Craving authentic, melt-in-your-mouth Birria tacos but short on time? This recipe delivers all the rich, savory flavor of traditional Birria tacos without the hours of slow cooking. Get ready to impress your friends and family with these quick and easy homemade tacos – perfect for a weeknight dinner or a fun weekend gathering. This recipe offers a delicious and healthy twist on a classic, making it a perfect addition to your collection of easy recipes and quick dinner ideas.
Ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 guajillo chiles, stemmed, seeded, and soaked in hot water for 30 minutes
- 2 ancho chiles, stemmed, seeded, and soaked in hot water for 30 minutes
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 corn or flour tortillas
- Toppings: chopped cilantro, onions, lime wedges, your favorite salsa
Instructions:
Get started:
- Preheat your oven to 350°F (175°C). This recipe leverages the oven for a faster cook time than traditional methods while maintaining delicious flavor.
- In a blender, combine the soaked chiles, garlic, oregano, cumin, smoked paprika, cayenne pepper (if using), and 1 cup of beef broth. Blend until smooth.
Cook the beef:
- Heat olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Season generously with salt and pepper.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Pour the blended chile mixture into the pot, stirring to coat the beef. Add the remaining beef broth.
- Bring to a simmer, then cover the pot and transfer it to the preheated oven.
Simmer and shred:
- Bake for 1.5 – 2 hours, or until the beef is very tender and easily shreds with a fork. If the liquid reduces too much during cooking, add a little more water or broth.
- Remove the pot from the oven and let it cool slightly. Using two forks, shred the beef directly in the pot.
Assemble the tacos:
- Warm the tortillas according to package directions. You can also briefly heat them in a dry skillet for a few seconds per side for a softer texture.
- Fill each tortilla generously with the shredded Birria beef.
- Top with your favorite fixings, such as chopped cilantro, onions, lime wedges, and salsa.
Tips for the Best Birria Tacos:
- For a richer flavor, use a combination of beef broth and water.
- Don't be afraid to adjust the spices to your liking. Add more cayenne pepper for extra heat, or less for a milder flavor.
- For a crispier taco, you can shallow fry the filled tortillas in a little oil until golden brown. This adds a delicious textural element.
- Leftover Birria can be stored in an airtight container in the refrigerator for up to 3 days and makes excellent leftovers!
Variations:
- Spicy Birria: Add more cayenne pepper or a few dashes of your favorite hot sauce.
- Vegetarian Birria: Substitute the beef with hearty vegetables like mushrooms, sweet potatoes, and butternut squash. Adjust cooking time accordingly.
- Slow Cooker Birria: Follow steps 1-5, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
These delicious and easy Birria tacos are sure to become a new family favorite. Enjoy!