Home Recipes Tacos de Birria (Birria Tacos)

Fresh Recipes

Vallarta Supermarkets

Tacos de Birria (Birria Tacos)

Time: Prep: 25 Minutes, Cook: 4 Hours 52 Minutes
Servings: 8

Print Recipe

These mouthwatering tacos are filled with tender, slow-cooked beef that’s been marinated in a rich, flavorful sauce. A beloved dish in Mexican culture, these tacos are perfect for impressing your friends and family. Whether you’re a seasoned cook or a kitchen newbie, this recipe is sure to become a favorite in your home. Let’s get started on making these tasty treats!

Ingredients

2 1/4 pounds boneless beef chuck roast, cut into 2-inch pieces 

6 garlic cloves, peeled and smashed 

3 bay leaves 

1 large white onion, halved and chopped plus additional for garnish (optional) 

1 teaspoon salt 

1/2 teaspoon ground black pepper 

1/2 cup plus 1 tablespoon vegetable oil 

8 dried ancho chile peppers 

6 dried guajillo chile peppers 

2 dried chile de árbol peppers 

2 tablespoons apple cider vinegar 

1 teaspoon grated fresh ginger 

6 dried whole allspice berries 

4 whole cloves 

1 tablespoon dried Mexican oregano 

1 teaspoon cumin seeds 

2 cups beef stock 

16 (6-inch) corn tortillas 

2 cups shredded quesadilla cheese 

Chopped fresh cilantro and/or lime wedges for garnish (optional) 

Preparation

  1. In large stockpot, heat beef, garlic, bay leaves, onion, salt, black pepper and 8 cups water to a simmer over medium-high heat; reduce heat to low and cook 2 hours or until liquid is reduced by half.

 

  1. In large skillet, heat 1 tablespoon oil over medium-low heat. Add chile peppers; toast 1 minute or until fragrant, stirring frequently. Transfer chile peppers to blender. Add vinegar, ginger and 2 cups beef cooking liquid; purée on high until smooth.

 

  1. Add allspice, cloves, oregano, cumin and chile mixture to stockpot; cover and cook 1 hour or until beef is very tender and shreds easily. Transfer beef to large bowl; with 2 forks, shred beef. Makes about 4 cups beef mixture.

 

  1. In blender, blend stock and remaining cooking liquid in stockpot on high until smooth. Makes about 4 1/2 cups sauce.

 

  1. Stir 1/2 cup sauce into beef mixture. Heat 2 tablespoons oil on griddle or nonstick skillet over medium heat. Working with 1 tortilla at a time, brush both sides lightly with sauce and add to skillet; cook 1 minute. Turn tortilla, and place 2 tablespoons cheese on right side and 1/4 cup beef mixture on opposite side; cook 2 minutes or until cheese is slightly melted. Fold cheese-topped side of tortilla in half over beef; cook 4 minutes or until crisp, turning once. Repeat with remaining oil, tortillas, sauce, cheese and beef. Makes 16 tacos.

 

  1. Serve tacos with remaining sauce garnished with cilantro, lime wedges and/or onion, if desired.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.