Description
Birria tacos are a delightful culinary experience, featuring tender, slow-cooked meat enveloped in warm corn tortillas. This recipe promises an explosion of flavors with every bite, perfect for family gatherings or cozy dinners. The rich broth infuses the meat with savory goodness, making these tacos a crowd-pleaser. Serve them with lime wedges and fresh cilantro for the ultimate taste sensation.
Ingredients
Scale
- 2 lbs chuck roast
- 4 dried guajillo chiles
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 bay leaves
- ½ cup fresh cilantro, chopped (for garnish)
- 2 limes, cut into wedges
- 12 corn tortillas
Instructions
- Prepare the Marinade: Remove stems and seeds from guajillo chiles. Toast in a dry skillet for about 2 minutes until fragrant. Combine toasted chiles, garlic, onion, cumin, bay leaves, salt, and water in a blender; blend until smooth.
- Prepare the Meat: Cut chuck roast into large chunks. Heat oil in a heavy pot over medium-high heat. Sear meat on all sides until browned.
- Make the Broth: Pour blended marinade over seared meat and cover with 4-5 cups of water. Bring to a boil then reduce heat to simmer for about 3 hours or until meat is fork-tender.
- Warm Tortillas: While simmering, warm corn tortillas in another pan on low heat until soft.
- Assemble Tacos: Shred the meat using forks in the broth. Briefly dip each tortilla into the broth before filling with shredded meat and top with cilantro.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (75g)
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg