Description
These My Fave Birria Tacos feature tender, slow-simmered beef chuck roast and shank cooked in a deeply flavorful sauce made from toasted guajillo and ancho chiles blended with aromatic spices and beef broth. Served on warm corn tortillas and garnished with fresh cilantro and lime wedges, these tacos offer an authentic Mexican experience with rich, juicy meat perfectly complemented by a spicy, smoky broth for dipping.
Ingredients
Scale
Meat
- 2 lbs beef chuck roast
- 1 lb beef shank
Chiles and Seasonings
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
Liquids
- 4 cups beef broth
Others
- Salt and pepper to taste
- 12 corn tortillas
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Toast and soak chiles: In a pot, toast the dried guajillo and ancho chiles over medium heat until fragrant, approximately 1-2 minutes, taking care not to burn them. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Blend chile sauce: Drain the chiles and transfer them to a blender. Add chopped onion, minced garlic, ground cumin, dried oregano, and 1 cup of beef broth. Blend the ingredients until you achieve a smooth, rich sauce.
- Combine meat and sauce: In a large pot, place the beef chuck roast and beef shank. Pour the blended chile sauce evenly over the meat, coating it thoroughly.
- Add broth and season: Pour in the remaining 3 cups of beef broth. Season the mixture with salt and pepper to taste. Bring the pot to a boil over medium-high heat.
- Simmer the meat: Once boiling, reduce the heat to low and let the meat simmer gently, covered, for 2 to 3 hours until it becomes very tender and easy to shred.
- Shred and soak meat: Remove the beef chuck and shank from the pot. Shred the meat using two forks, then return the shredded meat to the pot to soak in the flavorful broth.
- Prepare tortillas and assemble tacos: Heat the corn tortillas on a skillet over medium heat until warm and pliable. Fill each tortilla with a generous amount of the shredded beef.
- Serve and garnish: Serve the filled tacos with some of the broth on the side for dipping. Garnish the tacos with chopped cilantro and offer lime wedges for squeezing over the top for bright, fresh acidity.
Notes
- For a spicier version, add a dried chipotle chile to the soak and blending step.
- Make sure not to burn the chiles while toasting, as it can impart bitterness.
- Leftover broth (consommé) can be strained and used as a flavorful soup or dip for the tacos.
- Use fresh corn tortillas for best texture and flavor.
- Slow simmering is key to tender meat; avoid boiling vigorously.
