Description
Delicious birria beef tacos made with tender beef chuck roast, spices, and served with tortillas.
Ingredients
Scale
- 3 lb beef chuck roast (cut into large chunks)
- 1 lb beef short ribs or beef shank (optional, for extra flavor)
- 3 dried guajillo chiles
- 3 dried ancho chiles
- 1–2 dried chiles de árbol (optional, for heat)
- 1 medium onion, quartered
- 6 cloves garlic
- 1 (14 oz) can fire-roasted tomatoes
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cloves
- ½ tsp cinnamon
- 2 bay leaves
- Salt & black pepper, to taste
- 4 cups beef broth or water
- tacos: Corn tortillas
- tacos: Oaxacan cheese or mozzarella, shredded
- tacos: Fresh cilantro, chopped
- tacos: White onion, finely diced
- tacos: Lime wedges
Instructions
- Prepare the Chiles: Remove stems and seeds from dried chiles. Toast lightly in a dry skillet, then soak in hot water for 15 minutes.
- Make the Sauce: Blend softened chiles with onion, garlic, tomatoes, vinegar, spices, and some soaking liquid until smooth.
- Cook the Beef: Place beef in a large pot or Dutch oven. Pour sauce over meat, add bay leaves and broth. Cover and simmer on low for 2½–3 hours until beef is fork-tender.
- Shred the Meat: Remove beef, shred with forks, and return to the pot. Adjust seasoning as needed. Reserve broth (consommé) for dipping.
- Assemble the Tacos: Dip tortillas into the consommé, then place on a hot skillet. Add cheese and shredded beef, fold, and fry until crispy and golden on both sides.
- Serve: Top with cilantro, onion, and a squeeze of lime. Serve hot with consommé for dipping.
Notes
- For extra heat, use more chiles de árbol.
- Customize toppings to your preference.
- Store leftover beef and broth for later use.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg