ChocoJay
Culinary Explorer
Hey everyone, craving some flavor-packed tacos?
Get ready to elevate your taco game with these delicious Birria Tacos! Tender beef, slow-cooked to perfection in a savory broth, then tucked into warm corn tortillas for a mouthwatering experience. Let's dive into this irresistible recipe and bring the taste of Mexico to your kitchen!
Ingredients:

Ingredients:
- 2 pounds beef (such as chuck roast or brisket)
416×326
313.1 kB - 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground cloves
- Salt and pepper to taste
- 2 cups beef broth
- 1 cup diced tomatoes
- 1/4 cup apple cider vinegar
- Corn tortillas
- Optional toppings: chopped onion, cilantro, lime wedges, diced radishes
- Trim excess fat from the beef and cut it into large chunks.
- In a large pot or Dutch oven, combine the beef, onion, garlic, bay leaves, oregano, cumin, paprika, cloves, salt, pepper, beef broth, diced tomatoes, and apple cider vinegar.
- Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the beef is very tender and falls apart easily.
- Once the beef is tender, remove it from the pot and shred it using two forks.
- Heat a skillet over medium heat and warm the corn tortillas until soft and pliable.
- To assemble the tacos, place some shredded beef onto each tortilla and fold it in half.
- Heat a separate skillet over medium heat and place the tacos, folded side down, onto the skillet. Cook until the tortillas are crispy and golden brown.
- Serve the birria tacos hot, garnished with chopped onion, cilantro, lime wedges, and diced radishes.