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Slow-Cooked Spicy Mexican Birria Tacos Recipe

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4.7 from 13 reviews

Slow-Cooked Spicy Mexican Birria Tacos feature tender, flavorful beef chuck roast simmered in a rich blend of toasted dried chiles and spices, served in crispy corn tortillas with fresh toppings, perfect for an authentic Mexican meal.

Ingredients

Meat and Broth

  • 3 pounds beef chuck roast or short ribs
  • 4 cups beef broth
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 bay leaves
  • 1 cup crushed tomatoes

Chiles and Spices

  • 5 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 1 dried chipotle chile, stemmed and seeded
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon ground black pepper
  • 1 tablespoon apple cider vinegar

Aromatics and Garnishes

  • 1 large white onion, chopped
  • 4 cloves garlic, peeled
  • Corn tortillas
  • Chopped fresh cilantro, for serving
  • Diced onions, for serving
  • Lime wedges, for serving
  • Shredded cheese (optional)
  • Vegetable oil, for grilling

Instructions

  1. Toast and Soak Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles for 2 minutes until fragrant, being careful not to burn them. Transfer to a bowl and cover with hot water, letting them soak for 20 minutes until softened.
  2. Brown the Beef: While the chiles soak, season the beef with salt and pepper. Heat a little oil in a large pot or Dutch oven over medium-high heat and brown the beef on all sides, about 8 minutes.
  3. Prepare the Sauce: Drain the softened chiles and transfer them to a blender. Add chopped onion, garlic cloves, cumin, oregano, smoked paprika, 2 teaspoons salt, black pepper, and apple cider vinegar. Pour in 1 cup of beef broth and blend until smooth.
  4. Simmer the Beef: Pour the chile sauce over the browned beef in the pot. Add crushed tomatoes, cinnamon stick, cloves, bay leaves, and remaining 3 cups beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours until beef is tender and shreddable.
  5. Shred and Soak Beef: Remove the beef from the pot and shred it with two forks. Return shredded beef to the pot to soak up more sauce and flavor.
  6. Prepare the Tacos: Heat a non-stick skillet or griddle over medium-high heat and lightly oil the surface. Dip each corn tortilla into the sauce in the pot, ensuring it is well-coated.
  7. Assemble and Grill: Place the dipped tortilla onto the hot skillet, add shredded beef, chopped cilantro, diced onion, and cheese if using. Fold the tortilla over and press gently. Grill each side for 3 minutes until crispy and golden brown.
  8. Serve: Serve tacos hot with lime wedges and extra cilantro and diced onion on the side.

Notes

  • Toasting the chiles brings out their smoky flavor; avoid burning to prevent bitterness.
  • For a milder version, reduce the number of chipotle or remove seeds from all chiles.
  • If you prefer, use beef short ribs instead of chuck roast for more marbling and richness.
  • Shredded cheese is optional but adds a creamy texture to the tacos.
  • Resting the beef in the sauce after shredding enhances flavor absorption.
  • Use fresh corn tortillas for authentic taste and texture.
  • These tacos can be served with a side of consommé from the cooking liquid for dipping.

Find it online: https://freshfromkitchen.com/slow-cooked-spicy-mexican-birria-tacos-recipe/