Birria Tacos are deliciously savory, filled with flavorful shredded beef, melted cheese, and often served with a rich consommé for dipping. These tacos combine slow-cooked beef with authentic Mexican spices, resulting in a tender and tasty experience.
Ingredients
- 2 lbs beef chuck roast cut into chunks
- 3 cups beef broth
- 2 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 2 tbsp apple cider vinegar
- 1 onion chopped, large
- 12 pcs corn tortillas
- 1 cup shredded cheese Mexican blend
Instructions
- In a large pot, add beef chuck roast, beef broth, guajillo chiles, ancho chiles, garlic, oregano, cumin, black pepper, apple cider vinegar, and chopped onion.
- Bring to a boil, then reduce heat and simmer for about 2.5 to 3 hours, or until the beef is tender and shreds easily.
- Remove the beef from the pot and shred it with two forks. Strain the cooking liquid to use as consommé.
- Heat the corn tortillas in a skillet over medium heat.
- Fill each tortilla with shredded beef and sprinkle with shredded cheese. Fold the tortillas in half.
- Cook the tacos in the skillet until the tortillas are crispy and the cheese is melted.
- Serve the tacos hot with the consommé on the side for dipping.
Notes
🌮 Use Well-Marbled Meat:
Beef chuck roast is a favorite for juicy, tender birria. Lamb or goat are also traditional options. 🌮 Toast Your Spices:
Lightly toast dried chiles before blending — it brings out deeper, smoky flavors in the consommé. 🌮 Low and Slow Cooking:
Simmer the meat slowly for several hours until it’s fall-apart tender and rich in flavor. 🌮 Dip and Fry the Tortillas:
Dip the tortillas in the birria broth (consommé) before frying them on the griddle — it gives them that signature crispy, flavorful exterior. 🌮 Double Up on Cheese:
A little melty cheese inside the tacos makes them extra indulgent and helps hold everything together. 🌮 Serve With Extra Consommé:
Don't forget a side of consommé for dipping - it’s the ultimate birria taco experience!
Beef chuck roast is a favorite for juicy, tender birria. Lamb or goat are also traditional options. 🌮 Toast Your Spices:
Lightly toast dried chiles before blending — it brings out deeper, smoky flavors in the consommé. 🌮 Low and Slow Cooking:
Simmer the meat slowly for several hours until it’s fall-apart tender and rich in flavor. 🌮 Dip and Fry the Tortillas:
Dip the tortillas in the birria broth (consommé) before frying them on the griddle — it gives them that signature crispy, flavorful exterior. 🌮 Double Up on Cheese:
A little melty cheese inside the tacos makes them extra indulgent and helps hold everything together. 🌮 Serve With Extra Consommé:
Don't forget a side of consommé for dipping - it’s the ultimate birria taco experience!
Nutrition
Serving: 2gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 450mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg