat is tender.
- 5
For the Pickled Onion
- 6
- 7
Prepare the Pickling Liquid
In a small saucepan, combine apple cider vinegar, sugar, salt, and water. Heat until the sugar and salt dissolve.
- 8
Pickle the Onion
Pour the pickling liquid over the sliced onions. Let it sit for at least 30 minutes or refrigerate for a few hours for deeper flavor.
For the Tacos
- 9
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 10
Assemble the Tacos
Fill each tortilla with shredded birria meat, top with pickled onions, and sprinkle fresh cilantro.
- 11
Serve
Serve the tacos with lime wedges on the side for squeezing over the top.