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Birria Tacos

Birria Tacos
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Birria Tacos are a classic Mexican dish featuring richly marinated, slow-cooked beef or goat meat infused with a smoky blend of guajillo and ancho chilies, aromatics, and spices. Served in corn tortillas and dipped into a flavorful consommé, they offer a perfect harmony of tender meat, spicy broth, and fresh garnishes, making them an irresistible comfort food favorite.

Ingredients

Scale

Meat

  • 3 lbs beef chuck or goat meat

Dried Chilies

  • 4 dried guajillo chilies
  • 3 dried ancho chilies

Spices & Herbs

  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 4 whole cloves
  • 2 bay leaves

Vegetables & Aromatics

  • 4 garlic cloves
  • 1 large onion, quartered

Other Ingredients

  • 1/4 cup white vinegar
  • 4 cups beef or chicken broth
  • 12 corn tortillas

Instructions

  1. Prepare the Chilies: Remove stems and seeds from dried guajillo and ancho chilies, then soak them in hot water for about 20 minutes until softened; this softens the skins and releases their flavors for blending.
  2. Make the Marinade: Blend soaked chilies with garlic, onion, white vinegar, cumin, oregano, cloves, and some of the soaking water to create a rich, deeply flavored marinade that will infuse the meat with authentic tastes.
  3. Marinate the Meat: Coat your beef or choice of meat generously with the marinade, then cover and refrigerate for at least 4 hours or overnight for the best flavor absorption.
  4. Slow Cook the Meat: Transfer marinated meat and any remaining marinade into a pot, add bay leaves and broth, then simmer gently for several hours until the meat becomes tender enough to shred easily.
  5. Prepare the Tortillas and Assemble: Lightly dip corn tortillas in the meat’s cooking broth, then place shredded meat inside, fold, and pan-fry until the tortillas crisp up slightly and the edges turn golden brown.
  6. Serve with Consommé: Pour some of the flavorful broth into small bowls for dipping your crispy, juicy Birria Tacos, enhancing every bite with warmth and moisture.

Notes

  • Toast Chilies Lightly: Gently toast dried chilies before soaking to deepen their smoky flavor without burning them.
  • Use a Heavy Pot: Cook the meat in a heavy-bottomed pot or Dutch oven to maintain steady heat and tenderize evenly.
  • Reserve the Broth: Don’t throw away the cooking liquid—strain it and use it for dipping or extra sauce.
  • Warm Tortillas Properly: Heat tortillas on a dry skillet or directly over a flame to improve their texture before assembling.
  • Garnish Freshly: Add chopped onions, cilantro, and a squeeze of lime just before serving for bright, fresh notes.

Nutrition

Keywords: Birria Tacos, Mexican, slow-cooked beef, consommé, spicy broth, guajillo chilies, ancho chilies, comfort food

Find it online: https://lillysplate.com/birria-tacos/