Birria tacos are the perfect comfort food to put together for your next family dinner. Combined with our Roasted Chipotle sauce these tacos are so tasty and delicious that everyone will definitely be going back for more.
Birria is typically a slow-cooked meal, so it’s best to do this in a crock pot.
Ingredients:
- 2 pounds beef chuck
- Salt and ground black pepper to taste
- 6 dried Guajillo peppers
- 1 large tomato
- 1 large onion peeled and slice into thick rounds
- 6 garlic cloves peeled
- 1 small cinnamon stick
- 2 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ¼ cup apple cider vinegar
- 1 -2 teaspoons chicken or beef bouillon
- 2 tablespoons olive oil
- 1/2 cup chicken or beef broth
For Tacos:
- Canola oil or non-stick cooking spray to grease the skillet or griddle
- Corn or flour tortillas
Directions:
1. Season the meat with salt and ground black pepper and set aside.
2. Remove the stems and seeds from the dried chilis.
3. Toast the dried chilis in a dry skillet over medium heat (cast iron works great). Toast them only until hot and fragrant, about 3 minutes.
4. Bring 1 cup of water to a boil and remove from the heat. Submerge the chilis into the water and soak for 20 minutes.
5. Meanwhile, in the same dry skillet roast the onion slices, tomato and garlic cloves. Roast the garlic turning them often until they become fragrant. Remove from the skillet and place them in a blender. Roast the tomato and onion turning them as needed until lightly charred. Remove the onions and tomatoes and place them in the blender.
6. Place the cinnamon stick in the hot skillet until aromatic, then add to the blender. Add the bay leaves, dried oregano, cumin, vinegar and bouillon to the blender.
7. Place the softened dried chilis and 1/2 cup of the soaking liquid in the blender. Blend until completely smooth. If you are having a hard time blending the sauce, add more of the soaking liquid.
8. Sear the meat in a Dutch oven or large pot until golden brown.
9. Transfer the beef and broth to the slow cooker. Pour the chili sauce and the remaining broth over the meat and stir to combine.
10. Cook on low for 8 hours covered or until the meat becomes tender and shreds easily.
To make Tacos:
1. Heat a large non-stick electric griddle to 400 degrees Fahrenheit or a medium skillet over medium heat. Using a paper towel dipped in oil lightly grease the griddle or skillet (use kitchen tongs to hold the paper towel). You can also use non-stick cooking spray, if preferred.
2. Using tongs, carefully dip a tortilla into the Birria broth to coat. Place the tortilla on the hot griddle or skillet to warm, about 60 seconds per side. Repeat with as many tortillas as will comfortably fit on the griddle.
4. Place some of the shredded Birria beef on one side of the tortilla. Cook until the bottom is lightly brown and crispy. Gently fold the tortilla in half to make a taco and press gently with a spatula. Remove from the skillet and serve topped with favorite toppings.
