Description
These My Fave Birria Tacos offer a rich, flavorful twist on traditional Mexican birria, featuring tender, slow-simmered beef chuck roast and shank in a deeply spiced chile sauce. Served with warm corn tortillas, fresh cilantro, and lime wedges, these tacos are perfect for dipping in savory broth and sharing with friends or family.
Ingredients
Scale
Meat
- 2 lbs beef chuck roast
- 1 lb beef shank
Chiles & Spices
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 tsp ground cumin
- 1 tsp dried oregano
Vegetables & Aromatics
- 1 onion, chopped
- 4 cloves garlic, minced
Broth & Seasonings
- 4 cups beef broth
- Salt and pepper to taste
For Serving
- 12 corn tortillas
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Toast and Soak Chiles: In a pot over medium heat, toast the dried guajillo and ancho chiles until fragrant, about 2-3 minutes, being careful not to burn them. Then, transfer them to a bowl and cover with hot water. Let them soak for 15 minutes until softened.
- Prepare the Chile Sauce: Drain the soaked chiles and add them to a blender along with chopped onion, minced garlic, ground cumin, dried oregano, and 1 cup of beef broth. Blend until you achieve a smooth, thick sauce.
- Combine Meat and Sauce: Place the beef chuck roast and beef shank in a large pot. Pour the blended chile sauce over the meat, ensuring it is well coated.
- Add Broth and Season: Pour in the remaining 3 cups of beef broth. Season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat.
- Simmer the Meat: Reduce the heat to low and cover the pot. Let the meat simmer gently for 2 to 3 hours or until it is very tender and easily shreddable.
- Shred and Soak: Remove the meat from the pot and shred it finely using two forks. Return the shredded meat to the pot to soak in the flavorful broth.
- Prepare the Tortillas: Heat a skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until pliable and lightly toasted.
- Assemble and Serve: Fill each tortilla with a generous portion of shredded meat. Serve the tacos with a small bowl of the broth for dipping. Garnish with chopped cilantro and squeeze fresh lime wedges over the top for added brightness.
Notes
- Toast the dried chiles carefully to avoid burning, which can add bitterness.
- The broth used for soaking the shredded meat adds moisture and enhanced flavor to the tacos.
- If preferred, you can strain the chile sauce before adding it to the meat for a smoother consistency.
- These tacos pair wonderfully with a side of pickled onions or a simple Mexican slaw.
- Leftover birria can be refrigerated for up to 3 days and reheated for delicious leftovers.
