Description
Experience the rich, tender flavors of authentic Mexican Birria Tacos slow-cooked to perfection. This recipe features succulent beef chuck roast simmered in a vibrant, smoky chili sauce made from guajillo and ancho chilies, aromatic spices, and a blend of fresh ingredients. Served in warm corn tortillas and topped with fresh cilantro, diced onions, and optional cheese, these tacos are perfect for gatherings or a comforting meal any day.
Ingredients
Scale
Meat
- 4 pounds beef chuck roast, boneless and trimmed of excess fat
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Birria Sauce
- 4 dried guajillo chilies, stems and seeds removed
- 4 dried ancho chilies, stems and seeds removed
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 1/4 cup apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3 bay leaves
For Serving
- Corn tortillas
- Chopped fresh cilantro
- Diced onions
- Lime wedges
- Shredded cheese (optional)
Instructions
- Season and Sear Beef: Season the beef chuck roast generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat and sear the beef on all sides until browned. Transfer the seared beef to your slow cooker.
- Toast Chilies: Using a dry skillet over medium heat, toast the guajillo and ancho chilies for 2-3 minutes until fragrant. Remove from heat and allow to cool slightly.
- Soften Chilies: Bring 1 cup of water to a boil in a pot. Add the toasted chilies, cover, and steep for 20 minutes until chilies have softened.
- Sauté Aromatics: In the same skillet used for searing beef, sauté the chopped onion and minced garlic until the onion becomes translucent and fragrant.
- Prepare Birria Sauce: Transfer the soaked chilies, sautéed onion, garlic, beef broth, apple cider vinegar, cumin, oregano, cinnamon, and cloves to a blender. Blend thoroughly until a smooth sauce forms.
- Slow Cook Beef: Pour the blended sauce over the beef in the slow cooker. Add the bay leaves, cover, and cook on low heat for 6-8 hours until the beef is tender and easily shredded.
- Shred Beef: Remove the cooked beef from the slow cooker and shred it using two forks.
- Prepare Tortillas: Heat corn tortillas on a griddle or skillet until warm and pliable. Briefly dip them into the leftover birria sauce to infuse extra flavor.
- Assemble Tacos: Fill each dipped tortilla with a generous amount of shredded beef. Top with chopped fresh cilantro, diced onions, and optional shredded cheese.
- Serve: Serve the tacos with lime wedges on the side for squeezing over to add a zesty finish.
Notes
- Removing seeds and stems from the dried chilies prevents bitterness and improves flavor.
- Toasting the chilies enhances their smoky flavor and aroma.
- If you prefer spicier birria, add some chopped jalapeños or use a few chipotle chilies.
- For a thicker sauce, reduce some of the beef broth before blending.
- Shredded cheese is optional, but traditionally quesillo (Oaxaca cheese) or a mild melting cheese works best.
- Leftover birria sauce, known as consomé, is excellent for dipping the tacos or as a soup base.
- You can prepare this birria in an Instant Pot for a quicker version, adjusting cooking times accordingly.
