Description
A delightful recipe for traditional Mexican birria tacos, featuring tender beef marinated with spices and served with fresh toppings.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, quartered
- 4 cloves garlic, minced
- 2-3 dried guajillo peppers
- 1-2 dried ancho peppers
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped
- Lime wedges
- Onions, diced (for topping)
Instructions
- Prepare the dried peppers by removing the stems and seeds, then soak them in hot water until softened.
- Combine the soaked peppers, onion, garlic, cumin, oregano, salt, and pepper in a blender. Blend until smooth.
- Heat some oil in a large pot over medium heat and add the blended mixture. Cook for about 5 minutes, stirring frequently.
- Add the beef and beef broth to the pot, bring to a boil, then reduce heat and simmer for about 180 minutes until the beef is tender.
- Remove the beef from the pot and shred it with two forks.
- Dip the corn tortillas in the consommé and fry them in a skillet until crispy.
- Assemble the tacos by adding shredded beef, chopped onions, cilantro, and a squeeze of lime.
- Serve with the remaining consommé for dipping.
Notes
For added flavor, consider marinating the beef overnight. Use fresh ingredients for the best results.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: main course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg