AuthorJulia ForesekCategoryAppetizers & Starters, beef, Main Course, MexicanDifficultyIntermediatePrepare the Chilies:
Remove stems and seeds from the chilies. Toast them lightly in a dry pan until fragrant. Soak in hot water for 30 minutes to soften.
Make the Birria Sauce:
Drain the chilies and blend them with about 1 cup of their soaking liquid, garlic, vinegar, and spices until smooth.
Cook the Meat:
In a large pot, sear the chunks of meat on all sides until browned. Add the onion, bay leaves, and blended chili sauce. Pour in the beef broth until the meat is covered.
Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours, or until the meat is tender and falls apart easily.
Shred the Meat:
Remove the meat from the broth, shred it with forks, and skim off any excess fat from the broth.
Assemble and Cook the Tacos:
Dip corn tortillas into the warm birria broth, then place them on a hot skillet over medium heat.
Fill with shredded meat, sprinkle with cheese (if using), and fold in half. Cook until crispy on both sides. Serve with fresh diced onions, chopped cilantro, and lime wedges.
Ingredients
Directions
Prepare the Chilies:
Remove stems and seeds from the chilies. Toast them lightly in a dry pan until fragrant. Soak in hot water for 30 minutes to soften.
Make the Birria Sauce:
Drain the chilies and blend them with about 1 cup of their soaking liquid, garlic, vinegar, and spices until smooth.
Cook the Meat:
In a large pot, sear the chunks of meat on all sides until browned. Add the onion, bay leaves, and blended chili sauce. Pour in the beef broth until the meat is covered.
Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours, or until the meat is tender and falls apart easily.
Shred the Meat:
Remove the meat from the broth, shred it with forks, and skim off any excess fat from the broth.
Assemble and Cook the Tacos:
Dip corn tortillas into the warm birria broth, then place them on a hot skillet over medium heat.
Fill with shredded meat, sprinkle with cheese (if using), and fold in half. Cook until crispy on both sides. Serve with fresh diced onions, chopped cilantro, and lime wedges.