Description
These traditional Mexican Birria Tacos feature tender, slow-simmered beef chuck roasted in a flavorful homemade chili paste made from dried guajillo, ancho, and pasilla chilies, along with aromatic spices and fresh vegetables. Served on warm corn tortillas and garnished with cilantro and lime, this dish delivers rich, authentic flavors perfect for a comforting meal.
Ingredients
Scale
Meat
- 3 lbs beef chuck roast, cut into chunks
Chili Paste
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1 tsp ground cinnamon
- 1 tbsp salt
Liquids & Oils
- 6 cups beef broth
- 2 tbsp vinegar
- 2 tbsp olive oil
For Serving
- Corn tortillas
- Fresh cilantro, chopped (optional)
- Lime wedges
Instructions
- Toast the Chilies: Heat a dry pan over medium heat and toast the dried guajillo, ancho, and pasilla chilies for 2-3 minutes, turning occasionally until fragrant. Remove from heat, then remove the stems and seeds. Soak the chilies in hot water for 20 minutes to soften.
- Make the Chili Paste: Drain the soaked chilies and add them to a blender along with the minced garlic, chopped onion, chopped tomatoes, ground cumin, oregano, cinnamon, and salt. Blend everything together until smooth, forming a rich chili paste.
- Brown the Beef: In a large pot, heat the olive oil over medium heat. Add the beef chuck chunks and brown them on all sides for about 5-7 minutes to develop flavor.
- Cook the Beef: Pour the prepared chili paste over the browned beef and stir well to coat all pieces. Add the beef broth and vinegar, then bring the mixture to a simmer on medium heat.
- Simmer: Cover the pot with a lid and reduce the heat to low. Let the beef cook gently for 2.5 to 3 hours, or until it is very tender and can be easily shredded with a fork.
- Shred the Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the cooking liquid to keep it moist and flavorful.
- Garnish and Serve: Warm the corn tortillas and fill them with the shredded birria beef. Top with fresh chopped cilantro and a squeeze of lime juice for brightness and extra flavor. Enjoy your authentic Mexican Birria Tacos!
Notes
- Use dried chilies for the best authentic flavor; fresh chilies will change the taste profile.
- Soaking the chilies softens them and helps blend into a smooth paste.
- Simmer slowly on low to ensure the beef becomes tender without drying out.
- For extra richness, ladle some cooking broth (consomé) into the tacos while serving.
- Corn tortillas are traditional and gluten-free, but you can substitute with flour tortillas if preferred.
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
