Birria Tacos Recipe
Birria tacos have taken the culinary world by storm with their rich flavors and mouthwatering appeal. Originating from the state of Jalisco, Mexico, this traditional dish has a fascinating history dating back centuries.
Equipment
- Large pot or Dutch oven
- Blender
- Strainer
- Tongs
- Baking dish
Ingredients
- 2 pounds of beef (such as chuck roast or brisket
- 5 dried guajillo chilies
- 3 dried ancho chilies
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tomatoes, chopped
- 1 tablespoon of ground cumin
- 1 tablespoon of dried oregano
- 1 cinnamon stick
- 4 cups of beef broth
- Salt and pepper to taste
- Corn tortillas
- Optional toppings: diced onion, cilantro, lime wedges
Instructions
- Prepare the dried chilies by removing the stems and seeds. Toast them in a dry skillet until fragrant, then soak them in hot water for about 20 minutes until softened.
- In a blender, combine the soaked chilies, chopped onion, minced garlic, chopped tomatoes, ground cumin, dried oregano, cinnamon stick, and a cup of beef broth.
- Season the beef with salt and pepper, then sear it in a hot pan until browned on all sides. Transfer the beef to a large pot or Dutch oven.
- Pour the chili mixture over the beef, along with the remaining beef broth. Cover and simmer over low heat for 3-4 hours, or until the beef is tender and falls apart easily.
- Once the beef is cooked, remove it from the pot and shred it using two forks. Strain the cooking liquid to remove any solids, then return the shredded beef to the pot.