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- 2 lbs beef chuck roast, cut into large chunks - 2 dried guajillo peppers, stems and seeds removed - 2 dried pasilla peppers, stems and seeds removed - 1 onion, quartered - 4 cloves garlic, minced For Juicy Birria Tacos, the meat is key. I use beef chuck roast. It has great flavor and becomes tender when cooked. The dried guajillo and pasilla peppers add depth. Remove the stems and seeds for a smoother sauce. Onion and garlic bring a nice aroma and richness to the dish. - 2 teaspoons cumin powder - 1 teaspoon dried oregano - 1 teaspoon paprika - 1 tablespoon apple cider vinegar - Salt and pepper to taste Cumin powder gives warmth and earthiness. Dried oregano adds a hint of herbal notes. Paprika brings color and a slight sweetness. Apple cider vinegar balances the richness of the meat. Season with salt and pepper to enhance all the flavors. - 12 small corn tortillas - Chopped cilantro and diced onions for garnish - Lime wedges for serving Corn tortillas hold the juicy filling well. They also add a lovely texture. Garnish with chopped cilantro and diced onions for freshness. Lime wedges are a must for squeezing on top. They brighten the dish and add zing. {{ingredient_image_1}} To start, we need to make the sauce. First, toast the guajillo and pasilla peppers. Use a dry skillet over medium heat. Toast them for about 2-3 minutes. You want them fragrant but not burned. Next, remove the peppers and place them in a blender. Add the quartered onion and minced garlic. Then, add cumin, oregano, paprika, apple cider vinegar, and one cup of beef broth. Blend until smooth, and set it aside. This sauce gives the tacos their flavor. Now, let’s cook the beef. Heat a tablespoon of oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef in batches. Brown all sides for the best taste. Remove the beef and set it aside. In the same pot, pour in the blended sauce. Cook it for 3-4 minutes while stirring often. After that, add the seared beef back in. Pour in the rest of the beef broth and bring it to a simmer. Cover the pot and cook on low heat for about 2-3 hours. You want the meat to be tender and easy to shred. When the beef is done, take it out and shred it with two forks. Return the shredded beef to the pot and mix it with the juices. Now, let’s prepare the tacos. Heat a dry skillet over medium heat. Toast each tortilla for about 30 seconds on each side. This gives them a nice texture. Fill each tortilla with the juicy birria. Top with chopped cilantro and diced onions. Serve with lime wedges on the side for extra flavor. Enjoy your delicious birria tacos! Choosing the right broth is key. A rich beef broth makes the tacos tasty. It adds depth to the sauce and meat. You can use homemade broth for the best flavor. If you prefer, store-bought works too. Adjusting seasoning can enhance your dish. Taste as you go. Add salt or pepper until it suits your taste. To make your meat tender and juicy, sear it well. Browning the beef adds flavor to your tacos. Cook the meat low and slow for the best results. This helps the fibers break down. For tortillas, heat them just right. Toast them lightly to keep them firm. Avoid soggy tortillas by filling them just before serving. Serve your tacos with lime wedges. They add a fresh zing. For a colorful dish, use chopped cilantro and diced onions. These garnishes give your tacos a nice look. You can also serve with a small bowl of broth. This is great for dipping. It adds to the experience and flavor! Pro Tips Quality Meat Matters: Choose a well-marbled beef chuck roast for the best flavor and tenderness. Soak the Peppers: For a smoother sauce, soak the dried peppers in hot water for 10-15 minutes before blending. Don’t Rush the Simmer: Allowing the meat to simmer slowly helps develop deeper flavors and ensures it becomes fork-tender. Customize Your Toppings: Experiment with different garnishes like avocado, radishes, or crumbled queso fresco for added flavor. {{image_2}} You can switch the beef for chicken or pork. Both options work well. Chicken will cook faster, so adjust your time. Pork adds a nice richness to the dish. For a vegetarian take, try jackfruit or mushrooms. Jackfruit shreds like meat and soaks up flavors well. Mushrooms add a savory depth that many enjoy. To make your birria even more exciting, play with spices. Add different spices or extra chilies for heat. You can include cayenne or even a touch of cinnamon. For a smoky flavor, use chipotle peppers in your sauce. They bring a warm, rich taste that enhances the dish. Get creative with taco styles! Make mini taco bites for appetizers. These tiny tacos are perfect for parties. You can also try a birria quesadilla twist. Just fill a tortilla with cheese and birria, then grill it. This twist adds a cheesy, melty goodness that everyone will love. To keep your Juicy Birria Tacos fresh, store leftovers in an airtight container. This helps lock in moisture and flavor. Place the shredded beef in the same broth you cooked it in. This prevents the meat from drying out. Store your tacos and broth in separate containers. For tortillas, wrap them in a clean cloth or foil. This keeps them soft and fresh for a few days. To freeze cooked birria, let it cool first. Then, place the beef and broth in freezer-safe bags. Squeeze out as much air as you can before sealing. This prevents freezer burn. When you want to eat it, thaw in the fridge overnight. Reheat on the stove over low heat. Stir often to keep the texture nice and juicy. You can add a splash of beef broth if needed. You can turn leftover birria into new meals. Shred the meat and add it to soups for extra flavor. Make a delicious birria soup by mixing it with broth and veggies. You can also create enchiladas. Just fill tortillas with birria, roll them up, and cover with sauce and cheese. Bake until golden. These ideas make your leftovers fun and tasty! Birria tacos are a Mexican dish that hails from the state of Jalisco. This dish features tender, spiced meat, usually beef. Birria means “a savory stew,” and it has deep roots in Mexican culture. People often serve it during special events and holidays. The rich flavors come from a mix of spices and chilies. Yes, you can make Birria tacos ahead of time. Start by cooking the birria meat and sauce in advance. Once cooked, let it cool down before storing it. You can keep it in the fridge for about three to four days. To reheat, warm it on the stove or in the microwave. Make sure to add a bit of broth to keep it juicy. You can serve several delicious sides with birria tacos. Here are some great options: - Mexican rice: A perfect complement to the tacos. - Refried beans: Adds creaminess to your meal. - Corn salad: Offers a fresh crunch. - Pickled onions: Adds tangy flavor. - Salsas: Choose your favorite for some heat. For drinks, consider serving: - Horchata: A sweet rice drink. - Mexican soda: A fun and fizzy option. You can easily spice up your birria tacos with a few tasty toppings. Here are some great suggestions: - Chopped cilantro: Adds freshness. - Diced onions: Brings a nice crunch. - Avocado slices: Adds creaminess to each bite. - Hot sauce: For those who love heat. - Lime juice: A squeeze adds bright flavor. Feel free to experiment with different sauces and toppings to make your tacos even more special! Making juicy birria tacos involves key ingredients like beef chuck roast, guajillo peppers, and spices. You learned how to prepare the sauce, cook the beef, and assemble tasty tacos. We discussed tips for perfecting flavor and enhancing texture, plus storage methods for leftovers. In closing, take these steps and tips to create your own delicious birria tacos. Enjoy experimenting with variations and serving them with traditional sides. Your efforts will surely impress everyone who tries them. Happy cooking!

Juicy Birria Tacos

Delicious and flavorful tacos filled with tender shredded beef and served with a rich broth.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 12
Calories 300 kcal

Ingredients
  

  • 2 lbs beef chuck roast, cut into large chunks
  • 2 pieces dried guajillo peppers, stems and seeds removed
  • 2 pieces dried pasilla peppers, stems and seeds removed
  • 1 piece onion, quartered
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 teaspoons cumin powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 tablespoon apple cider vinegar
  • to taste salt and pepper
  • 12 pieces small corn tortillas
  • for garnish chopped cilantro and diced onions
  • for serving lime wedges

Instructions
 

  • Prepare the Sauce: In a dry skillet over medium heat, toast the guajillo and pasilla peppers for about 2-3 minutes until they’re fragrant. Remove and place them in a blender.
  • Blend the Sauce: Add the quartered onion, minced garlic, cumin, oregano, paprika, apple cider vinegar, and 1 cup of beef broth to the blender with the toasted peppers. Blend until smooth and set aside.
  • Sear the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
  • Simmer: In the same pot, pour in the blended sauce and cook for 3-4 minutes, stirring frequently. Add the seared beef back into the pot, pour in the remaining beef broth, and bring to a simmer. Cover and cook on low heat for approximately 2-3 hours, or until the meat is tender and shreds easily with a fork.
  • Shred the Beef: Once the beef is cooked, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and mix it well with the juices.
  • Prepare the Tacos: Heat a dry skillet over medium heat. Toast each tortilla for about 30 seconds on each side until warm. Fill the tortillas with the juicy birria and top with chopped cilantro and diced onions.
  • Serve: Serve with lime wedges on the side for squeezing over the tacos and some of the reserved broth in small bowls for dipping.

Notes

Serve with lime wedges and reserved broth for dipping.
Keyword beef, birria, Mexican cuisine, tacos