Birria de Res Tacos

When it comes to Mexican cuisine, few dishes evoke the same sense of warmth and joy as Birria de Res. Originating from the western state of Jalisco, this savory beef stew has transcended regional boundaries to become a beloved staple across Mexico and beyond. Traditionally made with goat meat, the beef version—Birria de Res—has gained immense popularity due to its rich flavors and comforting nature. Each bite offers a burst of spices and a hint of heat, making it a delight for taco lovers everywhere.

Discover the rich flavors of Savory Birria de Res Tacos, a beloved Mexican dish that captures the essence of Jalisco's culinary tradition. This step-by-step recipe guides you through creating delicious slow-cooked beef tacos filled with spices and aromatic notes. Perfect for gatherings or cozy dinners, these tacos are a comforting treat that brings people together. Enhance your meal with fresh garnishes and enjoy the delightful burst of flavor in every bite.

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Ingredients

For the Birria:

3 lbs beef chuck roast, cut into 2-inch chunks

2 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

2 dried pasilla chiles, seeds removed

4 cloves garlic, minced

1 medium onion, roughly chopped

2 tsp ground cumin

2 tsp dried oregano

1 tsp smoked paprika

1 cinnamon stick

4 cups beef broth (or more, as needed)

1 bay leaf

Salt and pepper, to taste

1 tablespoon vegetable oil

For the Tacos:

Corn tortillas (approximately 8-12)

Fresh cilantro, chopped (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Radishes, thinly sliced (optional garnish)

Instructions

Prepare the Chiles:

- In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for about 2-3 minutes until they are fragrant but not burnt. Once toasted, remove from heat, transfer the chiles to a bowl, and cover with hot water. Allow them to soak for about 15 minutes, or until they are soft and pliable.

Make the Marinade:

- In a blender, combine the soaked chiles, minced garlic, chopped onion, ground cumin, oregano, smoked paprika, and a pinch of salt and pepper. Add about 1 cup of beef broth to the mixture and blend until smooth and well combined.

Cook the Beef:

- Heat the vegetable oil in a large pot over medium-high heat. Add the beef chunks in batches, searing on all sides until a rich, brown crust forms. Once browned, move the beef to one side of the pot, pour in the chili marinade, and stir to coat the meat. Then, add the remaining beef broth, cinnamon stick, and bay leaf.

Simmer:

- Bring the pot to a gentle boil. Once bubbling, cover the pot with a lid and reduce the heat to low. Let it simmer for approximately 3 hours, or until the beef is incredibly tender and easily shreds with a fork.

Shred the Beef:

- Carefully remove the beef from the pot, discarding the bay leaf and cinnamon stick. Use two forks to shred the beef into bite-sized pieces, then return it to the pot. Stir the shredded beef into the sauce to absorb the flavors.

Prepare the Tacos:

- In a skillet over medium heat, warm the corn tortillas by lightly toasting them on both sides until soft and hot. Spoon a generous portion of the birria mixture onto each tortilla.

Garnish and Serve:

- Top the tacos with freshly chopped cilantro and diced onions. Finish with a squeeze of fresh lime juice. Serve the tacos with additional lime wedges and optional radishes on the side for a refreshing crunch.

Prep Time: 30 minutes | Total Time: 4 hours | Servings: Serves 8 tacos

- Presentation Tips: Arrange the tacos on a colorful platter and garnish with sprigs of cilantro for a vibrant look. Serve the lime wedges and sliced radishes in small bowls for an added touch.