Description
Savor the rich and aromatic flavors of Authentic Birria Tacos, a traditional Mexican dish featuring tender, slow-cooked chuck beef marinated in a vibrant chili and spice blend. Perfectly paired with melted colby cheese, fresh onions, coriander, and tangy lime wedges, these tacos deliver a cheesy, savory bite that will transport your taste buds to Mexico.
Ingredients
Scale
Chili Sauce
- 1.1 oz guajillo chilies
- 1.8 oz ancho chilies
- 0.25 oz de arbol chilies
- 1/2 cup chili soaking water
- 5 garlic cloves
- 1 onion
- 1 tomato
- 2 tsp oregano
- 1 tsp cumin
- 1/8 tsp black pepper
- 1/4 tsp smoked paprika
Beef and Cooking
- 5 tbsp vegetable oil
- 2.9 lb chuck beef, cut into 2-inch chunks
- 2 cups beef stock (unsalted)
- 10 whole cloves
- 1 cinnamon stick
- 3 bay leaves
- 2 tbsp apple cider vinegar
- 3 tsp salt
Toppings and Assembly
- 1/2 tsp salt
- 25 corn tortillas
- 1 white onion, finely diced (1/4-inch pieces)
- 1/2 cup coriander (cilantro)
- 3.75 cups colby cheese, freshly shredded
- lime wedges
- salsa
Instructions
- Prepare the Chilies: Remove stems and seeds from guajillo, ancho, and de arbol chilies. Soak the chilies in 1/2 cup of hot water for about 20 minutes until softened.
- Make Chili Sauce: In a blender, combine soaked chilies with garlic, onion, tomato, oregano, cumin, black pepper, and smoked paprika along with the chili soaking water. Blend into a smooth sauce.
- Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chuck beef chunks in batches, ensuring a good sear on all sides. Set browned beef aside.
- Cook the Birria: Add the chili sauce back to the pot, then add browned beef, beef stock, cloves, cinnamon stick, bay leaves, apple cider vinegar, and 3 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 to 3.5 hours or until beef is tender and shreddable.
- Shred the Beef: Remove beef from the liquid and shred using two forks. Skim any fat from the cooking liquid and reserve this broth for dipping (consommé).
- Assemble Tacos: Heat a skillet over medium heat. Dip corn tortillas briefly into the birria broth to coat, then place on the skillet. Sprinkle with shredded colby cheese and add shredded beef on top. Fold tortillas and cook until cheese melts and tortillas are slightly crispy.
- Garnish and Serve: Serve the tacos topped with finely diced white onion, fresh coriander, and lime wedges. Offer salsa on the side for added heat and flavor. Use birria consommé as a dipping sauce.
Notes
- Soaking the chilies thoroughly is essential to soften them for blending.
- Using freshly shredded colby cheese ensures better melting and texture.
- Slow simmering the beef allows flavors to develop deeply and tenderizes the meat.
- Reserve the cooking broth (consommé) as a flavorful dipping sauce for the tacos.
- Adjust the number of tortillas based on size and desired portion.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Birria Tacos, Mexican, Beef Tacos, Slow Cooked Beef, Traditional Mexican Recipe, Spicy Tacos, Cheese Tacos
