Description
Birria tacos are filled with tender, shredded beef marinated in spices, encased in crispy corn tortillas, and topped with fresh cilantro and lime.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 cups beef broth
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, quartered
- 2 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 350°F (175°C). Toast the guajillo and ancho chiles in a dry skillet until fragrant, then soak in hot water for 15 minutes.
- In a blender, combine the soaked chiles, garlic, quartered onion, cumin, oregano, and a pinch of salt with some of the soaking liquid. Blend until smooth.
- Rub the beef chuck with the chile paste and place it in a Dutch oven. Pour the beef broth around it and cover. Braise in the oven for 3-4 hours until tender.
- Shred the beef and mix with some consomé from the pot to keep it moist.
- Warm the corn tortillas in a skillet, fill with shredded beef and Oaxacan cheese, and fry until crispy.
- Garnish with cilantro and serve with lime wedges.
Notes
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Oven Braised
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg