Description
Delicious birria tacos made with slow-braised beef and fragrant spices wrapped in warm corn tortillas.
Ingredients
Scale
- 2 lbs beef chuck roast
- 3 dried guajillo peppers
- 3 dried ancho peppers
- 1 onion, quartered
- 4 cloves garlic
- 4 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt to taste
- Fresh corn tortillas
- Oaxacan cheese (or mozzarella)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Toast the dried peppers in a skillet over medium heat until fragrant, then soak them in hot water for 15 minutes.
- Blend the soaked peppers, onion, garlic, spices, and a bit of broth until smooth.
- In a large pot, brown the beef, then add the blended sauce and the remaining beef broth.
- Slow-braise the beef mixture on low heat for about 180 minutes until tender.
- Remove the beef, shred it, and return it to the pot to soak up the flavors.
- Heat a skillet, dip the corn tortillas in the consomé, and add the beef and cheese.
- Fold the tortillas and fry until crispy.
- Serve tacos with chopped cilantro and lime wedges.
Notes
Fry the tortillas until crispy for added texture. Avoid over-soaking the tortillas when dipping them in consomé to keep them from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg