Birria Tacos Recipe
Two tacos with tender shredded beef braised in adobo, melted cheese, cilantro, onion, lime in corn tortilla
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Ingredients
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Beef Braise
Tacos Assembly
Method
Beef Braise
- 1
Prepare the Chiles
Remove the stems and seeds from the dried guajillo and ancho chiles. Rinse them under warm water to soften slightly.
- 2
Blend the Sauce
In a blender, combine the softened chiles, garlic cloves, cumin, oregano, salt, and black pepper. Add 1 cup of beef broth and blend until smooth.
- 3
Sear the Beef
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the chuck roast with salt and black pepper, then sear it on all sides until browned, about 4-5 minutes per side.
- 4
Braise the Beef
Pour the blended sauce over the seared beef and add the remaining beef broth and bay leaves. Bring to a boil, then reduce heat to low. Cover and let simmer for 3 hours, or until the beef is tender and easily shredded.
- 5
Tacos Assembly
- 6
Warm the Tortillas
In a skillet, heat the corn tortillas over medium heat for about 30 seconds on each side until warm and pliable.
- 7
Assemble the Tacos
On each tortilla, place a generous amount of the shredded beef mixture, followed by a sprinkle of shredded cheese. Top with fresh cilantro and diced onion.
- 8
Serve
Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious birria tacos!