Main Dishesbellyfull5.0
Birria Tacos
This mouthwatering Birria Tacos recipe combines tender, juicy chuck roast with a handful of aromatic spices and dried chilies, topped with melty cheese and nestled in crispy corn tortillas. The rich, flavorful broth and satisfying crunch of these tacos will be a guaranteed hit with family or friends!
👥 16 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 3h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
- dutch oven
- oven
- skillet
- griddle
📝 Preparation Steps
1
Cook the chiles. In a medium pot, bring 2 cups of water to a boil. Add the guajillo and ancho chiles and simmer for ⏱️ 10 minutes or until the chilies are softened. Transfer the softened chilies and 1 cup of the chili-soaking liquid to a blender. Add the oregano, apple cider vinegar, and salt. Blend until smooth.
water (, divided)8 cupsdried ancho chiles (, stemmed and seeded)3dried oregano1 tablespoonapple cider vinegar1 tablespoonsalt2 teaspoons
2
Get the roast started. In a large Dutch oven or heavy-bottomed pot, combine the chuck roast, onion, garlic, cumin seeds, peppercorns, bay leaves, cinnamon sticks, and 6 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to medium heat.
chuck roast (, cut into large chunks)3 poundlarge onion (, quartered)1mall white onion (, diced)1 sgarlic (, peeled)6 clovescumin1 teaspoonbay leaves2cinnamon sticks (or 1/2 teaspoon ground cinnamon)2water (, divided)8 cups
3
Add chili sauce to roast and simmer. Pour the chili sauce into the pot with the meat and gently simmer for ⏱️ 2 hours or until the meat is tender.
4
Shred the roast. Remove the meat from the pot and shred it using two forks. Strain the cooking liquid and reserve it for later.
5
Make the tacos. Heat a skillet or griddle over medium heat. Dip a corn tortilla into the birria broth, then place it on the skillet. Add a spoonful of the meat mixture, a sprinkle of cheese, some onions, and a sprinkling of cilantro. Fold the tortilla in half and cook for ⏱️ 1-2 minutes on each side or until the cheese melts and the tortilla is crispy. Repeat the process with the remaining tortillas, meat, and cheese.
large onion (, quartered)1
6
Enjoy. Serve the tacos hot, with a side of the birria broth consommé, if desired.
Nutrition Facts
calories
346 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
649 mg
protein Content
25 g
trans Fat Content
1 g
cholesterol Content
69 mg
carbohydrate Content
19 g
saturated Fat Content
11 g
unsaturated Fat Content
6 g
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