Birria Beef Tacos
Braised beef in a deep, spiced red sauce, dipped tortillas crisped and dunked in the savory broth.
Ingredients (serves 6)
- 3 lb Beef Roast chuck
- 6 Dried Guajillo Chile
- 3 Dried Ancho Chile
- 1 Onion
- 6 Garlic cloves
- 2 tsp Cumin
- 1 tsp Oregano
- 1/4 tsp Cloves
- 1/2 cup Vinegar
- Corn Tortilla
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Save this recipeInstructions
- 1
Toast dried chiles in a dry skillet for 1 minute. Soak in hot water for 10 minutes.
- 2
Blend soaked chiles, garlic, cumin, oregano, cloves, and vinegar into a smooth sauce. Strain through fine sieve.
- 3
Place beef roast in a large pot. Pour chile sauce and 4 cups water over meat. Bring to a boil.
- 4
Reduce heat and simmer covered for 2.5 hours until meat is fork-tender.
- 5
Remove beef and shred into bite-sized pieces. Strain broth and skim fat. Reserve 2 cups broth for dipping.
- 6
Dip warm corn tortillas in broth, fill with shredded beef, and fry in a skillet until crispy at the edges. Serve with onion, cilantro, and extra broth for sipping.
