Description
Mouthwatering Beef Birria Tacos filled with tender beef and melted cheese, served with savory broth.
Ingredients
Scale
- 2 lbs beef chuck or brisket
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 1 onion, chopped
- 4 garlic cloves
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas
- 1 cup shredded cheese (e.g., Oaxaca or Monterey Jack)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the chiles by removing the stems and seeds. In a saucepan, combine the chiles with enough water to cover them. Bring to a boil and let simmer for about 10 minutes until they soften.
- In a blender, combine the softened chiles, onion, garlic, beef broth, cumin, oregano, salt, and pepper. Blend the mixture until smooth.
- Place the beef in a slow cooker or pot and pour the blended sauce over the meat. Cook on low for 6-8 hours or until the meat is tender and shreds easily.
- Once cooked, shred the beef and put it back into the broth to soak up the flavors.
- To make the tacos, heat a skillet over medium heat. Dip the tortillas in the broth, then place them in the skillet. Add shredded beef and cheese to one half of the tortilla, fold it, and cook until the tortillas are crispy and the cheese has melted.
- Serve with the consommé for dipping and garnish with fresh cilantro and lime wedges.
Notes
For added heat, consider using spicier chiles or chili powder. Fresh tortillas are recommended for the best texture.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: beef tacos, birria tacos, Mexican cuisine