Description

Experience the rich and savory delight of birria tacos, where tender, slow-cooked beef meets a vibrant blend of spices. Wrapped in warm corn tortillas and served with a flavorful consomé for dipping, these tacos are perfect for any occasion. Whether you’re hosting a gathering or enjoying a cozy dinner at home, birria tacos promise an explosion of flavor that will leave you craving more.

Ingredients

Scale

3 lbs chuck roast
4 dried guajillo chile peppers
1 large onion, chopped
4 cloves garlic, minced
4 cups low-sodium beef broth
2 tsp cumin
1 tsp dried oregano
12 small corn tortillas
Fresh cilantro and diced onion for garnishing

Instructions

Gather all ingredients; chop the onion and mince the garlic.
Soak guajillo chiles in hot water for 15 minutes until soft. Blend with some soaking liquid to form a smooth paste.
In a large pot, sear the chuck roast over medium heat until browned on all sides (about 5 minutes).
Sauté onions and garlic in the same pot until translucent.
Add beef broth, blended chiles, cumin, oregano, salt, and pepper; simmer for about two hours until meat is tender.
Remove beef from broth and shred into bite-sized pieces.
Heat corn tortillas on a skillet for about 30 seconds per side.
Fill each tortilla with shredded beef and top with cilantro and diced onion.
Serve with consomé for dipping.

Prep Time: 20 minutes
Cook Time: 120 minutes
Category: Main
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos (170g)
Calories: 380
Sugar: 2g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 28g
Cholesterol: 90mg

Keywords: - For enhanced flavor, marinate the chuck roast overnight with spices before cooking. - Swap beef for chicken or lamb if desired; adjust cooking times accordingly. - Keep tortillas warm in a towel during assembly to maintain pliability.