Savory Birria Tacos Recipe You’ll Love

Introduction

Discover the rich and savory world of stewed meat tacos that will transport your taste buds to a vibrant Mexican kitchen. This recipe combines tender chunks of beef, aromatic spices, and the comforting flavors of traditional chiles, served in crispy corn tortillas topped with zesty garnishes. Whether for a family gathering or a casual dinner, these tacos are sure to impress.

Detailed Ingredients with measures

For the Stewed Meat:
– 6 dried Guajillo chiles, stemmed and deseeded
– 4 dried Ancho chiles, stemmed and deseeded
– 3 pounds chuck roast, cut into 4 chunks
– Kosher salt, to taste
– Ground black pepper, to taste
– 2 tablespoons vegetable oil, divided
– 3 vine tomatoes, quartered
– 1 white onion, quartered
– 8 cloves garlic, peeled and smashed
– 4 cups low-sodium beef broth
– 1½ pounds bone-in short ribs
– 1 tablespoon ground coriander
– 2 teaspoons ground cumin
– 2 teaspoons dried oregano
– 1 teaspoon chili powder
– 1 cinnamon stick
– ½ cup orange juice
– ¼ cup apple cider vinegar

For the Tacos:
– 15 corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1 cup chopped yellow onion
– ½ cup chopped fresh cilantro
– Fresh lime wedges, for serving

Prep Time

30 minutes

Cook Time

4 hours

Total Time

4 hours 30 minutes

Yield

Serves 6-8

Directions

1. Prepare the Chiles: Place the Guajillo and Ancho chiles in a bowl filled with near-boiling water. Let them soak for at least 30 minutes until softened.

2. Season and Sear the Beef: While the chiles soak, season the chuck roast chunks with kosher salt and ground black pepper to taste. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In batches, sear the chuck roast on all sides, adding another tablespoon of oil as needed. Transfer the seared meat to a plate and set aside.

3. Sauté the Aromatics: Add the remaining 1 tablespoon of oil to the Dutch oven. Add the quartered tomatoes, quartered white onion, and smashed garlic cloves. Sauté for 2-3 minutes until fragrant.

4. Deglaze the Pot: Pour in the beef broth, scraping up any browned bits from the bottom of the pot.

5. Simmer the Broth: Drain the water from the soaked chiles and transfer them to the pot. Add the bone-in short ribs, ground coriander, ground cumin, dried oregano, chili powder, and cinnamon stick. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer for 30 minutes.

6. Skim and Blend the Sauce: Remove the short ribs and set them aside with the seared chuck roast. Skim any impurities from the top of the pot and discard the cinnamon stick. Transfer 1½ to 2 cups of the braising liquid to a bowl, cover, and refrigerate. Use an immersion blender to blend the remaining broth until smooth.

7. Slow Cook the Meat: Return the seared chuck roast, short ribs, and any juices to the Dutch oven. Stir in the orange juice and apple cider vinegar. Season with additional salt and pepper to taste. Bring the mixture to a simmer, cover, reduce heat to medium-low, and cook for 3-4 hours until the meat is tender.

8. Shred the Meat: Once fully cooked, remove the bones from the short ribs and discard them. Use two forks to shred all the meat into the sauce.

9. Prepare the Tacos: Remove the reserved braising liquid from the refrigerator. Working one at a time, dip each corn tortilla into the liquid and place them in a large skillet set over medium heat. Sprinkle 1-2 tablespoons of shredded Monterey Jack cheese onto one half of each tortilla. Top with 2-3 tablespoons of shredded beef, a sprinkle of chopped yellow onion, and chopped fresh cilantro.

10. Crisp the Tacos: Fold the tortilla in half. Cook each taco for 30-45 seconds per side, until the exterior is crispy and golden brown. Transfer to a serving platter.

11. Serve and Enjoy: Squeeze fresh lime wedges over the tacos and serve with any remaining braising liquid on the side for dipping.

Detailed Directions and Instructions

Prepare the Chiles

Place the Guajillo and Ancho chiles in a bowl filled with near-boiling water. Let them soak for at least 30 minutes until softened.

Season and Sear the Beef

While the chiles soak, season the chuck roast chunks with kosher salt and ground black pepper to taste. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In batches, sear the chuck roast on all sides, adding another tablespoon of oil as needed. Transfer the seared meat to a plate and set aside.

Sauté the Aromatics

Add the remaining 1 tablespoon of oil to the Dutch oven. Add the quartered tomatoes, quartered white onion, and smashed garlic cloves. Sauté for 2-3 minutes until fragrant.

Deglaze the Pot

Pour in the beef broth, scraping up any browned bits from the bottom of the pot.

Simmer the Broth

Drain the water from the soaked chiles and transfer them to the pot. Add the bone-in short ribs, ground coriander, ground cumin, dried oregano, chili powder, and cinnamon stick. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer for 30 minutes.

Skim and Blend the Sauce

Remove the short ribs and set them aside with the seared chuck roast. Skim any impurities from the top of the pot and discard the cinnamon stick. Transfer 1½ to 2 cups of the braising liquid to a bowl, cover, and refrigerate. Use an immersion blender to blend the remaining broth until smooth.

Slow Cook the Meat

Return the seared chuck roast, short ribs, and any juices to the Dutch oven. Stir in the orange juice and apple cider vinegar. Season with additional salt and pepper to taste. Bring the mixture to a simmer, cover, reduce heat to medium-low, and cook for 3-4 hours until the meat is tender.

Shred the Meat

Once fully cooked, remove the bones from the short ribs and discard them. Use two forks to shred all the meat into the sauce.

Prepare the Tacos

Remove the reserved braising liquid from the refrigerator. Working one at a time, dip each corn tortilla into the liquid and place them in a large skillet set over medium heat. Sprinkle 1-2 tablespoons of shredded Monterey Jack cheese onto one half of each tortilla. Top with 2-3 tablespoons of shredded beef, a sprinkle of chopped yellow onion, and chopped fresh cilantro.

Crisp the Tacos

Fold the tortilla in half. Cook each taco for 30-45 seconds per side, until the exterior is crispy and golden brown. Transfer to a serving platter.

Serve and Enjoy

Squeeze fresh lime wedges over the tacos and serve with any remaining braising liquid on the side for dipping.

Notes

Chili Soaking

Make sure to soak the chiles until they are soft for better blending.

Meat Choice

Chuck roast is preferred for its tenderness, but other cuts like brisket may also be used.

Cooking Time

Cooking times may vary. Ensure the meat is fork-tender before shredding.

Taco Assembly

Feel free to customize your tacos with additional toppings like avocado or sour cream.

Storage

Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days, and it’s great for meal prep.

Savory Birria Tacos Recipe You’ll Love
Savory Birria Tacos Recipe You’ll Love

Cook techniques

Soaking Dried Chiles

Soaking dried chiles in near-boiling water helps to rehydrate them, making them more pliable and enhancing their flavor for your stews and sauces.

Searing Meat

Searing meat over medium-high heat creates a flavorful crust and locks in moisture, which is crucial for the overall taste of the dish.

Sautéing Aromatics

Sautéing tomatoes, onions, and garlic in oil before adding them to a dish helps release their natural flavors and creates a fragrant base for stews.

Deglazing

Deglazing a pot with beef broth after sautéing helps lift the caramelized bits stuck to the bottom, adding depth and richness to the overall flavor.

Slow Cooking

Slow cooking allows tough cuts of meat, like chuck roast and short ribs, to become tender and flavorful over a long period of time, resulting in a delightful stew.

Shredding Meat

Once fully cooked, shredding the meat into smaller pieces allows it to absorb the sauce more effectively, enhancing the flavor in each bite.

Crisping Tortillas

Crisping corn tortillas in a skillet adds texture and makes them easier to hold the filling, resulting in a better taco experience.

FAQ

Can I use fresh chiles instead of dried?

Yes, you can use fresh chiles. However, keep in mind that the flavor and heat level may differ from dried varieties, and adjustments to the quantity may be needed.

What can I substitute for chuck roast?

You can substitute chuck roast with other marbled cuts of beef, such as brisket or round roast, for similar results.

How do I ensure my meat is tender?

Slow cooking the meat over low heat for several hours allows the connective tissues to break down, resulting in tender meat.

Can I prepare the filling ahead of time?

Yes, you can prepare the filling ahead of time. Just store it in the fridge, and reheat it before assembling your tacos for best results.

What toppings can I add to my tacos?

You can add various toppings like avocado, salsa, sour cream, or jalapeños, depending on your taste preferences.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Conclusion

The stewed meat recipe, enriched with the robust flavors of Guajillo and Ancho chiles, delivers a rich, satisfying dish. When combined with crispy corn tortillas and topped with fresh ingredients like cilantro and onion, it creates a delightful taco experience that is perfect for gatherings or a hearty family meal. Enjoy the comforting, savory depth that the slow-cooked meat provides, enhanced by the bright notes of lime and the creaminess of Monterey Jack cheese.

More recipes suggestions and combination

Shredded Chicken Tacos

Use shredded cooked chicken marinated with lime, garlic, and cumin. Serve in corn tortillas with avocado, pico de gallo, and chopped cilantro.

Vegetarian Tacos

Sauté bell peppers, zucchini, and corn with spices like paprika and cumin. Serve in corn tortillas topped with avocado cream and fresh cilantro.

Fish Tacos

Grill or pan-sear white fish seasoned with lime and chili powder. Serve in corn tortillas with cabbage slaw and a drizzle of spicy mayo.

Pork Carnitas

Slow-cook pork shoulder with orange juice, garlic, and spices. Shred and crisp the carnitas before serving in tortillas with diced onion and cilantro.

Barbacoa Tacos

Slow-cook beef or lamb with chipotle, garlic, and vinegar for a spicy, tender filling. Serve with fresh toppings like avocado and lime wedges.

Savory Birria Tacos Recipe You’ll Love
Savory Birria Tacos Recipe You’ll Love