Description
Experience the magic of birria tacos, a flavorful Mexican dish featuring tender beef chuck roast wrapped in warm corn tortillas, complemented by melted Oaxacan cheese.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 4 cups beef broth
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Toast the chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant.
- Remove the chiles from heat and soak them in hot water for 10 minutes to soften.
- Blend the chiles with chopped onion, minced garlic, ground cumin, oregano, and a bit of the soaking water until smooth.
- Sear the beef chuck in a large pot on all sides over medium heat until browned.
- Add the blended chile mixture, beef broth, bay leaf, salt, and pepper. Bring to a boil, then lower the heat and let it simmer for about 150-180 minutes until the beef is tender.
- Shred the beef and set it aside with some of the cooking liquid.
- Fry the corn tortillas in a large skillet over medium heat, adding a spoonful of shredded beef and a sprinkle of cheese. Fold and cook until the cheese is melted and the tortillas are crispy.
- Serve with consomé, chopped cilantro, and lime wedges on the side.
Notes
Feel free to substitute beef with chicken or a plant-based option for a twist on the traditional recipe.
- Prep Time: 45 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: birria tacos, Mexican food, slow cooked beef, comfort food, festive dishes