Birria Tacos Recipe Authentic - A Mexican Dish
Birria originates from Jalisco, Mexico, where it was traditionally made with goat meat. Birria tacos are a delicious and flavorful Mexican dish made with slow-cooked, tender meat. Meat options can be goat, beef, or lamb. Everything is marinated in a blend of dried chilies, spices, and herbs.
Ingredients
For the Birria:
- 3 lbs beef chuck roast cut into large chunks
- 2 dried guajillo chilies
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- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 onion quartered
- 4 cloves garlic
- 2 tomatoes chopped
- 2 cups beef broth
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the Tacos:
- 1 cup shredded Oaxaca or mozzarella cheese
- Fresh cilantro chopped
- 1 onion finely chopped
- Lime wedge
Instructions
- Prepare the Chilies: Remove stems and seeds from dried chilies.
- Soak the Chilies: Place chilies in a bowl, cover with hot water, and soak for 15 minutes.
- Blend the Sauce: Drain chilies and blend with tomatoes, onion, garlic, cumin, oregano, salt, and pepper until smooth.
- Sear the Meat: Heat oil in a large pot over medium-high heat. Sear beef chunks until browned on all sides.
- Combine and Cook: Pour the blended sauce over the beef. Add beef broth, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for about 3 hours until meat is tender.
- Shred the Meat: Remove beef from the pot, shred with forks, and return to the sauce.
- Prepare the Tacos: Heat a skillet over medium heat. Dip tortillas into the birria sauce, place on the skillet, and sprinkle with cheese. Add shredded meat, fold the tortilla, and cook until crispy.
- Serve: Garnish tacos with chopped cilantro and onions. Serve with lime wedges and a side of the birria broth for dipping.
Notes
- For an authentic flavor, use a combination of dried chilies as listed.
- Adjust the spice level by adding or reducing the number of chilies.
- Leftover birria can be refrigerated and used within 3 days.