Description
This Birria Tacos recipe delivers bold, authentic Mexican flavor with slow-cooked beef, rich chile consommé, and crispy, cheesy tortillas.
Ingredients
Scale
- 3 pounds beef chuck roast
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 2 chipotle peppers in adobo
- 6 cloves garlic
- 2 bay leaves
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon cumin
- 2 tablespoons apple cider vinegar
- 12 corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- 1 white onion, finely chopped
- 1 bunch cilantro, chopped
- Water or beef broth, as needed
Instructions
- Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet until fragrant. Soak in hot water for 15-20 minutes.
- Blend softened chiles with chipotle peppers, garlic, vinegar, cloves, cumin, and soaking water. Blend until smooth.
- Cut beef into chunks and marinate in the blended sauce for at least 4 hours or overnight.
- In a large pot, combine marinated beef, remaining sauce, bay leaves, cinnamon stick, and broth. Simmer for 3 hours until meat is tender.
- Shred beef and strain the broth. Reserve the consommé for dipping.
- Dip tortillas into consommé and place on a hot skillet. Add cheese, beef, onion, and cilantro. Fold and cook until crispy.
- Serve tacos hot with a side of consommé for dipping.
Notes
- Prep Time: 4 hours
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 550
- Sugar: 2g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg