So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same
Let’s just admit it – sometimes cooking feels like a huge hassle, right? Like, who thought simmering away for hours was a good way to spend a Saturday? But then, BAM, you remember birria tacos exist, and suddenly, life looks a little less dreary. Crispy tacos oozing with tender, flavor-packed beef and a side of warm dipping broth? Yes, please. Let’s get into it.
Why This Recipe is Awesome
This birria taco recipe is so simple that even if you accidentally set off the smoke alarm while boiling water, you are still in the clear—seriously, it’s idiot-proof. The best part? You’ll be that person who serves up gourmet tacos that blow everyone’s minds, while you casually sip a drink and soak up the compliments. Heck, you could even just call it a “cooking hack” and ride the wave of culinary fame. Who doesn’t want that?
Ingredients You’ll Need
Alright, here’s what you will need to make this tasty goodness happen. No weird ingredients here, just good old-fashioned comfort food vibes.
- 2 pounds beef chuck roast (the tender lovin’ kind)
- 3 dried guajillo chiles (nope, not the kind you roast over a campfire)
- 2 dried ancho chiles (sounds fancy but just roll with it)
- 2 cloves garlic (because let’s avoid vampire problems)
- 1 onion, quartered (big, bold flavor, baby)
- 4 cups beef broth (liquid gold)
- 1 tablespoon apple cider vinegar (for that zing!)
- 2 tablespoons Mexican oregano (not the boring kind)
- 1 teaspoon cumin (it’s cumin, not a personal insult)
- Salt and pepper to taste (because we’re not wild animals)
- Corn tortillas (the real MVPs)
- Oaxacan cheese, shredded (melty deliciousness)
- Fresh cilantro, chopped (optional but definitely recommended)
- Lime wedges (to add that zingy flair)
Step-by-Step Instructions
Ready? Let’s do this. Follow these steps and before you know it, you’ll have a plate full of goodness ready to impress.
Preheat the oven to 325°F (165°C). While you’re waiting, boil the dried chiles in a pot for about 10 minutes until they are soft. After that, toss them in a blender with the garlic, onion, beef broth, apple cider vinegar, oregano, cumin, salt, and pepper. Blend until smooth like your favorite playlist.
Next, grab a heavy oven-safe pot and sear that beef roast on all sides until it’s beautifully browned. No one likes a pale roast. Pour your vibrant sauce over the beef, letting it soak up all those flavors – because it’s basically having a flavorful spa day.
Cover that pot and braise it in the oven for about 3 hours or until it’s tender. Seriously, just let that magic happen. Go binge a show or take a nap.
Time to shred that beef like it owes you money. Assemble your tacos with the shredded beef and a generous sprinkle of Oaxacan cheese.
Heat a skillet over medium heat, toss in your corn tortillas like the pro you are, fill them with beef and cheese, fold those bad boys over, and fry until crispy. You want them golden and irresistible.
Serve those tacos with a side of consomé for dipping. Top it off with fresh cilantro and a squeeze of lime. Boom, you did it.
Common Mistakes to Avoid
Now let’s chat about what not to do. Trust me, these rookie mistakes can turn into culinary disasters faster than you can say birria.
- Thinking you don’t need to preheat the oven: Nope, you’re not too cool for preheating. This isn’t a dance party; it’s cooking.
- Skipping the soaking step for the chiles: If you go in with dry chiles, your sauce will end up sadder than a soggy taco.
- Using low-quality beef: Seriously, don’t skimp. This is your moment to shine.
- Overstuffing your tacos: I get it, you’re hungry. But let me tell you, the exploding taco phenomenon is real.
Alternatives & Substitutions
You might not have all the fancy stuff lying around, and that’s ok. Here are some easy swaps if you’re in a pinch.
- Beef chuck roast: If you can’t find chuck roast, use brisket or even short ribs. Just aim for meat that loves long, slow cooking.
- Dried chiles: Grab a can of chipotle peppers if you’re feeling adventurous, or even some red chili flakes, though that will change the flavor profile a bit.
- Oaxacan cheese: Don’t have it? Grab some mozzarella or Monterey Jack instead. Cheese is cheese when you’re feeling taco vibes.
- Mexican oregano: Regular oregano will do, but then again, why not own the Mexican version? It’s worth it.
FAQ (Frequently Asked Questions)
Now, before you dive into cooking, let’s tackle some questions you might be asking yourself.
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that?
How can I make this spicy? If you’re a spice fiend, toss in some jalapeños or chipotle in adobo sauce while blending the sauce.
Can I make this a day ahead? Absolutely! Oh, the glory of meal prepping. Just reheat the beef before serving.
Can I use chicken instead of beef? Yes, but you’re entering a different universe. Chicken will be lighter and won’t have that beefy depth.
What is consomé, and do I have to make it? Consomé is the tasty broth that you dip your tacos into. Can you skip it? Sure, but then you miss out on the ultimate flavor buddy.
How do I store leftovers? Keep the meat and tortillas separate to avoid the sog factor. Then eat the leftovers within a few days because who wants old tacos?
Final Thoughts
Alright, culinary rockstar, you have all the tools you need to impress yourself and everyone around you with these birria tacos. So go ahead and strut into that kitchen like you own the place. Experiment, have fun, and don’t forget to show off those cooking skills to your friends via social media. You’ve earned every crispy, cheesy taco moment. Now get cooking!
Print
Birria Tacos
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Beef
Description
Delicious and simple birria tacos filled with tender beef and served with a side of warm consomé for dipping.
Ingredients
- 2 pounds beef chuck roast
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 2 cloves garlic
- 1 onion, quartered
- 4 cups beef broth
- 1 tablespoon apple cider vinegar
- 2 tablespoons Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped (optional)
- Lime wedges
Instructions
- Preheat the oven to 325°F (165°C). Boil the dried chiles in a pot for about 10 minutes until soft, then blend with garlic, onion, beef broth, apple cider vinegar, oregano, cumin, salt, and pepper until smooth.
- Sear the beef roast on all sides in a heavy oven-safe pot until browned. Pour the blended sauce over the beef.
- Cover and braise in the oven for about 3 hours or until tender.
- Shred the beef and assemble the tacos with the shredded beef and Oaxacan cheese.
- Heat a skillet, fry the corn tortillas filled with beef and cheese until crispy.
- Serve the tacos with consomé for dipping, topped with fresh cilantro and lime.
Notes
For extra spice, add jalapeños to the sauce blend. You can prepare the beef a day ahead for meal prep.