Birria tacos at home? Count me in. I heard these called "wet tacos" on a TV show once. These are absolutely delicious.

Photo bycanva

Tender beef in a flavor-filled tortilla, stuffed with cheese, cilantro and pickled onions.

Is your mouth watering reading this?

Grab the ingredients, go to your kitchen and make this tonight!

Ingredients

• 3 lbs beef chuck roast (or a mix of beef and lamb)
• 2 tablespoons vegetable oil
• 1 large onion (chopped)
• 4 cloves garlic (minced)
• 2-3 dried guajillo peppers (stems and seeds removed)
• 2-3 dried ancho peppers (stems and seeds removed)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 bay leaf
• 4 cups beef broth
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce

How to serve

• Corn tortillas
• Chopped onion (for topping)
• Chopped cilantro (for topping)
• Lime wedges
• Sliced radishes (optional)
• Queso Oaxaca or shredded cheese (optional)

Directions

Prepare the Dried Peppers:

• In a dry skillet over medium heat, toast the guajillo and ancho peppers for a couple of minutes until fragrant. Be careful not to burn them.
• Once toasted, soak the peppers in hot water for about 15-20 minutes until softened. Drain and set aside.

Blend the Sauce:

• In a blender, combine the softened peppers, chopped onion, garlic, cumin, oregano, cinnamon, black pepper, salt, diced tomatoes, apple cider vinegar, and Worcestershire sauce. Add about 1 cup of beef broth to help blend. Blend until smooth.

Sear the Meat (optional):

• Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side). This step adds depth of flavor but can be skipped if you're short on time.

Slow Cook:

• Place the seared beef (or raw beef if you skipped the searing) in the slow cooker. Pour the blended sauce over the meat. Add the remaining beef broth and bay leaf. Stir to combine.
• Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and easily shreds.

Shred the Meat:

• Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded meat to the slow cooker and mix it with the sauce.

Prepare the Tacos:

• In a skillet, warm the corn tortillas until soft. Dip each tortilla in the sauce from the slow cooker, then fill it with the shredded birria meat.
• Top with chopped onions, cilantro, and cheese if desired.

Serve:

• Serve the tacos with lime wedges and any additional toppings like sliced radishes. Enjoy with a side of the consommé (broth) for dipping!

What do you think?

Photo bycanva

This will be a dinner recipe staple in your house, I bet. Enjoy!