Authentic Mexican Birria Tacos

Step 1

Salt the meat and sear on all sides in a cast iron pan or dutch oven. Set aside while you make the chile sauce.

Step 2

Remove seeds and stems from dried Chile peppers. Use a scissor to cut chiles open. Discard seeds and stems.

Step 3

Place all dried chiles in a small pot along with garlic cloves and onion. Cover with water and bring to a boil, then let simmer for about 10 minutes until peppers are soft.

Step 4

Add cooked ingredients into a blender along with dried herbs, salt, and pepper. Reserve the Chile water from the pot and add to the blender as you blend ingredients together until it blends well and is a thinner liquid.

Step 5

Pour chile sauce into the pot and cover the meat. Add more water so that the meat is almost covered. Bring to a boil and then let simmer with lid on for 4-6 hours, until the meat is soft and easily shreddable.

Step 6

When the meat is done, shred it in the pot.

Step 7

Dip hot corn tortillas in the sauce first, sauté in hot griddle, then compile tacos with desired toppings. Serve and eat immediately. Enjoy!