Chuck Roast Birria Tacos

Indulge in the vibrant and rich flavors of traditional Mexican cuisine with this easy-to-follow Birria Taco recipe. Birria, a savory stew traditionally made with beef, combined with fiery chilies and aromatic spices, creates a perfect taco filling. Whether you're crafting them for a family dinner or a festive gathering, these tacos are sure to impress.

Ingredients

For the Birria Stew:
🥩 1 chuck roast
🧄 1 whole garlic bulb (or 2 if you like it more garlicky)
🧅 1 large white onion
🍃 10-12 bay leaves
🌶️ 10 to 12 California, Mexican, or Guajillo chilies
🐔 3 chicken bouillon cubes
🧂 Sea salt, to taste
💧 Water, enough to cover the roast

For the Tacos:
🧀 Your choice of any white cheese
🌿 Fresh cilantro
🧅 Red onion, finely chopped
🌶️ Chili oil (optional)

Instructions

1- Prepare the Chilies:

Begin by de-seeding the 10 to 12 chilies. It's best to find chilies that are slightly soft rather than crunchy, as they rehydrate more easily.

2- Assemble the Stew:

Place the chuck roast in a large pot.
Roughly chop the white onion, leaving some skin on, and add it to the pot.
Add the whole garlic bulb, with some skin removed for ease.
Toss in the bay leaves, chicken bouillon cubes, and a pinch of sea salt.
Add the de-seeded chilies to the pot.
Pour in enough water to cover the chuck roast completely.

3- Cook the Birria:

Bring the pot to a boil over medium-high heat, then reduce to a simmer.
Let it cook for approximately 2.5 to 3 hours until the meat is tender and falling apart. Check occasionally and add more water if necessary.

4- Shred the Meat:

Once the meat is cooked to perfection, remove it from the pot and shred it using two forks.

5- Assemble the Tacos:

Heat your tortillas in a pan.
Fill each tortilla with shredded birria meat, a sprinkle of white cheese, and garnish with fresh cilantro and red onion.
Drizzle with chili oil if desired for extra spice.

6- Serve:

Serve the tacos hot, with a wedge of lime on the side if preferred.

Prep Time: 20 minutes
Cook Time: 2.5 to 3 hours
Total Time: 3 to 3.5 hours
Servings: Approximately 6-8 tacos
Calories: Approximately 300 calories per serving
Protein: 25g per serving
Fats: 15g per serving
Carbohydrates: 20g per serving
Equipment: A large pot, a pan, forks