Description
A classic Mexican dish featuring tender, slow-cooked shredded beef in a rich, flavorful broth, served in crispy corn tortillas.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into 2-inch pieces
- 1 tablespoon olive oil
- 2 white onions, quartered
- 6 cloves garlic, peeled
- 4 guajillo chilies, stemmed and seeded
- 2 ancho chilies, stemmed and seeded
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 6 cups beef broth
- 1/4 cup white vinegar
- Salt to taste
- Corn tortillas
- Garnishes: chopped white onion, cilantro, lime wedges, salsa
Instructions
- Preheat oven to 325°F (160°C).
- Season beef generously with salt.
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned. Remove beef and set aside.
- Add onions and garlic to the Dutch oven and cook until softened, about 5 minutes.
- Toast guajillo and ancho chilies in a dry skillet over medium heat until fragrant, about 1-2 minutes per side.
- In a blender, combine toasted chilies, cumin seeds, oregano, peppercorns, cloves, cinnamon, and bay leaf. Add 1 cup of beef broth and blend until smooth.
- Pour the chili mixture into the Dutch oven. Stir in the remaining beef broth and vinegar.
- Return the seared beef to the Dutch oven. Bring to a simmer, then cover and transfer to the preheated oven.
- Braise for 3-4 hours, or until the beef is fork-tender.
- Remove beef from the pot and shred it using two forks. Skim fat from the broth and discard solids.
- Return shredded beef to the broth and stir to combine. Season with salt to taste.
- To assemble tacos, dip corn tortillas in the beef consommé (broth).
- Heat a skillet over medium heat. Place a dipped tortilla in the skillet and fill with shredded beef. Fold in half.
- Cook until golden brown and crispy on both sides.
- Serve immediately with chopped onion, cilantro, lime wedges, and salsa.
Notes
- For extra flavor, you can toast the spices before blending them with the chilies.
- The consommé can be strained and served as a dipping broth.
- Leftover birria can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 min
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg
Keywords: birria tacos, mexican food, shredded beef, consommé, slow cooker, authentic recipe