Name: Beef Birria Tacos
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast; 2 dried guajillo peppers, stemmed and seeded; 2 dried ancho peppers, stemmed and seeded; 2 dried cascabel peppers, stemmed and seeded; 1 large onion, quartered; 4 cloves garlic, smashed; 2 bay leaves; 1 tbsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 6 cups beef broth; 2 tbsp apple cider vinegar; Salt and black pepper to taste; 12 corn tortillas; 2 cups shredded Monterey Jack cheese; 1/2 cup chopped cilantro; 1/4 cup chopped onion; Lime wedges for serving

Description

Delicious beef birria tacos made with tender beef chuck roast and flavorful spices.

Ingredients

Scale

3 lbs beef chuck roast
2 dried guajillo peppers, stemmed and seeded
2 dried ancho peppers, stemmed and seeded
2 dried cascabel peppers, stemmed and seeded
1 large onion, quartered
4 cloves garlic, smashed
2 bay leaves
1 tbsp dried oregano
1 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cloves
6 cups beef broth
2 tbsp apple cider vinegar
Salt and black pepper to taste
12 corn tortillas
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro
1/4 cup chopped onion
Lime wedges for serving

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Instructions

Toast the dried peppers in a dry skillet over medium heat for 2-3 minutes, until fragrant. Be careful not to burn them. Rehydrate the peppers in hot water for 20 minutes, until softened.
Season the beef chuck roast with salt and pepper. In a large Dutch oven or pot, sear the beef on all sides over medium-high heat until browned.
In a blender, combine the rehydrated chiles, onion, garlic, bay leaves, oregano, cumin, ginger, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
Pour the chile sauce over the beef in the Dutch oven. Add the remaining beef broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender.
Remove the beef from the Dutch oven and shred it with two forks. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Return the shredded beef to the strained braising liquid.
Heat a griddle or large skillet over medium heat. Dip each corn tortilla into the birria broth, then place it on the hot griddle. Top with shredded beef and Monterey Jack cheese. Fold the tortilla in half and cook for 2-3 minutes per side, until the tortilla is crispy and the cheese is melted.
Garnish the tacos with chopped cilantro and onion. Serve with lime wedges and the remaining birria broth for dipping.

Notes

Ensure not to burn the dried peppers when toasting.
Adjust seasoning according to taste.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg