Description
These flavorful and tender beef birria tacos are perfect for any occasion, featuring slow-cooked beef in a rich, spicy broth served with warm tortillas.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 cups beef broth
- 4 dried guajillo chilis
- 2 dried ancho chilis
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 teaspoon black pepper
- 1 tablespoon salt
- 12 corn tortillas
- 1 cup chopped onions for serving
- 1 cup chopped cilantro for serving
- 1 lime, cut into wedges
Instructions
- In a large pot, combine the beef chuck roast, beef broth, guajillo chilis, ancho chilis, diced onion, minced garlic, cumin, oregano, bay leaves, black pepper, and salt.
- Bring to a boil, then reduce heat and simmer for about 2-3 hours until the meat is tender.
- Remove the meat from the pot and shred it with two forks.
- Blend the cooking liquid to form a smooth broth.
- Heat the corn tortillas on a skillet until warm.
- Fill each tortilla with shredded beef and top with chopped onions and cilantro.
- Serve with lime wedges and a side of the broth for dipping.
Notes
- For extra flavor, marinate the beef overnight with spices.
- Leftover broth can be stored and reused for dipping.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg