Birria Tacos Recipe

Cooking Instructions

1. 1

   Prepare the Chiles

   Remove stems and seeds from the dried guajillo and ancho chiles. Soak the chiles in hot water for about 15 minutes until softened.

2. 2

   Make the Marinade

   In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, and some salt. Blend until smooth, adding a bit of the soaking water if necessary.

3. 3

   Cook the Meat

   In a large pot or Dutch oven, add the chuck roast or brisket along with the beef broth, bay leaves, and the blended marinade. Bring to a boil, then reduce heat and simmer for about 2.5 to 3 hours, until the meat is tender.

4. 4

   Shred the Meat

   Once the meat is cooked, remove it from the pot, shred it using two forks, and return it to the pot to soak in the broth.

5. 5

   Prepare the Tacos

   Heat the corn tortillas in a skillet until warm. Fill each tortilla with shredded meat and top with chopped onion and cilantro.

6. 6

   Serve

   Serve the tacos with lime wedges on the side for squeezing over the top.