Birria Tacos Recipe

Cooking Instructions

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. Then, soak them in hot water for 15 minutes until softened.

2. 2

   Make the Sauce

   In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, bay leaves, and a cup of beef broth. Blend until smooth.

3. 3

   Cook the Meat

   In a large pot or Dutch oven, place the beef chuck roast and pour the blended sauce over it. Add the remaining beef broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 2-3 hours until the meat is tender.

4. 4

   Shred the Meat

   Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot to soak up the juices.

5. 5

   Prepare the Tacos

   Warm the corn tortillas in a skillet. Fill each tortilla with the birria meat and serve with a side of the broth for dipping.