Birria de Res Tacos

Birria de Res, a mouthwatering Mexican dish, has gained immense popularity beyond its regional roots, becoming a beloved staple in many kitchens. Originating from the state of Jalisco, this savory beef stew is typically slow-cooked with a rich blend of spices and dried chilies, creating an explosion of flavors that dance on the palate. The dish is not merely a meal; it represents a culinary tradition that brings families and friends together, often served during special occasions and celebrations. With a combination of tender meat, aromatic spices, and a hearty broth, Birria de Res is an experience that transcends the ordinary.

Discover the delicious world of Birria de Res Tacos with this engaging recipe that blends rich tradition and vibrant flavors. Originating from Jalisco, this savory Mexican beef stew is slow-cooked with aromatic spices and dried chilies, creating an irresistible dish perfect for gatherings. Learn how to prepare tender, flavorful beef, craft a mouthwatering sauce, and assemble the perfect tacos topped with fresh garnishes. Experience the joy of cooking and sharing this culinary gem with family and friends.

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Ingredients

For the Birria:

3 lbs beef chuck roast, cut into large chunks

2 lbs beef shank

6 dried guajillo peppers, stemmed and seeded

4 dried ancho peppers, stemmed and seeded

2 cups beef broth

1 medium onion, quartered

5 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon allspice

1 teaspoon black pepper

1 tablespoon salt (or to taste)

2 bay leaves

1 tablespoon apple cider vinegar

1 tablespoon olive oil

For the Tacos:

Corn tortillas (about 12)

Fresh cilantro, chopped (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Salsa or hot sauce (optional, for serving)

Instructions

Prepare the Sauce: In a dry skillet over medium heat, toast the guajillo and ancho peppers for about 30 seconds on each side, until aromatic. Place the toasted peppers in a bowl and cover with hot water. Let them soak for about 15 minutes until softened. Drain and transfer to a blender.

Blend the Sauce Ingredients: In the blender with the softened peppers, add 1 cup of beef broth, quartered onion, minced garlic, cumin, oregano, allspice, black pepper, and apple cider vinegar. Blend until smooth.

Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef chunks with salt and pepper. Brown the meat on all sides, about 5-7 minutes per side. Work in batches if necessary to avoid overcrowding the pot.

Combine in Pot: Once the meat is browned, pour the blended sauce over the meat. Add the remaining beef broth and bay leaves. Stir to combine.

Cook the Birria: Bring to a boil, then reduce the heat to low. Cover and let simmer for 3-4 hours, or until the meat is fork-tender. Alternatively, you can cook in a slow cooker for 6-8 hours on low.

Shred the Meat: Once the meat is tender, remove it from the pot and shred it using two forks. Discard the bay leaves and any large pieces of fat.

Make the Tacos: Heat a skillet over medium heat. Dip each tortilla in the birria broth (consume as a dip afterwards) to slightly soften them, then place them in the skillet. Allow to warm for about 10-15 seconds per side.

Fill Tacos: Fill each tortilla with a generous portion of shredded meat, and garnish with chopped cilantro and diced onion.

Serve: Serve the birria tacos with lime wedges and a side of the remaining broth for dipping.

Prep Time, Total Time, Servings: 30 minutes | 4 hours (including simmering) | Serves 6-8