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Birria Tacos

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Savory Birria tacos made with slow-cooked beef and lamb, wrapped in warm tortillas and topped with zesty onion and cilantro.

Ingredients

Scale
  • 2 lbs beef chuck roast
  • 2 lbs lamb shank (or additional beef)
  • 4 cups beef broth
  • 3 dried guajillo peppers
  • 2 dried ancho peppers
  • 1 onion
  • 4 cloves garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt to taste
  • Tortillas
  • Chopped onions
  • Cilantro
  • Lime for serving

Instructions

  1. Soak the dried guajillo and ancho peppers in hot water for about 15 minutes until softened.
  2. Blend the soaked peppers, garlic, onion, cumin, oregano, and a bit of the soaking water until smooth.
  3. Brown the beef and lamb in a pot over medium heat until they develop a nice sear.
  4. Combine the blended sauce and beef broth into the pot, and bring to a boil.
  5. Simmer covered for 2-3 hours until the meat is tender and easily shredded.
  6. Shred the meat and serve in warm tortillas topped with chopped onions, cilantro, and a squeeze of lime.

Notes

For a complete meal, serve alongside a rich consomé, Mexican rice, and refried beans. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.thestationrecipes.com/birria-tacos/

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