Beef Birria Tacos

Experience the bold and irresistible flavors of Beef Birria Tacos, a Mexican masterpiece that's guaranteed to elevate your taco night! This recipe features tender, slow-cooked beef chuck roast infused with an aromatic blend of dried guajillo, ancho, and arbol chiles, alongside spices like cinnamon, cumin, and cloves. The result is juicy, flavor-packed meat simmered in a rich, savory chile sauce. These tacos are made extra special by dipping corn tortillas in the birria sauce before crisping them to perfection on a hot skillet. Each taco is then loaded with shredded birria beef, fresh cilantro, and a squeeze of zesty lime, with plenty of sauce on the side for irresistible dipping. Perfect for gatherings or a hearty weeknight meal, these Beef Birria Tacos deliver authentic Mexican flavors with every bite.

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:210 mins

Total Time:255 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 4 pieces dried arbol chiles
• 1 large onion
• 6 pieces garlic cloves
• 2 tablespoons tomato paste
• 1 piece cinnamon stick
• 2 pieces bay leaves
• 5 pieces whole cloves
• 1 tablespoon black peppercorns
• 2 teaspoons oregano
• 1 teaspoon cumin seeds
• 2 teaspoons salt
• 4 cups beef broth
• 2 tablespoons white vinegar
• 12 pieces corn tortillas
• 2 tablespoons oil
• 1 cup cilantro
• 4 pieces lime wedges

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Toast guajillo, ancho, and arbol chiles on a skillet for about 2 minutes until fragrant, being careful not to burn them.

Step 3

Remove stems and seeds from the chiles and soak them in hot water for 20 minutes.

Step 4

In a blender, combine the soaked chiles, garlic, and 1 cup of beef broth. Blend until smooth.

Step 5

Strain the chile mixture through a fine mesh sieve to remove any solids, then set aside.

Step 6

In a large Dutch oven, heat oil over medium heat.

Step 7

Season the beef chuck roast with salt.

Step 8

Brown the beef on all sides, and then remove from the pot and set aside.

Step 9

Add chopped onion to the pot and sauté until translucent.

Step 10

Add tomato paste, whole spices (cinnamon stick, cloves, bay leaves, black peppercorns), oregano, cumin seeds, and stir.

Step 11

Return beef to the pot, then add the strained chile mixture, remaining beef broth, and white vinegar.

Step 12

Bring to a simmer, then cover the pot and transfer it to the preheated oven.

Step 13

Cook the beef for about 3 hours until it's tender and shreds easily with a fork.

Step 14

Remove the beef from the pot, shred it with two forks, and return it to the pot to soak up some sauce.

Step 15

In a skillet, heat a tablespoon of oil and dip each tortilla briefly into the birria sauce, then grill on the skillet until slightly crispy.

Step 16

Fill each tortilla with shredded beef, cilantro and serve with lime wedges and the remaining birria sauce on the side for dipping.

Nutrition Facts

Serving size	3375.8 grams (3375.8g)

Amount per serving	% Daily Value*
Calories	5431

Total Fat 326.90g	419%
Saturated Fat 115.40g	577%
Polyunsaturated Fat 0.10g
Cholesterol 1021mg	340%
Sodium 9326mg	405%
Total Carbohydrate 345.80g	126%
Dietary Fiber 67.50g	241%
Total Sugars 19.30g
Protein 306.20g	612%

Vitamin D 0IU	0%
Calcium 805mg	62%
Iron 56mg	309%
Potassium 7559mg	161%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 22.1%

Carbs: 24.9%