Authentic Mexican Birria Tacos

Ingredients

• 2 pounds (900g) beef chuck roast or goat meat, cut into chunks 2 pounds (900g) beef chuck roast or goat meat, cut into chunks
• 4 dried guajillo chilies 4 dried guajillo chilies
• 2 dried ancho chilies 2 dried ancho chilies
• 2 dried pasilla chilies 2 dried pasilla chilies
• 1 medium onion, roughly chopped 1 medium onion, roughly chopped
• 4 garlic cloves 4 garlic cloves
• 1 tablespoon (15ml) apple cider vinegar 1 tablespoon (15ml) apple cider vinegar
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Corn tortillas, for serving Corn tortillas, for serving
• Chopped onions, cilantro, and lime wedges, for garnish Chopped onions, cilantro, and lime wedges, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the dried chilies for a few seconds on each side until fragrant. Remove the stems and seeds from the chilies.
2. 2.
   In a bowl, cover the chilies with hot water and let them soak for 15 minutes until softened.
3. 3.
   In a blender, combine the soaked chilies, onion, garlic, vinegar, oregano, cumin, coriander, salt, and pepper. Blend until smooth, adding a little water if needed.
4. 4.
   In a large pot or Dutch oven, heat some oil over medium-high heat. Add the meat and brown it on all sides.
5. 5.
   Pour the chili mixture over the meat and add the broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours until the meat is tender and easily shreds.
6. 6.
   Once the meat is cooked, remove it from the pot and shred it using two forks.
7. 7.
   Optional: For crispy tacos, heat a skillet over medium heat and lightly toast the corn tortillas on both sides.
8. 8.
   To serve, place some shredded meat on a tortilla, garnish with chopped onions and cilantro, and squeeze some lime juice over the top. Serve with consommé on the side for dipping or as a soup.

Treat your ingredients with care...

• Dried Chilies — Make sure to remove the stems and seeds before using. Adjust the number of chilies according to your desired level of spiciness.
• Beef Chuck Roast or Goat Meat — For the most tender results, choose well-marbled meat and cut it into chunks before cooking.
• Corn Tortillas — To make them pliable, heat them in a dry skillet or wrap them in a damp cloth and microwave for a few seconds.

Tips & Tricks

• For an extra depth of flavor, you can add a cinnamon stick or a couple of cloves to the braising liquid.
• If you prefer a milder spice level, remove the seeds from the dried chilies before blending.
• Leftover birria can be stored in the refrigerator for up to 3 days and used for quesadillas, nachos, or even as a filling for empanadas.
• If you can't find dried chilies, you can use chili powder as a substitute, but the flavor won't be as authentic.
• To save time, you can use a slow cooker instead of a pot for the braising process.

Serving advice

Serve the birria tacos with a side of consommé for dipping or as a soup. Offer additional lime wedges and a variety of salsas for those who enjoy extra heat. Accompany the meal with Mexican rice and refried beans for a complete and satisfying experience.

Presentation advice

Arrange the birria tacos on a platter, garnished with vibrant chopped onions and cilantro. Place lime wedges on the side for squeezing over the tacos. Serve the consommé in small bowls or cups alongside the tacos for dipping or sipping.