Description
Authentic Mexican Birria Tacos made with tender beef, flavorful spices, and served with a rich consomé for dipping.
Ingredients
Scale
- 2 lbs beef (chuck roast or brisket)
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, chopped
- 1 tsp cumin
- 1 tsp oregano
- 4 cups beef broth
- Salt to taste
- Taco tortillas
- Oaxacan cheese (or mozzarella)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Toast the Chiles: Start by toasting the dried chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant, then remove the seeds.
- Make the Sauce: Blend the toasted chiles, garlic, onion, cumin, oregano, and beef broth until smooth.
- Sear the Beef: Heat oil in a large pot over medium-high heat, add beef, and sear until browned on all sides.
- Add the Sauce: Pour the blended sauce over the meat, season with salt, and add enough broth to cover the meat.
- Simmer the Beef: Cover and reduce heat to low, simmer for 2-3 hours until the beef is tender.
- Shred the Beef: Remove beef and shred into bite-sized pieces, keeping it warm.
- Prepare the Tacos: Heat taco tortillas and fill each with shredded beef and cheese.
- Fry the Tacos: Fry tacos in a pan until crispy and cheese melts, about 2-3 minutes per side.
- Serve: Serve tacos hot with chopped cilantro and lime wedges, along with a bowl of consomé for dipping.
Notes
For a vegetarian version, substitute the beef with jackfruit or beans and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg