Birria Tacos Flavorful and Simple Recipe Guide

Ingredients

• 2 lbs beef chuck roast, cut into large chunks
• 1 lb bone-in beef short ribs
• 5 pieces dried guajillo chiles, stems and seeds removed
• 3 pieces dried pasilla chiles, stems and seeds removed
• 2 medium onions, quartered
• 5 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• 4 cups beef broth
• 2 tablespoons apple cider vinegar
• to taste salt and pepper
• as needed corn tortillas (for serving)
• as needed chopped fresh cilantro (for garnish)
• as needed diced onion (for garnish)
• as needed lime wedges (for serving)

Instructions

1. Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and pasilla chiles for a few minutes until fragrant, being careful not to burn them. Transfer to a bowl and cover with hot water for 15 minutes to soften. Drain and set aside.
2. Make the Marinade: In a blender, combine the softened chiles, 1 quartered onion, minced garlic, cumin, oregano, paprika, cinnamon, apple cider vinegar, a pinch of salt, and pepper. Blend until smooth, adding a little beef broth to help the blending process if necessary.
3. Marinate the Beef: In a large bowl, coat the beef chuck roast and short ribs with the chili marinade. Allow marinating for at least 1 hour, preferably overnight in the refrigerator for deeper flavor.
4. Cook the Meat: In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the marinated beef chunks on all sides until browned.
5. Add Broth and Simmer: Add the remaining quartered onion and beef broth to the pot. Bring to a boil, then reduce the heat to low and cover. Simmer for 3 hours, or until the beef is tender and easily shreddable.
6. Shred the Meat: Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot, allowing it to soak up the rich broth for additional flavor.
7. Make Tacos: In another skillet, lightly toast the corn tortillas on both sides. Assemble the tacos by placing a generous amount of shredded beef in each tortilla.
8. Garnish and Serve: Top with chopped cilantro and diced onion. Serve with lime wedges and a side of the broth as a dipping sauce, known as consomé.