Birria Taco Recipe
Birria tacos trace their roots back to Mexico, specifically the state of Jalisco.
Equipment
- Blender
- a slow cooker or pressure cooker
- Kitchen utensils
Ingredients
For the Birria:
- 2 lbs beef chuck roast (or preferred meat)
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- 3 cups beef broth
- 1/4 cup apple cider vinegar
- 1 bay leaf
For Tacos:
- Corn tortillas
- Chopped onions and cilantro (for garnish)
- Lime wedges
Instructions
- Start by removing the seeds and veins from the dried chiles. After toasting them until fragrant in a dry pan, let them soak for 20 minutes in hot water.
- Blend together the soaking chilies, onion, garlic, cumin, oregano, salt, pepper, vinegar, and bay leaf in a blender. Process till smooth.
- After chopping the steak, season it with salt and pepper. In a heated pan, sear the meat until browned all over.
- Spoon the seared meat into a big pot or slow cooker. Cover the meat with the chili sauce.
- Cook until the meat is soft and easily shreds, 6 to 8 hours on low heat (or 3 to 4 hours if using a pressure cooker).