Description
This Birria Tacos recipe features tender, slow-cooked chuck roast in a rich, smoky guajillo chile sauce. The meat is simmered for hours until perfectly flavorful and shredded, then served on warm tortillas with a drizzle of sauce, offering a perfect balance of spicy and tangy flavors that make these tacos irresistibly delicious.
Ingredients
Scale
Meat
- 3 lbs chuck roast
Sauce
- 6 dried guajillo chiles
- 5 cloves fresh garlic
- 1 medium onion, chopped
- 1 tsp cumin powder
- 4 cups beef broth
- Juice of 2 limes
For Serving
- Tortillas, for warming and serving
- Salt and pepper, to taste
- Oil, for searing (about 2 tbsp)
Instructions
- Prepare the chiles: Remove stems and seeds from the dried guajillo chiles. Soak them in hot water for 15 minutes until softened.
- Make the sauce: Blend the soaked chiles along with garlic, chopped onion, cumin powder, 1 cup of beef broth, and lime juice until smooth to create a rich chile sauce.
- Sear the meat: Heat oil in a large pot over medium-high heat. Season the chuck roast with salt and pepper and sear it on all sides until browned to develop flavor.
- Simmer the birria: Add the blended chile sauce and the remaining 3 cups of beef broth to the pot. Bring to a simmer, then reduce the heat to low and cook covered for about 3 hours until the meat is tender and easily shredded.
- Shred the meat: Remove the cooked chuck roast and shred it using two forks, mixing it with some of the cooking sauce for maximum flavor.
- Assemble the tacos: Warm tortillas on a skillet. Fill each tortilla with the shredded meat, drizzle with extra sauce, fold, and serve immediately.
Notes
- You can adjust the heat level by adding or reducing the number of guajillo chiles or mixing them with other milder chiles.
- For extra crispiness, dip assembled tacos in the leftover broth before pan-frying on the skillet.
- Leftover meat can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serve with fresh cilantro, diced onions, or a squeeze of lime for added freshness.
