How To Make Birria Tacos

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can still be flavorful.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Processed cheese is cheaper and melts well.

Prepare the guajillo peppers by placing them in a large bowl and filling it with boiling water. Cover for 10 minutes with a tea towel.

After 10 minutes, drain the water, cut the tops off each pepper, and remove all the seeds.

Place the guajillo peppers into a blender with a splash of water and blend thoroughly. Set aside for later.

Apply a generous amount of salt to the beef chuck and place a pan on the stovetop over high heat. Sear the beef chuck on both sides until browned, about a couple of minutes, then transfer to a bowl.

Sear the beef short ribs on both sides until nice and brown, then transfer to the bowl with the beef chuck.

Prepare the birria stew by placing a large pot on the stovetop, turning on high heat, and pouring in the beef stock.

Add the beef chuck, beef short ribs, diced onion, garlic, chili powder, cumin, oregano, cinnamon sticks, bay leaves, and salt to the pot. Stir to combine.

Finally, add the blended guajillo peppers to the pot and mix thoroughly.

Bring the mixture to a boil and boil for 2 hours until the meat is incredibly tender and falls off the bone.

Carefully remove the beef chuck and beef short ribs from the pot and remove the bones.

Shred the meat into small pieces.

Grab a corn tortilla and dunk it into the birria stew, then place it onto a hot frying pan.

Add a portion of shredded meat and cheese to the tortilla and cook until the cheese is melted.

Pour some of the birria stew into a small bowl for dipping.

Serve the birria taco and enjoy, remembering to dunk your taco again after each bite.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens