Description
Slow-cooked, deeply flavorful tacos filled with tender shredded beef, crisped in chili-infused fat, and served with a rich broth for dipping.
Ingredients
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3 pounds beef chuck roast, cut into chunks
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1 pound beef short ribs
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2 tablespoons vegetable oil
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1 large onion, quartered
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1 head garlic, halved
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon ground cloves
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2 bay leaves
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6 cups water or beef broth
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6 dried guajillo chilies
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3 dried ancho chilies
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3 dried pasilla chilies
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1 tablespoon apple cider vinegar
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1 teaspoon smoked paprika
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1 teaspoon ground coriander
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16–18 corn tortillas
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1 1/2 cups shredded cheese
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1/2 cup chopped onion
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1/2 cup chopped cilantro
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Lime wedges
Instructions
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Soak dried chilies in hot water for 20 minutes, then blend with vinegar and spices.
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Sear seasoned beef in oil until browned.
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Add chili sauce, aromatics, broth, and spices to the pot.
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Simmer covered for 3 to 3 1/2 hours until meat is tender.
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Shred meat and reserve fat from the broth.
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Dip tortillas in fat, fill with meat and cheese, and cook until crispy.
Notes
Birria tacos taste even better the next day. Store meat and broth separately and assemble tacos fresh for best texture.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes