Description
Delicious birria tacos filled with tender beef and melty cheese, served with a flavorful broth for dipping.
Ingredients
- 2 lbs beef chuck roast
- 4 cups beef broth
- 3-4 dried guajillo chilies
- 3-4 dried ancho chilies
- 1 onion, chopped
- 5 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese (or cheese of choice)
- Cilantro and diced onions for garnish
Instructions
- Soak the dried chilies in hot water for about 20 minutes until soft.
- In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, salt, and pepper with some of the beef broth. Blend until smooth.
- In a large pot or slow cooker, add the beef roast and pour the chili mixture over it. Add in the remaining beef broth.
- Cook on low for 6-8 hours (or 3-4 hours on high) until the beef is tender and easily shredded.
- Once the beef is cooked, shred it using two forks.
- Heat a skillet over medium heat and place a corn tortilla in the skillet. Add shredded beef and a generous amount of cheese on one half of the tortilla.
- Fold the tortilla over and cook until both sides are crisp and the cheese is melted.
- Serve with the consomé for dipping, garnished with cilantro and diced onions.
Notes
For more flavor, try marinating the beef in the chili sauce overnight before cooking. Use freshly made corn tortillas for the best texture and taste.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican