Description
A celebration of rich flavors and culture, these birria tacos with tender beef and lamb are perfect for gatherings.
Ingredients
Scale
- 2 lbs beef (chuck roast or shank)
- 1 lb lamb (optional)
- 4 dried guajillo chiles
- 2 dried pasilla chiles
- 2 cloves garlic
- 1 onion, quartered
- 1 tsp cumin
- 1 tsp oregano
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Chopped onions, cilantro, and lime for serving
Instructions
- Soften the Dried Chiles: In a pot, boil the dried chiles until soft (about 10 minutes).
- Blend to Perfection: Drain the softened chiles and blend with garlic, onion, cumin, oregano, and a little beef broth until smooth.
- Combine Meats and Sauce: In a large pot, combine the beef and lamb with the blended sauce, remaining broth, salt, and pepper.
- Let it Simmer: Cook on low heat for 2-3 hours until the meat is tender.
- Shred and Serve: Shred the meat and serve in corn tortillas garnished with chopped onions, cilantro, and a squeeze of lime.
Notes
For added flavor, allow meat to rest before shredding. Pair with Mexican rice or homemade salsa.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg