Birria (beef) Tacos Recipe

Directions

1. 1

   Prepare the Chiles

   Start by removing the stems and seeds from the guajillo, ancho, and chipotle chiles. Rinse them under warm water to remove any dust or residue.

2. 2

   Make the Marinade

   In a skillet over medium heat, lightly toast the chiles for about 2-3 minutes until fragrant. Transfer them to a blender along with garlic cloves, onion, cumin powder, oregano, and a pinch of salt and pepper. Add 1 cup of beef broth and blend until smooth.

3. 3

   Marinate the Beef

   Cut the beef chuck roast into large chunks and place it in a large bowl or zip-top bag. Pour the blended marinade over the beef, ensuring it’s well-coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.

4. 4

   Cook the Beef

   In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated beef and sear on all sides until browned, about 5-7 minutes. Remove the beef and set aside.

5. 5

   Simmer the Beef

   In the same pot, add the remaining beef broth along with bay leaves. Return the beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the beef is tender and shreds easily.

6. 6

   Shred the Beef

   Remove the beef from the pot and let it cool slightly before shredding it with two forks. Discard any excess fat.

7. 7

   Prepare the Tacos

   Heat a skillet over medium heat. Dip each corn tortilla briefly in the beef broth (or the cooking liquid) to soften them. Fill each tortilla with shredded beef, and top with chopped cilantro and a squeeze of lime.

8. 8

   Serve

   Serve the tacos immediately with extra lime wedges on the side and a bowl of the broth for dipping.