Description
A straightforward recipe for making flavorful birria tacos.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large pieces
- 1 onion, quartered
- 6 cloves garlic
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 teaspoon cumin seeds
- 1 teaspoon Mexican oregano
- 1/2 teaspoon black peppercorns
- 4 cups beef broth
- 1/4 cup white vinegar
- Salt to taste
- Corn tortillas
- Shredded Oaxaca or Monterey Jack cheese
- Oil for frying
Instructions
- Place beef, onion, garlic, chilies, cumin, oregano, and peppercorns in a large pot.
- Pour in beef broth and vinegar. Add salt.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 3 to 4 hours, or until the beef is very tender.
- Remove the beef and shred it using two forks. Strain the cooking liquid (consommé) and reserve it. Skim fat from the consommé if desired.
- Dip each corn tortilla into the reserved consommé to coat both sides.
- Place a tortilla in a lightly oiled skillet over medium heat. Top with shredded cheese and a portion of the shredded beef.
- Fold the tortilla in half and cook until the cheese melts and the tortilla is crisp, about 2-3 minutes per side.
- Serve immediately with extra consommé for dipping.
Notes
- You can skim the fat from the consommé after it cools for a cleaner dip.
- For extra flavor, toast the dried chilies lightly before soaking them in hot water for 30 minutes.
- Prep Time: 30 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
- Cholesterol: 110
Keywords: Birria Tacos, beef tacos, Mexican stew, consommé, shredded beef