There’s something undeniably delightful about starting the week with a burst of flavor, and what better way to do that than with Birria Tacos? These mouthwatering tacos are not just a meal; they are an experience. With their rich, savory filling and crispy, cheesy exterior, they are perfect for keeping on rotation all summer long. Let’s dive into this delicious cooking guide, ensuring your Mondays (and every day after) are filled with joy and flavor!
Why Birria Tacos?
Birria Tacos are traditionally made with slow-cooked meat that is marinated in a blend of spices and chilies, resulting in a tender and flavorful filling. The tacos are often served with a side of rich broth (consomé) for dipping, making them even more irresistible.
Ingredients for Birria Tacos
For the Stewed Meat
- 6 dried Guajillo chiles, stemmed and deseeded
- 4 dried Ancho chiles, stemmed and deseeded
- 3 pounds chuck roast, cut into 4 chunks
- Kosher salt to taste
- Ground black pepper to taste
- 2 tablespoons vegetable oil, divided
- 3 vine tomatoes, quartered
- 1 white onion, quartered
- 8 cloves garlic, peeled and smashed
- 4 cups low sodium beef broth
- 1 ½ pounds bone-in short ribs
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar
For the Tacos
- 15 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh lime wedges for serving
Grocery List
To make your shopping easier, here’s your grocery list:
Produce
- 3 vine tomatoes
- 1 white onion
- 8 cloves garlic
- Fresh cilantro (½ cup)
- Fresh limes (for serving)
Meat & Dairy
- 3 pounds chuck roast
- 1 ½ pounds bone-in short ribs
- 2 cups shredded Monterey Jack cheese
Spices & Condiments
- 6 dried Guajillo chiles
- 4 dried Ancho chiles
- Kosher salt
- Ground black pepper
- Vegetable oil
- Ground coriander
- Ground cumin
- Dried oregano
- Chili powder
- Cinnamon stick
- Orange juice
- Apple cider vinegar
Other
- 15 corn tortillas
- 4 cups low sodium beef broth
Cooking Guide
Cooking Time: Approximately 4 hours (including marination and cooking time)
- Prepare the Chiles:
- In a dry skillet over medium heat, toast the Guajillo and Ancho chiles for about 2 minutes until fragrant. Remove from heat and soak them in hot water for about 20 minutes until softened.
- Make the Marinade:
- In a blender, combine the soaked chiles (reserve the soaking liquid), tomatoes, onion, garlic, orange juice, apple cider vinegar, coriander, cumin, oregano, chili powder, and cinnamon stick. Blend until smooth.
- Cook the Meat:
- In a large pot or Dutch oven over medium-high heat, add vegetable oil. Season the chuck roast and short ribs with salt and pepper. Brown them on all sides.
- Pour the marinade over the meat in the pot and add beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours or until the meat is tender.
- Shred the Meat:
- Remove the meat from the pot and shred it using two forks. Return it to the pot to soak up more flavor.
- Prepare the Tacos:
- Heat a skillet over medium heat. Dip each corn tortilla briefly in the top layer of fat from the stew (this adds flavor).
- Place the tortilla in the skillet and sprinkle cheese on one half. Add a generous amount of shredded beef on top of the cheese.
- Fold the tortilla over to form a taco and cook until crispy on both sides.
- Serve:
- Serve hot with chopped onions, cilantro, lime wedges, and a bowl of consomé for dipping.
Nutritional Information (per taco)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~20 g |
| Carbohydrates | ~30 g |
| Fat | ~15 g |
| Fiber | ~3 g |
Tips & Notes
- For extra flavor, consider adding some diced avocado or pickled onions as toppings.
- If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
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Starting your week with these Birria Tacos is sure to bring joy not just on Mondays but throughout your summer! What’s your go-to taco? Share your favorites below!
