Beef Birria Tacos are like a warm hug for your taste buds! They’re made with tender beef, rich spices, and tangy broth, all wrapped in soft tortillas. Yum!
Trust me, these tacos will have you feeling like a cooking pro in no time. I love dipping them in the broth—every bite is pure happiness! 🎉
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking as it becomes tender and flavorful. If you can’t find chuck roast, brisket or stew meat works well too. Just ensure it has some fat for richness.
Dried Peppers: Guajillo and ancho peppers add depth, while chipotle adds smokiness. Can’t find them? Use paprika for smokiness or chili powder for flavor, but adjust to taste as they might be milder.
Beef Broth: Homemade broth is best, but store-bought works fine. For a lighter option, use vegetable broth, though it will change the flavor a bit. A splash of soy sauce can give a savory boost if you use veggie broth.
Corn Tortillas: Fresh corn tortillas make the best tacos. If you have flour tortillas, go for those as a backup, but the authentic taste comes from corn.
How Can I Ensure My Beef Is Tender and Flavorful?
The key to tender beef is marination and slow cooking. Allow the beef to marinate overnight if possible; this helps flavors penetrate deeply. When cooking, use a slow cooker or a covered pot to keep the moisture in. Here’s how to do it:
- After marinating, add the beef and broth to a pot or slow cooker.
- For the pot, bring it to a boil, then lower the heat and let it simmer gently for 3-4 hours.
- For a slow cooker, set it to low for 6-8 hours. The longer it cooks, the more tender it gets!
Remember to check occasionally and stir if in a pot. Once done, shredding the meat with two forks will give you perfectly tender pieces for your tacos.
The Best Beef Birria Tacos Recipe
Ingredients You’ll Need:
For the Beef and Marinade:
- 3 pounds beef chuck roast, cut into chunks
- 2 dried guajillo peppers, stemmed and seeded
- 2 dried ancho peppers, stemmed and seeded
- 2 dried chipotle peppers, stemmed and seeded
- 1 medium onion, quartered
- 6 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
For Assembling Tacos:
- 12 corn tortillas
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salsa or birria consomé, for dipping
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time, plus at least 2 hours of marinating time. The beef will need to cook for 6-8 hours if using a slow cooker or a bit less time on the stove. Plan for a total of around 8-10 hours to make these delicious tacos from start to finish, including marinating!
Step-by-Step Instructions:
1. Prepare the Chiles:
Start by toasting the guajillo, ancho, and chipotle peppers. Use a dry skillet over medium heat and lightly toast them for about 1-2 minutes until they smell fragrant. Be careful not to burn them! After toasting, remove them from the skillet and soak the peppers in hot water for about 15 minutes until they are softened.
2. Blend the Marinade:
Once the peppers are softened, it’s time to make the marinade. In a blender, combine the soaked chiles, quartered onion, garlic, cumin, oregano, black pepper, salt, 1 cup of beef broth, and apple cider vinegar. Blend until the mixture is nice and smooth.
3. Marinate the Beef:
Take the beef chunks and place them in a large bowl or a resealable plastic bag. Pour your lovely marinade over the beef, making sure every piece is coated well. Cover and refrigerate for at least 2 hours, but if you can, let it marinate overnight for the best flavor!
4. Cook the Beef:
Now it’s time to cook! Move the marinated beef and the remaining beef broth to a large pot or slow cooker. If you’re using a pot, bring it to a boil, then lower the heat and cover to simmer. If you’re using a slow cooker, set it to low and cook for 6-8 hours. You want the beef to be super tender and easy to shred.
5. Shred the Beef:
Once the beef is done cooking, take it out of the pot and use two forks to shred it into bite-sized pieces. Don’t forget to save the cooking liquid (consomé) for dipping later!
6. Prepare the Tacos:
Heat a non-stick skillet over medium heat. Fry the corn tortillas one at a time until they are warm and slightly crispy. Add some shredded beef and cheese (if you want) to each tortilla, then fold them in half. Cook until both sides are golden brown and crispy.
7. Serve:
Ready to enjoy? Serve the tacos hot, topped with fresh cilantro and lime wedges. Don’t forget to serve them with a side of salsa or the reserved consomé for dipping. Enjoy your tasty and crispy Beef Birria Tacos!
Can I Use Other Cuts of Beef for This Recipe?
Yes, you can use other cuts! While beef chuck roast is ideal for its tenderness and flavor, brisket or short ribs will also work well. Just be sure to adjust the cooking time if using a different cut – some may require a bit longer to become tender.
How Can I Make This Recipe Spicier?
If you prefer spicier tacos, try adding more chipotle peppers to the marinade or including a fresh jalapeño when blending. Alternatively, you can serve the tacos with a spicy salsa or hot sauce on the side for an added kick!
Can I Prepare the Beef in Advance?
Absolutely! You can marinate the beef a day ahead to enhance the flavors. Additionally, cooked beef can be stored in the refrigerator for up to 3 days. Just reheat gently before serving, and don’t forget to warm the tortillas for that crispy texture!
What’s the Best Way to Store Leftover Tacos?
To store leftovers, keep the shredded beef and tortillas separate in airtight containers in the fridge for up to 3 days. When ready to enjoy, reheat the beef gently and fry fresh tortillas for a crispy experience!
