Description
Delicious and traditional Mexican birria tacos made with tender beef and rich spices, served with flavorful consomé for dipping.
Ingredients
Scale
- 2 pounds beef shoulder or brisket
- 4 dried guajillo chilies
- 2 dried pasilla chilies
- 1 onion, quartered
- 4 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups beef broth
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup Oaxacan cheese, shredded
- Cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the chilies by soaking the dried guajillo and pasilla chilies in hot water for about 15 minutes until softened. Drain and blend with quartered onion, garlic, cumin, oregano, and some beef broth until smooth.
- In a large pot, season the beef with salt and pepper. Pour the blended chili mixture over the beef, add the remaining beef broth, and bring to a gentle simmer. Cover and cook on low heat for about 180 minutes until the beef is tender and shreds easily.
- After cooking, remove the beef and shred it using two forks. Strain the cooking liquid to create a flavorful consomé.
- Heat corn tortillas in a skillet, add shredded beef and sprinkle with Oaxacan cheese. Fold and crisp them up in the pan until golden brown.
- Serve the Birria Tacos with consomé for dipping, garnished with cilantro and lime wedges.
Notes
For the best texture and flavor, use fresh corn tortillas and feel free to adjust spiciness by using chili powder or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: birria tacos, Mexican cuisine, beef tacos, homemade tacos, slow-cooked beef