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- Beef and Chiles - 2 lbs beef chuck roast, cut into large pieces - 4 dried guajillo chiles, stems and seeds removed - 2 dried ancho chiles, stems and seeds removed - Aromatics - 4 cloves garlic, peeled - 1 small onion, roughly chopped - Seasonings and Broth - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon salt (to taste) - 4 cups beef broth - 2 bay leaves - Toppings and Tortillas - Corn tortillas (12) - 1 cup chopped fresh cilantro - 1 cup diced onion - Lime wedges, for serving In this recipe, I choose beef chuck roast for its rich flavor. The guajillo and ancho chiles add depth and warmth. Garlic and onion give the dish a fragrant base. Cumin, oregano, and smoked paprika bring out the best in each bite. Don't forget to season with salt! For the broth, I use beef broth to keep it hearty. Bay leaves add a nice touch during cooking. Corn tortillas are perfect for holding the filling. Cilantro and diced onion make fresh toppings, and lime wedges add a zesty kick. Gather all these ingredients, and you’re ready to start cooking. The flavors blend beautifully, making every taco a delight. Enjoy the process of creating this delicious street food staple! {{ingredient_image_1}} Start by toasting the dried guajillo and ancho chiles. Use a dry skillet over medium heat. Toast them for about 1-2 minutes. You want them fragrant but not burnt. Once toasted, take them off the heat. Place the chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes until they soften. After soaking, drain the chiles. Put them in a blender. Add four peeled garlic cloves, one chopped onion, two teaspoons of ground cumin, one teaspoon of dried oregano, one teaspoon of smoked paprika, and about one cup of beef broth. Blend this mixture until it’s smooth and well combined. Next, take your beef chuck roast pieces. Place them in a large bowl. Pour the chile marinade over the beef. Make sure each piece is coated well. Cover the bowl and let it marinate in the fridge. For the best flavor, let it sit for at least two hours or overnight. Now it’s time to cook the beef. In a large pot or Dutch oven, add the marinated beef along with two bay leaves and the rest of the beef broth. Bring this to a simmer over medium heat. Once it simmers, reduce the heat to low, cover the pot, and let it cook for 2-3 hours. The beef should become tender and shred easily. When the beef is done, take it out of the pot. Use two forks to shred it into pieces. Strain the cooking liquid to get rid of any solids. Save this broth, as it will be used for dipping the tacos. To prepare the tacos, heat a skillet over medium-high heat. Dip a corn tortilla in the reserved broth to soften it. Place the tortilla on the skillet. Add a portion of the shredded beef to one side of the tortilla. Fold it over and cook for 1-2 minutes on each side until crispy and golden. Repeat this for the remaining tortillas. Serve the tacos on a platter. Top with chopped fresh cilantro and diced onion. Don’t forget lime wedges and a bowl of the reserved broth for dipping! Marinating overnight is key for great birria tacos. It helps the beef absorb all the flavors. If you only marinate for a few hours, you won’t get the same taste. The longer the beef sits in the marinade, the richer the flavor. Trust me, it's worth the wait! Using the right equipment makes a big difference. A large pot or a Dutch oven works best for cooking the beef. These pots keep the heat even and help the beef cook slowly. This slow cooking breaks down the meat, making it tender. You can also use a slow cooker for an easy option. Just set it and forget it! One mistake most people make is overcooking the beef. Keep an eye on it! If you cook it too long, the meat becomes dry. On the flip side, under-seasoning can dull your tacos' flavor. Always taste your marinade and broth. Adjust the salt and spices to your liking before cooking. These small steps really elevate your dish! Pro Tips Choose the Right Cut: Beef chuck roast is ideal for birria due to its marbling, which ensures a tender and flavorful result after slow cooking. Marinating Time Matters: For maximum flavor, marinate the beef overnight. This allows the spices to penetrate the meat thoroughly. Strain for Clarity: After cooking, strain the broth to remove solids. This results in a cleaner consommé that enhances the dipping experience. Crispy Tortillas: For perfectly crispy tacos, briefly dip the tortillas in the broth before cooking on the skillet, ensuring they are soft yet crisp. {{image_2}} You can easily make vegetarian birria tacos by swapping meat for plant-based options. Use jackfruit or mushrooms as a tasty substitute. Jackfruit has a great texture and absorbs flavors well. Mushrooms add umami and depth. Marinate these options just like you would with meat. Use the same spices to create a rich and savory flavor. While beef is classic for birria tacos, you can try lamb or pork. Lamb offers a unique taste and pairs well with spices. Pork is tender and flavorful, especially when cooked slowly. Both meats can soak up the marinade, giving you that delicious, rich flavor. Adjust cooking time based on the type of meat you choose. Boost the flavor of your birria tacos with extra spices or toppings. Add a pinch of cinnamon or cloves for warmth. Try including fresh herbs like oregano or thyme for a fresh taste. For toppings, consider diced radishes, avocado slices, or a drizzle of crema. Each addition can bring a new layer of flavor to your tacos, making them even more satisfying. To keep your birria tacos fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure the beef and tortillas are separate. This keeps the tortillas from getting soggy. If you have extra broth, store it in a different container. It adds great flavor when you reheat. To reheat, you can use a skillet or microwave. In a skillet, warm the tacos over medium heat. This helps keep them crispy. Add a little broth to the pan if they seem dry. If using a microwave, wrap the tacos in a damp paper towel. This keeps them moist but may soften the tortillas. You can freeze birria tacos for later. Wrap each taco in foil or plastic wrap. Place them in a freezer bag. Be sure to remove as much air as possible. They can last up to three months in the freezer. To thaw, move them to the fridge overnight. Reheat them in a skillet for the best texture. The best cut of beef for birria tacos is beef chuck roast. This cut has a good mix of meat and fat. It cooks well and becomes very tender. Other options include brisket or shank. These cuts also give great flavor and shred easily. Yes, you can make birria tacos in a slow cooker. First, marinate the beef as described in the recipe. Then, place the marinated beef in the slow cooker. Add the broth and bay leaves. Cook on low for about 6 to 8 hours. This method tenderizes the beef and keeps it juicy. You can serve birria tacos with a variety of sides. Try Mexican rice or refried beans. Pickled onions and radishes make great toppings too. For a fresh touch, serve with avocado or a simple salad. Lime wedges are perfect for squeezing on the tacos. To make the dipping broth, strain the cooking liquid after cooking the beef. Remove the solids and set the liquid aside. This broth is rich and full of flavor. You can serve it warm in a small bowl. It’s perfect for dipping your crispy tacos. This blog post detailed how to make tasty birria tacos. We covered essential ingredients, step-by-step cooking, and tips for great flavor. I shared variations like vegetarian options and meat choices for the recipe. Remember, marinating the beef overnight enhances taste. Avoid overcooking to keep everything tender. Whether you make these tacos today or later, enjoy the delicious results!

Birria Tacos Street Style

Delicious and flavorful beef tacos served with a rich broth for dipping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 lbs beef chuck roast, cut into large pieces
  • 4 pieces dried guajillo chiles, stems and seeds removed
  • 2 pieces dried ancho chiles, stems and seeds removed
  • 4 cloves garlic, peeled
  • 1 small onion, roughly chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (to taste)
  • 4 cups beef broth
  • 2 pieces bay leaves
  • 12 pieces corn tortillas
  • 1 cup chopped fresh cilantro
  • 1 cup diced onion
  • to taste pieces lime wedges, for serving

Instructions
 

  • Prepare the Chiles: In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, remove from skillet and place in a bowl. Cover with hot water and let soak for 15-20 minutes until softened.
  • Blend the Marinade: Drain the chiles and add them to a blender along with the garlic, chopped onion, cumin, oregano, smoked paprika, and about 1 cup of the beef broth. Blend until smooth.
  • Marinate the Beef: In a large bowl, add the beef chuck pieces and cover them with the chile marinade. Make sure all pieces are coated. Cover and let marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
  • Cook the Beef: In a large pot or Dutch oven, add the marinated beef along with the bay leaves and the remaining beef broth. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 2-3 hours until the beef is tender and shreds easily.
  • Shred the Beef: Once cooked, remove the beef from the pot and shred it using two forks. Strain the cooking liquid to separate the solids and reserve the broth for dipping (consommé).
  • Prepare the Tacos: Heat a skillet over medium-high heat. Dip a corn tortilla in the reserved broth to soften, then place it on the skillet. Add a portion of shredded beef to one side of the tortilla, then fold it over and cook for 1-2 minutes on each side until crispy and lightly browned. Repeat with remaining tortillas.
  • Serve: To serve, place the tacos on a platter and top with chopped cilantro and diced onion. Serve with lime wedges and a small bowl of the reserved broth for dipping.

Notes

For best flavor, marinate the beef overnight.
Keyword beef, birria, Mexican cuisine, tacos