Made with AI
Traditional Birria Tacos
Ingredients
- beef chuck roast2 pounds
- dried guajillo chilies4 pieces
- dried ancho chilies2 pieces
- onion1 large
- garlic4 cloves
- apple cider vinegar1 tablespoon
- ground cumin2 teaspoons
- dried oregano1 teaspoon
- smoked paprika1 teaspoon
- corn tortillas8 pieces
- chopped cilantro1 cup
- diced onions1 cup
- lime1 whole
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Remove the stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat until fragrant, about 2 minutes.
- 3
Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes until they are soft.
- 4
In a blender, combine the soaked chilies, onion, garlic, apple cider vinegar, ground cumin, dried oregano, and smoked paprika. Blend until smooth to create the marinade.
- 5
Cut the beef chuck roast into large chunks and place them in a large oven-safe pot or Dutch oven.
- 6
Pour the chili marinade over the beef, ensuring all pieces are well coated. Cover the pot with a lid or aluminum foil.
- 7
Place the pot in the preheated oven and cook for about 3 hours, or until the beef is tender and easily shreds with a fork.
- 8
Once the beef is cooked, remove it from the pot and shred it using two forks.
- 9
Heat the corn tortillas on a skillet or griddle until warm and pliable.
- 10
Fill each tortilla with the shredded beef, and top with chopped cilantro and diced onions.
- 11
Serve the tacos with lime wedges on the side for squeezing over the top before eating.
