Taco De Birria Recipe

Birria Preparation

1. 1

   Prepare the Chilies

   Remove the stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Soak the toasted chilies in hot water for about 20 minutes until softened.

2. 2

   Make the Marinade

   In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, salt, and pepper. Blend until smooth, adding a little water if necessary to make a paste.

3. 3

   Cook the Meat

   In a large pot, add the beef chuck roast and pour the marinade over it. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for about 2-3 hours until the meat is tender and shreds easily.

4. 4

   Prepare the Tacos

   Once the birria is cooked, shred the meat and reserve the broth. Heat a skillet over medium-high heat. Dip the corn tortillas in the birria broth, then place in the skillet. Add shredded birria and cheese on one half of the tortilla, fold it over, and cook until crispy and the cheese is melted.

5. 5

   Serve

   Serve the tacos with a small bowl of the reserved birria broth on the side for dipping.