I love making Birria Tacos. They are full of flavor and perfect for any gathering. Whether it’s a family dinner or a weekend treat, this dish always impresses my loved ones.
Growing up, my mom Eva made delicious tacos that would excite everyone. I remember dad James sneaking in to steal a few while they were cooling on the counter. Those childhood memories inspire me every time I head to the kitchen.
Your Ingredients List
- Beef chuck roast
- Dried guajillo chilies
- Dried ancho chilies
- Garlic
- Onion, quartered
- Bay leaves
- Cumin
- Oregano
- Salt and pepper to taste
- Beef broth
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Limes, for serving
- Radishes, for garnish
My Go-To Equipment
- Large pot
- Skillet
- Strainer
- Mixing bowl
- Knife and cutting board
- Serving plates
The Simple Steps to Follow
- In a pot, add beef chuck roast and cover with water.
- Add guajillo and ancho chilies, garlic, onion, bay leaves, cumin, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until the beef is tender, about 3 hours.
- Once cooked, remove the beef and shred it.
- Strain and reserve the broth.
- Heat a skillet over medium heat.
- Dip corn tortillas in the reserved broth.
- Fry them in the skillet until they are warm.
- Add shredded beef and Oaxacan cheese to the tortillas.
- Fold and fry on both sides until crispy.
- Serve with chopped cilantro, lime wedges, and radishes for garnish.
Healthy Twists on a Classic
There are many ways to make Birria Tacos healthier. You can use lean cuts of beef or even swap the meat for mushrooms for a vegan option. Try using whole grain tortillas to boost fiber intake. Adding more fresh vegetables as toppings will also enhance the nutrition.
Serving Suggestions From My Table
I love serving my Birria Tacos with a side of pico de gallo and guacamole. They pair well with a fresh salad or a light Mexican corn salad. Don’t forget to have plenty of lime wedges on the side!
Getting It Just Right
To make the best Birria Tacos, it’s essential to cook the beef low and slow. Take your time to let the flavors meld together. Let the broth sit for a bit before using, as the flavors develop even more.
How to Store Leftovers
If you have leftovers, store the beef and tortillas separately in airtight containers. The beef can stay in the fridge for about 3-4 days, while the tortillas can last about a week. Reheat the beef gently on the stove and eat fresh tortillas.
Enjoy Every Moment
Enjoying Birria Tacos is more than just eating; it’s about savoring every bite. Gather friends and family around the table to share this meal. Take your time, talk, laugh, and make memories just like I did with my family.
A Few Common Questions
What side dishes go well with Birria Tacos?
Birria Tacos are wonderful with sides like rice, beans, or a fresh salad. You can serve them with chips and salsa for a crunchy complement.
Can I make Birria ahead of time?
Yes, you can prepare the Birria ahead of time and reheat it. The flavors often improve overnight, making it even tastier when served the next day.
How spicy are the Birria Tacos?
The spice level depends on the amount and type of dried chilies you use. Guajillo chilies are milder, while ancho chilies add depth without overwhelming heat. If you’re concerned about spice, you can adjust the amount to suit your taste.
Print
Birria Tacos
- Total Time: 195 minutes
- Yield: 6 servings 1x
- Diet: Flexitarian
Description
Flavorful Birria Tacos inspired by family traditions, perfect for gatherings.
Ingredients
- 2 lbs beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves garlic
- 1 onion, quartered
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 4 cups beef broth
- 12 corn tortillas
- 1 cup Oaxacan cheese, shredded
- 1/2 cup fresh cilantro, chopped
- Limes, for serving
- Radishes, for garnish
Instructions
- In a pot, add beef chuck roast and cover with water.
- Add guajillo and ancho chilies, garlic, onion, bay leaves, cumin, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until the beef is tender, about 180 minutes.
- Once cooked, remove the beef and shred it.
- Strain and reserve the broth.
- Heat a skillet over medium heat.
- Dip corn tortillas in the reserved broth.
- Fry them in the skillet until they are warm.
- Add shredded beef and Oaxacan cheese to the tortillas.
- Fold and fry on both sides until crispy.
- Serve with chopped cilantro, lime wedges, and radishes for garnish.
Notes
For a healthier twist, consider using lean beef or mushrooms for a vegan option. Pair with sides like pico de gallo and guacamole.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising and Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Birria Tacos, Mexican, beef tacos, family recipe, comfort food