Description
Rich, flavor-packed birria tacos with tender beef, nostalgic spices, and melty cheese, wrapped in warm corn tortillas.
Ingredients
- 2 lbs beef chuck roast
- 4 cups beef broth
- 3-4 dried guajillo chilies
- 3-4 dried ancho chilies
- 1 onion, chopped
- 5 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese (or cheese of choice)
- Cilantro and diced onions for garnish
Instructions
- Soak Dried Chilies: Soak the dried guajillo and ancho chilies in hot water for about 20 minutes.
- Blend the Sauce: Blend soaked chilies, chopped onion, garlic, cumin, oregano, salt, and pepper, adding some beef broth for a smooth consistency.
- Prepare the Beef: In a pot or slow cooker, add beef chuck roast and pour chili mixture and remaining beef broth over it.
- Cook the Beef: Slow cook on low for 6-8 hours or high for 3-4 hours until tender.
- Shred the Beef: Shred the cooked beef with two forks.
- Prepare Tacos: Heat a skillet, add shredded beef and cheese to a tortilla in the skillet.
- Cook the Tortilla: Fold and cook until golden brown and cheese melts.
- Garnish and Serve: Serve with consomé for dipping, topped with cilantro and diced onions.
Notes
Use quality beef for best results. Adjust chilies based on spice preference.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican