Description
Enjoy these delicious Birria Tacos, a popular Mexican street food, filled with tender, flavorful beef and melted cheese, served with a rich consommé for dipping.
Ingredients
Scale
For the Birria:
- 2 1/2 lbs beef chuck roast, cut into large chunks
- 1 dried ancho chile
- 2 dried guajillo chiles
- 2 dried pasilla chiles
- 1 tablespoon oil
- 1/2 onion, chopped
- 5 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 3 cups beef broth
- 1 Roma tomato, roasted or chopped
- Salt to taste
For Serving:
- Corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped onion and cilantro
- Lime wedges
Instructions
- Prepare the Chiles: Remove stems and seeds from the dried chiles. Toast in a dry skillet, then soak in hot water for 10 minutes.
- Make the Sauce: Sauté onion and garlic, add spices, blend drained chiles with onion mixture, tomato, vinegar, and 1 cup of broth until smooth.
- Cook the Beef: Simmer beef chunks in the sauce with remaining broth until tender. Shred beef and return to pot.
- Assemble Tacos: Dip tortillas in consommé, cook, fill with beef and cheese, fold, and fry until crisp. Serve with consommé and toppings.
Notes
- This recipe yields plenty of flavorful consommé—perfect for soups or enchiladas.
- For extra heat, consider adding a chipotle pepper in adobo to the sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
