Description
Delicious and flavorful birria tacos, filled with tender beef and served with a rich consomé for dipping.
Ingredients
Scale
- 2 lbs beef chuck roast
- 3 dried guajillo peppers
- 3 dried ancho peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp cumin
- 2 tsp oregano
- Salt and pepper to taste
- 4 cups beef broth
- Taco-sized corn tortillas
- Oaxacan cheese, shredded
- Chopped onions and cilantro for garnish
Instructions
- Soak the dried guajillo and ancho peppers in hot water until softened. Blend them with the onion, garlic, cumin, oregano, salt, and pepper to form a sauce.
- Brown the beef chuck roast on all sides in a large pot. Add the pepper sauce and beef broth.
- Cover and braise on low heat for 180-240 minutes until the beef is tender.
- Remove the beef, shred it, and set it aside. Strain the cooking liquid to make consomé.
- Heat a bit of oil in a skillet, place a tortilla, fill it with shredded beef and cheese, then fold and fry until crispy.
- Serve hot with chopped onions, cilantro, and a side of consomé for dipping.
Notes
Soak the peppers long enough for them to soften and brown the beef for a flavorful sear. Feel free to customize with your favorite toppings like avocado or lime.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising and Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: birria tacos, Mexican food, comfort food, traditional recipe