This might be the best thing I've made all year. Birria tacos

Ingredients

• 2 lb Beef Brisket (trim excess fat, cut into 2‑inch chunks)
• 5 pieces Guajillo Chilies (stemmed, seeds removed for less heat)
• 3 pieces Morita Chilies (smoked, stemmed, seeds removed)
• 4 cloves Garlic (peeled and roughly chopped)
• 1 medium Onion (peeled and quartered)
• 1 large Tomato (chopped roughly)
• 4 Tbsp Vegetable Oil (plus extra for skillet)
• 1 cup Mozzarella Cheese (shredded, full‑fat for melt)
• 8 pieces Corn Tortillas (warmed before serving)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Chili‑Garlic‑Onion‑Tomato Base

   In the large stockpot, combine guajillo chilies, morita chilies, garlic cloves, quartered onion, and chopped tomato with enough water to cover. Bring to a boil, then reduce to a simmer until the chilies are soft, about 15 minutes.

   Time: PT15M

   Temperature: simmer

2. Blend the Sauce and Reserve Liquid

   Transfer the softened chilies, garlic, onion, and tomato to the blender. Add about ½ cup of the cooking liquid and blend until smooth. Reserve the remaining broth for later; you will use it to thin the sauce and for the tortillas.

   Time: PT5M

3. Cook the Chili Paste

   Return the blended sauce to the pot, add the generous 4 Tbsp of vegetable oil, and cook over medium heat, stirring constantly, for about 10 minutes until the raw flavor disappears and the paste darkens slightly. Then stir in the reserved broth to achieve a pourable consistency.

   Time: PT10M

   Temperature: medium

4. Boil the Brisket Until Tender

   Add the brisket chunks to a clean pot with fresh water (enough to fully submerge). Bring to a boil, then lower to a gentle simmer and cook for 4 hours, or until the meat falls apart easily with a fork. Skim any oil that rises to the surface; set this oil aside for later use in the tortillas.

   Time: PT4H

   Temperature: low simmer

5. Shred the Brisket

   Remove the brisket from the pot, let it rest for 5 minutes, then shred with two forks into bite‑size pieces. Keep the shredded meat warm; you can place it back in the pot with a little of the cooking broth to stay moist.

   Time: PT10M

6. Warm the Tortillas with Skimmed Oil

   Heat a skillet over medium‑high heat. Add 1‑2 Tbsp of the skimmed oil from the brisket pot, then quickly fry each tortilla for about 15 seconds per side until pliable and lightly browned. Keep tortillas covered with a clean kitchen towel to stay warm.

   Time: PT5M

   Temperature: medium‑high

7. Assemble the Tacos

   Place a spoonful of shredded brisket onto each warm tortilla, drizzle with the chili sauce, sprinkle shredded mozzarella, and finish with a squeeze of lime if desired. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g