Description
Succulent birria tacos filled with slow-cooked beef and served with a rich dipping broth. A celebration of flavors and tradition in every bite.
Ingredients
Scale
- 2 lbs beef (brisket or chuck)
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, chopped
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- Salt and pepper to taste
- Corn tortillas
- Chopped onion and cilantro for garnish
- Lime wedges for serving
Instructions
- Soak the chiles in hot water until softened, about 15 minutes. Remove stems and seeds.
- Blend the soaked chiles, garlic, onion, cumin, oregano, bay leaf, and 1 cup of soaking liquid until smooth.
- Sear the beef in a pot over medium-high heat until browned on all sides.
- Simmer with the blended sauce, cover with water, and cook on low for 2-3 hours until fork-tender.
- Shred the beef using two forks once cooked.
- Assemble the tacos with shredded beef on warm corn tortillas, topped with chopped onion and cilantro, served with lime wedges and dipping broth.
Notes
For a milder flavor, adjust or omit the chili seeds. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 135 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg