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birria tacos shown on a white serving platter with lime wedges and a cup of the stewed juices for dipping
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Birria Tacos

Birria tacos are a traditional Mexican meat stew turned into taco form. This slow cooked meal is perfect for a weekend day where you want to smell the lovely aroma and enjoy a spicy, delicious take on the classic.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Dinner, Lunch
Cuisine: South American, Tex Mex
Servings: 18
Calories: 220kcal

Ingredients

  • For The Chili Puree:
  • 4 dried ancho chilies- tops/seeds removed and chopped
  • 2 dried guajillo chilies - tops/seeds removed and chopped
  • 4 garlic cloves- minced
  • ½ can crushed tomatoes
  • ½ cup water
  • 2 Tablespoons red wine vinegar
  • 2 teaspoons thyme
  • 2 teaspoons oregano
  • ½ teaspoon cumin
  • ½ teaspoon allspice
  • ½ teaspoon smoked paprika
  • For The Meat/Sauce:
  • 3 lb. chuck roast or you can also use lamb
  • Salt and pepper- to taste
  • 1 tablespoons olive oil
  • ½ medium onion-diced
  • 32 oz. beef broth
  • 2 cups water
  • For The Toppings/Assembly:
  • 18 corn tortillas
  • 2 Tablespoons butter
  • ½ medium onion- diced
  • Cilantro- chopped
  • Shredded Monterey Jack cheese
  • Limes

Instructions

  • Preheat your oven to 325 degrees.
  • In a medium saucepan, add the aricho and guajillo chilies, garlic, crushed tomatoes, water, red wine vinegar, thyme, oregano, cumin, allspice, and smoked paprika. Heat over med-high heat until boiling. Reduce heat and simmer for 15-20 minutes or until the chilis are softened.
  • Add the chili mixture into a food processor and pulse until pureed and thick.
  • Heat 2 Tablespoons olive oil over medium-high heat in a large Dutch oven. Season the meat generously with salt and pepper. Once the oil is hot, sear all sides of the meat. Remove from the pan and place on a clean paper towel.
  • Add another tablespoon of oil if needed and sauté the onion until translucent and soft.
  • Pour in the beef broth and water and place the beef back into the Dutch oven. Pour the chili puree on top of the beef. Place in the oven for 2 1/2 -3 hours or until the beef is tender and is easily shred. I flipped the meat at about 2 hours and then again at the 2 ½ hour mark)
  • Remove from the oven and place the beef onto a cutting board and shred. Place back into the broth.
  • Heat a skillet over med-high heat and melt 1 tablespoon of butter. Take one tortilla and dip both sides in the beef broth and place on the hot skillet. Fry on each side for 1-2 minutes. Add some shredded beef, onion, and cheese on each tortilla and fold. Heat until the cheese is melted then remove to a clean plate. Repeat with each tortilla.
  • Top with chopped cilantro, extra cheese, and fresh lime juice. Serve with extra sauce and enjoy!

Nutrition

Calories: 220kcal | Carbohydrates: 13g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 274mg | Potassium: 349mg | Fiber: 2g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg