Description
Rich Birria Tacos with tender shredded beef, crispy tortillas, and savory consomme for dipping.
Ingredients
Scale
- 3 lb beef chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 large onion
- 4 garlic cloves
- 3 tomatoes
- 2 tbsp apple cider vinegar
- 4 cups beef broth
- 2 bay leaves
- 1 cinnamon stick
- 3 cloves
- 1 tsp cumin
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro
- Diced onion
Instructions
- Remove seeds from dried chiles and toast lightly.
- Soak chiles in hot water until softened.
- Blend chiles with onion, garlic, tomatoes, vinegar, and spices.
- Place beef in pot and cover with blended sauce and broth.
- Simmer until beef becomes tender and shreddable.
- Shred beef and reserve broth.
- Dip tortillas in broth fat, fill with beef and cheese.
- Cook tortillas until crisp and golden.
- Serve tacos with warm consomme.
Notes
- Use chuck roast for best texture.
- Store broth and beef separately.
- Adjust spice level with additional chiles.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg