Description
Delicious Birria Tacos made in one pot for a quick and easy weeknight dinner that your family will love.
Ingredients
Scale
- 2 lbs beef chuck or brisket
- 4 cups beef broth
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- Salt to taste
- 8 corn tortillas
- 8 oz Oaxacan cheese, shredded
- Cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Soak the chilies in hot water for about 15-20 minutes until softened.
- In a blender, combine the soaked chilies (drained), garlic, onion, cumin, oregano, and a cup of beef broth and blend until smooth.
- In a large pot over medium heat, brown the beef chuck roast in a splash of oil for about 4-5 minutes.
- Pour in the blended chili sauce and the remaining beef broth, stir, and bring to a simmer. Cover and reduce heat.
- Let it simmer on low heat for 2-3 hours until the beef is fork-tender.
- Remove the beef, shred it with two forks, and mix it back into the birria sauce.
- In a hot skillet, fill a corn tortilla with shredded beef and Oaxacan cheese, cooking until crispy, about 2-3 minutes per side.
- Serve with consomé for dipping, and garnish with chopped onions and cilantro.
Notes
Best enjoyed with a bowl of consomé and lime wedges for squeezing on top.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg