Birria Tacos Recipe

[ChocoJay]

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:

• 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

Instructions:

1. Trim excess fat from the beef and cut it into large chunks.
2. 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.
3. 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.
4. Once the beef is tender, remove it from the pot and shred it using two forks.
5. Heat a skillet over medium heat and warm the corn tortillas until soft and pliable.
6. To assemble the tacos, place some shredded beef onto each tortilla and fold it in half.
7. 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.
8. Serve the birria tacos hot, garnished with chopped onion, cilantro, lime wedges, and diced radishes.

Enjoy your delicious Birria Tacos!

 

[potatohead101]

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!
View attachment 2198
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

Instructions:

1. Trim excess fat from the beef and cut it into large chunks.
2. 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.
3. 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.
4. Once the beef is tender, remove it from the pot and shred it using two forks.
5. Heat a skillet over medium heat and warm the corn tortillas until soft and pliable.
6. To assemble the tacos, place some shredded beef onto each tortilla and fold it in half.
7. 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.
8. Serve the birria tacos hot, garnished with chopped onion, cilantro, lime wedges, and diced radishes.

Enjoy your delicious Birria Tacos!

Yo, I tried these Birria Tacos and man, they were off the charts! The beef was so tender, it practically melted in my mouth. Plus, that savory broth took it to another level. Gotta make these again soon.

 

[hoyeon]

Yo, I tried these Birria Tacos and man, they were off the charts! The beef was so tender, it practically melted in my mouth. Plus, that savory broth took it to another level. Gotta make these again soon.

I love how versatile Birria Tacos are—you can customize them with your favorite toppings like onions, cilantro, and a squeeze of lime. It's like a fiesta in your mouth!

 

[Idris]

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!
View attachment 2198
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

Instructions:

1. Trim excess fat from the beef and cut it into large chunks.
2. 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.
3. 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.
4. Once the beef is tender, remove it from the pot and shred it using two forks.
5. Heat a skillet over medium heat and warm the corn tortillas until soft and pliable.
6. To assemble the tacos, place some shredded beef onto each tortilla and fold it in half.
7. 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.
8. Serve the birria tacos hot, garnished with chopped onion, cilantro, lime wedges, and diced radishes.

Enjoy your delicious Birria Tacos!

Thanks for sharing this recipe! Birria Tacos sound like a flavorful and authentic Mexican dish. I can already imagine the tender and juicy beef, cooked low and slow in a rich and spicy broth, then stuffed into warm corn tortillas and topped with onions, cilantro, and a squeeze of lime. Plus, dipping the tacos in the savory broth for an extra burst of flavor sounds absolutely divine. Can't wait to try making these Birria Tacos for my next taco night!