Authentic Beef and Lamb Birria Tacos Recipe
Delicious and hearty Birria Tacos featuring tender beef and lamb slow-cooked in a rich, spicy chili sauce. Perfectly seasoned and served with fresh cilantro, onions, and warm corn tortillas, these tacos offer an authentic Mexican flavor experience.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Meat
- 2 pounds beef chuck roast (cut into chunks)
- 1 pound lamb shank (cut into chunks)
Chiles and Spices
- 3 tablespoons dried guajillo chiles (stemmed and seeded)
- 2 tablespoons dried ancho chiles (stemmed and seeded)
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
Vegetables and Aromatics
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 cup fresh cilantro (chopped, for garnish)
- 1 cup onion (chopped, for garnish)
Liquids
- 2 cups beef broth
- 2 cups water
Instructions
- Prepare the Meat: In a large Dutch oven, heat a bit of oil over medium-high heat. Add the beef and lamb chunks, browning them on all sides to develop flavor. Remove the meat and set aside.
- Sauté Onions and Garlic: Using the same pot, add the chopped onion and garlic, sautéing until they become soft and fragrant, about 3-5 minutes.
- Make the Sauce: In a blender, combine the dried guajillo and ancho chiles with cumin, oregano, black pepper, cinnamon, and 1 cup of beef broth. Blend until smooth to create a rich chili sauce.
- Combine Sauce and Aromatics: Pour the chili sauce back into the pot with the sautéed onions and garlic, stirring well to integrate all the flavors.
- Simmer the Birria: Return the browned meat chunks to the pot, add the remaining beef broth and water. Bring the liquid to a boil, then reduce heat to low and cover. Let simmer gently for 3-4 hours until the meat is tender and falling apart.
- Shred the Meat: Once cooked, remove the meat and shred it using two forks. Return the shredded meat to the pot and mix it with the flavorful broth.
- Toast the Tortillas: Heat a skillet over medium heat and lightly toast corn tortillas on both sides until warm and slightly crispy.
- Assemble Tacos: Fill each tortilla with a generous amount of shredded meat and top with freshly chopped onions and cilantro. Serve with lime wedges and a side of broth for dipping to enjoy authentic Birria Tacos.
Notes
- For a spicier dish, add more dried chiles or include some chipotle chiles.
- Be sure to seed and stem the dried chiles to avoid bitterness.
- You can substitute lamb with pork shoulder if lamb is unavailable.
- Skim excess fat from the broth if desired for a leaner dish.
- Leftover meat and broth make excellent fillings for quesadillas or soups.
Keywords: Birria Tacos, Mexican Tacos, Slow Cooked Meat, Beef Tacos, Lamb Tacos, Spicy Tacos, Authentic Mexican Recipe
