Birria Tacos
350kcal
Ingredients
Main Ingredients
- 2 lbs beef chuck or brisket
- 3 dried guajillo chilies Toasted and soaked
- 2 dried ancho chilies Toasted and soaked
- 1 large onion, quartered
- 4 cloves garlic
- 2 tsp cumin
- 2 tsp oregano
- 4 cups beef broth Divided
- to taste Salt
- Corn tortillas For serving
- Oaxacan cheese, shredded For filling
- Chopped cilantro and onions for garnish
Method
Preparation
- In a skillet over medium heat, toast the dried chilies until fragrant, then soak them in hot water until soft.
- In a blender, combine the soaked chilies, quartered onion, garlic cloves, cumin, oregano, and a bit of the beef broth. Blend until smooth and well combined.
Cooking
- In a large pot, add the beef along with the chili blend, the remaining beef broth, and salt. Bring to a boil, then reduce heat and simmer for 2-3 hours until the beef is tender.
- Shred the beef with two forks and strain the broth if desired.
Assembly
- Pan-fry corn tortillas in a bit of oil until crispy, fill each tortilla with shredded beef and a sprinkle of cheese.
- Fry again until the cheese is melted and gooey.
- Serve the tacos with a side of consomé for dipping, garnished with chopped cilantro and diced onions.
Nutrition
Serving1gCalories350kcalCarbohydrates25gProtein20gFat18gSaturated Fat8gSodium600mgFiber2gSugar2g
Notes
Ingredient Substitutions: If Oaxacan cheese is unavailable, use a Mexican blend cheese, Monterey Jack, or mozzarella. For spice, add fresh jalapeños or cayenne pepper to the blend. Store leftovers in airtight containers for up to 3 days; reheat before assembling tacos.