Description
Savor the viral sensation of Birria Tacos. This recipe delivers tender, flavorful beef in crispy, cheese-laden tortillas, perfect for dipping in rich consommé.
Ingredients
Scale
- 2 lbs beef chuck, cut into 2-inch pieces
- 4 dried guajillo peppers, stemmed and seeded
- 2 dried ancho peppers, stemmed and seeded
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 tbsp cumin seeds
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 4 cups beef broth
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese
- Chopped cilantro and onion for garnish
- Oil for frying
Instructions
- Rehydrate dried peppers in hot water for 20 minutes.
- Blend rehydrated peppers, onion, garlic, cumin, oregano, cinnamon, and beef broth until smooth.
- Season beef with salt and pepper.
- Sear beef in a pot until browned on all sides.
- Pour blended sauce over beef. Bring to a simmer, then cover and cook for 3-4 hours, or until beef is very tender.
- Shred beef and reserve the broth (consommé).
- Dip tortillas in the consommé.
- Place tortillas on a hot griddle or pan. Add cheese and shredded beef to each tortilla.
- Fold tortillas in half and cook until golden brown and cheese is melted.
- Garnish with chopped cilantro and onion. Serve with extra consommé for dipping.
Notes
- Adjust spice level by adding or reducing the number of dried peppers.
- For a richer flavor, use bone-in beef chuck.
- Oaxaca cheese can be substituted with Monterey Jack or mozzarella.
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: 5g
- Protein: 30g
- Cholesterol: 100mg