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Ingredients for My Fave Birria Tacos

My Fave Birria Tacos

This my fave birria tacos is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.
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Ingredients
  

3 lbs beef chuck roast (or lamb if preferred)

1 cup beef broth

4 dried guajillo chiles

4 dried pasilla chiles

2 dried smoky chipotle chiles

1 medium onion, quartered

4 cloves garlic, minced

1 teaspoon ground cumin

1 tablespoon dried oregano

1 teaspoon ground cinnamon

2 bay leaves

Salt and pepper, to taste

12 corn tortillas

2 cups chopped fresh cilantro

1 cup diced onion (for topping)

Lime wedges, for serving

1 cup crumbled queso fresco (optional)

Instructions
 

Prepare the Chiles: Remove stems and seeds from the guajillo, pasilla, and chipotle chiles. In a dry skillet over medium heat, toast the chiles for about 1-2 minutes until fragrant. Be careful not to burn them.

    Make the Marinade: In a blender, add the toasted chiles, onion, garlic, cumin, oregano, cinnamon, salt, and pepper. Pour in 1 cup of beef broth and blend until smooth. This will form a rich marinade.

      Marinate the Beef: In a large bowl or a resealable plastic bag, combine the beef chuck roast with the chili marinade. Make sure the meat is fully coated. Marinate for at least 2 hours, ideally overnight in the refrigerator.

        Cook the Meat: Preheat your oven to 300°F (150°C). Transfer the marinated beef and any remaining marinade to a large Dutch oven. Add bay leaves and enough beef broth to cover the meat. Cover with a lid and bake for about 3 hours, or until the meat is tender and shreds easily with a fork.

          Shred the Meat: Once cooked, remove the beef from the oven and let it cool slightly. Discard the bay leaves and shred the beef with two forks. Reserve the cooking liquid and strain it if desired.

            Prepare the Tacos: Heat a griddle or skillet over medium heat. Quickly dip each corn tortilla in the reserved cooking liquid to soak and soften them. Place the tortillas on the hot griddle, and add a portion of shredded meat to one side. Fold the tortilla over and cook for another minute, until crispy and slightly charred.

              Serve: Serve the tacos hot, topped with fresh cilantro, diced onion, and crumbled queso fresco (if using). Squeeze fresh lime juice over the top to enhance the flavors.

                Prep Time: 30 min | Total Time: 4 hours | Servings: 6-8 tacos