Birria Tacos
Indulge in the deliciousness of Birria Tacos, filled with tender beef, spices, and melted cheese, all wrapped in warm tortillas.
Ingredients
For the Beef
- 2 lbs beef (chuck roast or shoulder)
- 4 cups beef broth
- Salt to taste Salt
- Pepper to taste Pepper
For the Sauce
- 4 dried dried guajillo peppers Toast before use
- 2 dried dried ancho peppers Toast before use
- 4 cloves garlic
- 1 onion, quartered
- 2 tsp cumin
- 1 tsp oregano
For Assembling Tacos
- Corn tortillas Corn tortillas Quantity as needed
- 1 cup Oaxacan cheese (or mozzarella) Shredded
- Fresh cilantro for garnish Fresh cilantro
- Lime wedges for serving Lime wedges
Instructions
Preparation
- Toast the dried guajillo and ancho peppers in a skillet over medium heat for 2-3 minutes until fragrant. Remove the stems and seeds and set aside.
- Soak the toasted peppers in warm water for 15 minutes to soften.
- In a blender, combine the soaked peppers, garlic, onion, cumin, oregano, and beef broth. Blend until smooth.
- Season the beef generously with salt and pepper. Add the beef to a slow cooker or a heavy pot, then pour the blended sauce over it.
Cooking
- Braise on low for 4-6 hours, or until the beef is tender and shreddable.
- Once fully cooked, shred the beef using two forks and reserve some cooking liquid for dipping.
Assembly
- Heat a skillet over medium heat, place a corn tortilla on the pan, sprinkle a generous amount of cheese, and top with shredded beef.
- Fold the tortilla over the filling and fry for about 4-5 minutes on each side until crispy and the cheese is melted.
- Repeat with remaining tortillas.
Serving
- Serve the tacos hot, garnished with fresh cilantro and lime wedges on the side.
- Don't forget the reserved consomé for dipping!
Notes
For a gluten-free option, ensure your tortillas are certified gluten-free. You may experiment with different dried peppers for varying heat levels.