Description
Delicious birria tacos made with tender shredded beef, toasted chiles, and served with a savory consomé for dipping.
Ingredients
Scale
- 2 lbs beef chuck or brisket
- 2 cups beef broth
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 4 garlic cloves
- 1 onion, chopped
- 1 tablespoon cumin
- 1 tablespoon oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a dry skillet, toast the guajillo and ancho chiles until fragrant. Remove their stems and seeds for a smoother blend.
- In a blender, combine the toasted chiles, garlic, onion, cumin, oregano, and beef broth. Blend until you achieve a smooth sauce.
- In a large heavy pot, add the beef and pour the blended sauce over it. Make sure the beef is submerged; add more broth if necessary.
- Bring to a gentle simmer, cover the pot, and braise for 2-3 hours until the beef is tender and pulls apart easily.
- Remove the beef, shred it with two forks, and strain the remaining liquid to create a delicious consomé.
- Heat a skillet over medium heat. Dip a corn tortilla into the consomé, and then place some shredded beef and Oaxacan cheese into it.
- Fry the taco on both sides until golden brown and crispy.
- Serve with fresh cilantro, lime wedges, and a side of consomé for dipping.
Notes
For variations, consider using chicken or plant-based meat substitutes. Toast your chiles for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: birria tacos, Mexican recipe, beef tacos, comfort food