Birria Tacos

The best darn warm tacos you’ll ever have. 🌮

Recipe

Time: ~ 10 hrs

Servings: 6-8

Equipment

  • Crockpot

  • Cast Iron

  • Spatula

  • Medium bowls

  • Blender

Ingredients 

  • 2 pounds boneless beef chuck, defrosted

  • Guajillo paste

  • Chipotle peppers in adobo sauce

  • 2 white onions, diced

  • 1 tablespoon black pepper

  • 1 teaspoon dried Mexican oregano

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1/4 teaspoon cloves

  • 1 teaspoon apple cider vinegar

  • 3 cups beef bone broth

  • 1 lime, quartered

  • 1 package of corn tortillas

  • 1 bag of Oaxacan cheese or shredded mozzarella

  • Sour cream

  • Dried parsley

Taco on a plate with lime

Instructions 

Make the sauce

  • Put the Guajillo paste, Chipotle peppers, 1 white onion, spices, apple cider vinegar, and bone broth in a blender and blend until smooth.

Cook

  • In the crockpot, place the chuck and cover in the sauce.

  • Cook for 8-10 hours on low.

Assemble

  • Remove the meat and shred.

  • Put the sauce in a bowl.

  • Heat the cast iron on medium, no oil.

  • Dip a corn tortilla in the sauce on both sides.

  • Place one side down in the cast iron and cook for 15-30 seconds. Flip once the face is slightly crispy.

  • Top one-half of the crispy side with meat, cheese, dried parsley, and onion. Fold over into a taco shape and cook for 1 minute.

  • Flip and cook the other side for 1-2 minutes.

  • Serve with sour cream and lime.

  • Repeat for each taco. Best served fresh and hot!

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