Description
Delicious and tender birria tacos made with slow-cooked beef and served in warm corn tortillas, perfect for any occasion.
Ingredients
Scale
- 2 lbs beef (chuck or brisket)
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp oregano
- 2 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for topping
- Lime wedges for serving
Instructions
- Start by toasting the dried chiles in a pan over medium heat until they become fragrant, about 2-3 minutes. Be careful not to burn them. Remove stems and seeds from the chiles.
- In a blender, combine the toasted chiles, garlic, onion, cumin, oregano, and beef broth. Blend until smooth.
- Season the beef with salt and pepper, then place in a slow cooker or heavy pot. Pour the blended sauce over the beef, coating it well. Cook on low for 6-8 hours, until fork-tender.
- Once cooked, shred the beef using two forks. Heat corn tortillas on a skillet until warm. Fill each tortilla with shredded beef and top with chopped onions and cilantro. Serve with lime wedges.
Notes
Serve immediately with consomé for dipping. Customize toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg