Description
Delight your taste buds with these flavorful Birria Tacos. Tender beef, infused with a blend of chilies and spices, is nestled in corn tortillas, crisped to perfection, and served with a rich consommé for dipping. A mouthwatering twist on traditional tacos!
Ingredients
Scale
For the Beef:
- 3 pounds beef chuck roast, cut into large chunks
- 2 dried guajillo chilies, seeded
- 2 dried ancho chilies, seeded
- 1 dried pasilla chili, seeded
- 1 medium onion, quartered
- 4 cloves garlic
- 2 Roma tomatoes, halved
- 2 cups beef broth
- 1/4 cup apple cider vinegar
- 1 tablespoon adobo sauce from chipotle peppers
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- Salt and black pepper to taste
For Serving:
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Fresh cilantro and diced onion for garnish
- Lime wedges for serving
Instructions
- Prepare the Sauce: Toast dried chilies and soak in hot water. Blend with onion, garlic, tomatoes, vinegar, adobo sauce, spices, and 1 cup broth.
- Cook the Beef: Sear beef, pour sauce over, add remaining broth and bay leaves, simmer for 3-4 hours until tender.
- Shred and Serve: Shred beef, strain sauce, dip tortillas in consommé, top with beef and cheese, fold, and crisp in a skillet. Serve with consommé, cilantro, onion, and lime.
Notes
- You can use a slow cooker or Instant Pot for added convenience.
- Try a mix of beef short ribs and chuck roast for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Simmering, Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
