Description
These Birria Tacos are a flavor-packed Mexican delight, featuring tender, shredded beef wrapped in crispy corn tortillas, oozing with melted cheese and served with a fragrant dipping broth. A true fiesta for your taste buds!
Ingredients
Scale
For the Birria:
- 3 pounds beef chuck roast (cut into large chunks)
- 1 dried ancho chile
- 2 dried guajillo chiles
- 2 dried pasilla chiles
- 1 chipotle pepper in adobo (optional for spice)
- 4 cups beef broth
- 1 medium white onion (quartered)
- 5 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 2 bay leaves
- Salt and black pepper to taste
For Assembling Tacos:
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped white onion and cilantro (for garnish)
- Lime wedges (for serving)
- Vegetable oil (for frying)
Instructions
- Prepare the Chile Sauce: Remove stems and seeds from the dried chiles. Soak the chiles in simmered beef broth for 10 minutes, then blend with chipotle, onion, garlic, vinegar, cumin, oregano, cinnamon, and salt.
- Cook the Beef: Season beef with salt and pepper. Sear in a pot, pour in chile sauce, add broth and bay leaves, simmer for 3-3.5 hours until tender.
- Assemble Tacos: Shred beef, dip tortillas in birria broth, fill with beef and cheese, cook until crispy. Serve with onion, cilantro, lime, and broth for dipping.
Notes
- You can make the birria a day ahead for enhanced flavor.
- The broth freezes well and can be used for soups or stews.
- For crispier tacos, use a cast iron skillet and gently press them as they fry.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 2g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg
