Birria Tacos Recipe
prep time: 30 mins / cook time: 3.5 hours / serves 6-8
By now, you've probably heard of Birria Tacos - they're having a bit of a moment. The vibrant, flavor-packed sauce is very recognizable and Instagramable, and I'm not sure about you but recipes of Birria Tacos been all over my feed! Other than making me really hungry, the videos show a pretty time-intensive recipe. We tried to remedy that in this recipe by using Cookwell Tortilla Soup as our base. This imparts a deeper flavor while also saving you some time, and while it's still not a 5-minute recipe, it's manageable with the majority of the cooking happening hands-off in the oven.
Originating from the state of Jalisco, birria tacos are a beloved dish that has become a symbol of festive gatherings and family traditions. Whether you're new to the world of birria or a seasoned enthusiast, these birria tacos promise a mouthwatering experience that will make you feel like your on the vibrant streets of Mexico.
Ingredients
- 2 lbs beef (such as chuck roast or short ribs)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 jar Cookwell & Co. Tortilla soup
- 2 cups beef broth
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- Corn tortillas
- Chopped cilantro, diced onion, and lime wedges for serving
Directions
1. In a pan, bring 3 cups of water to a boil. Remove from heat and add the dried guajillo chilies and dried ancho chilies, cover and let the chilies soak in the hot water for about 10 minutes, until softened.
2. In a large pot, heat the vegetable oil over medium heat. Brown beef on all sides, remove and set aside. Next, add the chopped onion and minced garlic, and sauté until fragrant. Add beef back to pot.
3. Remove the chilies from the water and discard the stems and seeds (rinse off seeds under running tap water if needed). Transfer the chilies to a blender or food processor, along with Cookwell & Company Tortilla Soup, cumin, oregano and cinnamon. Blend until smooth.
4. Pour the blended chili sauce into the pot along with 2 cups of beef broth. Stir to combine.
5. Cover the pot, transfer to the oven at 325 and simmer for about 3-4 hours, until the beef is tender and easily shreds.
6. Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat it in the sauce.
7. Heat a skillet over medium heat and warm the corn tortillas until soft and pliable.
8. To serve, place a spoonful of the birria beef onto a tortilla. Top with chopped cilantro and diced onion. Squeeze a lime wedge over the birria tacos. Repeat with the remaining tortillas and filling.
9. Serve the birria tacos hot and enjoy!
Note: Birria tacos are traditionally served with a side of consommé for dipping. You can strain the cooking liquid from the pot and serve it as a flavorful broth alongside the birria tacos.