Juicy Birria Tacos Packed with Flavor and Spice

by
- 2 pounds beef chuck roast, cut into large chunks - 4 dried guajillo chilies, stems removed - 2 dried pasilla chilies, stems removed - 1 medium onion, chopped - 4 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 2 bay leaves - 4 cups beef broth - Salt and pepper, to taste - Corn tortillas The main star of Juicy Birria Tacos is the beef chuck roast. This cut has enough fat to stay juicy. It’s perfect for slow cooking. The dried guajillo and pasilla chilies give the dish its deep, rich flavor. Toasting these chilies brings out their natural sweetness. Always remove the stems before soaking them. Fresh herbs and spices are key to making a great sauce. I use onion, garlic, cumin, and oregano to create a robust flavor. The bay leaves add depth during cooking. Finally, corn tortillas bring everything together. They hold the juicy meat and sauce perfectly. - Chopped cilantro - Diced onion - Lime wedges When serving your tacos, don’t forget the toppings. Chopped cilantro adds freshness. Diced onion gives a nice crunch. A squeeze of lime brightens the flavors. Each component makes the tacos even better. Enjoy the mix of flavors and textures! {{ingredient_image_2}} To start, we need to prepare the chilis. First, toast the dried guajillo and pasilla chilis in a dry skillet over medium heat for about 2 minutes. You want them to smell fragrant, but don't burn them. After toasting, place the chilis in a bowl and cover them with hot water. Let them soak for 20 to 30 minutes until they soften. Once soft, drain the chilis and put them in a blender. For the chili sauce, you will need the softened chilis, one chopped onion, four minced garlic cloves, one teaspoon of ground cumin, one teaspoon of dried oregano, and one cup of beef broth. Blend these ingredients on high until you have a smooth paste. If it’s too thick, add more broth until you reach a pourable consistency. Next, heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Take 2 pounds of beef chuck roast, cut into chunks, and season it with salt and pepper. Sear the beef in the hot pot for about 5 to 7 minutes, turning it often until all sides are browned. Now it's time to combine flavors. Pour the smooth chili sauce over the browned beef in the pot. Add two bay leaves and the remaining beef broth. Stir everything together, cover the pot, and reduce the heat. Let it simmer gently for about 2.5 to 3 hours, until the beef is fork-tender. After cooking, transfer the beef to a cutting board and shred it using two forks. Return the shredded beef to the pot and let it simmer for another 10 to 15 minutes. While the beef simmers, warm some corn tortillas in a separate skillet over medium heat. Cook each side for about 30 seconds until they are pliable. For extra flavor, dip the warmed tortillas briefly into the broth. Now, take a generous portion of the savory shredded beef and place it on each tortilla. To serve, garnish your tacos with chopped cilantro and diced onion for a fresh crunch. Don’t forget to add lime wedges on the side. A squeeze of lime gives your tacos a fresh burst of flavor that pairs perfectly with the rich meat. Enjoy every bite! To make juicy Birria tacos, slow simmering is key. This cooking method breaks down the beef. It makes the meat tender and flavorful. A gentle simmer for 2.5 to 3 hours works best. To check for doneness, use a fork. If the meat easily shreds, it’s ready. This means you achieved the right tenderness. To boost flavor, consider adding more spices. Try smoked paprika or cayenne for heat. You can also add a pinch of cinnamon for depth. Customize the chili sauce thickness to your liking. If it’s too thick, add more broth. If too thin, simmer longer to reduce it. Pair your Birria tacos with sides like rice or beans. A fresh salad also works well. For drinks, try a light beer or a refreshing agua fresca. These tacos shine during gatherings, family dinners, or game days. They bring warmth and joy to any meal. Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck roast. It has the right amount of fat, which enhances the richness of the dish. Chili Preparation: Toasting the dried chilies before soaking them brings out their natural oils and intensifies their flavor, making for a more robust sauce. Simmering Time: Allow the meat to simmer until fork-tender; this ensures maximum flavor absorption and a melt-in-your-mouth texture. Broth Dipping: For an extra layer of flavor, dip the tortillas briefly in the broth before filling them. This adds moisture and richness to each taco. {{image_4}} You can swap meat for tasty plant-based options. Try jackfruit or mushrooms for a meaty texture. Use vegetable broth instead of beef broth for a rich flavor. This change keeps the dish hearty and satisfying without meat. You can use lamb or pork for birria tacos. Both meats give a unique taste and still work well with the spices. If using lamb, cook it for about 3 hours. Pork may need about 2 to 2.5 hours to become tender. Adjust your cooking time based on the meat you choose. Add cheese or avocado for extra creaminess. Cheese melts wonderfully and adds richness. Avocado brings a fresh taste that balances the spices. Don't hesitate to try different salsas too. A spicy salsa can kick up the heat, while a mild one can cool things down. Experiment to find your favorite combination! To keep your juicy birria tacos fresh, store leftovers properly. Place any leftover meat and broth in airtight containers. Refrigerate them within two hours of cooking. They will stay fresh for about three days in the fridge. For long-term storage, you can freeze the meat and broth. Use freezer-safe containers or bags. Be sure to remove as much air as possible to prevent freezer burn. The birria can last up to three months in the freezer. When it comes to reheating, you have two main options: the oven or the stovetop. If you use the oven, preheat it to 350°F. Place the meat in a baking dish and cover it with foil. Heat for 15-20 minutes until warm. For the stovetop, heat a skillet over medium heat. Add a splash of broth to keep the meat moist. Stir it often to warm it evenly. To keep your tortillas from getting soggy, avoid microwaving them. Instead, warm them in a skillet. This will maintain their texture and make them crispier. Don’t let any leftover ingredients go to waste! You can use leftover meat in tacos, burritos, or quesadillas. The rich flavor makes any dish special. The broth is also great for soups or stews. You can even use it as a base for rice or grains. It adds depth and flavor to any meal. Get creative with your leftovers, and enjoy more delicious meals! Birria Tacos come from Jalisco, Mexico. They began as a stew made from goat. Over time, people started using beef. Today, chefs serve them as tacos, filled with tender meat. This dish celebrates rich flavors and cultural traditions. Yes, you can easily make them spicy! To add heat, use more guajillo chilies. You can also include dried arbol chilies for extra kick. Blend the chilies into your sauce. Taste as you go, adjusting to your heat level. Cook the beef for 2.5 to 3 hours. This slow simmer makes the meat very tender. Check for doneness by using a fork. If the fork slides easily through, it’s ready. Shredding the meat will be easy once tender. Look for local Mexican restaurants or food trucks. Many serve authentic Birria Tacos. Check online reviews for recommendations. You may find hidden gems in your area. Don’t be afraid to ask friends for their favorite spots! Birria tacos are a feast for your taste buds. Using beef chuck roast, rich chilies, and fresh herbs makes them unforgettable. I shared step-by-step instructions for crafting the perfect taco. You can enhance your dish with tips on textures and flavors. Whether you're into meat or prefer plant-based options, birria is versatile. Don't forget to store leftovers for easy meals later. Experiment with sauces and toppings to find your best combination. Making birria tacos is not just cooking; it's a celebration of flavor!

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Are you ready to dive into the world of Juicy Birria Tacos? These tasty treats are loaded with rich flavors and spices that will delight your taste buds. I’ll show you exactly how to make these delicious tacos at home, from mouthwatering beef to essential toppings. Grab your apron, and let’s transform simple ingredients into a festive feast worth sharing!

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Why I Love This Recipe

  1. Authentic Flavor: The combination of dried chilies and spices creates a rich, deep flavor that truly captures the essence of traditional birria.
  2. Fork-Tender Beef: Slow-cooking the beef chuck roast ensures that the meat becomes incredibly tender and easy to shred, perfect for tacos.
  3. Customizable Toppings: You can personalize your tacos with fresh cilantro, diced onions, and lime wedges, making each bite a flavorful experience.
  4. Perfect for Gatherings: This recipe yields six servings, making it an ideal choice for family dinners or gatherings with friends.

Ingredients

Key Ingredients for Juicy Birria Tacos

– 2 pounds beef chuck roast, cut into large chunks

– 4 dried guajillo chilies, stems removed

– 2 dried pasilla chilies, stems removed

– 1 medium onion, chopped

– 4 cloves garlic, minced

– 1 teaspoon ground cumin

– 1 teaspoon dried oregano

– 2 bay leaves

– 4 cups beef broth

– Salt and pepper, to taste

– Corn tortillas

The main star of Juicy Birria Tacos is the beef chuck roast. This cut has enough fat to stay juicy. It’s perfect for slow cooking. The dried guajillo and pasilla chilies give the dish its deep, rich flavor. Toasting these chilies brings out their natural sweetness. Always remove the stems before soaking them.

Fresh herbs and spices are key to making a great sauce. I use onion, garlic, cumin, and oregano to create a robust flavor. The bay leaves add depth during cooking. Finally, corn tortillas bring everything together. They hold the juicy meat and sauce perfectly.

Essential Condiments for Serving

– Chopped cilantro

– Diced onion

– Lime wedges

When serving your tacos, don’t forget the toppings. Chopped cilantro adds freshness. Diced onion gives a nice crunch. A squeeze of lime brightens the flavors. Each component makes the tacos even better. Enjoy the mix of flavors and textures!

Step-by-Step Instructions

Preparing the Chilis

To start, we need to prepare the chilis. First, toast the dried guajillo and pasilla chilis in a dry skillet over medium heat for about 2 minutes. You want them to smell fragrant, but don’t burn them. After toasting, place the chilis in a bowl and cover them with hot water. Let them soak for 20 to 30 minutes until they soften. Once soft, drain the chilis and put them in a blender.

Making the Chili Sauce

For the chili sauce, you will need the softened chilis, one chopped onion, four minced garlic cloves, one teaspoon of ground cumin, one teaspoon of dried oregano, and one cup of beef broth. Blend these ingredients on high until you have a smooth paste. If it’s too thick, add more broth until you reach a pourable consistency.

Cooking the Meat

Next, heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Take 2 pounds of beef chuck roast, cut into chunks, and season it with salt and pepper. Sear the beef in the hot pot for about 5 to 7 minutes, turning it often until all sides are browned.

Shredding and Final Simmer

Now it’s time to combine flavors. Pour the smooth chili sauce over the browned beef in the pot. Add two bay leaves and the remaining beef broth. Stir everything together, cover the pot, and reduce the heat. Let it simmer gently for about 2.5 to 3 hours, until the beef is fork-tender. After cooking, transfer the beef to a cutting board and shred it using two forks. Return the shredded beef to the pot and let it simmer for another 10 to 15 minutes.

Preparing and Assembling the Tacos

While the beef simmers, warm some corn tortillas in a separate skillet over medium heat. Cook each side for about 30 seconds until they are pliable. For extra flavor, dip the warmed tortillas briefly into the broth. Now, take a generous portion of the savory shredded beef and place it on each tortilla.

Serving the Tacos

To serve, garnish your tacos with chopped cilantro and diced onion for a fresh crunch. Don’t forget to add lime wedges on the side. A squeeze of lime gives your tacos a fresh burst of flavor that pairs perfectly with the rich meat. Enjoy every bite!

Tips & Tricks

Achieving the Perfect Tenderness

To make juicy Birria tacos, slow simmering is key. This cooking method breaks down the beef. It makes the meat tender and flavorful. A gentle simmer for 2.5 to 3 hours works best.

To check for doneness, use a fork. If the meat easily shreds, it’s ready. This means you achieved the right tenderness.

Enhancing Flavor Profiles

To boost flavor, consider adding more spices. Try smoked paprika or cayenne for heat. You can also add a pinch of cinnamon for depth.

Customize the chili sauce thickness to your liking. If it’s too thick, add more broth. If too thin, simmer longer to reduce it.

Serving Suggestions

Pair your Birria tacos with sides like rice or beans. A fresh salad also works well. For drinks, try a light beer or a refreshing agua fresca.

These tacos shine during gatherings, family dinners, or game days. They bring warmth and joy to any meal.

Pro Tips

  1. Choose the Right Cut: For the best flavor and tenderness, use beef chuck roast. It has the right amount of fat, which enhances the richness of the dish.
  2. Chili Preparation: Toasting the dried chilies before soaking them brings out their natural oils and intensifies their flavor, making for a more robust sauce.
  3. Simmering Time: Allow the meat to simmer until fork-tender; this ensures maximum flavor absorption and a melt-in-your-mouth texture.
  4. Broth Dipping: For an extra layer of flavor, dip the tortillas briefly in the broth before filling them. This adds moisture and richness to each taco.

Variations

Vegetarian or Vegan Alternatives

You can swap meat for tasty plant-based options. Try jackfruit or mushrooms for a meaty texture. Use vegetable broth instead of beef broth for a rich flavor. This change keeps the dish hearty and satisfying without meat.

Different Meats for Birria Tacos

You can use lamb or pork for birria tacos. Both meats give a unique taste and still work well with the spices. If using lamb, cook it for about 3 hours. Pork may need about 2 to 2.5 hours to become tender. Adjust your cooking time based on the meat you choose.

Flavor Enhancements

Add cheese or avocado for extra creaminess. Cheese melts wonderfully and adds richness. Avocado brings a fresh taste that balances the spices. Don’t hesitate to try different salsas too. A spicy salsa can kick up the heat, while a mild one can cool things down. Experiment to find your favorite combination!

Storage Info

Storing Leftovers

To keep your juicy birria tacos fresh, store leftovers properly. Place any leftover meat and broth in airtight containers. Refrigerate them within two hours of cooking. They will stay fresh for about three days in the fridge.

For long-term storage, you can freeze the meat and broth. Use freezer-safe containers or bags. Be sure to remove as much air as possible to prevent freezer burn. The birria can last up to three months in the freezer.

Reheating Tips

When it comes to reheating, you have two main options: the oven or the stovetop. If you use the oven, preheat it to 350°F. Place the meat in a baking dish and cover it with foil. Heat for 15-20 minutes until warm.

For the stovetop, heat a skillet over medium heat. Add a splash of broth to keep the meat moist. Stir it often to warm it evenly.

To keep your tortillas from getting soggy, avoid microwaving them. Instead, warm them in a skillet. This will maintain their texture and make them crispier.

Using Leftover Ingredients

Don’t let any leftover ingredients go to waste! You can use leftover meat in tacos, burritos, or quesadillas. The rich flavor makes any dish special.

The broth is also great for soups or stews. You can even use it as a base for rice or grains. It adds depth and flavor to any meal.

Get creative with your leftovers, and enjoy more delicious meals!

FAQs

What is the origin of Birria Tacos?

Birria Tacos come from Jalisco, Mexico. They began as a stew made from goat. Over time, people started using beef. Today, chefs serve them as tacos, filled with tender meat. This dish celebrates rich flavors and cultural traditions.

Can I make Birria Tacos spicy?

Yes, you can easily make them spicy! To add heat, use more guajillo chilies. You can also include dried arbol chilies for extra kick. Blend the chilies into your sauce. Taste as you go, adjusting to your heat level.

How long do I have to cook the meat?

Cook the beef for 2.5 to 3 hours. This slow simmer makes the meat very tender. Check for doneness by using a fork. If the fork slides easily through, it’s ready. Shredding the meat will be easy once tender.

Where can I find the best Birria Tacos?

Look for local Mexican restaurants or food trucks. Many serve authentic Birria Tacos. Check online reviews for recommendations. You may find hidden gems in your area. Don’t be afraid to ask friends for their favorite spots!

Birria tacos are a feast for your taste buds. Using beef chuck roast, rich chilies, and fresh herbs makes them unforgettable. I shared step-by-step instructions for crafting the perfect taco. You can enhance your dish with tips on textures and flavors. Whether you’re into meat or prefer plant-based options, birria is versatile. Don’t forget to store leftovers for easy meals later. Experiment with sauces and toppings to find your best combination. Making birria tacos is not just cooking; it’s a celebration of flavo

- 2 pounds beef chuck roast, cut into large chunks - 4 dried guajillo chilies, stems removed - 2 dried pasilla chilies, stems removed - 1 medium onion, chopped - 4 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 2 bay leaves - 4 cups beef broth - Salt and pepper, to taste - Corn tortillas The main star of Juicy Birria Tacos is the beef chuck roast. This cut has enough fat to stay juicy. It’s perfect for slow cooking. The dried guajillo and pasilla chilies give the dish its deep, rich flavor. Toasting these chilies brings out their natural sweetness. Always remove the stems before soaking them. Fresh herbs and spices are key to making a great sauce. I use onion, garlic, cumin, and oregano to create a robust flavor. The bay leaves add depth during cooking. Finally, corn tortillas bring everything together. They hold the juicy meat and sauce perfectly. - Chopped cilantro - Diced onion - Lime wedges When serving your tacos, don’t forget the toppings. Chopped cilantro adds freshness. Diced onion gives a nice crunch. A squeeze of lime brightens the flavors. Each component makes the tacos even better. Enjoy the mix of flavors and textures! {{ingredient_image_2}} To start, we need to prepare the chilis. First, toast the dried guajillo and pasilla chilis in a dry skillet over medium heat for about 2 minutes. You want them to smell fragrant, but don't burn them. After toasting, place the chilis in a bowl and cover them with hot water. Let them soak for 20 to 30 minutes until they soften. Once soft, drain the chilis and put them in a blender. For the chili sauce, you will need the softened chilis, one chopped onion, four minced garlic cloves, one teaspoon of ground cumin, one teaspoon of dried oregano, and one cup of beef broth. Blend these ingredients on high until you have a smooth paste. If it’s too thick, add more broth until you reach a pourable consistency. Next, heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Take 2 pounds of beef chuck roast, cut into chunks, and season it with salt and pepper. Sear the beef in the hot pot for about 5 to 7 minutes, turning it often until all sides are browned. Now it's time to combine flavors. Pour the smooth chili sauce over the browned beef in the pot. Add two bay leaves and the remaining beef broth. Stir everything together, cover the pot, and reduce the heat. Let it simmer gently for about 2.5 to 3 hours, until the beef is fork-tender. After cooking, transfer the beef to a cutting board and shred it using two forks. Return the shredded beef to the pot and let it simmer for another 10 to 15 minutes. While the beef simmers, warm some corn tortillas in a separate skillet over medium heat. Cook each side for about 30 seconds until they are pliable. For extra flavor, dip the warmed tortillas briefly into the broth. Now, take a generous portion of the savory shredded beef and place it on each tortilla. To serve, garnish your tacos with chopped cilantro and diced onion for a fresh crunch. Don’t forget to add lime wedges on the side. A squeeze of lime gives your tacos a fresh burst of flavor that pairs perfectly with the rich meat. Enjoy every bite! To make juicy Birria tacos, slow simmering is key. This cooking method breaks down the beef. It makes the meat tender and flavorful. A gentle simmer for 2.5 to 3 hours works best. To check for doneness, use a fork. If the meat easily shreds, it’s ready. This means you achieved the right tenderness. To boost flavor, consider adding more spices. Try smoked paprika or cayenne for heat. You can also add a pinch of cinnamon for depth. Customize the chili sauce thickness to your liking. If it’s too thick, add more broth. If too thin, simmer longer to reduce it. Pair your Birria tacos with sides like rice or beans. A fresh salad also works well. For drinks, try a light beer or a refreshing agua fresca. These tacos shine during gatherings, family dinners, or game days. They bring warmth and joy to any meal. Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck roast. It has the right amount of fat, which enhances the richness of the dish. Chili Preparation: Toasting the dried chilies before soaking them brings out their natural oils and intensifies their flavor, making for a more robust sauce. Simmering Time: Allow the meat to simmer until fork-tender; this ensures maximum flavor absorption and a melt-in-your-mouth texture. Broth Dipping: For an extra layer of flavor, dip the tortillas briefly in the broth before filling them. This adds moisture and richness to each taco. {{image_4}} You can swap meat for tasty plant-based options. Try jackfruit or mushrooms for a meaty texture. Use vegetable broth instead of beef broth for a rich flavor. This change keeps the dish hearty and satisfying without meat. You can use lamb or pork for birria tacos. Both meats give a unique taste and still work well with the spices. If using lamb, cook it for about 3 hours. Pork may need about 2 to 2.5 hours to become tender. Adjust your cooking time based on the meat you choose. Add cheese or avocado for extra creaminess. Cheese melts wonderfully and adds richness. Avocado brings a fresh taste that balances the spices. Don't hesitate to try different salsas too. A spicy salsa can kick up the heat, while a mild one can cool things down. Experiment to find your favorite combination! To keep your juicy birria tacos fresh, store leftovers properly. Place any leftover meat and broth in airtight containers. Refrigerate them within two hours of cooking. They will stay fresh for about three days in the fridge. For long-term storage, you can freeze the meat and broth. Use freezer-safe containers or bags. Be sure to remove as much air as possible to prevent freezer burn. The birria can last up to three months in the freezer. When it comes to reheating, you have two main options: the oven or the stovetop. If you use the oven, preheat it to 350°F. Place the meat in a baking dish and cover it with foil. Heat for 15-20 minutes until warm. For the stovetop, heat a skillet over medium heat. Add a splash of broth to keep the meat moist. Stir it often to warm it evenly. To keep your tortillas from getting soggy, avoid microwaving them. Instead, warm them in a skillet. This will maintain their texture and make them crispier. Don’t let any leftover ingredients go to waste! You can use leftover meat in tacos, burritos, or quesadillas. The rich flavor makes any dish special. The broth is also great for soups or stews. You can even use it as a base for rice or grains. It adds depth and flavor to any meal. Get creative with your leftovers, and enjoy more delicious meals! Birria Tacos come from Jalisco, Mexico. They began as a stew made from goat. Over time, people started using beef. Today, chefs serve them as tacos, filled with tender meat. This dish celebrates rich flavors and cultural traditions. Yes, you can easily make them spicy! To add heat, use more guajillo chilies. You can also include dried arbol chilies for extra kick. Blend the chilies into your sauce. Taste as you go, adjusting to your heat level. Cook the beef for 2.5 to 3 hours. This slow simmer makes the meat very tender. Check for doneness by using a fork. If the fork slides easily through, it’s ready. Shredding the meat will be easy once tender. Look for local Mexican restaurants or food trucks. Many serve authentic Birria Tacos. Check online reviews for recommendations. You may find hidden gems in your area. Don’t be afraid to ask friends for their favorite spots! Birria tacos are a feast for your taste buds. Using beef chuck roast, rich chilies, and fresh herbs makes them unforgettable. I shared step-by-step instructions for crafting the perfect taco. You can enhance your dish with tips on textures and flavors. Whether you're into meat or prefer plant-based options, birria is versatile. Don't forget to store leftovers for easy meals later. Experiment with sauces and toppings to find your best combination. Making birria tacos is not just cooking; it's a celebration of flavor!

Juicy Birria Tacos

Delicious and flavorful tacos filled with tender, shredded beef and a rich chili sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 pounds beef chuck roast, cut into large chunks
  • 4 pieces dried guajillo chilies, stems removed
  • 2 pieces dried pasilla chilies, stems removed
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 pieces bay leaves
  • 4 cups beef broth
  • to taste salt and pepper
  • as needed corn tortillas
  • for garnish fresh cilantro, chopped
  • for serving diced onion and lime wedges

Instructions
 

  • In a dry skillet over medium heat, toast the guajillo and pasilla chilies for about 2 minutes or until they become fragrant. Once toasted, transfer them to a bowl and soak in hot water for 20-30 minutes, or until they soften. Drain the chilies and place them in a blender.
  • To the blender with the softened chilies, add the chopped onion, minced garlic, ground cumin, dried oregano, and 1 cup of beef broth. Blend everything on high until a smooth paste forms, adding additional broth as necessary to achieve a pourable consistency.
  • In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Season the beef chunks generously with salt and pepper. Sear the beef in the hot pot for about 5-7 minutes, turning occasionally, until nicely browned on all sides.
  • Pour the silky chili sauce over the browned beef and add the bay leaves along with the remaining beef broth. Stir to combine, cover the pot, and lower the heat to let it simmer gently for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds.
  • Using a slotted spoon, transfer the beef from the pot to a cutting board. Shred the meat with two forks into bite-sized pieces. Once shredded, return the beef to the pot and stir to combine with the flavorful broth. Allow it to simmer for an additional 10-15 minutes to absorb even more delicious flavors.
  • In a separate skillet over medium heat, warm the corn tortillas, cooking each side for about 30 seconds until pliable. For an extra boost of flavor, briefly dip the warmed tortillas into the broth before assembling the tacos.
  • Take a generous portion of the savory meat mixture and place it onto each tortilla. Garnish with a sprinkle of chopped cilantro and diced onion for crunch.
  • Place the tacos on a serving platter and add lime wedges on the side for a zesty squeeze over the top before enjoying.

Notes

For added flavor, dip tortillas in broth before assembling.
Keyword beef, birria, Mexican cuisine, tacos

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