Description
Gorgeous birria tacos filled with tender beef, spices, and melted cheese, served with a side of flavorful consomé.
Ingredients
Scale
- 2 lbs beef chuck or brisket
- 3 dried guajillo chilies
- 2 dried pasilla chilies
- 3 cloves garlic
- 1 onion, quartered
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 4 cups beef broth
- Oaxacan cheese or mozzarella, shredded
- Corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Toast the dried guajillo and pasilla chilies in a dry skillet over medium heat until fragrant.
- Soak the toasted chilies in hot water for about 10 minutes until softened.
- Blend the softened chilies with garlic, onion, cumin, oregano, and a splash of beef broth until smooth.
- In a pot, add the cut beef and pour in the blended sauce, bay leaves, and remaining beef broth.
- Bring to a gentle boil, then reduce heat and let simmer for 2 to 3 hours until the beef is tender.
- Shred the beef with a fork after removing the bay leaves.
- Dip corn tortillas in the consomé, fill with shredded beef and cheese, and fry in a skillet until golden brown.
- Serve with fresh cilantro and lime wedges alongside a bowl of consomé for dipping.
Notes
Experiment with seasonal variations and protein swaps to customize your birria tacos.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braised and Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg