Homemade Birria Tacos are a flavorful Mexican dish made with tender, slow-cooked meat (usually beef or goat) that is seasoned with a rich blend of spices. These tacos are typically served with a side of the savory broth for dipping, making them a delicious and comforting meal.
Ingredients
For the Birria:
- 2 lbs beef chuck roast (or goat meat, cut into chunks)
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion (quartered)
- 4 cloves garlic (minced)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 bay leaf
For the Tacos:
- 8-10 corn tortillas
- 1 cup chopped onion (for topping)
- 1 cup chopped cilantro (for topping)
- Lime wedges (for serving)
- Salsa (optional, for serving)
Timing
Making Homemade Birria Tacos takes about 30 minutes for preparation and 2-3 hours for cooking.
Instructions
Step 1: Prepare the Chili Sauce
- Soak Chilies: Remove the stems and seeds from the guajillo and ancho chilies. Soak them in hot water for about 15 minutes until softened.
- Blend Sauce: In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, cinnamon, black pepper, and salt. Add a little of the soaking water and blend until smooth.
Step 2: Cook the Birria
- Sear the Meat: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the beef chunks and sear on all sides until browned.
- Add Sauce: Pour the blended chili sauce over the seared meat, then add the beef broth, apple cider vinegar, and bay leaf. Stir to combine.
- Simmer: Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 2-3 hours, or until the meat is tender and easily shredded. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.
Step 3: Shred the Meat
- Shred: Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and stir it into the broth.
Step 4: Prepare the Tacos
- Heat Tortillas: In a skillet, heat the corn tortillas one at a time until warm and pliable.
- Fill Tacos: Place a generous amount of the birria meat on one half of each tortilla. Fold the tortilla over to form a taco.
Step 5: Serve
- Garnish: Top the tacos with chopped onions and cilantro.
- Serve with Broth: Serve the tacos with a small bowl of the birria broth for dipping, along with lime wedges and salsa if desired.
Step 6: Dig In
- Savor the Flavor: Enjoy your delicious Homemade Birria Tacos as a flavorful and satisfying meal!
Nutritional Information
Here’s a quick overview of the nutritional content of Homemade Birria Tacos (per taco, based on 10 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 18g |
| Fat | 12g |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 1g |
Tips for Customization
- Meat Options: You can use different cuts of meat such as brisket or short ribs for a richer flavor.
- Spice Level: Adjust the amount of chilies and add jalapeños for extra heat.
- Serving Suggestions: Serve with avocado slices or queso fresco for added creaminess.
Conclusion
Homemade Birria Tacos are a delicious and hearty dish that brings the flavors of Mexico to your table. With tender meat and savory broth, these tacos are perfect for any occasion. Enjoy this delightful recipe!
Homemade Birria Tacos Recipe
Prep Time:
30 minutes
Cook Time:
2 hours
Total Time:
2 hours 30 minutes
Ingredients
- For the Birria:
- • 2 lbs beef chuck roast (or goat meat, cut into chunks)
- • 2 dried guajillo chilies
- • 2 dried ancho chilies
- • 1 onion (quartered)
- • 4 cloves garlic (minced)
- • 1 tablespoon ground cumin
- • 1 tablespoon dried oregano
- • 1 teaspoon ground cinnamon
- • 1 teaspoon black pepper
- • 1 teaspoon salt (or to taste)
- • 4 cups beef broth
- • 2 tablespoons apple cider vinegar
- • 1 bay leaf
- For the Tacos:
- • 8–10 corn tortillas
- • 1 cup chopped onion (for topping)
- • 1 cup chopped cilantro (for topping)
- • Lime wedges (for serving)
- • Salsa (optional, for serving)
Instructions
- Remove the stems and seeds from the guajillo and ancho chilies. Soak them in hot water for about 15 minutes until softened.
- In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, cinnamon, black pepper, and salt. Add a little of the soaking water and blend until smooth.
- In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the beef chunks and sear on all sides until browned.
- Pour the blended chili sauce over the seared meat, then add the beef broth, apple cider vinegar, and bay leaf. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 2–3 hours, or until the meat is tender and easily shredded. Alternatively, cook in a slow cooker on low for 6–8 hours.
- Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and stir it into the broth.
- In a skillet, heat the corn tortillas one at a time until warm and pliable.
- Place a generous amount of the birria meat on one half of each tortilla and fold to form a taco.
- Top the tacos with chopped onions and cilantro.
- Serve the tacos with a small bowl of the birria broth for dipping, along with lime wedges and salsa if desired.
- Enjoy your Homemade Birria Tacos as a flavorful and satisfying meal.
