Description
Experience the fiesta of flavors with these irresistible Birria tacos, soaked in a rich, flavorful broth.
Ingredients
- 3 lbs Boneless chuck roast (cut into large chunks)
- 2 Tablespoons Olive oil
- 3 Dried guajillo chiles
- 2 Dried ancho chiles
- 2 Roma tomatoes (quartered)
- 1 medium Onion (halved)
- 3 cloves Garlic
- 1 Cinnamon stick
- 1 Bay leaf
- 1 teaspoon Dried oregano
- ½ teaspoon Cumin seeds (or ¼ teaspoon ground cumin)
- 1 teaspoon Dried thyme
- 1 teaspoon Salt (+ more to taste)
- ½ teaspoon Black peppercorns
- 2 cups Beef broth
Instructions
- Soak the dried chiles in hot water for about 15-20 minutes until they soften. Drain and blend them with the tomatoes, onion, garlic, and a splash of beef broth until smooth.
- In a large pot, heat the olive oil over medium-high heat. Sear the chunks of chuck roast in batches until they’re nicely browned all around.
- After browning, return the beef to the pot. Add the blended sauce, cinnamon stick, bay leaf, oregano, cumin, thyme, salt, and black pepper. Pour in the remaining beef broth.
- Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for about 120-180 minutes, or until the meat is so tender, it falls apart with a fork.
- Once cooked, shred the beef. Serve in warmed tortillas, garnished with chopped onions, cilantro, and a squeeze of lime.
Notes
Ensure to sear the meat properly to create a rich, caramelized flavor. For extra heat, consider adding ground chili pepper to the sauce.