Description
Delicious and hearty Mexican Beef Birria Tacos, perfect for family meals or gatherings, featuring tender beef and crispy tortillas.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chilies
- 2 dried pasilla chilies
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Corn tortillas
- 1 cup shredded cheese (Oaxaca or Monterey Jack)
- Fresh cilantro and onions for garnish
- Lime wedges for serving
Instructions
- Place the beef chuck roast in a crockpot, adding in the beef broth, chopped onion, minced garlic, guajillo and pasilla chilies, cumin, oregano, salt, and pepper.
- Cover and cook on low for approximately 8 hours, or until the beef becomes tender and easily shreds apart.
- Once cooked, remove the beef from the pot and shred it with two forks.
- Strain the cooking liquid, reserving it for dipping later.
- Heat a skillet over medium heat and place a corn tortilla in the pan.
- On one half of the tortilla, sprinkle some cheese, followed by a generous amount of shredded beef.
- Fold the tortilla in half and cook until the outside is crispy and the cheese has melted.
- Serve the tacos alongside the reserved consommé for dipping, garnished with fresh cilantro, onions, and a squeeze of lime juice.
Notes
For richer flavor, marinate the beef overnight and consider searing before slow-cooking. Adjust spice levels to preference.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg