Birria Tacos Recipe

Birria Tacos Directions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for about 2-3 minutes until fragrant.

2. 2

   Blend the Marinade

   In a blender, combine the toasted chiles, garlic, onion, cumin, oregano, salt, and pepper. Add a cup of beef broth and blend until smooth.

3. 3

   Marinate the Beef

   Cut the chuck roast into large chunks and transfer to a large bowl. Pour the marinade over the beef, cover, and refrigerate for at least 2 hours, preferably overnight.

4. 4

   Cook the Beef

   In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Brown the marinated beef on all sides. Once browned, add the remaining beef broth, cover, and simmer on low heat for about 3 hours until the beef is tender.

5. 5

   Shred the Beef

   Remove the beef from the pot and shred it with two forks. Strain the cooking liquid to separate the consommé.

6. 6

   Prepare the Tacos

   Heat the corn tortillas in a skillet or on a griddle. Fill each tortilla with shredded beef, Chihuahua cheese, and Oaxacan cheese. Fold and grill until the cheese melts.

7. 7

   Serve

   Serve the tacos hot with chopped cilantro, onion, lime wedges, and a small bowl of the birria consommé for dipping.

8. 8

   Make the Chile de Arbol Salsa

   In a dry skillet, toast the chile de arbol until fragrant. Blend with garlic, salt, and a bit of water to create a salsa.