Classic Birria Tacos

Ingredients

• 3 lbs beef chuck roast(paid link)
• 6 dried guajillo chilies(paid link)
• 4 dried ancho chilies(paid link)
• 4 cloves garlic(paid link)
• 1 medium onion(paid link)
• 4 cups beef broth(paid link)
• ½ cup apple cider vinegar(paid link)
• 1 tbsp cumin seeds(paid link)
• 1 tsp oregano(paid link)
• ½ tsp cloves(paid link)
• 1 small cinnamon stick(paid link)
• 2 bay leaves(paid link)
• 2 tsp salt(paid link)
• 1 tsp black pepper(paid link)
• 2 tbsp vegetable oil(paid link)
• 16 medium corn tortillas(paid link)
• 1 lime(paid link)
• ½ cup cilantro(paid link)

Instructions

1. 1

   Toast the dried chilies in a dry skillet over medium heat until fragrant, about 1-2 minutes per side. Remove stems and seeds.

2. 2

   Rehydrate the toasted chilies in hot water for 20-30 minutes.

   20 min

3. 3

   Toast cumin seeds, oregano, cloves, and cinnamon stick in a dry skillet until fragrant. Grind into a powder.

4. 4

   In a blender, combine the rehydrated chilies, peeled garlic cloves, quartered onion, ground spices, beef broth, and apple cider vinegar. Blend until smooth.

5. 5

   Season the beef chuck roast with salt and black pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned.

6. 6

   Pour the blended chili mixture over the seared beef. Add bay leaves. Bring to a simmer, then cover and reduce heat to low. Braise for 3-4 hours, or until the beef is fork-tender.

   3 hr

7. 7

   Remove the beef from the pot and shred it using two forks. Skim excess fat from the braising liquid.

8. 8

   Heat a skillet over medium-high heat. Dip each corn tortilla in the reserved fat/broth from the pot, then lightly fry on both sides until slightly crisp.

9. 9

   Fill the tortillas with shredded birria beef. Serve immediately with lime wedges and chopped cilantro.

Perfect With