Description
Delicious and tender birria tacos filled with slow-cooked beef in a rich broth, wrapped in crispy corn tortillas, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 tablespoon cumin
- 1 tablespoon oregano
- 4 cups beef broth
- Salt to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Soak the dried chiles in hot water for about 15 minutes until softened. Drain and blend with garlic, onion, spices, and a bit of beef broth to make a paste.
- In a large pot, brown the beef chuck roast on all sides.
- Stir in the prepared chili paste and remaining beef broth, mixing well.
- Cover the pot and let it simmer for 180-240 minutes, or until the beef is tender and easily shredded.
- Shred the beef using two forks and set aside the broth.
- Heat corn tortillas and fill them with the shredded beef and Oaxacan cheese. Fold and fry until crispy.
- Serve with a side of consomé, fresh cilantro, and lime wedges.
Notes
For a smokier flavor, substitute chiles with chipotle. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg