Name: Birria Tacos
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 1 large onion, quartered; 6 cloves garlic, smashed; 2 bay leaves; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon ground cinnamon; 4 dried guajillo peppers, stemmed and seeded; 2 dried ancho peppers, stemmed and seeded; 4 cups beef broth; Salt and black pepper to taste; 12 corn tortillas; 2 cups shredded Oaxaca cheese; Chopped cilantro and onion for garnish; Lime wedges for serving

Description

Make these trendy and easy Birria Tacos for a visually appealing and shareable meal.

Ingredients

Scale

3 pounds beef chuck roast, cut into large chunks
1 large onion, quartered
6 cloves garlic, smashed
2 bay leaves
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
4 dried guajillo peppers, stemmed and seeded
2 dried ancho peppers, stemmed and seeded
4 cups beef broth
Salt and black pepper to taste
12 corn tortillas
2 cups shredded Oaxaca cheese
Chopped cilantro and onion for garnish
Lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or Dutch oven, combine the beef chuck, onion, garlic, bay leaves, oregano, cumin, chili powder, cinnamon, guajillo peppers, ancho peppers, and beef broth. Season with salt and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender and easily shredded.
Remove the beef from the pot and shred it with two forks. Strain the broth through a fine-mesh sieve, discarding the solids. Reserve the broth for dipping.
Dip each corn tortilla in the reserved broth, then place it on a hot griddle or skillet.
Top half of the tortilla with shredded beef and Oaxaca cheese. Fold the tortilla in half and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is crispy and golden brown.
Serve immediately, garnished with chopped cilantro and onion, and with lime wedges for squeezing. Serve with the reserved broth for dipping.

Notes

Adjust the amount of chili powder and dried peppers to control the spice level.
For extra flavor, sear the beef chuck before adding it to the pot.
Oaxaca cheese can be substituted with Monterey Jack or mozzarella cheese.

Prep Time: 20 min
Cook Time: 4 hours
Category: Dinner
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 650
Sugar: 5g
Sodium: 800mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 5g
Protein: 35g
Cholesterol: 150mg