Birria Tacos
Ingredients
For the Birria:
2 lbs beef chuck or brisket, cut into chunks
4 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 tbsp apple cider vinegar
1 tbsp ground cumin
1 tsp ground oregano
1/2 tsp smoked paprika
1/2 tsp ground cinnamon
Salt and pepper to taste
2 tbsp vegetable oil
For the Tacos:
Corn tortillas
Fresh cilantro, chopped
Diced onions
Lime wedges
Salsa of choice
Directions
Prepare the Birria:
Toast the dried chilies in a hot skillet until fragrant, about 1-2 minutes. Remove and soak in hot water for 20 minutes.
Blend soaked chilies with a bit of the soaking water to make a smooth paste.
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add beef chunks and brown on all sides.
Add chopped onion and garlic, sauté until softened.
Stir in the chili paste, cumin, oregano, paprika, cinnamon, salt, and pepper. Cook for 2-3 minutes.
Pour in beef broth and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beef is tender and easily shredded.
Prepare the Tacos:
Once the beef is tender, shred it with two forks and return to the pot.
Heat a skillet over medium heat. Dip each tortilla into the birria broth, then fry in the skillet until crispy and golden.
Fill each tortilla with shredded beef, top with fresh cilantro, diced onions, and a squeeze of lime.
Serve the birria tacos with a side of salsa and a small bowl of the rich broth for dipping.
