Description
These juicy and flavorful Mexican Birria Tacos are loaded with tender, slow-cooked beef in a rich, spiced consommé. Perfect for dipping and savoring!
Ingredients
Scale
- 2 lbs beef chuck roast (or short ribs)
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, diced
- 3 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 2 bay leaves
- Salt and pepper, to taste
- Corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped cilantro and diced onion for garnish
Instructions
- Prepare the Sauce: Toast guajillo and ancho chiles in a dry skillet for 1–2 minutes. Soak them in hot water until softened, then blend with onion, garlic, tomatoes, cumin, oregano, cinnamon, and vinegar into a smooth paste.
- Cook the Meat: In a large pot, sear the beef on all sides. Add the blended sauce, beef broth, bay leaves, and salt. Simmer on low heat for 3–4 hours, until the meat is tender and shreds easily.
- Assemble the Tacos: Shred the beef and set aside. Dip corn tortillas in the consommé, then fry lightly in a skillet. Add shredded meat and cheese to each tortilla, folding it in half. Cook until crispy and golden.
- Serve: Garnish with cilantro and diced onion. Serve with a side of consommé for dipping.
Notes
- For added spice, include a chipotle pepper in the sauce blend.
- Birria can also be made with goat, lamb, or pork.
- Leftover consommé can be frozen and used as a base for soups.
- Prep Time: 30 minutes
- Cook Time: 3–4 hours
Nutrition
- Calories: 200
- Sodium: 350mg
- Fat: 10g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 16g