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Recipe By: Brad Johnson
Birria Taco
Ingredients
- 2 Ibs beef (such as chuck roast or short ribs), cut into chunks
- 4 dried guajillo peppers, stemmed and seeded
- 2 dried ancho peppers, stemmed and seeded
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
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Directions
- In a pot, boil guajillo and ancho peppers in water for about 10 minutes until softened.
- Drain and blend with onion, garlic, beef broth, cumin, oregano, paprika, salt, and pepper until smooth.
- In a large pot, add beef chunks and pour the blended sauce over the meat. Add bay leaves and stir to combine.
- Simmer on low heat for about 2-3 hours, or until the meat is tender and easily shredded. Alternatively, you can cook in a slow cooker on low for 6-8 hours.
- Once cooked, remove bay leaves and shred the meat with forks.
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