Description
Experience the heartwarming flavors of beef birria tacos, perfect for casual gatherings and family dinners. Tender beef in crispy tortillas served with a savory consommé for dipping.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups beef broth
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
- Corn tortillas
- 2 cups shredded cheese (such as Oaxacan or mozzarella)
- Chopped onions and cilantro for garnish
Instructions
- Soak the guajillo and ancho chiles in hot water until softened, about 15-20 minutes.
- Blend the softened chiles with garlic, onion, cumin, oregano, black pepper, and a bit of beef broth until smooth.
- Place the beef roast in a crockpot and pour the blended sauce over it. Add the remaining beef broth, covering the beef.
- Cook on low for 480 minutes, or until the beef is tender and shreds easily.
- Remove the beef and shred it using two forks; set aside.
- Dip each corn tortilla into the consommé to soak up flavor.
- Fill the tortillas with shredded beef and cheese before folding them over.
- Heat a skillet over medium heat and cook the folded tortillas until crispy and golden, about 2-3 minutes on each side.
- Serve the tacos hot with warm consommé for dipping, garnished with chopped onions and fresh cilantro.
Notes
For extra crispy tortillas, lightly toast them in the skillet before filling. Leftover birria can be stored in an airtight container for up to three months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 47g
- Cholesterol: 100mg