The Easy Birria Tacos Recipe is your shortcut to authentic, deeply flavorful birria tacos without the fuss. This recipe is incredibly useful because it simplifies the often time-consuming birria process, making these beloved Mexican street food staples achievable for any weeknight.
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Key Ingredients for Easy Birria Tacos Recipe
- 2 pounds beef chuck roast, cut into 2-inch chunks
- 1 tablespoon olive oil
- 1 large white onion, quartered
- 4 cloves garlic, peeled
- 3 Guajillo chilies, stems and seeds removed
- 2 Ancho chilies, stems and seeds removed
- 1 chipotle pepper in adobo sauce, plus 1 tablespoon of the sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Small corn tortillas (about 12-16)
- For Serving: finely chopped white onion, fresh cilantro, lime wedges, your favorite salsa, and optionally some shredded Oaxaca cheese
How to Make Easy Birria Tacos Recipe
This Easy Birria Tacos Recipe whips up incredibly delicious and satisfying birria tacos with a fraction of the effort. You’ll be amazed at how simple it is to achieve that rich, savory flavor and tender shredded meat. With a preparation time of around 15 minutes of active cooking, you can have these amazing tacos ready in under 2 hours, perfect for a flavorful weeknight meal or a delightful weekend treat.
Step-by-Step Instructions
- Prepare the Chilies: In a dry skillet over medium heat, toast the dried guajillo and ancho chilies for about 30-60 seconds per side, until fragrant but not burnt. This step awakens their flavors. Once toasted, place them in a heatproof bowl and cover with hot water. Let them rehydrate for at least 20-30 minutes.
- Sear the Beef: While the chilies rehydrate, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
- Sauté Aromatics: Add the quartered onion and garlic cloves to the same pot. Sauté for 3-5 minutes until they begin to soften and lightly brown.
- Blend the Sauce Base: Drain the rehydrated chilies, reserving a little of the soaking liquid if needed for blending. Place the rehydrated chilies, sautéed onion and garlic, chipotle pepper with adobo sauce, oregano, cumin, cinnamon, cloves, and crushed tomatoes into a blender. Blend until very smooth. If the mixture is too thick, add a splash of the reserved chili soaking liquid or beef broth to help it blend.
- Simmer the Birria: Pour the blended chili sauce back into the Dutch oven. Add the beef broth, apple cider vinegar, and Worcestershire sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Cook the Meat: Return the seared beef to the pot. Ensure the meat is mostly submerged in the liquid. If not, add a little more beef broth or water. Bring back to a gentle simmer, then cover the pot and reduce the heat to low. Let it simmer for at least 1.5 to 2 hours, or until the beef is fork-tender and easily shreds.
- Shred the Beef: Once the beef is tender, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces.
- Reduce the Consommé: While the beef rests, skim any excess fat from the surface of the birria liquid remaining in the pot. Increase the heat to medium-high and let the liquid simmer uncovered for about 10-15 minutes, or until it has reduced slightly and thickened into a rich consommé. Taste and adjust seasoning with salt and pepper if needed.
- Prepare the Tortillas: For authentic birria tacos, you’ll want to dip your tortillas in the flavorful rendered fat (oil) from the birria consommé. You can skim some of this off the top of the simmering consommé before frying. Heat a tablespoon or two of this oil (or regular cooking oil) in a skillet over medium heat. Dip each corn tortilla quickly into the consommé or oil, then place it in the hot skillet.
- Assemble and Fry the Tacos: Add a generous portion of the shredded beef to one half of the dipped tortilla. If using, sprinkle with Oaxaca cheese. Fold the tortilla in half to create a taco. Cook the tacos for 2-3 minutes per side, until golden brown and slightly crispy, with the cheese melted and gooey.
- Serve: Remove the tacos from the skillet and enjoy immediately! Serve with finely chopped white onion, fresh cilantro, lime wedges, your favorite salsa, and a side of the reserved consommé for dipping.
Why You’ll Love This Easy Birria Tacos Recipe
You’ll absolutely fall in love with this Easy Birria Tacos Recipe because it delivers that authentic, soul-warming birria flavor without requiring hours of simmering and intricate techniques. The star of the show is the incredibly tender, richly spiced shredded beef, infused with a complex blend of chilies and spices that create a flavor profile that’s both bold and comforting. Making these tacos at home is also incredibly cost-effective; you can achieve restaurant-quality results for a fraction of the price you’d pay at a taqueria, making it a smart and delicious choice for feeders and food lovers on a budget.
What truly sets these tacos apart are the vibrant and fresh toppings that cut through the richness of the meat and consommé, offering a delightful contrast in textures and tastes. Imagine juicy, tender beef nestled in a crisped tortilla, bursting with savory goodness, and then brightened by the zest of fresh cilantro and a squeeze of lime – it’s pure culinary bliss! This is a fantastic alternative to simple ground beef tacos, offering a level of depth and complexity that will seriously impress your taste buds. Don’t wait any longer, gather your ingredients and dive into the delicious world of easy birria tacos – your kitchen will thank you!
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Allow the birria meat and consommé to cool completely before storing. Store the shredded beef and the consommé separately in airtight containers in the refrigerator. The birria meat will stay fresh for up to 3-4 days.
- Freezing: For longer storage, you can freeze both the shredded birria meat and the consommé. Place them in freezer-safe containers or heavy-duty freezer bags. The birria meat and consommé can be frozen for up to 3 months.
Reheating:
- Reheating Birria Meat: For stovetop reheating, place the desired amount of shredded birria meat in a skillet over medium-low heat. You can add a tablespoon or two of the birria consommé or a splash of beef broth to help moisten and re-warm the meat evenly. Stir occasionally until heated through. For microwave reheating, place the meat in a microwave-safe dish, add a little liquid if desired, cover, and heat in 30-second intervals, stirring in between, until hot.
- Reheating Consommé: Gently reheat the birria consommé in a saucepan over low heat, stirring occasionally, until warm. Avoid bringing it to a rapid boil, as this can affect its texture and flavor.
- Reheating Tortillas for Tacos: After reheating the meat, you can re-fry your tortillas as you did in the original recipe for the crispiest results. Alternatively, you can briefly warm them in a dry skillet or microwave to make them pliable.
Final Thoughts
This Easy Birria Tacos Recipe is a game-changer, bringing the magic of authentic birria into your home with remarkable ease. You’ll be delighted by the depth of flavor and the joy of creating such a special meal without the traditional complexities. Give it a try, and prepare to be amazed by how delicious homemade birria tacos can be!
try also :
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- Cranberry Brie Bites
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- find more in Pinterest
Easy Birria Tacos Recipe
Your shortcut to authentic, deeply flavorful birria tacos without the fuss. This recipe is incredibly useful because it simplifies the often time-consuming birria process, making these beloved Mexican street food staples achievable for any weeknight.
Ingredients
Equipment
Method
- In a dry skillet over medium heat, toast the dried guajillo and ancho chilies for about 30-60 seconds per side, until fragrant but not burnt. This step awakens their flavors. Once toasted, place them in a heatproof bowl and cover with hot water. Let them rehydrate for at least 20-30 minutes.3 Guajillo chilies, 2 Ancho chilies
- While the chilies rehydrate, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.1 tablespoon olive oil, 2 pounds beef chuck roast, salt, freshly ground black pepper
- Add the quartered onion and garlic cloves to the same pot. Sauté for 3-5 minutes until they begin to soften and lightly brown.1 large white onion, 4 cloves garlic
- Drain the rehydrated chilies, reserving a little of the soaking liquid if needed for blending. Place the rehydrated chilies, sautéed onion and garlic, chipotle pepper with adobo sauce, oregano, cumin, cinnamon, cloves, and crushed tomatoes into a blender. Blend until very smooth. If the mixture is too thick, add a splash of the reserved chili soaking liquid or beef broth to help it blend.3 Guajillo chilies, 2 Ancho chilies, 1 large white onion, 4 cloves garlic, 1 chipotle pepper in adobo sauce, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1 (28-ounce) can crushed tomatoes, 4 cups beef broth
- Pour the blended chili sauce back into the Dutch oven. Add the beef broth, apple cider vinegar, and Worcestershire sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.4 cups beef broth, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce
- Return the seared beef to the pot. Ensure the meat is mostly submerged in the liquid. If not, add a little more beef broth or water. Bring back to a gentle simmer, then cover the pot and reduce the heat to low. Let it simmer for at least 1.5 to 2 hours, or until the beef is fork-tender and easily shreds.2 pounds beef chuck roast, 4 cups beef broth
- Once the beef is tender, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces.2 pounds beef chuck roast
- While the beef rests, skim any excess fat from the surface of the birria liquid remaining in the pot. Increase the heat to medium-high and let the liquid simmer uncovered for about 10-15 minutes, or until it has reduced slightly and thickened into a rich consommé. Taste and adjust seasoning with salt and pepper if needed.salt, freshly ground black pepper
- For authentic birria tacos, you’ll want to dip your tortillas in the flavorful rendered fat (oil) from the birria consommé. You can skim some of this off the top of the simmering consommé before frying. Heat a tablespoon or two of this oil (or regular cooking oil) in a skillet over medium heat. Dip each corn tortilla quickly into the consommé or oil, then place it in the hot skillet.12-16 small corn tortillas
- Add a generous portion of the shredded beef to one half of the dipped tortilla. If using, sprinkle with Oaxaca cheese. Fold the tortilla in half to create a taco. Cook the tacos for 2-3 minutes per side, until golden brown and slightly crispy, with the cheese melted and gooey.2 pounds beef chuck roast, optional shredded Oaxaca cheese, 12-16 small corn tortillas
- Remove the tacos from the skillet and enjoy immediately! Serve with finely chopped white onion, fresh cilantro, lime wedges, your favorite salsa, and a side of the reserved consommé for dipping.finely chopped white onion, fresh cilantro, lime wedges, your favorite salsa
Notes
Allow birria meat and consommé to cool completely before storing. Refrigerate separately in airtight containers for up to 3-4 days. Freeze for up to 3 months.