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Birria Tacos

Birria Tacos

Experience the delightful flavors of Birria Tacos, a savory feast of slow-cooked beef and lamb with rich spices.
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Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Course: Homestyle Dinners
Cuisine: Mexican
Keyword: Birria Tacos, Comfort Food, Mexican cuisine, slow-cooked meat, taco recipe
Servings: 4 tacos
Calories: 375kcal

Equipment

  • skillet
  • blender
  • Large pot

Ingredients

For the Meat

  • 2 pounds beef chuck roast this tender cut provides rich flavors when slow-cooked
  • 1 pound lamb shoulder adds a unique depth that pairs beautifully with beef

For the Sauce

  • 4 pieces dried guajillo peppers these smoky peppers give the sauce its signature flavor
  • 2 pieces dried ancho peppers enhance the sweetness and complexity of the sauce
  • 4 cloves garlic a staple that brings warmth to the dish
  • 1 medium onion enhances the overall sweetness and depth in your sauce
  • 2 teaspoons cumin imparts an earthy, aromatic quality that complements the meat
  • 1 teaspoon oregano adds a hint of herbaceousness to balance the flavors
  • 4 cups beef broth ensures your sauce is rich and full-bodied

For Assembly

  • 12 pieces corn tortillas perfect for soaking up the delicious sauce
  • 1 cup chopped cilantro brightens the dish with a fresh burst of flavor
  • 1 cup diced onion adds a crunchy texture and mild sharpness
  • 4 pieces lime wedges a squeeze of lime provides the perfect zesty finish

Instructions

How to Make Birria Tacos

  • Prepare the Peppers: Start by removing the stems and seeds from the dried guajillo and ancho peppers.
  • Toast the Peppers: In a dry skillet, toast the peppers over medium heat until they become fragrant, about 2-3 minutes.
  • Blend the Sauce: Combine the toasted peppers, garlic, onion, cumin, oregano, and beef broth in a blender. Mix until smooth.
  • Cook the Meat: In a large pot, add the beef chuck roast and lamb shoulder. Pour the blended sauce over the meat.
  • Simmer to Perfection: Cover the pot and cook on low heat for 3-4 hours, until the meat is tender and shreds easily.
  • Shred and Soak: Once cooked, shred the meat with a fork and return it to the pot. Let it soak in the delicious sauce.
  • Warm the Tortillas: While the meat soaks, warm the corn tortillas on a skillet for about 30 seconds on each side.
  • Assemble the Tacos: Fill each tortilla with a generous scoop of the tender meat mixture and garnish with toppings.

Notes

Serve with a side of your favorite salsa for an extra kick. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1taco | Calories: 375kcal | Carbohydrates: 35g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 650mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 3mg
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