Description
Delicious and flavorful cheesy beef birria tacos, perfect for any meal.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 3–4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 cup beef broth
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 2 bay leaves
- Salt and pepper, to taste
- Corn tortillas
- 2 cups shredded mozzarella cheese (or queso Oaxaca)
- Fresh cilantro, chopped
- Lime wedges
- Chopped white onion, for topping
- Salsa, for serving
Instructions
- Prepare the Chilies:
- Toast chilies in a skillet over medium heat until fragrant.
- Soak them in hot water for 15 minutes or until soft.
- Blend the Sauce:
- In a blender, combine the soaked chilies, chopped onion, garlic, beef broth, and water. Blend until smooth.
- Cook the Beef:
- In a large pot, heat vegetable oil over medium-high heat. Brown the beef chunks on all sides.
- Pour the chili sauce over the beef. Add cumin, oregano, cinnamon stick, bay leaves, salt, and pepper.
- Cover and simmer on low heat for 2-3 hours or until the beef is tender and shreds easily.
- Shred the Beef:
- Remove beef from the pot and shred using two forks. Return to the pot and keep warm.
- Prepare the Tacos:
- Dip tortillas into the sauce and fry them on a skillet over medium heat.
- Add shredded beef and cheese to one side of the tortilla, then fold it over.
- Cook each side until the cheese is melted and the tortillas are crispy.
- Serve:
- Garnish tacos with cilantro and chopped onion.
- Serve with lime wedges and salsa on the side.
Notes
- For extra flavor, marinate the beef in the sauce overnight in the refrigerator before cooking.
- Use a non-stick skillet to prevent the tortillas from sticking while frying.
- Adjust the spiciness by adding more or fewer chilies according to taste.
- Prep Time: 30 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Braised
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg