Description
Enjoy warm, comforting Birria tacos. This recipe brings family traditions and global flavors to your table.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 6 cups beef broth
- Salt and black pepper to taste
- 24 corn tortillas
- 2 cups shredded Oaxaca cheese
- 1/2 cup chopped cilantro
- 1/4 cup chopped white onion
- Lime wedges for serving
Instructions
- Season beef with salt and pepper.
- In a large pot or Dutch oven, sear beef on all sides.
- Add onion, garlic, bay leaves, oregano, cumin, and cinnamon to the pot.
- Add guajillo and ancho chiles.
- Pour in beef broth and bring to a boil.
- Reduce heat and simmer for 3-4 hours, or until beef is very tender.
- Remove beef from pot and shred with two forks.
- Strain broth, discarding solids.
- Dip tortillas in broth, then fill with shredded beef and cheese.
- Cook tacos on a griddle or in a pan until cheese is melted and tortillas are crispy.
- Garnish with cilantro and onion. Serve with lime wedges.
Notes
- Adjust the amount of chiles to your spice preference.
- You can use a slow cooker for a longer, slower cook.
- Serve with extra broth for dipping.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg