Birria Tacos
350kcal
Ingredients
Main Ingredients
- 2 lbs beef chuck or brisket
- 4 pieces dried guajillo chiles
- 4 pieces dried ancho chiles
- 2 cloves garlic
- 1 piece onion, quartered
- 2 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 4 cups beef broth
- Corn tortillas Corn tortillas
- Oaxacan cheese, shredded
- Chopped cilantro and onions for garnish
- Lime wedges for serving
Method
Preparation
- Preheat the oven to 300°F (150°C).
- In a large pot, combine the dried guajillo and ancho chiles, garlic, quartered onion, oregano, cumin, and salt. Pour in the beef broth and bring the mixture to a simmer, allowing the flavors to merge.
Cooking
- Add the beef to the pot, ensuring that it is fully submerged in the liquid. Cover the pot and braise in the oven for 3-4 hours, or until the beef is fork-tender.
- Once the beef is cooked, remove it from the pot and shred it with two forks. Strain the cooking liquid to separate the consomé from any solids.
Assembly
- To assemble the tacos, heat corn tortillas on a skillet. Fill each tortilla with a generous amount of shredded beef and sprinkle with shredded Oaxacan cheese. Fry the tortillas in the skillet until crispy.
- Serve the tacos alongside the consomé for dipping. Garnish with chopped cilantro and onions, and add lime wedges for an extra burst of flavor.
Nutrition
Serving1gCalories350kcalCarbohydrates30gProtein25gFat15gSaturated Fat7gSodium700mgFiber2gSugar3g
Notes
Ingredient Substitutions: If you can't find Oaxacan cheese, you can substitute with queso fresco or Monterey Jack cheese. Optional Variations: Try adding pickled onions or avocado slices for an additional layer of flavor. For a spicy kick, incorporate some diced jalapeños. Storage or Reheating Tips: Leftover beef can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm the beef on the stovetop and serve with fresh tortillas.